Golden Garlic Butter Chicken with Velvety Parmesan Penne: A Restaurant-Quality Dinner at Home
Imagine a dish that delivers the comforting warmth of a classic pasta dinner with the sophisticated, rich flavor of a restaurant entree. That is exactly what you get with this Golden Garlic Butter Chicken with Velvety Parmesan Penne recipe. This meal transforms simple, pantry-friendly ingredients into something truly spectacular. Moreover, it brings the family to the table with minimal fuss and maximum reward. The aroma alone, a heady blend of toasted garlic and savory herbs, promises a delicious experience before you even take the first bite.
This recipe is a masterclass in balancing textures and flavors. You get perfectly seared, juicy chicken breasts coated in a golden, buttery crust. Then, you nestle them atop a bed of penne pasta swirled in the most luxurious, creamy Parmesan sauce. The sauce clings to every nook and cranny of the pasta, ensuring each forkful is packed with flavor. Ultimately, this dish proves that a gourmet-tasting dinner doesn’t require complicated techniques or hard-to-find ingredients. Instead, it relies on quality fundamentals executed with care.
Furthermore, this Golden Garlic Butter Chicken with Velvety Parmesan Penne is incredibly versatile. It works equally well for a busy weeknight when you need something reliably delicious as it does for a casual weekend dinner party. The process is straightforward, and the timeline is manageable. Consequently, you can focus on enjoying the cooking process rather than stressing over multiple complicated steps. The result is a complete, satisfying meal that feels indulgent yet remains approachable for cooks of any skill level.
Quick Recipe Highlights
- Flavor Profile: This dish features a deep, savory foundation from the golden-brown garlic and butter, beautifully complemented by the nutty, salty punch of real Parmesan cheese. Fresh herbs like parsley add a bright, clean finish that cuts through the richness perfectly.
- Texture: The recipe delivers a wonderful contrast: tender, succulent chicken with a slightly crisp exterior meets the smooth, velvety embrace of the Parmesan cream sauce coating the perfectly al dente penne pasta.
- Aroma: As it cooks, your kitchen will fill with the unmistakable, irresistible scent of garlic sizzling in butter, followed by the warm, toasty notes of cooking chicken and the earthy fragrance of dried herbs.
- Visual Appeal: The presentation is stunning, with golden-brown chicken breasts resting on a creamy white bed of pasta, all speckled with vibrant green fresh parsley. It’s a plate that looks as good as it tastes.
- Skill Level Needed: This is a beginner-friendly recipe that teaches foundational skills like pan-searing chicken and building a simple pan sauce. No advanced techniques are required, making it perfect for building kitchen confidence.
- Special Equipment: You only need basic kitchen tools: a large skillet for the chicken and sauce, a pot for boiling pasta, and a grater for fresh Parmesan. A pair of tongs is helpful but not mandatory.
Recipe Overview
- Difficulty Level: We rate this recipe as “Easy” because it breaks down into very manageable steps. You cook components sequentially without needing to multitask excessively. The techniques involved—seasoning, searing, simmering—are fundamental. Therefore, even a novice cook can achieve excellent results by following the clear instructions.
- Category: This dish falls squarely into the main course category, providing a complete protein and carbohydrate component in one. It’s a hearty dinner recipe that satisfies hunger completely. Additionally, it fits the “comfort food” and “date night at home” categories perfectly.
- Cuisine: While not strictly authentic to one region, the recipe draws heavily from Italian-American culinary traditions. The use of garlic, butter, Parmesan, and pasta is classic. However, the creamy sauce technique has influences from French cuisine, making it a delicious fusion of comforting flavors.
- Cost: This is a cost-effective meal, especially when you consider its restaurant-quality appeal. Chicken breast and dry pasta are budget-friendly proteins and carbs. The splurge items are real Parmesan cheese and butter, but their impact on flavor is immense and worth the investment.
