Creamy Garlic Butter Chicken Penne with Cream Cheese Tips, FAQ & printable recipe

Tips for success

To take this dish to the next level, always cook your pasta in a large pot of water with plenty of room to move. This prevents the penne from sticking together and ensures even cooking throughout.

Additionally, let the cream cheese sit at room temperature for about fifteen to twenty minutes before adding it to the pan. Softened cream cheese melts much faster and more evenly into the heavy cream, reducing the risk of any small lumps remaining in your final sauce.

When reheating the pasta, the sauce will naturally thicken and may appear dry or separated. To restore its original velvety, glossy texture, add a splash of milk, heavy cream, or water to the pasta before heating.

Warm it gently over low heat on the stovetop, stirring constantly, or microwave it in short thirty-second bursts, stirring in between. Avoid high heat during reheating, as this will cause the butter and cream fats to separate from the sauce, leaving you with an oily pool at the bottom of your dish.

Variations

• Spicy Garlic Penne: Add a pinch of red pepper flakes to the melting butter for a subtle, warming kick.
• Spinach Cream Penne: Stir in two cups of fresh baby spinach during the final minute of tossing until wilted.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days, cooling it within 2 hours of cooking.

Freezer

Freezing is not recommended, as the cream cheese and heavy cream sauce will separate and become grainy when thawed.

Reheat

Reheat gently on the stovetop over low heat with a splash of milk or water, stirring constantly until hot and creamy.

Allow any leftover creamy chicken penne to cool completely at room temperature for no more than two hours to ensure food safety. Transfer the cooled pasta into an airtight container, ensuring it is sealed tightly to prevent the sauce from drying out or absorbing other refrigerator odors.

Store the container in the refrigerator for up to three to four days. Because of the high dairy content in the sauce, this dish does not freeze well, as the cream will separate and become grainy upon thawing.

While this pasta is best enjoyed fresh from the pan, you can prep several components ahead of time to streamline weeknight cooking. Boil the penne pasta, toss it with a tiny drizzle of oil to prevent sticking, and store it in a sealed container in the fridge.

You can also dice the raw chicken and mince the garlic a day in advance. When ready to serve, simply sear the chicken, build the quick sauce, and toss everything together for a fresh dinner in under fifteen minutes.

Serving ideas

Present this beautiful creamy garlic chicken penne in a wide, shallow glass or ceramic serving bowl to showcase the glossy sauce and golden chicken pieces. Garnish generously with the freshly chopped parsley right before serving to add a vibrant pop of color and a clean, herbaceous contrast to the rich, savory flavors. Provide additional fresh herbs at the table so guests can add them to their liking, which cuts through the creaminess beautifully.

This hearty pasta pairs wonderfully with a crisp, green side salad tossed in a light vinaigrette to balance the richness of the cream cheese sauce. A side of warm, crusty garlic bread or freshly baked focaccia is also an excellent accompaniment, perfect for scooping up any extra velvety sauce left behind on the plate. For a complete meal, serve it alongside roasted green vegetables like asparagus, broccoli, or Brussels sprouts.

Frequently asked questions

Recipe card

Creamy Garlic Butter Chicken Penne with Cream Cheese

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 12 oz penne pasta
• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 4 oz cream cheese, softened
• 1 cup heavy cream
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of water to a rolling boil. Add the penne and cook according to package instructions until it is al dente, which typically takes about 9 to 11 minutes. Drain the pasta, reserving 1 cup of the starchy cooking water, and set aside.
2. Heat a large skillet over medium-high heat. Add the chicken pieces and sear until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside on a clean plate.
3. Reduce the skillet heat to medium-low. Add the butter and let it melt completely, scraping up any browned chicken bits from the bottom of the pan. Add the minced garlic and sauté for about 1 minute, stirring constantly, until it is highly fragrant but not browned.
4. Add the cream cheese and heavy cream to the skillet. Cook over medium-low heat, whisking continuously, until the cream cheese melts completely and blends smoothly into the heavy cream, creating a rich, bubbling, and velvety sauce base.
5. Add the cooked penne and seared chicken back into the skillet with the sauce. Toss gently over low heat for 1 to 2 minutes until the pasta and chicken are heavily and evenly coated with the glistening, warm sauce. If the sauce is too thick, splash in some reserved pasta water.
6. Transfer the creamy chicken penne into a warm serving bowl. Sprinkle the freshly chopped parsley over the top, allowing the residual heat to release its fresh aroma. Serve immediately while the sauce is hot, glossy, and at its peak creaminess.

Contains: milk, gluten

Estimated nutrition per serving

Calories

825

Protein

38.8 g

Carbohydrates

63.2 g

Fat

47 g

Fiber

2.5 g

Sugar

3.2 g

Sodium

680 mg

Automatic estimate from the ingredient list, not laboratory-verified.