Garlic Butter Chicken Penne with Cheesy Mozzarella Sauce

Craving a restaurant-quality dinner that comes together in under thirty minutes? This garlic butter chicken penne features tender, Cajun-spiced chicken breasts seared to charred perfection, paired with an incredibly rich and velvety mozzarella cheese sauce. It is the ultimate comfort food that delivers an impressive cheese pull and rich flavor with every single bite.

There is nothing quite like a warm, steaming bowl of pasta to satisfy a deep craving for comfort food. This recipe takes classic penne pasta and elevates it by combining it with a rich, garlic-infused butter sauce and a mountain of melted mozzarella cheese.

To balance the creamy richness of the cheese sauce, succulent chicken breasts are coated in a robust Cajun seasoning and seared in a hot skillet until beautifully charred on the outside and juicy on the inside. Every component of this dish works in harmony, offering a delightful contrast of smoky, spicy, and creamy flavors that will please any crowd.

Ingredients

Why this recipe works

The method of searing the chicken separately in a hot skillet is crucial for developing a deep, caramelized crust. This process, known as the Maillard reaction, locks in the natural juices of the poultry while creating a smoky, charred exterior that contrasts beautifully with the creamy pasta.

Searing the chicken on high heat ensures that it cooks quickly without drying out, resulting in tender, succulent slices that hold their own against the rich mozzarella sauce.

Emulsifying the sauce with garlic butter and starchy pasta water before adding the mozzarella cheese ensures a perfectly smooth and velvety texture. Melting the cheese slowly over low heat prevents it from separating or becoming stringy and greasy.

By tossing the hot, freshly drained penne directly into this warm sauce, the pasta starch helps bind the cheese sauce to every noodle, ensuring that each bite is coated in a luscious, cohesive glaze.

Notes and substitutions

For the best flavor and texture, select high-quality boneless, skinless chicken breasts and cut them to an even thickness so they cook uniformly. Standard dried penne pasta works beautifully here because its ridges and hollow center are designed to hold onto thick, creamy sauces.

You can substitute penne with other ridged shapes like rigatoni or campanelle, which will provide a similar satisfying bite and excellent sauce retention.

When it comes to the cheese, freshly shredded low-moisture mozzarella is highly recommended over pre-packaged shredded cheese, as pre-shredded varieties contain anti-caking agents that prevent smooth melting. A heavy cast-iron skillet or a thick-bottomed stainless steel pan is ideal for searing the chicken, as it retains and distributes heat evenly, allowing you to achieve that gorgeous, dark Cajun crust without burning the meat.

• penne pasta: rigatoni, campanelle, or any medium pasta shape with ridges to hold the sauce
• unsalted butter: salted butter, but reduce any additional seasoning to keep the flavors balanced

Equipment

• large pot
• colander
• large skillet
• cutting board
• chef's knife
• wooden spoon
• cheese grater