- Season: This Golden Garlic Butter Chicken with Velvety Parmesan Penne is truly a year-round dish. It provides cozy warmth in the fall and winter. Conversely, it remains light enough for spring and summer evenings, especially when paired with a fresh green salad.
- Occasion: It’s incredibly versatile for different events. It’s a reliable weeknight family dinner, a impressive yet low-stress meal for entertaining guests, or a special homemade treat for a weekend celebration. It consistently feels like a occasion.
Why You’ll Love This Recipe
First and foremost, the taste and texture combination is absolutely irresistible. The golden garlic butter creates a deeply savory, almost nutty base flavor that permeates both the chicken and the sauce. Each bite of the tender chicken offers a slight crisp from the sear, giving way to juicy interior. Meanwhile, the velvety Parmesan sauce is rich and creamy without being overly heavy. It coats the penne pasta thoroughly, ensuring that no bite is bland. The fresh parsley garnish adds a necessary pop of color and a hint of freshness that balances the dish beautifully.
From a convenience standpoint, this recipe is a weeknight hero. The prep work is minimal, involving mostly measuring and grating. The cooking process flows logically from one step to the next. You can even boil the pasta water while the chicken cooks. Consequently, you can have a stunning dinner on the table in well under an hour. The ingredients are also pantry and fridge staples for most home cooks, meaning you likely won’t need a special grocery trip. This accessibility makes it a perfect “what’s for dinner?” solution.
Nutritionally, this meal provides a solid balance. Chicken breast is an excellent source of lean protein, which helps keep you full and supports muscle maintenance. Using a moderate amount of real butter and cream adds satiating fats that carry flavor. Choosing a whole-grain penne pasta can easily increase the fiber content for those seeking it. You control the sodium level by using low-sodium broth and adjusting salt to taste. Therefore, you can enjoy a decadent-tasting dish while still making mindful choices about the components.
The social and entertaining value of this dish is high. It’s visually impressive when plated, making guests feel special. The recipe scales up easily if you need to feed a crowd, simply by using a larger skillet or cooking in batches. It’s a universally appealing dish that pleases both adults and children. Serving this Golden Garlic Butter Chicken with Velvety Parmesan Penne creates a sense of occasion, turning an ordinary meal into a shared, enjoyable experience. It’s the kind of meal that sparks conversation and requests for seconds.
Finally, its cost-effectiveness is a major win. Recreating this restaurant-quality flavor at home saves a significant amount of money. A single portion at a casual dining establishment could cost as much as the ingredients for the entire recipe here. You also get the benefit of knowing exactly what went into your food, with no hidden preservatives or excessive sodium. Investing in a block of real Parmigiano-Reggiano might seem like a splurge initially, but its flavor payoff is immense and a little goes a long way in this sauce.
Historical Background and Cultural Significance
The story of this dish is really a tale of two culinary traditions meeting. On one side, you have the Italian love for pasta, garlic (aglio), and Parmigiano-Reggiano. Simple pasta dishes like “Aglio e Olio” (garlic and oil) form a cornerstone of Italian cucina povera, or “poor kitchen,” focusing on a few high-quality ingredients. On the other side, the French technique of making a pan sauce with butter, cream, and fond (the browned bits left in the pan after searing meat) adds a layer of luxurious richness. This Golden Garlic Butter Chicken with Velvety Parmesan Penne recipe sits at this delicious intersection.
Culturally, dishes like this signify comfort and family in American home cooking. The post-World War II era saw a rise in popularity of Italian-American cuisine, with creamy pasta dishes becoming restaurant staples. Using chicken breast as a lean, accessible protein also reflects modern dietary preferences. This recipe, therefore, is less about regional authenticity and more about the evolution of home cooking, combining beloved elements from different traditions to create something new and universally satisfying. It represents the adaptive, fusion nature of contemporary home meals.
