Garlic Butter Chicken Penne with Cheesy Mozzarella Sauce Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate creaminess, always grate your mozzarella cheese from a block rather than buying pre-shredded packages. Pre-shredded cheese is coated with starch to prevent clumping, which also prevents it from melting smoothly into a velvety sauce.

Additionally, keeping a splash of the starchy pasta cooking water on hand allows you to thin out the sauce if it becomes too thick, ensuring a perfect glossy texture that clings beautifully to the penne.

When searing the chicken, ensure your skillet is thoroughly preheated before adding the meat. A hot pan is the key to getting that signature Cajun char without overcooking the inside of the chicken.

If the pan isn't hot enough, the chicken will release its moisture and steam, resulting in a rubbery texture rather than a crisp, caramelized crust that locks in all the savory juices.

Variations

• Spicy Cajun Kick: Increase the Cajun seasoning on the chicken and add a pinch of red pepper flakes to the garlic butter sauce.
• Vegetarian Spinach Penne: Skip the chicken and stir two cups of fresh baby spinach into the hot cheese sauce until wilted.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

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

Reheat

Reheat gently on the stovetop over low heat, adding a splash of milk or water to restore the smooth, cheesy consistency.

Store any leftover garlic butter chicken penne in an airtight container in the refrigerator within two hours of cooking. Kept properly, the pasta will remain fresh and delicious for up to three days.

Because the cheese sauce contains dairy, it is important not to leave it at room temperature for an extended period, as this can compromise food safety and ruin the creamy texture.

While this dish is best enjoyed fresh from the skillet, you can easily prep components ahead of time to save minutes on busy nights. Cook the penne pasta, toss it with a little butter to prevent sticking, and store it in the fridge. You can also season the chicken breasts and keep them tightly wrapped in the refrigerator for up to twenty-four hours before cooking.

Serving ideas

Serve this decadent chicken penne immediately while it is piping hot to enjoy the most dramatic and satisfying cheese pull.

Present the creamy pasta in wide, shallow bowls and arrange the sliced, charred Cajun chicken neatly on top to showcase the beautiful contrast between the dark spices and the pale, velvety sauce. A final sprinkle of freshly chopped parsley adds a vibrant pop of color.

Complement this rich pasta dish with a simple, crisp green salad tossed in a light vinaigrette to cut through the creaminess of the mozzarella cheese sauce. A side of warm, crusty garlic bread is also an excellent addition, perfect for scooping up any extra garlic butter sauce left on the plate. Pair with a chilled glass of light white wine to complete the meal.

Frequently asked questions

Recipe card

Garlic Butter Chicken Penne with Cheesy Mozzarella Sauce

Prep 15 minCook 20 minRest 3 minTotal 38 minServes 4

Ingredients

• 12 oz penne pasta
• 1 1/2 lb boneless skinless chicken breasts
• 1 1/2 tbsp Cajun seasoning
• 6 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 2 cups shredded mozzarella cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Add the penne pasta and cook according to the package instructions until it reaches an al dente texture. Drain the pasta thoroughly in a colander, reserving one cup of the starchy pasta water, and set aside.
2. Place the chicken breasts on a clean cutting board and pat them completely dry with paper towels. Sprinkle the Cajun seasoning evenly over both sides of the chicken, pressing the spices gently into the meat so they adhere well and form a thick coating.
3. Melt two tablespoons of the unsalted butter in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for about five to six minutes per side. Cook until the exterior is beautifully charred and a meat thermometer registers an internal temperature of 165°F (74°C).
4. Transfer the seared chicken breasts to a clean cutting board and let them rest for at least three minutes to allow the juices to redistribute. Once rested, use a sharp chef's knife to slice the chicken crosswise into even, thin strips.
5. In the same skillet over medium heat, melt the remaining four tablespoons of unsalted butter. Add the minced garlic and sauté for about one minute, stirring constantly with a wooden spoon, until the garlic is fragrant and lightly golden, taking care not to let it burn.
6. Gradually pour one cup of the reserved hot pasta water into the skillet with the garlic butter, stirring to combine. Reduce the heat to low and gradually stir in the shredded mozzarella cheese, whisking constantly until the cheese is completely melted, smooth, and forms a velvety sauce.
7. Add the drained penne pasta to the skillet and toss gently until every noodle is coated in the velvety garlic butter cheese sauce. Arrange the sliced Cajun chicken on top, garnish with the chopped fresh parsley, and serve immediately while hot and steaming.

Contains: milk, gluten

Estimated nutrition per serving

Calories

770

Protein

48 g

Carbohydrates

68 g

Fat

34 g

Fiber

3 g

Sugar

2 g

Sodium

820 mg

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