Creamy Chicken Garlic Alfredo Bowtie Pasta with Mushrooms Step-by-step instructions

Before you start

Before starting, ensure all ingredients are prepped and ready for use. Slice the chicken into uniform pieces to ensure they cook evenly. Clean and slice the mushrooms and mince the garlic.

Having everything measured and at hand allows for a smooth cooking process, as the steps happen quickly once the heat is turned on. Ensure a large pot of water is ready for the pasta.

Instructions

Searing the Protein

1. 1Prepare Pasta and Chicken
   Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente. In a large skillet over medium-high heat, sear the chicken pieces until golden brown and cooked through, ensuring the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.
   Look for Chicken is golden brown and opaque throughout.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Ensure the water is boiling vigorously before adding the pasta to maintain a consistent texture.

The chicken pieces should be golden brown and fully cooked. The skillet will have developed a flavorful fond on the bottom, which is the foundation for the sauce. Ensure the chicken is cooked through before setting it aside, as it will only be briefly reheated at the very end.

Building the Creamy Sauce

2. 2Sauté Mushrooms and Sauce
   In the same skillet, add the sliced mushrooms and cook until browned and moisture has evaporated. Stir in the minced garlic and cook for one minute until fragrant. Pour in the creamy garlic sauce and bring to a gentle simmer. Stir until the sauce is smooth, glossy, and heated through.
   Look for Sauce coats the back of a spoon.
   Tip Stir the sauce continuously to prevent it from sticking to the bottom of the skillet.

The mushrooms should be tender and browned, and the garlic should be fragrant. Once the cream sauce is added, the mixture should look smooth and glossy.

If it looks too thin, continue to simmer gently, stirring constantly until it reaches the desired consistency that coats the back of a spoon.

Final Assembly

3. 3Combine and Serve
   Add the cooked chicken and drained bowtie pasta into the skillet with the cream sauce. Toss everything together gently using tongs until the pasta is thoroughly coated with the sauce. Allow the mixture to heat through for one minute, then remove from the heat and let it rest for five minutes before serving to allow the sauce to settle.
   Look for Pasta is fully coated and the sauce is glossy.
   Tip If the sauce becomes too thick, stir in a tablespoon of reserved pasta water to loosen it.

The pasta, chicken, and sauce should be thoroughly combined. The bowtie pasta should be evenly coated, and the dish should look uniform. Before serving, allow the pasta to rest for a few minutes to let the sauce set slightly, ensuring each bite is perfectly balanced and flavorful.

Common mistakes

A common mistake is overcrowding the skillet when searing the chicken or sautéing the mushrooms, which causes them to steam rather than brown. Another error is using too much heat when warming the cream sauce, which can cause it to break or become oily.

Finally, failing to stir the sauce while combining can lead to uneven coating, which ruins the desired velvety consistency of the finished pasta.

How to tell it’s done

The chicken is perfectly cooked when it is golden brown on the outside and reaches an internal temperature of 165°F (74°C). The sauce is done when it is glossy, slightly thickened, and coats the back of a spoon without appearing oily.

The bowtie pasta should be al dente, providing a slight resistance to the bite, which ensures it holds its shape when tossed in the rich cream sauce.

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