The evolution of the recipe is interesting. Early versions might have used cheaper cuts of meat or canned Parmesan. Today, with greater access to global ingredients and cooking knowledge, home cooks can elevate the dish. Using fresh garlic instead of powder, real grated Parmesan instead of the shelf-stable kind, and fresh herbs makes a dramatic difference. The internet has further disseminated these improved techniques, allowing anyone to learn how to properly sear chicken to retain juices or create a smooth, emulsified sauce. This recipe is a product of that shared culinary knowledge.
Regional variations of this concept abound. In the American South, you might find a version with a Cajun spice rub on the chicken. In the Midwest, it could be served with a side of buttered corn. A health-conscious adaptation might use zucchini noodles or cauliflower pasta. The basic formula—seared protein + creamy garlic Parmesan sauce + starch—is incredibly flexible. This adaptability is key to its enduring popularity. Cooks around the world can take the framework and incorporate local flavors, making the Golden Garlic Butter Chicken with Velvety Parmesan Penne a true global citizen on the dinner plate.
Ingredient Deep Dive
Let’s start with the star: chicken breasts. Chicken is a global protein, prized for its mild flavor and versatility. Nutritionally, it’s an excellent source of lean protein, B vitamins (especially niacin and B6), and minerals like selenium and phosphorus. For this recipe, look for similarly sized breasts to ensure even cooking. You can also pound them to an even thickness for perfect results. Always pat them very dry with paper towels before seasoning; this is the single best tip for achieving a golden, crisp sear instead of a steam.
Garlic is non-negotiable. Historically used for both culinary and medicinal purposes for thousands of years, it adds a pungent, aromatic depth that forms the soul of the sauce. When cooked slowly in butter, it becomes sweet, nutty, and mellow. Nutritionally, garlic contains allicin, a compound with noted antioxidant and anti-inflammatory properties. Choose firm, plump heads without green sprouts. To prepare, slice cloves thinly for maximum surface area, which allows flavor to melt efficiently into the butter. Never burn garlic, as it turns bitter instantly.
Real Parmigiano-Reggiano cheese is worth the investment. This “King of Cheeses” from Italy has a protected designation of origin (PDO), meaning only cheese produced in a specific region using traditional methods can bear the name. Its granular texture and complex, umami-rich flavor come from a long aging process (at least 12 months). It melts beautifully into warm cream, creating a smooth sauce. Always buy a block and grate it yourself; pre-grated cheese contains anti-caking agents that prevent it from melting smoothly. Store leftover cheese wrapped in parchment in the fridge.
Butter and heavy cream are the sauce’s foundation. Butter, especially when allowed to brown slightly with the garlic, provides a rich, toasty flavor base. Heavy cream (with a fat content of 36% or more) has the stability to simmer and reduce without breaking or curdling, which is essential for a velvety texture. For best results, use unsalted butter to control the dish’s salt level. Have your cream at room temperature or slightly warm before adding it to the pan to prevent shocking the sauce. These dairy ingredients add richness and help create a luxurious mouthfeel that defines the dish.
Common Mistakes to Avoid
- Using Wet Chicken: Failing to pat the chicken breasts completely dry with paper towels before seasoning is a major error. Moisture on the surface creates steam, which prevents proper browning. You’ll end up with pale, steamed chicken instead of achieving that beautiful golden, flavorful crust.
- Overcrowding the Pan: Adding all the chicken breasts to a skillet that’s too small causes the temperature to drop drastically. Consequently, the chicken releases liquid and steams instead of sears. Always cook in batches if necessary to ensure each piece has enough space for proper browning.
- Burning the Garlic: Garlic cooks very quickly and can go from golden and fragrant to burnt and bitter in seconds. Always add it to the butter off the heat or over very low heat. Stir it constantly and remove it from the pan as soon as it becomes pale golden and aromatic.
- Using Pre-Grated Parmesan: The cellulose powder in pre-grated cheese prevents it from melting smoothly into a sauce. It can make your velvety Parmesan sauce grainy or clumpy. For a perfectly smooth, luxurious texture, you must grate a block of real Parmigiano-Reggiano yourself just before using it.
