Creamy Garlic Herb Chicken Pasta

Creamy Garlic Herb Chicken with Cheesy Penne Pasta makes any weeknight feel special with juicy golden chicken vibrant herbs and a pasta sauce so velvety you will want to mop up every drop. The chicken gets crusted in fragrant spice before butter basting for extra tenderness and the creamy penne clings to a dreamy blend of cheddar and parmesan. Honestly if you are after a real comfort food moment this dish is the move.

I first cooked this for my partner after a tough week and we both just sat in silence savoring that first bite. Now it is my go-to for dinner guests who want something both familiar and a little bit fancy.

Ingredients

• Chicken thighs or chicken breast pieces: The chicken is the hero make sure to use boneless cuts for fast cooking
• Olive oil: Adds moisture for a beautiful sear go for extra virgin if possible
• Butter: Makes the pan sauce rich and decadent always choose real butter for best flavor
• Paprika: Gives color and gentle warmth smoked paprika can take it up a notch
• Garlic powder: Enhances savory richness check for freshness to avoid a chalky aftertaste
• Onion powder: Supports the background flavor and rounds out the seasonings
• Italian seasoning: Packs herbs like oregano basil thyme pick one with big visible flakes for fresher taste
• Salt and black pepper: Essential for balancing flavors use flaky salt for finishing if you like bite
• Crushed red pepper: Optional but perfect if you want a gentle heat twist
• Cooked penne pasta: The perfect pasta shape for catching creamy sauce aim for just-tender and not mushy
• Minced garlic: Fresh is best here look for plump cloves without green shoots
• Heavy cream or half and half: For a luxurious sauce heavy cream gives more body but half and half works
• Shredded cheddar cheese or cheese blend: Melts smoothly go for sharp cheddar or blends with mozzarella for stretch
• Parmesan cheese: Lends sharpness and that classic Italian bite grate your own for flavor that pops
• Italian seasoning: For more herbal aroma in the sauce select a high quality blend for depth
• Pinch of smoked paprika: Optional twist for extra color and subtle smokiness

Instructions

Prepare and Season the Chicken:

Start with boneless chicken thighs or breasts and pat them dry to help the seasoning stick and promote good browning. Season all sides generously with paprika garlic powder onion powder Italian seasoning salt and pepper. If you love a touch of spice sprinkle on a little crushed red pepper.

Sear and Baste the Chicken:

Heat olive oil in a big heavy skillet over medium heat. When the oil shimmers add the chicken giving it space so it browns not steams. Let it cook undisturbed for up to five minutes until a crisp golden crust forms before flipping. After turning slide in butter and carefully tilt the pan to spoon sizzling herby butter over the chicken as it cooks through and soaks up all that flavor.

Rest and Hold the Chicken:

Once fully cooked and juices run clear move the chicken to a plate and tent it loosely with foil. Resting helps it stay juicy and lets flavors settle.

Make the Garlic Cream Sauce:

In the same pan with the buttery drippings drop in a bit more butter and toss in the minced garlic. Stir until fragrant but not browned to avoid bitterness. Pour in heavy cream Italian seasoning salt and pepper and let simmer so the sauce thickens gently.

Add Cheese and Finish the Sauce:

Lower the heat and scatter in shredded cheddar and parmesan. Stir slowly as they melt into a silky sauce. If you want a little kick drop in a pinch of smoked paprika here.

Toss in the Penne:

Add your cooked penne to the cheesy sauce and toss until every noodle is fully coated and glossy. If it feels too thick add a splash of cooking water to loosen.

Serve and Garnish:

Arrange creamy cheesy penne on a plate with slices of golden chicken on the side or nestled right in. Spoon over any extra pan drippings for a shiny finish and sprinkle with extra cheese if desired.

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Paprika is my absolute favorite here because it adds brightness without overpowering the creamy sauce. My funniest memory has to be when my nephew called this the fancy mac and cheese and insisted it needed to be at his birthday every year since.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. If the sauce thickens too much just add a splash of milk or cream and reheat slowly on the stovetop to bring back the silkiness. The flavors deepen after a night in the fridge which I totally love for next day lunches.

Ingredient Substitutions

You can use rotini or rigatoni if penne is not on hand. Chicken breast is leaner but just as good as thighs. Monterey Jack or mozzarella melt beautifully if cheddar is too sharp for your taste. For a lighter version go half and half or whole milk but expect a thinner sauce.

Serving Suggestions

Brighten up with a sprinkle of fresh parsley or basil over the finished plate. Roasted broccoli or steamed green beans on the side balance out the richness. A crisp salad tossed in vinaigrette and some crusty bread make it a feast.

Cultural or Historical Context

This mash-up is classic Italian American comfort. Penne alla vodka and creamy chicken pastas became staples in American family kitchens in the eighties and nineties. Even now nothing says weeknight luxury like a cheesy pasta baked or sauced and paired with golden chicken.

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This dish feels like a restaurant treat but could not be simpler at home. Make it once and it might become your new favorite comfort classic.

Frequently Asked Questions

→ Can I use chicken breast instead of thighs?

Yes, both chicken thighs and breasts work well. Adjust cooking time as breasts may cook faster and stay juicier when not overcooked.

→ What cheese can I use for the pasta?

You can use cheddar, a cheese blend, or substitute with mozzarella for extra creaminess and stretch, plus parmesan for depth.

→ Can I substitute heavy cream?

Half & half is an easy swap, though the sauce will be slightly lighter. Whole milk can be used for a thinner consistency.

→ How do I get the sauce creamy and smooth?

Stir cheese in gently over low heat and avoid boiling the sauce to ensure a silky texture without separation.

→ Is it spicy?

Only mildly spiced from paprika and optional crushed red pepper—feel free to adjust for your taste preference.