Creamy Chili Garlic Chicken Pasta (One-Pan) Step-by-step instructions

Before you start

Before starting, bring a large pot of salted water to a boil and cook the penne until al dente. Reserve 1/2 cup of the pasta water, then drain.

While the pasta cooks, cut the chicken into 1-inch cubes and measure out all the spices and seasonings. Have the butter, garlic, chili flakes, cream, and parmesan ready so the sauce comes together quickly.

Instructions

Sear and Season

1. 1Season and Sear the Chicken
   In a medium bowl, toss the cubed chicken with garlic powder, paprika, chili powder, Italian seasoning, lemon juice, salt to taste, and olive oil until evenly coated. Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6 minutes, turning occasionally, until browned on all sides and cooked through. The internal temperature should read 165°F (74°C). Transfer the chicken to a plate and set aside.
   Look for The chicken is golden brown with a slightly charred edge. It should be firm to the touch and no longer pink inside.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Don't crowd the pan — if needed, cook in two batches so the chicken browns instead of steaming.
2. 2Build the Garlic Chili Base
   Reduce the heat to medium. Add the butter to the same skillet, scraping up any browned bits from the bottom. Add the minced garlic and chili flakes, and cook for 45 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic — it should sizzle gently and turn lightly golden.
   Look for The butter is melted and foamy, and the garlic-chili mixture smells intensely aromatic without any bitter scorch.
   Tip Keep the heat moderate so the garlic softens and releases its flavor without browning too quickly.

The chicken cubes are browned on all sides with a golden crust, and the skillet has a rich brown fond.

The seasoning smells warm and spicy. The chicken is cooked through to 165°F (74°C) and resting on a plate while you start the sauce.

Creamy Sauce

3. 3Make the Creamy Sauce
   Pour the heavy whipping cream and the reserved starchy pasta water into the skillet. Stir continuously as the mixture comes to a gentle simmer. Let it bubble softly for 2–3 minutes, allowing it to slightly thicken. The sauce should coat the back of a spoon.
   Look for The sauce is smooth and lightly bubbling, with a velvety texture that clings to the spoon.
   Tip The pasta water adds starch that helps stabilize the sauce and keeps it silky.
4. 4Melt in the Parmesan
   Whisk in the freshly grated parmesan cheese, a handful at a time, until fully melted and the sauce is silky and smooth. Continue whisking for about 1 minute until the cheese is completely incorporated and the sauce is glossy.
   Look for The sauce turns a pale golden color, thickens slightly, and smells richly cheesy.
   Tip Freshly grated parmesan melts more smoothly than pre-shredded, which often contains anti-caking agents.

The sauce is smooth, pale golden, and gently bubbling. It coats the back of a spoon and smells of garlic, chili, and parmesan. The parmesan is fully melted with no grainy bits, and the sauce has a glossy sheen.

Toss and Serve

5. 5Combine Pasta and Chicken
   Add the cooked penne and the seared chicken back into the skillet. Toss everything together with tongs or a spatula until every piece of pasta is coated in the creamy sauce and the chicken is evenly distributed. Cook for 1–2 minutes over medium heat, stirring gently, until everything is heated through.
   Look for The sauce clings to the pasta and chicken, and the whole dish is hot and steamy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce becomes too thick, add a splash of pasta water to loosen it.
6. 6Garnish and Serve
   Remove the skillet from the heat. Sprinkle with fresh chopped parsley and extra chili flakes for a pop of color and heat. Serve immediately, twirling a forkful of pasta to catch every bit of sauce.
   Look for The dish is glossy, fragrant, and garnished with bright green parsley and red chili flakes.
   Tip Serve right away while the sauce is at its creamiest — it will thicken as it cools.

Every penne tube is coated in the creamy sauce, and the chicken is evenly distributed. The dish is hot and steamy, with flecks of parsley and chili flakes on top. The sauce clings to the pasta without pooling at the bottom.

Common mistakes

One common mistake is overcooking the garlic — it should sizzle for only 45 seconds until fragrant, not brown and become bitter.

Another is adding the parmesan all at once, which can cause clumping; add it gradually while whisking. Also, avoid boiling the cream too aggressively — a gentle simmer is enough to thicken it without causing it to separate.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the sauce is thick enough to coat the back of a spoon.

The pasta should be tender but still have a slight bite, and the whole dish should be steaming hot. Taste and adjust salt or chili flakes if needed before serving.

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