- Adding Cold Cream to a Hot Pan: Pouring cold heavy cream directly into a very hot pan can cause it to separate or curdle. To avoid this, let the cream sit out for 10-15 minutes to take the chill off, or temper it by adding a small amount of hot broth to the cream first before combining everything.
- Overcooking the Chicken: Chicken breasts are lean and can become dry and tough if cooked for too long. Use a meat thermometer to check for doneness (165°F at the thickest part) and remember that carryover cooking will continue after you remove it from the pan. Let it rest before slicing.
- Underseasoning the Sauce: Pasta and cream require generous seasoning. Be sure to taste your sauce after adding the Parmesan and before combining it with the pasta. It likely needs more salt and black pepper than you think. Season in layers throughout the cooking process for the best flavor.
- Skipping the Pasta Water: The starchy, salty water left after boiling the penne is liquid gold for your sauce. It helps the creamy sauce adhere to the pasta, thickens it slightly, and seasons it. Always reserve at least a cup before draining your pasta.
Essential Techniques
Pan-Searing Chicken: This technique creates a flavorful Maillard reaction (browning) on the chicken’s surface, which adds immense depth to the entire dish. To master it, ensure your skillet is properly preheated over medium-high heat before adding the oil. Place the dry, seasoned chicken in the pan and do not move it for several minutes. This allows a crust to form. If you try to lift it too early, it will stick. Wait until it releases easily from the pan, then flip. The visual cue for success is a uniform, deep golden-brown color.
Building a Pan Sauce: This is the magic that turns simple pan drippings into a luxurious sauce. After removing the chicken, you use the same skillet with all the flavorful browned bits (fond) left behind. You cook the garlic in butter, then deglaze with broth, scraping up the fond. Adding cream and letting it simmer allows it to reduce and thicken. Finally, you stir in the Parmesan off the heat to melt smoothly. The key is controlling the heat: medium-low for the garlic, a simmer for the cream reduction. A successful sauce will coat the back of a spoon.
Emulsifying the Sauce with Pasta Water: This is the pro step that makes your pasta restaurant-quality. The starch in the reserved pasta water acts as a binder, helping the fat (butter, cream) and the cheese create a smooth, cohesive sauce that clings to the penne. Add the drained pasta directly to the sauce in the skillet with a splash of the starchy water. Toss everything vigorously over low heat. The agitation helps the sauce emulsify and thicken, creating that velvety texture that defines this Golden Garlic Butter Chicken with Velvety Parmesan Penne.
Pro Tips for Perfect Golden Garlic Butter Chicken with Velvety Parmesan Penne
Bring your chicken to room temperature for 15-20 minutes before cooking. This simple step helps it cook more evenly, preventing a scenario where the outside is overdone before the inside reaches a safe temperature. It’s a small habit that makes a big difference in achieving juicy results every single time.
Season your chicken generously and ahead of time if possible. Sprinkle salt and pepper on both sides at least 10 minutes before cooking, or even up to an hour in advance stored in the fridge. This allows the seasoning to penetrate the meat, seasoning it from the inside out rather than just sitting on the surface.
Use a combination of oil and butter for searing the chicken. The oil (like avocado or light olive oil) has a higher smoke point, allowing you to get the pan nice and hot without burning. Add a tablespoon of butter to the oil for flavor. The butter will brown and contribute to that beautiful golden color and rich taste.
Let your cooked chicken rest before slicing. When you remove the chicken from the pan, transfer it to a plate and tent it loosely with foil. Allow it to rest for 5-10 minutes. This lets the juices, which have been driven to the center by the heat, redistribute throughout the meat. Slicing it immediately causes all those precious juices to run out onto the cutting board.
Grate your Parmesan cheese finely. A fine grate, like from a microplane or the small holes on a box grater, will melt into the sauce almost instantly, creating a smooth texture. Coarsely grated cheese takes longer to melt and can leave little clumps in your otherwise velvety sauce.
