Creamy Garlic Butter Chicken Penne with Cream Cheese Step-by-step instructions

Before you start

Before beginning, measure out all ingredients to ensure a smooth cooking process. Cut the chicken breasts into uniform, bite-sized pieces so they cook evenly. Cube the cream cheese and let it sit at room temperature for a few minutes to help it melt quickly.

Finely mince the garlic cloves and chop the fresh parsley. Bring a large pot of water to a boil for the penne pasta, and have a colander ready in the sink for draining.

Instructions

Prep and Chicken Searing

1. 1Boil the Penne
   Cook the penne pasta in a large pot of boiling water according to the package instructions until al dente. Drain the pasta, making sure to reserve half a cup of the starchy cooking water for later adjustments.
   Look for The pasta is ready when it is tender but still has a slight bite in the center.
   Tip Do not rinse the pasta after draining, as the surface starches help the cream sauce cling to the noodles.
2. 2Sear the Chicken
   Heat a large skillet over medium-high heat and sear the chicken breast pieces until golden brown on all sides and cooked through to a safe internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside on a clean plate.
   Look for The chicken is cooked when it is golden-brown on the outside and registers 165°F (74°C) on a thermometer.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid overcrowding the skillet so the chicken pieces brown beautifully instead of steaming.

At the end of this phase, the penne pasta should be cooked to a perfect al dente texture, and the chicken pieces should be beautifully browned on the outside.

The chicken must look golden and feel firm to the touch, indicating it has reached a safe internal temperature of 165°F (74°C) before being set aside. The pasta should be drained and kept warm, with a portion of the starchy cooking water reserved.

Creamy Garlic Butter Sauce Creation

3. 3Sauté the Garlic
   Reduce the skillet heat to medium and melt the unsalted butter. Add the minced garlic to the melted butter and sauté, stirring constantly to prevent burning, for about one minute until highly fragrant.
   Look for The garlic is ready when it turns soft and fragrant without turning dark brown.
   Tip Keep a close eye on the heat, as burnt garlic will make the entire cream sauce taste bitter.
4. 4Build the Cream Sauce
   Add the cubed cream cheese and heavy cream to the skillet. Whisk constantly over medium-low heat until the cream cheese melts completely and blends seamlessly into the heavy cream, creating a smooth, bubbling sauce.
   Look for The sauce is ready when it is uniform, glossy, and free of any cream cheese lumps.
   Tip Using room-temperature cream cheese helps it melt much faster and more evenly into the cream.

The sauce at this stage should look completely cohesive, smooth, and glossy. The cream cheese must be fully melted and incorporated into the heavy cream, with no visible white lumps remaining. The mixture will gently bubble, emitting a rich, fragrant aroma of toasted garlic and sweet cream. It should have a velvety consistency that is ready to coat the pasta and chicken evenly.

Tossing, Melting, and Garnish

5. 5Toss Pasta and Chicken
   Add the cooked penne pasta and seared chicken back into the skillet with the cream sauce. Toss everything together until the pasta and chicken are thoroughly coated, adding a splash of the reserved pasta water if the sauce is too thick.
   Look for The pasta is ready when every noodle is evenly coated in a glossy layer of sauce.
   Tip Add the pasta water one tablespoon at a time to achieve the perfect velvety consistency.
6. 6Melt Cheese and Garnish
   Sprinkle the shredded mozzarella cheese evenly over the top of the pasta. Cover the skillet with a lid for two minutes to let the cheese melt completely. Garnish with the finely chopped fresh parsley before serving.
   Look for The dish is finished when the mozzarella is fully melted, stretchy, and bubbling.
   Tip For a browned, bubbly top, place the skillet under the oven broiler for one to two minutes.

The final dish should present a perfectly unified pasta bake. Every piece of penne and chicken must be thoroughly coated in the thick, glossy sauce. The top layer of shredded mozzarella should be completely melted, bubbly, and slightly golden, with fresh green parsley scattered evenly across the surface. The cheese should pull away in long, warm strands when lifted with a fork.

Common mistakes

A common mistake is boiling the cream sauce over high heat, which can cause the dairy to curdle or separate. Always maintain a gentle simmer over medium-low heat once the heavy cream and cream cheese are added.

Another pitfall is draining the pasta completely without saving any pasta water; reserving a small cup of this starchy liquid is essential for thinning out the sauce if it becomes too thick during assembly.

How to tell it’s done

To determine doneness, check the internal temperature of the thickest piece of chicken using an instant-read thermometer to ensure it has reached 165°F (74°C).

The pasta itself should be tender with a slight bite, known as al dente, before it is tossed into the sauce. The sauce is ready when it is thick enough to coat the back of a spoon and holds its shape slightly when stirred.

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