Description
This Garlic Butter Chicken Penne with Creamy Three-Cheese Sauce is a comforting and flavorful pasta dish featuring tender garlic-infused chicken tossed in a luscious sauce made from ricotta, mozzarella, and parmesan cheeses, accented with sun-dried tomatoes and fresh herbs. Ready in just 35 minutes, it’s a perfect weeknight dinner that combines rich, creamy textures with savory, garlicky notes.
Ingredients
Scale
Chicken and Sauce
- 2 tablespoons butter (divided)
- 2 large chicken breasts, diced
- 3 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 3/4 cup grated parmesan cheese (divided)
- 1/3 cup chopped sun-dried tomatoes
- 1 tablespoon chopped parsley or Italian seasoning
- Salt and pepper, to taste
- Splash of pasta water (as needed)
Pasta
- 8 ounces penne pasta
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add 8 ounces of penne and cook until al dente according to package instructions, about 10-12 minutes. Drain and set aside.
- Cook Chicken: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the diced chicken breasts, season with salt and pepper, and cook for 6 to 8 minutes until the chicken is golden brown and cooked through.
- Sauté Garlic: Reduce heat to medium. Add the minced garlic to the skillet and stir it with the chicken for 1 to 2 minutes, allowing the garlic to become fragrant without burning.
- Make Cheese Sauce: Lower heat to low. Stir in 1 cup ricotta, 1 cup shredded mozzarella, and half of the grated parmesan cheese (about 3/8 cup). Mix continuously until the cheeses melt and the sauce becomes smooth. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Toss Pasta: Add the cooked penne to the skillet with the cheese sauce and chicken. Toss everything gently but thoroughly to coat the pasta evenly in the creamy sauce.
- Finish and Serve: Top the pasta with 1/3 cup chopped sun-dried tomatoes, the remaining parmesan cheese, and 1 tablespoon chopped fresh parsley or Italian seasoning. Serve immediately while hot and enjoy.
Notes
- Reserve some pasta water before draining to adjust sauce consistency if needed.
- Sun-dried tomatoes add a nice tangy sweetness; substitute with cherry tomatoes if unavailable.
- Use fresh parsley for best flavor, though dried Italian seasoning works well as a substitute.
- Ensure not to overcook the garlic to prevent bitterness.
- This dish can be made with gluten-free pasta to accommodate gluten sensitivities.