Undercook your pasta slightly. Cook the penne for 1-2 minutes less than the package instructions for al dente. Remember, you will finish cooking the pasta in the sauce. This prevents it from becoming mushy and allows it to absorb the flavorful sauce perfectly during the final toss in the skillet.
Variations and Adaptations
For regional variations, consider adding a teaspoon of Italian seasoning or Herbes de Provence to the sauce for an herbal depth. A sun-dried tomato variation is fantastic: chop a handful of oil-packed sun-dried tomatoes and add them with the garlic. For a spicy kick, add a pinch of red pepper flakes to the butter as it melts. A mushroom adaptation is also wonderful; slice cremini mushrooms and sauté them after removing the chicken, then proceed with the recipe.
Seasonal adaptations are easy. In spring, garnish with fresh chives and peas added to the sauce. For summer, use fresh basil instead of parsley and serve with a side of crisp, grilled vegetables. In fall, incorporate roasted cubed butternut squash into the pasta. During winter, a sprinkle of truffle salt over the finished dish adds luxurious warmth. These small tweaks keep the Golden Garlic Butter Chicken with Velvety Parmesan Penne feeling fresh and appropriate all year long.
Dietary modifications are straightforward. For a gluten-free version, use your favorite gluten-free penne pasta and ensure your broth is certified GF. To make it dairy-free, use a plant-based butter alternative and a combination of unsweetened cashew cream and nutritional yeast instead of heavy cream and Parmesan (though the flavor profile will change). For a lower-carb option, serve the chicken and sauce over zucchini noodles (zoodles) or spaghetti squash instead of traditional penne.
Flavor variations can personalize the dish. Swap the Parmesan for Asiago or Pecorino Romano for a sharper, saltier cheese profile. Add a splash of white wine to the pan after the garlic to deglaze, letting it reduce by half before adding the broth, for a more complex sauce base. Stir in a couple handfuls of fresh baby spinach at the very end, letting it wilt into the hot pasta and sauce for added color and nutrients.
Serving and Presentation Guide
Plating is key for visual appeal. Use a shallow pasta bowl or a wide-rimmed plate. First, create a nest of the Velvety Parmesan Penne using tongs, twisting it slightly to give it height. Slice the rested Golden Garlic Butter Chicken on a diagonal and fan the slices over the top of the pasta, slightly overlapping. This showcases the beautiful sear on the chicken and makes the portion look generous and restaurant-style.
Garnishing adds the final touch. A generous sprinkle of freshly chopped flat-leaf parsley is classic, providing color and freshness. For more color, add a light dusting of paprika or a few microgreens. A final grating of extra Parmesan cheese over the top just before serving makes it look extra indulgent. A drizzle of high-quality extra virgin olive oil around the rim of the plate adds a professional sheen.
Consider traditional accompaniments. A simple side salad with a bright, acidic vinaigrette (like lemon or balsamic) is perfect for cutting through the richness of the dish. Garlic bread or a crusty baguette is ideal for sopping up any remaining sauce on the plate. For vegetables, roasted asparagus, broccoli, or a medley of seasonal veggies complement the meal well without competing with the main flavors.
For modern serving, consider a “family-style” presentation. Pour the entire contents of the skillet—the pasta and sauce—into a large, warm serving platter. Arrange the whole chicken breasts on top and let guests serve themselves. This creates a warm, communal dining experience. You can also serve the components separately for a deconstructed feel: a bowl of pasta, a platter of sliced chicken, and a gravy boat of extra sauce on the side.
Wine and Beverage Pairing
Wine pairings should complement the rich, creamy, and savory notes of the dish. A crisp, unoaked Chardonnay is a classic choice; its acidity cuts through the butter and cream, while its citrus notes brighten the palate. A Pinot Grigio with good minerality also works well. For red wine lovers, choose a light to medium-bodied red like a Pinot Noir or a Chianti. Avoid heavy, tannic reds like Cabernet Sauvignon, as they can clash with the dairy and feel overpowering.
