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

Before you start

Before beginning, ensure all ingredients are measured and ready to go. Chop the chicken into uniform, bite-sized pieces to ensure they cook evenly. Mince the garlic finely so it distributes its flavor throughout the entire sauce.

Preheat the oven well in advance so it is at the correct temperature the moment the casserole is ready to be baked. Having all components organized on the counter makes the cooking process smooth and efficient, allowing for a stress-free transition from the stove to the oven.

Instructions

Boiling the Pasta

1. 1Prepare the Base
   Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Drain well and set aside. Preheat the oven to 375°F (190°C).
   Look for pasta is tender but firm to the bite
   Tip Do not overcook the pasta as it will continue to soften in the oven.

The pasta should be cooked until it is tender but still offers a slight resistance when bitten. Drain the water thoroughly to avoid diluting the creamy sauce later. Once drained, the pasta should look matte and be ready to receive the sauce.

Preparing the Creamy Sauce

2. 2Cook the Chicken and Sauce
   In a skillet, sear the cubed chicken breast over medium-high heat. Add butter and minced garlic, sautéing until fragrant. Pour in the creamy sauce base and simmer until slightly thickened. Ensure the chicken reaches an internal temperature of 165°F (74°C).
   Look for sauce coats the back of a spoon
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a thermometer to ensure the chicken is safely cooked through.

The sauce is ready when it has thickened enough to coat the back of a spoon. The garlic should be aromatic and the chicken should be opaque and fully cooked. The mixture should smell rich and savory, indicating that the flavors have successfully melded together.

Final Baking

3. 3Assemble and Bake
   Combine the cooked pasta and the creamy chicken sauce in a 9x13 inch baking dish. Top evenly with the shredded mozzarella cheese. Bake for 15 minutes or until the cheese is melted and bubbling.
   Look for cheese is golden and bubbly
   Tip Broil for the last minute if a deeper golden color is desired.

The casserole is finished when the mozzarella is completely melted, bubbly, and shows spots of golden brown on the surface. The entire dish should be hot throughout, and you should hear a gentle sizzling sound coming from the edges of the baking dish.

Common mistakes

A common mistake is overcrowding the skillet when browning the chicken, which causes the meat to steam rather than sear. Work in batches if necessary to ensure each piece gets a golden color.

Another error is overcooking the pasta; remember that it will continue to cook in the hot sauce while in the oven, so aim for a very firm al dente texture at the start.

Finally, failing to let the dish rest will result in a sauce that feels too loose, so patience is key for the best consistency.

How to tell it’s done

The dish is finished when the internal temperature of the chicken reaches 165°F (74°C) and the top is golden brown. Check the chicken by inserting a thermometer into the thickest piece to ensure it is fully cooked.

The cheese should be completely melted and bubbling across the entire surface of the casserole. Let the dish rest for at least 5 minutes before serving; this allows the sauce to settle slightly, making it much easier to scoop and serve without it becoming too runny on the plate.

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