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This one-skillet cheddar parmesan garlic butter chicken with creamy penne pasta is my answer every time I want something both hearty and impressive without a mountain of dishes. Golden, cheesy chicken layered over a velvety garlic cream pasta packs all the flavor and comfort of a favorite Italian restaurant meal right in my own kitchen. Whether you are after a weeknight treat or planning a special dinner, this is always a crowd-pleaser at my table.
My family was amazed the first night I served this. The crispy cheesy crust on the chicken turned ordinary breasts into something they lick their plates for. Now it is our go-to when company comes over.
Ingredients
- Boneless skinless chicken breasts: select plump pieces for juiciness
- Sharp cheddar cheese: freshly grated gives sharp tang and melts best
- Parmesan cheese: go for Parmigiano-Reggiano if you can find it for depth
- Panko breadcrumbs: add crunchier texture than regular crumbs
- Large eggs: get room temperature eggs for easier dredging
- All-purpose flour: swap with gluten-free blend if needed
- Garlic powder and Italian seasoning: combine for classic flavor
- Smoked paprika: opt for Spanish style for savory warmth
- Salt and freshly ground black pepper: season well for balance
- Olive oil: extra-virgin preferred for crisping the chicken
- Penne pasta: rigatoni or fusilli are perfect sturdy shapes
- Unsalted butter: European style is richer and creamier
- Fresh garlic: use firm cloves for maximum aroma
- Heavy cream or half-and-half: if you want it lighter
- Reserved pasta water: makes the sauce silky and helps coat the pasta
- Fresh parsley: chopped for color and herbaceous finish
- Red pepper flakes: add optional spicy kick
Step-by-Step Instructions
- Prepare Breading Station:
- Set up three shallow dishes, one for flour, one for eggs, and one for the cheese breadcrumb mixture. Make sure to mix the cheese and breadcrumbs with garlic powder, Italian seasoning, and paprika until uniform and aromatic. This step is key for flavor and texture in every bite.
- Season and Pound Chicken:
- Generously season the chicken breasts with salt and black pepper. Place each breast between sheets of parchment or plastic wrap and gently pound with a meat mallet until they are all the same thickness, about three quarters of an inch. This helps chicken cook evenly and stay juicy.
- Bread the Chicken:
- Dredge each chicken breast in flour so it is lightly coated, then shake off the excess. Dip in the frothy beaten eggs for a thin even coating. Press each piece into the cheese and breadcrumb mixture and really pat so the crust sticks to every inch. Let the chicken rest on a plate for five minutes so the coating adheres.
- Cook Chicken:
- Heat olive oil in a large oven-safe skillet over medium-high until shimmering but not smoking. Lay in the chicken and cook until deep golden brown on both sides, about four to five minutes each side. Transfer the skillet to a preheated oven at three seventy five degrees Fahrenheit. Bake for fifteen to eighteen minutes until the chicken is cooked through and crust is crispy and dark golden. Rest out of the oven before slicing.
- Cook Pasta:
- While the chicken bakes, bring a large pot of salted water to a boil. Cook your penne pasta for one to two minutes less than the package says so it stays al dente in the sauce. Scoop out some pasta water before draining to use later.
- Craft Garlic Butter Cream Sauce:
- Using the same skillet without cleaning it, melt unsalted butter over medium heat. Add in minced garlic and cook only until it smells fragrant, about one minute—do not let it brown. Stir in the heavy cream and simmer until slightly thickened and steamy.
- Combine and Finish:
- Add the cooked pasta into the skillet with the sauce and toss gently to coat it all. Splash in reserved pasta water until the sauce clings nicely to your pasta. Scatter in the grated parmesan and stir again. Taste and season with more salt and pepper as you like. Sprinkle parsley and a pinch of red pepper flakes for fresh finish and color.
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Every time I get a new wedge of high-quality parmesan for this recipe, I sneak a bit before it goes in the dish. Sometimes I catch my spouse doing the same thing—it is too good not to sample and really does make all the difference for flavor.
Storage Tips
If you have leftovers, keep the chicken and pasta in separate containers in the fridge for up to four days. This stops the crust from getting soggy and the pasta from absorbing too much sauce. When reheating, microwave the pasta with a splash of cream or milk, and warm the chicken in a covered dish in the oven so it stays crisp.
Ingredient Substitutions
You can swap out heavy cream with half-and-half or even a blend of Greek yogurt and chicken broth for a lighter but still rich sauce. Whole wheat pasta or a gluten-free type works just as well. If you are avoiding dairy, try nutritional yeast and your favorite dairy-free cheese with coconut cream for a similar coziness and flavor depth.
Serving Suggestions
Serve this chicken and pasta with a crisp green salad or honey-roasted carrots for a fresher contrast. Toasted garlic bread makes it a total feast. It also shines as a main at potlucks because it keeps well and reheats easily if needed. Leftover chicken slices make amazing next-day sandwiches.
Cultural or Historical Context
Cheesy breaded chicken over creamy pasta is rooted in the Italian-American comfort food tradition. The crunchy cheese crust comes from the custom of mixing cheese into breadcrumbs as done in southern Italy, while rich garlic cream sauce is a classic for American pasta lovers. It is a bridge of old-school Italian flavor and homey weeknight cooking—the best of both worlds.
Frequently Asked Questions
- → How do I prevent the cream sauce from curdling?
Remove the cream sauce from the heat before stirring in the Parmesan cheese. Add reserved pasta water gradually to achieve your desired consistency.
- → What is the best way to ensure the chicken is cooked perfectly?
Always use a meat thermometer. Remove the chicken from the oven when it reaches 160°F; the residual heat will bring it to the perfect 165°F.
- → Can I use a different type of pasta?
Yes, rigatoni or fusilli work beautifully as alternatives to penne. Adjust cooking time according to package directions.
- → What are some good serving suggestions for this dish?
Pair this dish with a crisp Caesar salad, honey-glazed roasted vegetables, or garlic bread. A medium-bodied Chardonnay or Pinot Grigio complements the creamy flavors.
- → How can I make this dish healthier?
Replace heavy cream with a 1:1 mixture of Greek yogurt and low-sodium chicken broth. Use whole wheat pasta for increased fiber. Boost nutrition by adding sautéed spinach or sun-dried tomatoes.
- → Can I prepare the chicken in advance?
Yes, bread the chicken up to 24 hours in advance and refrigerate on a wire rack. The coating will adhere even better overnight!