For non-alcoholic alternatives, sparkling water with a twist of lemon or lime provides cleansing bubbles. An herbal iced tea, like mint or lemon verbena, offers a refreshing contrast. A tart lemonade or a ginger beer can also stand up to the rich flavors beautifully. The goal is to have a beverage with enough character or acidity to refresh the palate between bites of the creamy, savory pasta and chicken.
If considering coffee or tea pairings, wait until after the meal. A cup of espresso or a strong black coffee can be a wonderful digestif following this rich dinner. For tea, an Earl Grey with its bergamot notes or a peppermint tea can be soothing and help with digestion. Serve these warm beverages after the main course to provide a satisfying conclusion to the dining experience without competing with the meal’s flavors.
Storage and Shelf Life
Store leftovers properly to maintain quality. Place the cooled Golden Garlic Butter Chicken with Velvety Parmesan Penne in an airtight container. Refrigerate it within two hours of cooking. Properly stored, it will keep for 3-4 days in the refrigerator. The sauce may thicken and the pasta may absorb more liquid as it sits, which is normal. Do not leave the dish at room temperature for extended periods, as the dairy and protein create a perfect environment for bacterial growth.
Reheating requires care to prevent the sauce from breaking or the chicken from drying out. The best method is on the stovetop. Place the leftovers in a skillet or saucepan with a splash of milk, broth, or water. Gently warm it over low to medium-low heat, stirring frequently, until heated through. Avoid boiling, as high heat can cause the cream to separate. You can also use a microwave: place in a microwave-safe dish, cover with a damp paper towel to add steam, and heat in 30-second intervals, stirring in between.
Freezing is possible but not ideal for the pasta component, as it can become mushy upon thawing. If you must freeze, freeze the creamy Parmesan sauce and the cooked chicken separately. Cool both completely, then store in freezer-safe bags or containers for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop and combining with freshly cooked pasta for the best texture.
Make Ahead Strategies
You can prep several components in advance to streamline dinner time. Up to a day ahead, you can grate the Parmesan cheese, chop the parsley, and slice the garlic. Store each in separate small containers in the refrigerator. You can also trim and pound the chicken breasts to an even thickness, then store them wrapped on a plate in the fridge. Seasoning the chicken ahead of time (even the night before) will actually improve its flavor.
For a true “assemble and cook” dinner, consider fully cooking the chicken and sauce ahead. Cook the chicken and let it cool, then slice it. Prepare the velvety Parmesan sauce completely, but hold back on adding the final Parmesan until reheating. Store the chicken and sauce separately in the fridge. When ready to serve, cook fresh penne, reheat the sauce gently, stir in the Parmesan, toss with the pasta and a little pasta water, and top with the (cold or gently reheated) chicken slices.
Understand the quality impact. Freshly cooked pasta tossed in a just-made sauce will always have the best texture—perfectly al dente with a silky sauce. Pre-cooked and reheated pasta tends to soften. The chicken, however, reheats well if not overcooked initially and if reheated gently. Therefore, for the absolute best results, we recommend prepping ingredients (mise en place) ahead but cooking the main components fresh. This balance gives you a head start without sacrificing the final dish’s quality.
Scaling Instructions
Halving the recipe is simple for smaller households. Use one large chicken breast (butterflied or pounded to an even thickness) or two small ones. Halve all other ingredients precisely. Cooking times will remain roughly the same, though the sauce may reduce a bit faster due to the smaller volume, so watch it closely. Use a medium skillet instead of a large one to ensure the sauce has the right depth for simmering.
Doubling or tripling for a crowd requires some adjustments. You will need to cook the chicken in batches to avoid overcrowding; keep cooked batches warm on a baking sheet in a low oven (200°F). Use a very large, deep skillet or a Dutch oven to make the sauce, as you’ll have more volume. You may need to increase the sauce reduction time slightly. When boiling the pasta, use a very large pot with plenty of water to prevent sticking, and consider cooking the pasta in two batches to ensure it cooks evenly.
