Cheddar Parmesan Garlic Butter chicken pasta has become my go-to weeknight wonder, and I’m so excited to share it with you! I remember the first time I made it; the aroma of garlic and cheese filling my kitchen was absolutely intoxicating. My family devoured it so quickly, leaving no leftovers! This dish is pure comfort food, with tender chicken nestled in perfectly cooked rigatoni, all swimming in a rich, luscious, creamy cheddar parmesan garlic butter sauce. It’s surprisingly simple to whip up, making it an incredibly easy cheddar parmesan garlic butter meal that feels like a restaurant-quality treat. Let’s get cooking!
Why You’ll Love This Cheddar Parmesan Garlic Butter Chicken Pasta
- Unbelievably rich and savory flavor profile that will satisfy any craving.
- The perfect balance of creamy, cheesy, and garlicky goodness in every bite.
- Ready in under 40 minutes, making it ideal for busy weeknights.
- A budget-friendly meal that tastes like a gourmet dish without the high cost.
- Kid-approved and guaranteed to be a family favorite.
- This wonderful garlic butter cheddar parmesan sauce is incredibly versatile.
- Enjoy the satisfying textures of tender chicken and al dente pasta coated in deliciousness.
- It’s a comforting, soul-warming meal that’s perfect for any occasion, thanks to that amazing garlic butter cheddar parmesan base.
Ingredients for Cheddar Parmesan Garlic Butter Pasta
Gathering these cheddar parmesan garlic butter ingredients is the first step to culinary magic! I always make sure I have everything prepped before I start cooking to ensure a smooth process. You’ll need 2 large chicken breasts, boneless and skinless, cut into 1-inch pieces for that perfect bite. For the pasta, grab 1 pound rigatoni pasta – its ridges hold onto that sauce beautifully. The heart of our dish comes from 6 tablespoons butter, 4 tablespoons all-purpose flour to create our roux, and 4 cups whole milk for that luscious, creamy base. Don’t forget 2 cups shredded cheddar cheese and 1 cup grated Parmesan cheese for that irresistible cheesy flavor. A little salt and pepper to taste is essential, and I love adding Optional: Fresh parsley for garnish and red pepper flakes for a kick to elevate the dish.
How to Make Cheddar Parmesan Garlic Butter Chicken Pasta
Let me walk you through how to make cheddar parmesan garlic butter chicken pasta – it’s simpler than you might think! This recipe comes together beautifully right on the stovetop. First, get a big pot of water boiling for your pasta. Cook the 1 pound rigatoni pasta until it’s just shy of al dente, about 1-2 minutes less than the package says. Remember to save about a cup of that starchy pasta water before you drain it – it’s liquid gold for perfecting the sauce later! While the pasta cooks, season your chicken pieces with salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until it’s beautifully golden brown and cooked through, about 6-7 minutes. Once done, scoop the chicken out onto a plate. Now, turn the heat down to medium. Add the remaining 4 tablespoons of butter to the same skillet. Once it’s melted, toss in your minced garlic and cook for just 30 seconds until it’s fragrant – you don’t want it to burn! Sprinkle in the 4 tablespoons of all-purpose flour and whisk it with the butter and garlic for 1-2 minutes to create a smooth roux; this is key to a silky sauce. Slowly pour in the 4 cups whole milk, whisking constantly to avoid lumps. Let this mixture simmer gently for about 3-4 minutes until it thickens nicely. Now for the best part: add the 2 cups shredded cheddar cheese and 1 cup grated Parmesan cheese, a handful at a time, stirring until it’s all melted into a glorious, creamy sauce. Return the cooked chicken to the skillet, then add the drained rigatoni. Gently toss everything together until all the pasta and chicken are coated in that heavenly cheddar parmesan garlic butter sauce. Serve it up hot, maybe with a sprinkle of extra cheese or parsley!
Pro Tips for the Best Cheddar Parmesan Garlic Butter Sauce
Want to elevate your creamy cheddar parmesan garlic butter? I’ve picked up a few tricks over the years that make a huge difference:
- Always use freshly grated Parmesan cheese; the pre-grated stuff has anti-caking agents that can make your sauce grainy.
