Cheddar Parmesan Garlic Butter Chicken with Creamy Pasta Step-by-step instructions

Before you start

Before starting, ensure all ingredients are measured and ready, as the cooking process moves quickly once the heat is on. Cut the chicken into uniform, bite-sized pieces to ensure even cooking.

Mince the garlic finely so it distributes evenly through the butter. Have your cheese grated and ready to go, and keep a colander nearby for the pasta.

Instructions

Pasta Preparation

1. 1Cook the pasta
   Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions until al dente. Drain the pasta using a colander and set aside.
   Look for The pasta should be tender but firm to the bite.
   Tip Reserve a small amount of pasta water to adjust the sauce consistency if needed later.

The pasta should be cooked to an al dente state, meaning it still has a slight chew. Drain it well but do not rinse it with cold water, as the starch on the surface helps the sauce cling to the noodles later. Ensure the water is well-salted to season the pasta from within.

Searing the Protein

2. 2Sear the chicken
   Place a large skillet over medium-high heat. Add half the butter and sear the chicken pieces until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest on a plate for at least 3 minutes.
   Look for The chicken should be deeply browned on the outside and opaque throughout.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Ensure the skillet is hot before adding the chicken to get a good sear.

The chicken should be beautifully golden and caramelized on all sides. It must be cooked through to the center, ensuring the internal temperature reaches 165°F (74°C).

The skillet should have some browned bits at the bottom, which will form the flavor foundation for the delicious garlic butter sauce.

Emulsifying the Sauce

3. 3Prepare the sauce and combine
   In the same skillet, melt the remaining butter. Sauté the garlic until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the cheddar and parmesan cheeses until melted and smooth. Return the cooked chicken to the skillet, add the pasta, and toss to coat everything thoroughly in the sauce. Garnish with fresh herbs before serving.
   Look for The sauce should be thick enough to coat the back of a spoon.
   Tip Use a low heat when melting the cheese to prevent the sauce from breaking.

The sauce should be smooth, creamy, and fragrant with garlic. When the pasta and chicken are tossed in, everything should be evenly coated in the rich, cheesy mixture. The final dish will look glossy and smell intensely savory, ready to be served hot immediately while the sauce is at its peak.

Common mistakes

Avoid overcrowding the skillet when searing the chicken, as this causes the meat to steam rather than brown. If the pan is too full, cook the chicken in two batches to maintain high heat.

Do not boil the sauce once the cheese is added, as high heat can cause the dairy to separate and become oily, which ruins the desired creamy texture.

How to tell it’s done

The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C). You can check this using a meat thermometer inserted into the thickest piece.

Visually, the pieces should be golden brown on the outside and opaque white in the center with no pink remaining. The sauce is ready when it is thick, glossy, and uniformly coats the pasta without separating.

• Poultry: 165°F (74°C) in the thickest part