Consider equipment and timing when scaling. For larger groups, ensure you have a serving platter large enough to hold all the pasta and chicken attractively. If your stovetop burners are limited, sequence your tasks: cook all chicken first and keep warm, then make the sauce in the same large pot you’ll use to toss everything. Have your pasta water boiling while you make the sauce so the pasta is ready just as the sauce finishes. This orchestration is key to serving a hot, perfectly textured Golden Garlic Butter Chicken with Velvety Parmesan Penne to a group.
Nutritional Deep Dive
This dish provides a balanced macronutrient profile. A serving offers a substantial amount of high-quality protein from the chicken breast, which is essential for muscle repair and satiety. The carbohydrates come primarily from the penne pasta, providing energy. The fats are from the butter, cream, and Parmesan, contributing to the rich mouthfeel and helping with the absorption of fat-soluble vitamins. Using whole-grain penne would increase the fiber content significantly, promoting better digestion and blood sugar control.
Micronutrient analysis reveals several benefits. Chicken is a good source of B vitamins, particularly B6 and niacin, which support energy metabolism. Garlic provides manganese, vitamin B6, vitamin C, and selenium, along with its beneficial allicin compounds. Parmesan cheese is rich in calcium and phosphorus, crucial for bone health, and also provides protein and vitamin A. Using fresh parsley adds a boost of vitamin K, vitamin C, and antioxidants. Together, these ingredients create a nutrient-dense meal.
For dietary considerations, this is naturally a gluten-containing dish due to the wheat pasta, but that can be swapped. It is high in dairy, so it’s not suitable for those with lactose intolerance or a milk allergy without modifications. The sodium content can be controlled by using low-sodium broth and moderating added salt. For those watching saturated fat intake, using a lighter cream or half-and-half and reducing the butter slightly can adjust the profile while still maintaining the essential creamy texture of the Velvety Parmesan Penne.
Dietary Adaptations
For a gluten-free version, substitute regular penne with a high-quality gluten-free pasta made from brown rice, corn, or a blend. Be sure to check that your chicken broth is also certified gluten-free. Cook the gluten-free pasta according to package directions, as it often has a different texture and may require rinsing. Reserve the pasta water as usual to help bind the sauce.
A dairy-free adaptation requires more significant swaps. Use a plant-based butter alternative and a rich, unsweetened non-dairy cream like cashew or oat cream. For the cheesy flavor, use a combination of nutritional yeast, a pinch of white miso paste for umami, and a sprinkle of dairy-free “Parmesan” style topping. The sauce won’t be identical, but it can still be very creamy and flavorful. Be sure to season generously.
For a keto or low-carb version, replace the penne pasta with spiralized zucchini (zoodles) or shirataki noodles. Prepare the chicken and sauce as directed. For the sauce, you might use a bit less cream or add a touch of cream cheese to thicken it without extra carbs. Serve the chicken and sauce over your low-carb noodle alternative. This creates a satisfying meal that fits within strict carbohydrate limits while delivering the same golden garlic butter flavor.
Troubleshooting Guide
If your sauce is too thin, don’t panic. Let it simmer for a few more minutes uncovered to allow excess liquid to evaporate and thicken. You can also create a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring it into the simmering sauce. Alternatively, add a bit more grated Parmesan cheese, which will help thicken it as it melts. The starchy pasta water is also a great thickener—add a splash and toss the pasta in the sauce off the heat.
If your sauce is too thick or greasy, it may have broken or reduced too much. To fix a broken sauce (where the fat has separated), remove it from the heat and vigorously whisk in a tablespoon of cold broth or cream. This can sometimes bring it back together. If it’s simply too thick, whisk in additional warm broth, milk, or reserved pasta water a tablespoon at a time until it reaches your desired consistency. Always adjust seasoning after diluting.