- Don’t rush the roux! Cooking the flour and butter for a minute or two helps eliminate any raw flour taste and builds a richer base for your garlic parmesan cheddar butter.
- Reserve at least a cup of pasta water. It’s starchy and salty, perfect for loosening the sauce if it gets too thick, ensuring a smooth consistency.
- For an extra layer of flavor, consider toasting your garlic slightly before adding it to the butter.
What’s the secret to perfect Cheddar Parmesan Garlic Butter?
The absolute secret to the best cheddar parmesan garlic butter is using a proper roux and good quality cheese. Melting the cheeses slowly and stirring gently ensures a velvety smooth sauce every time, avoiding any clumping or grainy texture. For more tips on achieving perfect sauces, you can explore resources on making a roux.
Can I make Cheddar Parmesan Garlic Butter ahead of time?
You can prepare the sauce base (roux and milk) up to a day in advance and store it in the refrigerator. When ready to serve, gently reheat it, then stir in the cheeses and cooked pasta and chicken. This makes assembling your homemade cheddar parmesan garlic butter dish even quicker! If you’re looking for other make-ahead meal ideas, check out these breakfast bowl recipes with eggs.
How do I avoid common mistakes with Cheddar Parmesan Garlic Butter pasta?
A common pitfall is overcooking the pasta; always cook it al dente as it finishes cooking in the hot sauce. Another mistake is adding all the cheese at once, which can cause it to clump. Add it gradually, stirring constantly for a smooth finish. For more cooking advice, consider looking into tips from experienced cooks.
Best Ways to Serve Cheddar Parmesan Garlic Butter Chicken
This rich cheddar parmesan garlic butter chicken pasta is a meal in itself, but it pairs beautifully with a few simple sides to round out the experience. I love serving it with a crisp green salad tossed in a light vinaigrette to cut through the richness. Steamed or roasted cheddar parmesan garlic butter for vegetables like broccoli or asparagus also make fantastic additions, adding a fresh crunch and vibrant color to your plate. For a bit of extra flair, a sprinkle of fresh parsley or a pinch of red pepper flakes on top really makes the flavors pop! If you’re looking for more dinner inspiration, you might enjoy our dinner recipes.
Nutrition Facts for Cheddar Parmesan Garlic Butter Pasta
This creamy cheddar parmesan garlic butter pasta is a hearty dish, and here’s a look at what you can expect per serving. It’s packed with flavor and provides a good source of protein. Remember, these numbers are based on the recipe as written and might vary slightly based on exact ingredients used:
- Calories: 680
- Fat: 40g
- Saturated Fat: 24g
- Protein: 42g
- Carbohydrates: 52g
- Fiber: 3g
- Sugar: 6g
- Sodium: 750mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Cheddar Parmesan Garlic Butter Pasta
One of the best things about this homemade cheddar parmesan garlic butter pasta is that leftovers taste almost as good as the original! Once you’ve enjoyed this delicious meal, make sure to let it cool down completely before storing. I usually let mine sit on the counter for about an hour. Then, transfer the pasta into airtight containers. It will keep well in the refrigerator for about 3 to 4 days. If you won’t get to it within that time, you can absolutely freeze portions for up to 3 months! Just wrap them tightly. To reheat, I find the stovetop works best for this dish. Gently warm it in a skillet over medium-low heat, adding a splash of milk or reserved pasta water if it seems a bit dry. You can also microwave it, stirring halfway through, until heated through. For more storage tips, you can refer to our privacy policy which may contain relevant information.
Frequently Asked Questions About Cheddar Parmesan Garlic Butter
What is Cheddar Parmesan Garlic Butter?
Cheddar Parmesan Garlic Butter is a rich, savory sauce that combines the sharp tang of cheddar cheese, the nutty saltiness of Parmesan cheese, and the aromatic punch of garlic, all bound together with creamy butter. It’s a versatile flavor base that elevates simple dishes like pasta and chicken into something truly decadent. Think of it as the ultimate flavor booster! For other flavorful dishes, consider our cheesy scalloped potatoes recipe.
