Garlic Butter Chicken Penne Alfredo – Juicy Chicken, Silky Parmesan Cream & Buttery Garlic Flavor

This Garlic Butter Chicken Penne in Creamy Alfredo Cheese Sauce is everything you want from a cozy American-style pasta dinner: tender golden chicken, perfectly cooked penne, plenty of fresh garlic, and a rich Parmesan Alfredo sauce that coats every bite.

The chicken is seared in garlic butter until beautifully browned, then folded into a velvety sauce made with heavy cream, Parmesan, and a touch of cream cheese for extra body. Penne is perfect here because the sauce works its way inside the pasta tubes, giving you creamy, cheesy flavor in every forkful.

It’s an indulgent 30–40 minute family dinner that feels restaurant-worthy but uses simple ingredients you can find at almost any U.S. grocery store.

Ingredients

For the Garlic Butter Chicken

• 1½ pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For the Pasta

• 12 ounces penne pasta
• Salt for the pasta water
• 1 cup reserved pasta water

For the Creamy Alfredo Cheese Sauce

• 3 tablespoons unsalted butter
• 4 cloves garlic, finely minced
• 1½ cups heavy cream
• 2 ounces cream cheese, softened
• 1¼ cups freshly grated Parmesan cheese
• ½ cup freshly shredded mozzarella cheese
• ½ teaspoon Italian seasoning
• ¼ teaspoon freshly ground black pepper
• Pinch of crushed red pepper flakes, optional

For Finishing

• 2 tablespoons chopped fresh parsley
• Extra freshly grated Parmesan
• Freshly cracked black pepper
• Crushed red pepper flakes, optional

How to Make Garlic Butter Chicken Penne Alfredo

Step 1 – Prepare the Chicken

Pat the chicken dry with paper towels.

Cut into approximately 1-inch bite-size pieces.

Season with Italian seasoning, garlic powder, smoked paprika, salt, and black pepper.

Toss until evenly coated.

Step 2 – Cook the Penne

Bring a large pot of generously salted water to a boil.

Add the penne and cook until just al dente, following the package directions.

Before draining, reserve about 1 cup of pasta water.

Drain the pasta without rinsing.

The starch left on the penne will help the Alfredo sauce cling to it.

Make the Garlic Butter Chicken

Step 3 – Sear the Chicken

Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

Add the chicken in a single layer.

Avoid overcrowding the skillet—cook in two batches if necessary.

Let the chicken cook undisturbed for approximately 2–3 minutes to develop a golden crust.

Turn and continue cooking until browned and the thickest pieces reach 165°F (74°C).

Transfer the chicken to a plate.

Step 4 – Add Garlic Butter

Reduce the heat to medium-low.

Add another tablespoon of butter and the minced garlic.

Return the chicken briefly to the skillet and toss for about 30 seconds, coating the pieces in fragrant garlic butter.

Transfer the chicken back to the plate.

Don't leave the garlic over high heat or it can quickly become bitter.

Make the Creamy Alfredo Cheese Sauce

Step 5 – Melt the Butter

Using the same skillet, melt 3 tablespoons butter over medium-low heat.

Add the remaining minced garlic.

Cook for approximately 30 seconds, just until fragrant.

Step 6 – Add the Cream

Slowly pour in the heavy cream.

Add the cream cheese, Italian seasoning, black pepper, and optional red pepper flakes.

Whisk gently until the cream cheese melts into the sauce.

Bring everything to a gentle simmer.

Do not aggressively boil the cream.

Step 7 – Add the Parmesan

Turn the heat to low.

Gradually add the freshly grated Parmesan, stirring continuously.

Wait until each addition begins melting before adding more.

Add the mozzarella and stir until the sauce becomes rich and creamy.

Bring Everything Together

Step 8 – Add the Penne

Add the drained penne directly to the Alfredo sauce.

Toss gently until every piece is generously coated.

Step 9 – Loosen with Pasta Water

Add reserved pasta water a few tablespoons at a time while tossing.

The starchy water helps emulsify the cheese, butter, and cream while adjusting the sauce to the perfect consistency.

You want the Alfredo to look silky and glossy, not stiff or gluey.

Step 10 – Add the Chicken

Return the garlic butter chicken and any juices from the plate to the skillet.

Gently toss everything together over low heat for approximately 1–2 minutes.

If necessary, add another splash of pasta water.

Finish & Serve

Remove the skillet from the heat.

Sprinkle generously with:

• Fresh parsley
• Parmesan
• Freshly cracked black pepper
• Crushed red pepper flakes, if desired

Serve immediately while the Alfredo sauce is hot and creamy.

