Creamy Garlic Butter Chicken Penne for a Quick Dinner Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready to go, as this dish comes together very quickly once the cooking process starts. Slice the chicken into uniform pieces to ensure even cooking, and grate the parmesan cheese to make it easier to melt into the sauce.

Have a colander ready in the sink for draining the pasta, and make sure your skillet is clean and dry. Preparing your workspace in advance allows you to focus on the timing of each component, ensuring the pasta is perfectly al dente and the chicken remains juicy and tender.

Instructions

Pasta and Chicken Preparation

1. 1Boil the pasta
   Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta using a colander, reserving a small amount of pasta water if needed for the sauce consistency.
   Look for The pasta should be tender but firm to the bite.
   Tip Adding salt to the boiling water is essential for seasoning the pasta from within.
2. 2Sear the chicken
   While the pasta cooks, heat a large skillet over medium-high heat. Season the chicken breast slices with salt and pepper. Add a small amount of oil to the skillet and cook the chicken until golden brown and cooked through, ensuring it reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside to rest for at least 3 minutes.
   Look for The chicken should be golden brown and opaque throughout.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not crowd the skillet to ensure the chicken sears rather than steams.

At the end of this phase, the pasta should be perfectly cooked to an al dente texture and drained. The chicken should be golden brown on the outside and cooked through to a safe internal temperature of 165°F (74°C). Ensure the chicken is removed from the pan and allowed to rest on a cutting board, which helps keep the juices trapped inside the meat, resulting in a much more succulent final dish once it is sliced and added to the sauce.

Sauce Development

3. 3Prepare the garlic butter sauce
   In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about one minute until fragrant, being careful not to burn it. Pour in the creamy sauce base and bring to a gentle simmer. Stir in the grated parmesan cheese until the sauce is smooth and slightly thickened.
   Look for The sauce should be thick enough to coat the back of a spoon.
   Tip Whisk the sauce constantly while adding the cheese to prevent clumping.

The sauce should be bubbling gently and have a consistent, creamy texture. The garlic should be aromatic without any signs of dark brown or burnt edges. As you stir in the parmesan cheese, the mixture should transform from a thin liquid into a rich, velvety coating.

Check the thickness of the sauce; it should be smooth and glossy. If it appears too thin, continue to simmer for another minute, but be careful not to let the sauce break or separate from over-reduction.

Final Assembly

4. 4Combine and serve
   Add the cooked penne pasta and the seared chicken slices back into the skillet with the garlic butter sauce. Toss everything together gently until the pasta and chicken are thoroughly coated. If the sauce is too thick, add a tablespoon or two of the reserved pasta water. Serve immediately while hot.
   Look for The dish should look creamy and well-combined.
   Tip Serve with an extra sprinkle of parmesan for added flavor.

The final dish should have the pasta and chicken thoroughly coated in the garlic butter sauce. The sauce should look glossy and cling to the penne, rather than pooling at the bottom of the pan. Everything should be heated through and steaming.

Taste a piece of pasta to ensure it is seasoned well, and adjust with an extra pinch of salt if necessary. The dish is now ready for immediate serving while the sauce is at its peak creamy consistency and temperature.

Common mistakes

A common mistake is overcooking the chicken, which makes it tough and dry. Always pull the chicken off the heat as soon as it reaches the target temperature. Another error is burning the garlic; keep the heat at a moderate level when sautéing, and add the creamy sauce base quickly to stop the garlic from browning further.

Finally, do not use pre-grated cheese, as it often contains anti-caking agents that prevent it from melting into the smooth, creamy sauce required for this specific recipe.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to verify this in the thickest part of the slice. The sauce is done when it has thickened enough to coat the back of a spoon and the cheese has completely melted into a smooth, velvety consistency. The pasta should be al dente, meaning it is tender but still has a slight resistance when bitten, ensuring it does not become mushy when tossed in the sauce.

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