Can I substitute the pasta?
Absolutely! While rigatoni is fantastic for catching this sauce, feel free to use other pasta shapes like penne, fettuccine, or even shells. The key is to cook your pasta until it’s al dente, as it will continue to cook slightly in the warm sauce. This flexibility means you can enjoy this delicious parmesan cheddar garlic butter with whatever pasta you have on hand. If you’re interested in other pasta dishes, you might like our cranberry feta pinwheels with cream cheese.
How do I make it spicier?
If you love a little heat, adding red pepper flakes is the easiest way to spice up your cheddar parmesan garlic butter sauce. I usually add about half a teaspoon when I sauté the garlic, but you can adjust this to your preference. A pinch of cayenne pepper or even a dash of your favorite hot sauce stirred in at the end can also add a nice kick!
Can I make this dish gluten-free?
Yes, you definitely can! The recipe is naturally gluten-free if you use gluten-free pasta. For the sauce itself, the flour is the only potential issue, but you can easily substitute it with a gluten-free all-purpose flour blend or even cornstarch. Whisk about 2 tablespoons of cornstarch with a little cold water to make a slurry, then add it to the simmering milk. This makes for a wonderfully creamy sauce without the gluten.
Variations of Cheddar Parmesan Garlic Butter You Can Try
While this chicken pasta is fantastic, the versatile nature of this sauce means you can adapt it in so many ways! For a lighter option, try using milk with a lower fat content, or even half-and-half for a richer sauce. You can also swap the rigatoni for gluten-free pasta or even zucchini noodles for a low-carb meal. If you’re looking for a different protein, this garlic parmesan cheddar butter is absolutely divine with pan-seared shrimp or even as a topping for baked salmon. For a truly decadent experience, try using this cheddar parmesan garlic butter for steak – just spoon a generous amount over a perfectly grilled ribeye. You can also add roasted vegetables like broccoli or asparagus directly into the pasta mixture for extra flavor and nutrients. Explore more creative recipes on our homepage.
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Amazing Cheddar Parmesan Garlic Butter Flavor
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
This recipe combines tender chicken with creamy rigatoni pasta coated in a rich cheddar, Parmesan, and garlic butter sauce. It’s a comforting and flavorful one-pot meal perfect for weeknights.
Ingredients
- 2 large chicken breasts, boneless and skinless, cut into 1-inch pieces
- 1 pound rigatoni pasta
- 6 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: Fresh parsley for garnish, red pepper flakes for a kick
Instructions
- Bring a large pot of generously salted water to a rolling boil. Cook rigatoni pasta until al dente, about 1-2 minutes less than package directions. Drain, reserving 1 cup of pasta water, and set aside.
- Season chicken pieces with salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add chicken and cook until golden brown and cooked through, about 6-7 minutes. Remove chicken to a plate and set aside.
- Reduce skillet heat to medium and add the remaining 4 tablespoons of butter.
- Once butter is melted, add minced garlic and cook for 30 seconds until fragrant but not browned.
- Sprinkle flour over the butter and garlic. Whisk constantly for 1-2 minutes to create a smooth paste (roux).
- Gradually pour in the milk while continuing to whisk to ensure a lump-free sauce.
- Bring the sauce to a gentle simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon.
- Add cheddar and Parmesan cheeses in handfuls, stirring between additions until completely melted and the sauce is smooth.
- Return the cooked chicken to the skillet. Stir in the drained rigatoni, gently tossing until everything is thoroughly coated in the creamy cheddar Parmesan garlic butter sauce.
- Serve immediately, garnished with additional Parmesan cheese and fresh parsley if desired.
Notes
- For a smoother sauce, ensure your dairy and cheeses are at room temperature before adding them to the roux.
- Cook the butter-flour mixture (roux) for a full 1-2 minutes until it smells slightly nutty to eliminate any raw flour taste.
- Add cheeses in small handfuls, allowing each addition to fully melt before adding more to prevent clumping.
- Cook pasta until al dente as it will continue to cook in the hot sauce.
- Reserve pasta water; a splash can loosen the sauce if it becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 6g
- Sodium: 750mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 125mg