Description
How to make one pan bold garlic butter white cheddar chicken pasta with tender chicken and creamy cheese that delivers comfort in every bite.
Ingredients
Scale
Protein & Base
- 1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 12 oz penne pasta
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
Garlic Butter Foundation
- 4 tablespoons butter
- 6 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 tablespoons olive oil
Cheese & Seasonings
- 1½ cups sharp white cheddar cheese, freshly grated
- ½ cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
Instructions
- Season Chicken: Season chicken pieces with salt, pepper, paprika, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat until shimmering. The chicken should sizzle when it hits the pan.
- Brown Chicken: Cook chicken pieces for 5-6 minutes until golden brown and cooked through. Don’t overcrowd the pan or they’ll steam instead of brown. Remove chicken and set aside on a plate.
- Build Base: In the same pan, melt butter over medium heat. Add diced onion and cook for 3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant but not brown.
- Cook Pasta: Add uncooked pasta, chicken broth, and red pepper flakes to the pan. Bring to a boil, then reduce heat and simmer 12-15 minutes until pasta is tender, stirring occasionally.
- Add Cream: Stir in heavy cream and return chicken to the pan. Simmer for 2-3 minutes until heated through. The sauce should be creamy but not too thick at this point.
- Melt Cheese: Remove from heat and gradually stir in white cheddar and Parmesan cheese until melted and creamy. The residual heat will melt the cheese perfectly without making it grainy.
- Finish Dish: Taste and adjust seasoning with salt and pepper. Garnish with fresh chopped parsley before serving. Let it rest 2-3 minutes to thicken slightly before diving in.
Notes
- Don’t brown the garlic or it will turn bitter and overpower the dish.
- Grate cheese fresh for the smoothest melting and creamiest sauce texture.
- Remove from heat before adding cheese to prevent clumping and graininess.
- Let the pasta rest 2-3 minutes after cooking for the sauce to thicken perfectly.
- Store leftovers in the refrigerator for up to 3 days in airtight containers.
- Add splash of broth when reheating to restore the creamy consistency.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g