Garlic Butter Chicken Penne in Creamy Alfredo Cheese Sauce
Rich, cheesy, and ultra-comforting!
Ingredients
For the Garlic Butter Chicken
1.25 lbs chicken breast, sliced or cubed
1 tbsp olive oil
2 tbsp butter
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp paprika (optional for color)
Salt & black pepper, to taste
For the Creamy Alfredo Cheese Sauce
12 oz penne pasta
2 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup grated Parmesan
½ cup shredded mozzarella (optional for extra creaminess)
2 oz cream cheese (optional but makes it extra silky)
Salt & pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Boil the Penne
Cook penne in salted water until al dente.
Reserve ½ cup pasta water, then drain and set aside.
2. Cook the Garlic Butter Chicken
Season chicken with garlic powder, Italian seasoning, paprika, salt, and pepper.
Heat olive oil + 2 tbsp butter in a large skillet over medium-high.
Add chicken and sear for 4–6 minutes until golden and cooked through.
Remove and set aside.
3. Make the Creamy Alfredo Cheese Sauce
In the same pan, melt 2 tbsp butter.
Add minced garlic and sauté about 30 seconds.
Pour in chicken broth and heavy cream; stir well.
Add cream cheese and whisk until melted and smooth.
Stir in Parmesan and mozzarella until velvety.
Season with salt & pepper to taste.
Add a splash of pasta water if sauce needs thinning.
4. Combine Everything
Add the cooked penne into the sauce and toss to coat.
Add chicken back to the pan and stir gently.
Let simmer 1–2 minutes to absorb flavor.
5. Serve
Top with fresh parsley and more Parmesan.
Creamy, cheesy perfection.
