Creamy Garlic Butter Cajun Chicken Penne Step-by-step instructions

Before you start

Before starting, ensure all ingredients are measured and ready. Slice the chicken breasts into uniform strips to guarantee even cooking.

Mince the garlic finely so it distributes evenly through the sauce. Have your pasta pot filled with water, as the cooking process moves quickly once the heat is turned on.

Instructions

Searing the chicken

1. 1Sear the seasoned chicken
   Season the sliced chicken breasts evenly with the Cajun seasoning. Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook until browned and fully cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside to rest for at least 5 minutes before serving.
   Look for golden brown exterior and white opaque center
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Ensure the pan is hot before adding the chicken to get a nice sear.

The chicken should be beautifully browned with a fragrant spice crust. The skillet will have small bits of caramelized flavor on the bottom, which are essential for the sauce.

Ensure the meat is fully cooked through before removing it from the pan to rest.

Building the sauce

2. 2Prepare the pasta and garlic butter
   While the chicken cooks, bring a large pot of salted water to a boil and cook the penne pasta according to the package directions until al dente. Drain the pasta. In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about one minute.
   Look for garlic is fragrant and butter is melted
   Tip Save a small amount of pasta water to adjust the sauce consistency if needed.

The kitchen will smell wonderful as the garlic releases its aroma into the melted butter. The butter should be bubbling gently, turning into a fragrant, golden base. Check that the pasta is cooked al dente and drained well before adding it to the skillet.

Combining and finishing

3. 3Combine and serve
   Add the cooked penne pasta and the rested seared chicken back into the skillet. Toss everything together until the pasta is well-coated in the garlic butter. Garnish with fresh chopped parsley before serving immediately while hot.
   Look for pasta is coated and chicken is heated through
   Tip Serve immediately as the butter sauce is best enjoyed while hot.

The final dish should look vibrant and cohesive, with the butter sauce clinging to every piece of pasta and chicken. Everything should be hot and fragrant. A final garnish of fresh parsley adds a pop of color and brightness to balance the savory notes.

Common mistakes

Avoid overcrowding the skillet when searing the chicken, as this leads to steaming instead of browning. Do not overcook the garlic; it should be fragrant but not browned, as burnt garlic turns bitter.

Finally, do not boil the butter sauce too vigorously, as this can cause the fat to separate from the aromatics.

How to tell it’s done

The chicken is perfectly done when it is golden brown on the outside and opaque throughout, with an internal temperature reaching 165°F (74°C).

The pasta should be al dente, meaning it is tender but still offers a slight resistance when bitten. The sauce is ready when it is glossy and coats the pasta evenly.

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