If your chicken is dry, it was likely overcooked. Unfortunately, you can’t undo this, but you can mask it with sauce. Slice it thinly and ensure each piece is generously coated with the velvety Parmesan sauce when serving. For next time, use a meat thermometer and remove the chicken from the pan at 160°F—it will carry over to 165°F as it rests. Also, consider brining the chicken breasts in a saltwater solution for 30 minutes before cooking to help them retain moisture.
Recipe Success Stories
We love hearing from our community of home cooks! One reader, Sarah from Ohio, shared that this Golden Garlic Butter Chicken with Velvety Parmesan Penne has become her family’s official “birthday dinner” request. Her teenage sons now help with the grating and searing, making it a fun kitchen tradition. She mentioned that doubling the garlic, as one son prefers, is their favorite tweak. Seeing families bond over cooking this recipe is exactly why we share these detailed guides.
Another success story comes from Mark, a college student who used this recipe to impress his date. He followed the pro tip about bringing the chicken to room temperature and using a meat thermometer, and he said the results were “shockingly good for my skill level.” He paired it with a simple salad and store-bought garlic bread, and the entire meal felt special and homemade. It’s proof that this dish is accessible and impressive for cooks at any stage of their journey.
Adaptation stories are always inspiring. A reader named Lisa, who follows a gluten-free diet, used chickpea pasta and reported that the sauce clung to it perfectly, making for a hearty and satisfying meal. Another, David, made a vegan version for his partner using the dairy-free adaptations and mushrooms for “chicken,” and said it was a hit. These stories show the recipe’s wonderful flexibility and how it can be tailored to meet different needs while still delivering on its promise of creamy, garlicky comfort.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Bone-in, skin-on thighs will add even more flavor. Cook them skin-side down first to render the fat and crisp the skin, then flip and finish cooking. Adjust cooking time as thighs take longer. Boneless, skinless thighs will cook faster and are very juicy. Just be aware they have a richer, darker meat flavor that pairs wonderfully with the garlic butter sauce.
What can I use if I don’t have heavy cream? Half-and-half is the best substitute, though your sauce will be slightly less rich and may take longer to thicken. For a lighter option, whole milk mixed with a tablespoon of flour or cornstarch (make a slurry) can work, but the texture won’t be as velvety. Do not use skim milk, as it can curdle easily and lacks the necessary fat content.
How do I prevent the Parmesan cheese from clumping in the sauce? Always remove the sauce from the heat before stirring in the grated Parmesan. The residual heat is enough to melt it smoothly. Add it gradually, stirring constantly. Also, ensure you are using finely grated, fresh Parmesan, not pre-shredded, which contains anti-caking agents that hinder smooth melting.
Can I make this recipe ahead of time? You can prep ingredients ahead (chop garlic, grate cheese, pound chicken) and store them separately. For best results, cook the dish fresh. If you must make it fully ahead,{“success”:true,”message”:”Recipe created successfully”,”post_id”:8504,”tasty_recipe_id”:8504,”shortcode”:” Print
Golden Garlic Butter Chicken with Velvety Parmesan Penne
Description
Tender chicken breasts seared to golden perfection in a rich garlic butter sauce, served over creamy Parmesan-infused penne pasta for a comforting and elegant meal.
Ingredients
For the Crust:
- 4 boneless, skinless chicken breasts
- 8 oz penne pasta
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
- Salt and black pepper to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook penne according to package directions until al dente. Drain and set aside.
- Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and sear chicken for 5-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and sauce is smooth.
- Add cooked penne to the sauce, tossing to coat evenly. Slice chicken and serve over the pasta, garnished with fresh parsley.
Notes
You can customize the seasonings to taste.
I’m Billy, a classically trained culinary school graduate from The Culinary Institute of America with over 12 years in the restaurant industry and over 19 years of cooking experience.