Name: Garlic Butter Chicken Penne in Creamy Gouda Parmesan Cream
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1.25 lbs chicken breast, sliced into strips; 1 tbsp olive oil; 2 tbsp butter (for chicken); 1 tsp garlic powder; 1 tsp paprika; 1 tsp Italian seasoning; Salt & pepper to taste; 12 oz penne pasta; 3 tbsp butter (for sauce); 4 cloves garlic, minced; 1 cup chicken broth; 1 cup heavy cream; 3 oz cream cheese; 1 cup shredded Gouda cheese; ¾ cup grated Parmesan cheese; ½ tsp red pepper flakes (optional); ½ cup reserved pasta water (as needed); Fresh parsley, for garnish (optional); Extra Parmesan, for garnish (optional); Cracked black pepper, for garnish (optional)

A rich and comforting pasta dish, this Garlic Butter Chicken Penne in Creamy Gouda Parmesan Cream delivers everything I want in a weeknight dinner: bold flavor, creamy texture, and a satisfying finish. Tender chicken is seared in garlic butter and tossed with perfectly cooked penne in a silky Gouda-Parmesan cream sauce. It’s one of those meals that feels indulgent without being overly complicated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

1.25 lbs chicken breast, sliced into strips

1 tbsp olive oil

1 tsp garlic powder

2 tbsp butter

1 tsp paprika

1 tsp Italian seasoning

Salt & pepper to taste

For the Gouda Parmesan Cream Sauce:

12 oz penne pasta

3 tbsp butter

4 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

3 oz cream cheese

1 cup shredded Gouda cheese

¾ cup grated Parmesan

½ tsp red pepper flakes (optional)

½ cup reserved pasta water (as needed)

Garnish (Optional):

Fresh parsley

Extra Parmesan

Cracked black pepper

Directions

Cook the Penne:
I bring a large pot of salted water to a boil and cook the penne until al dente. Before draining, I reserve ½ cup of the pasta water to adjust the sauce later if needed. Then I drain the pasta and set it aside.

Sear the Garlic Butter Chicken:
I pat the chicken strips dry and season them with garlic powder, paprika, Italian seasoning, salt, and pepper. In a large skillet, I heat the olive oil with 2 tablespoons of butter over medium-high heat, then sear the chicken for about 3–4 minutes per side until golden and cooked through. I remove the chicken and set it aside.

Make the Gouda Parmesan Cream Sauce:
Using the same skillet, I melt 3 tablespoons of butter and sauté the minced garlic for about 30 seconds until fragrant. I pour in the chicken broth and heavy cream, then whisk in the cream cheese until smooth. Once that’s melted, I add the shredded Gouda and Parmesan and stir until the sauce is creamy and thick. If the sauce feels too thick, I splash in the reserved pasta water to loosen it up.

Combine Everything:
I stir the cooked penne into the sauce to coat it well, then add the chicken back in. Everything gets tossed together until fully coated and warmed through.

Serve:
I plate the pasta and finish it off with a sprinkle of chopped parsley, extra Parmesan, and cracked black pepper. I like to serve it right away for the best taste and texture.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories per serving: 635 kcal

Variations

Swap the cheese: I’ve tried using sharp white cheddar or Fontina instead of Gouda for a twist, and both are delicious.

Add veggies: Sometimes I toss in sautéed spinach, mushrooms, or sun-dried tomatoes to add more texture and flavor.

Make it spicy: A pinch of cayenne or extra red pepper flakes really takes the heat up a notch.

Use a different protein: Shrimp or Italian sausage also work great in this dish if I want a change from chicken.

Go gluten-free: I use gluten-free penne to make this dish friendly for gluten-sensitive guests.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to loosen up the sauce. It reheats well, though the sauce may thicken slightly after chilling.

FAQs

How do I keep the sauce from becoming too thick?

I add a bit of the reserved pasta water or extra cream while stirring the sauce if it gets too thick. This helps bring it back to that creamy, smooth consistency.

Can I use pre-cooked chicken?

Yes, I’ve used leftover rotisserie chicken in a pinch. I skip the searing step and warm it through in the sauce before serving.

Is there a substitute for heavy cream?

If I’m out of heavy cream, I mix whole milk with a bit of melted butter to get a similar richness, though the texture may be slightly lighter.

What’s the best Gouda to use?

I prefer aged Gouda for a stronger flavor, but regular or smoked Gouda works well too depending on the flavor I want.

Can I freeze this pasta?

I don’t usually recommend freezing creamy sauces because they can separate when reheated. However, if I must freeze it, I reheat gently and stir in a bit of cream to bring the texture back together.

Conclusion

This Garlic Butter Chicken Penne in Creamy Gouda Parmesan Cream has everything I love in a comfort food dish—cheesy, rich, and full of flavor. It’s simple enough for a busy night but impressive enough for guests. Whether I stick to the classic version or play around with variations, it’s always a hit at the table.

📖 Recipe: