Start by preparing the chicken breasts. Use a sharp knife to trim any excess fat from the chicken. You can also pound the chicken breasts to an even thickness if desired, which helps them cook more evenly. Season both sides of each chicken breast with 1 teaspoon of salt and ½ teaspoon of black pepper. The seasoning enhances the natural flavors of the chicken and gives it a savory base that pairs wonderfully with the garlic butter sauce.
Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Allow the butter to melt and foam, but not brown. Once the butter is melted, place the seasoned chicken breasts in the skillet. Cook the chicken for about 6-7 minutes on each side or until the chicken reaches an internal temperature of 165°F (75°C). The chicken should be golden brown on the outside with a juicy, tender interior. If you notice that the chicken is browning too quickly, reduce the heat to medium to prevent burning.
Once the chicken is cooked through, remove it from the skillet and set it aside to rest for a few minutes. Letting the chicken rest allows the juices to redistribute, keeping it moist and flavorful. While the chicken rests, you can prepare the creamy penne pasta.
For the pasta, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions, typically 9-11 minutes for al dente pasta. Once cooked, drain the pasta, reserving about ½ cup of pasta water for later use. Draining the pasta is important, but keeping some pasta water helps you adjust the consistency of the sauce later if needed.
While the pasta cooks, prepare the garlic butter sauce. In the same skillet that you used for the chicken, melt another 2 tablespoons of butter over medium heat. Add 3-4 minced garlic cloves to the skillet and sauté for 1-2 minutes, or until the garlic becomes fragrant and golden. Be careful not to burn the garlic, as it can become bitter if overcooked.
Once the garlic is softened and fragrant, add ½ cup of heavy cream to the skillet. Stir the mixture well, allowing the cream to come to a gentle simmer. The cream will thicken as it heats, creating the base for the creamy sauce. Continue stirring to ensure the sauce doesn’t separate or scorch. If the sauce gets too thick, you can thin it with a splash of the reserved pasta water.
Stir in ½ cup of grated Parmesan cheese and 1 cup of shredded Cheddar cheese. Stir constantly until the cheeses melt completely and the sauce becomes smooth and creamy. The cheese adds a wonderful richness and depth of flavor to the sauce, making it indulgently creamy. Taste the sauce and adjust the seasoning with salt and pepper as needed. If you prefer a bit more tang, you can add a small squeeze of lemon juice to balance the richness.
Once the sauce is ready, add the drained penne pasta to the skillet, tossing to coat the pasta evenly with the creamy cheese sauce. If the pasta seems too dry, add more of the reserved pasta water, a little at a time, until you reach your desired consistency. The pasta should be coated in a velvety, cheesy sauce, with each piece perfectly enveloped.
To serve, slice the rested chicken breasts into strips or bite-sized pieces. Arrange the creamy penne pasta on serving plates and top with the sliced chicken. You can drizzle any remaining garlic butter sauce over the chicken for extra flavor. The combination of the juicy, flavorful chicken and the creamy, cheesy pasta is sure to be a hit at your table.
Garnish with extra grated Parmesan cheese and a sprinkle of fresh herbs, such as parsley or basil, to add a pop of color and freshness to the dish. Serve immediately while the chicken is hot and the pasta is creamy. This dish pairs wonderfully with a side salad, garlic bread, or roasted vegetables for a complete meal.
