Description
How to make one pot creamy garlic butter white cheddar chicken pasta with tender chicken and rich cheese sauce that’s ready in 30 minutes flat.
Ingredients
Scale
Protein and Base
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz penne pasta
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
Flavor Builders
- 4 tbsp butter
- 6 cloves garlic, minced
- 1 medium yellow onion, diced
- 1/2 cup dry white wine
Cheese and Seasonings
- 2 cups freshly shredded white cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
Finishing Touches
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
Instructions
- Season Chicken: Pat chicken pieces dry and season with salt, pepper, and paprika. Heat olive oil in a large pot over medium-high heat until shimmering and ready for searing.
- Sear Chicken: Add chicken to hot pot and cook 5-6 minutes until golden brown on all sides. Don’t overcrowd the pan – work in batches if needed for proper browning.
- Build Base: Add butter, onion, and garlic to the pot with chicken. Sauté for 2-3 minutes until fragrant and onion is translucent, stirring frequently to prevent burning.
- Deglaze Pan: Pour in white wine and scrape up any browned bits from the bottom. Let it simmer for 1 minute, then add broth, cream, and Italian seasoning.
- Cook Pasta: Bring mixture to a boil, then add pasta. Reduce heat to medium and simmer 12-15 minutes, stirring occasionally, until pasta is tender and liquid has reduced.
- Add Cheese: Remove from heat and gradually stir in both cheeses until melted and smooth. The residual heat will melt everything perfectly without making it grainy or clumpy.
- Finish Dish: Taste and adjust seasoning with salt and pepper as needed. Stir in fresh parsley and let rest 2-3 minutes before serving to allow sauce to thicken slightly.
Notes
- Don’t add cheese while pot is still on heat or it will become grainy and separate.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- Freshly shredded cheese melts much smoother than pre-shredded varieties.
- Deglaze pan thoroughly to capture all the flavorful browned bits from chicken.
- Let sauce rest 2-3 minutes after cooking to naturally thicken before serving.
- Add splash of broth when reheating to restore creamy consistency.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g