Creamy Garlic Butter Chicken Penne in Parmesan Sauce Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready, as the cooking process moves quickly once the heat is turned on. Mince the garlic finely to ensure it distributes evenly throughout the sauce.

Bring a large pot of water to a boil for the pasta, as this should be timed to finish just as the sauce is ready to receive the cooked noodles.

Instructions

Searing the Chicken

1. 1Sear the Chicken
   Heat a large skillet over medium-high heat. Place the sliced chicken in the skillet. Sear until golden brown and cooked through, ensuring the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set it aside to rest for at least 3 minutes.
   Look for The chicken should be golden brown on the outside and opaque throughout.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid overcrowding the pan to ensure the chicken sears properly rather than steaming.

The chicken should be evenly browned and cooked through. Ensure the pan is hot before adding the meat to achieve a proper sear. Once finished, let the chicken rest for at least 3 minutes to redistribute the juices, ensuring it remains tender when sliced and added back to the pasta.

Building the Cream Sauce

2. 2Prepare the Sauce
   In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about one minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Reduce the heat and stir in the grated parmesan cheese until the sauce is smooth and thickened.
   Look for The sauce will thicken slightly and coat the back of a spoon when ready.
   Tip Whisk the parmesan in gradually to ensure it melts evenly into the cream without clumping.

The sauce should be simmering gently, with the garlic softened and fragrant. When the parmesan is added, the mixture should transform from a thin liquid into a rich, glossy sauce. Keep the heat controlled to prevent the cream from boiling over or separating during the thickening process.

Combining and Finishing

3. 3Combine and Serve
   While the sauce simmers, cook the penne pasta in a separate pot of boiling water according to package directions until al dente. Drain the pasta and add it directly to the skillet with the sauce. Toss in the cooked chicken and stir everything together until the pasta is well coated. Serve immediately while hot.
   Look for The pasta should be fully coated in the glossy, creamy sauce.
   Tip Adding a small splash of pasta water can help loosen the sauce if it becomes too thick.

The pasta should be perfectly al dente and thoroughly coated in the sauce. The final dish should be steaming and fragrant, with the chicken evenly distributed throughout.

Check the seasoning, adding a final pinch of salt or pepper if needed, and serve immediately while the sauce is at its peak creamy consistency.

Common mistakes

Avoid cooking the garlic over too high a heat, as it can burn quickly and turn bitter, which will ruin the delicate flavor of the cream sauce.

Do not overcook the chicken, as it will lose its juiciness; using a meat thermometer is the most reliable way to ensure perfection. Finally, avoid using high-moisture cheeses that may not melt properly into the cream.

How to tell it’s done

The chicken is considered done when it is golden brown and reaches an internal temperature of 165°F (74°C).

The sauce is ready when it is thick enough to coat the back of a spoon and the parmesan cheese has completely melted into a smooth, velvety consistency. The pasta should be cooked to al dente, offering a slight resistance to the bite.

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