Creamy Garlic Butter Chicken and Parmesan Pasta Step-by-step instructions

Before you start

Before starting, ensure all ingredients are measured and ready, as the cooking process moves quickly. Pat the chicken breast dry with paper towels to ensure a proper sear, and mince the garlic finely.

Grate the parmesan cheese using a fine-mesh grater to help it melt quickly into the sauce. Prepare a large pot of water for the pasta and have your tongs and a colander within reach to manage the transition from boiling to saucing without delay.

Instructions

Boiling the Pasta

1. 1Boil the pasta
   Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta, reserving about half a cup of the starchy cooking water for later if needed to adjust the sauce consistency.
   Look for Pasta should be firm to the bite.
   Tip Save a splash of pasta water to help the sauce bind to the noodles.

The pasta is ready when it is al dente, meaning it is tender but still offers a slight resistance when bitten. Ensure the water is well-salted, as this is the only opportunity to season the noodles themselves.

Drain the pasta immediately once it reaches this stage to prevent it from becoming mushy, and have your colander ready to transfer the spaghetti directly into the sauce later.

Searing the Chicken

2. 2Sear the chicken
   In a large skillet, melt two tablespoons of butter over medium-high heat. Add the chicken breast pieces in a single layer. Cook until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Remove the chicken from the pan and set aside.
   Look for Chicken should be opaque and golden brown.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Ensure the pan is hot before adding the chicken to get a good sear.

The chicken is ready when it has achieved a deep, golden-brown crust on all sides and is cooked through to 165°F (74°C). The pan should have small, browned bits attached to the bottom, which will be deglazed by the butter and garlic in the next step. Ensure the chicken is removed promptly to a clean plate so it does not overcook while you prepare the sauce base.

Building the Creamy Sauce

3. 3Prepare the sauce and combine
   In the same skillet, melt the remaining butter and add the minced garlic, sautéing until fragrant. Stir in the parmesan cheese until melted and smooth. Return the chicken to the pan, add the cooked spaghetti, and toss everything together until the pasta is coated in the creamy garlic butter sauce.
   Look for Sauce should be glossy and thickened enough to coat the back of a spoon.
   Tip Reduce heat to low before adding parmesan to prevent the cheese from clumping.

The final sauce is ready when it is smooth, creamy, and clings to the pasta without pooling at the bottom of the pan. The garlic should be aromatic but not browned or burnt, as this would introduce bitterness. Once the chicken and pasta are tossed in, the entire dish should look cohesive, glossy, and fragrant, ready for immediate serving while the sauce remains hot and fluid.

Common mistakes

A common mistake is overcrowding the skillet when searing the chicken, which lowers the pan temperature and leads to grey, steamed meat rather than golden-brown pieces.

Another frequent error is boiling the sauce too vigorously after adding the parmesan, which can cause the milk solids to separate and the sauce to become oily. Always maintain a gentle simmer and stir continuously to ensure a smooth, cohesive result.

How to tell it’s done

The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C). The meat should be firm to the touch and opaque throughout. The sauce should be thick enough to coat the back of a spoon and appear glossy.

If the sauce seems too thin, continue to simmer it for an additional minute, or add more parmesan cheese to help thicken the emulsion before serving the dish immediately.

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