Chef's Tips for the Best Chicken Alfredo

• Don't overcook the chicken. Small chicken pieces cook quickly.
• Pat chicken dry before seasoning so it develops better browning.
• Don't overcrowd the skillet or the chicken will steam instead of sear.
• Use unsalted butter so you can better control the seasoning.
• Fresh garlic makes a noticeable difference in a simple Alfredo sauce.
• Cook garlic gently—burned garlic can make the entire sauce bitter.
• Use heavy cream for the richest, most stable sauce.
• Use full-fat cream cheese for a smooth texture.
• Freshly grate your Parmesan. Pre-grated Parmesan doesn't melt as smoothly.
• Add cheese over low heat.
• Never aggressively boil Alfredo after adding Parmesan.
• Reserve pasta water before draining.
• Keep the finished sauce slightly looser than you think necessary because it thickens quickly as it cools.
• Serve immediately for the best texture.

The Secret to Silky Alfredo Sauce

Temperature control is everything.

Once the cream is hot, lower the heat before adding Parmesan. High heat can cause cheese proteins to tighten and separate, leaving the sauce oily or grainy.

Add Parmesan gradually while stirring, then use small amounts of starchy pasta water to help bring the sauce together.

The finished sauce should smoothly coat the penne without looking excessively thick.

And remember: Alfredo continues thickening as it sits.

How to Get Restaurant-Style Garlic Butter Chicken

The goal isn't simply to cook the chicken—you want actual golden browning.

Start with dry chicken and a properly heated skillet.

Arrange the pieces in one layer and leave them alone for the first couple of minutes.

Once they've developed a golden crust, turn them.

Add fresh garlic and extra butter only toward the end. This allows you to get strong garlic-butter flavor without burning the garlic during the high-heat searing stage.

Why Penne Works So Well

Penne is excellent with thick cream sauces because the Alfredo clings to both the outside and inside the hollow pasta tubes.

Other great options include:

• Rigatoni
• Cavatappi
• Fettuccine
• Rotini
• Bowtie pasta
• Medium shells

Rigatoni is an especially good substitute if you want a heartier restaurant-style presentation.

Delicious Variations

Broccoli Chicken Alfredo Penne

Add 2 cups steamed broccoli florets when returning the chicken to the sauce.

Spinach Chicken Alfredo

Stir in 2 cups fresh baby spinach and cook just until wilted.

Bacon Chicken Alfredo

Add 6 slices crispy crumbled bacon before serving.

Cajun Chicken Alfredo

Replace the Italian seasoning on the chicken with Cajun seasoning and add a little smoked paprika.

Sun-Dried Tomato Chicken Alfredo

Add ½ cup drained chopped sun-dried tomatoes to the finished sauce.

Mushroom Garlic Chicken Alfredo

Sauté 8 ounces sliced cremini mushrooms after cooking the chicken, then build the sauce in the same skillet.

Three-Cheese Chicken Alfredo

Use Parmesan, mozzarella, and a small amount of Romano for an extra-bold cheesy sauce.

Want an Extra-Cheesy Baked Version?

Transfer the finished pasta to a lightly greased baking dish.

Top with:

• 1 cup shredded mozzarella
• ½ cup Parmesan
• A little chopped parsley

Broil for approximately 2–4 minutes, until the cheese is melted and develops golden bubbling spots.

Don't bake it for too long or the creamy Alfredo sauce can dry out.

What to Serve With

• Garlic bread
• Cheesy garlic bread
• Caesar salad
• Roasted broccoli
• Garlic green beans
• Roasted asparagus
• Simple garden salad
• Warm dinner rolls

For a classic American Italian-restaurant-style dinner, pair the pasta with garlic bread and a crisp Caesar salad.

Make-Ahead Tips

You can season and cut the chicken up to 1 day ahead.

The Parmesan can also be grated ahead and refrigerated in an airtight container.

Alfredo pasta itself is best prepared shortly before serving because the pasta continues absorbing the sauce during storage.

If you know you'll have leftovers, keep the sauce slightly thinner than usual.

Storage

Refrigerator

Store leftovers in an airtight container for up to 3–4 days.

The Alfredo sauce will become considerably thicker when refrigerated.

Freezer

Freezing isn't ideal because cream-and-cheese sauces can separate after thawing.

For the best texture, refrigerate rather than freeze.

How to Reheat Without Breaking the Alfredo Sauce

Stovetop

Place the pasta in a skillet over low heat.

Add a splash of milk or heavy cream.

Warm slowly while gently stirring until the sauce becomes creamy again.

Microwave

Add a small splash of milk or cream.

Cover loosely and microwave at reduced power in short intervals, stirring between each interval.

Avoid overheating.

Notes

• Parmesan should provide most of the Alfredo's flavor, while mozzarella adds extra creamy cheese pull.
• Cream cheese isn't required in traditional Alfredo, but a small amount works especially well in this American-style version by helping the sauce stay rich and creamy.
• A tiny pinch of red pepper flakes provides contrast without making the pasta noticeably spicy.
• For the most indulgent serving, finish each bowl with a small spoonful of melted garlic butter, Parmesan, parsley, and cracked black pepper.
• Garlic Butter Chicken Penne in Creamy Alfredo Cheese Sauce is perfect for busy weeknights, Sunday family dinners, date nights at home, casual entertaining, or anytime you're craving a rich, cheesy restaurant-style chicken pasta.