Creamy Garlic Parmesan Chicken Penne Tips, FAQ & printable recipe

Tips for success

To elevate this dish even further, always reserve about a half cup of the pasta cooking water before draining the penne. If your cheese sauce becomes too thick after tossing the pasta, adding a splash of this starchy cooking water will help loosen the sauce while maintaining a smooth, velvety emulsion.

Additionally, ensure you let the seared chicken rest on a cutting board for at least five minutes before slicing it; this allows the juices to redistribute throughout the meat, keeping it incredibly tender and juicy.

For the absolute best texture, melt the cheese gradually over low heat. Add the grated Parmesan and mozzarella in small handfuls, whisking constantly until each batch is fully incorporated before adding more.

This slow-melting technique prevents the cheese from seizing and ensures a perfectly uniform, restaurant-quality sauce. If you prefer a bit of heat, you can add a pinch of crushed red pepper flakes along with the minced garlic.

Variations

• Spicy Garlic Penne: Add a half teaspoon of crushed red pepper flakes along with the garlic to infuse the cream sauce with a subtle, warming heat.
• Spinach and Tomato Penne: Stir in two cups of fresh baby spinach and a half cup of halved cherry tomatoes during the last minute of simmering the cream sauce until the spinach wilts.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Cool within 2 hours of cooking.

Freezer

Freezing is not recommended as the cream sauce will separate and become grainy upon thawing.

Reheat

Reheat gently in a skillet over low heat, adding a splash of milk or heavy cream and stirring constantly until hot.

Leftovers should be cooled to room temperature for no more than two hours before being transferred to an airtight container. Store the container in the refrigerator for up to three days. Because cream-based sauces tend to thicken and separate when chilled, you will need to add a splash of milk, cream, or water when reheating to restore the sauce to its original smooth, creamy consistency.

While this dish is best enjoyed fresh, you can prepare elements of it ahead of time to save minutes on busy nights. You can season the raw chicken breasts and store them in the refrigerator up to a day in advance.

The Parmesan and mozzarella cheeses can also be grated ahead of time and kept in separate airtight containers. Cook the pasta, sear the chicken, and assemble the sauce just before serving for the best texture.

Serving ideas

Serve this rich and comforting pasta immediately while the cheese sauce is hot, glossy, and perfectly melted. Plate the creamy penne in shallow bowls or on wide plates, arranging the warm, sliced seared chicken elegantly on top or alongside the pasta.

Garnish generously with freshly chopped flat-leaf parsley to add a pop of vibrant color and a clean, refreshing contrast to the decadent, savory flavors of the dish.

To round out the meal, accompany the pasta with a crisp, green side salad dressed in a light vinaigrette, which helps cut through the richness of the cream sauce. Warm, crusty garlic bread or artisanal Italian bread is also an excellent addition, perfect for scooping up any extra garlic parmesan sauce left on the plate. Pair with a chilled glass of light, dry white wine like Pinot Grigio or Sauvignon Blanc.

Frequently asked questions

Recipe card

Creamy Garlic Parmesan Chicken Penne

Prep 15 minCook 20 minRest 5 minTotal 40 minServes 4

Ingredients

• 8 oz penne pasta
• 1 lb boneless skinless chicken breasts, seasoned
• 1 tbsp Italian seasoning, mixed with salt and pepper
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp finely chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta thoroughly and set it aside.
2. Pat the boneless skinless chicken breasts dry with paper towels. Season both sides of the chicken evenly with the Italian seasoning, salt, and black pepper, pressing the spices gently into the meat.
3. Heat a large skillet over medium-high heat. Add the seasoned chicken breasts and sear undisturbed for 6 to 8 minutes per side, or until they develop a rich golden-brown crust and reach an internal temperature of 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
4. Reduce the heat to medium. Add the minced garlic cloves directly to the same skillet, scraping up any browned bits left from cooking the chicken, and sauté for 1 minute until fragrant.
5. Pour the heavy cream into the skillet and bring to a gentle simmer. Reduce the heat to low and gradually whisk in the shredded mozzarella cheese and grated Parmesan cheese. Continue whisking until the cheeses are completely melted and the sauce is smooth and glossy.
6. Add the cooked and drained penne pasta directly into the skillet with the cheese sauce. Toss the pasta gently using tongs or a wooden spoon until every piece is thoroughly coated and heated through.
7. Slice the rested seared chicken breasts into even strips. Divide the creamy penne pasta among serving plates, arrange the sliced chicken on top, and garnish with the finely chopped fresh parsley. Serve immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

660

Protein

45 g

Carbohydrates

45 g

Fat

35 g

Fiber

2 g

Sugar

2 g

Sodium

680 mg

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