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

Before you start

Before you start cooking, ensure your chicken breast is sliced into even, bite-sized strips to promote uniform cooking. Grate your parmesan cheese freshly, as this ensures it melts perfectly into the cream.

Have your garlic minced and ready by the stove, as the sauce comes together very quickly once the cream is added to the pan. Prepare all your ingredients, measuring them out and placing them within easy reach to keep the cooking process smooth and efficient.

Instructions

Pasta Preparation

1. 1Boil the pasta
   Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve a small amount of pasta water, then drain the noodles thoroughly in a colander.
   Look for Pasta should be firm to the bite.
   Tip Do not overcook the pasta, as it will continue to soften slightly when tossed in the hot sauce.

The pasta should be cooked in well-salted water until it reaches an al dente texture, meaning it is tender but still offers a slight resistance when bitten.

Drain the pasta well, but consider reserving a small cup of the starchy cooking water, as it is a valuable tool for adjusting the consistency of your sauce later in the process.

Searing the Chicken

2. 2Sear the chicken
   Heat a large skillet over medium-high heat. Add half the butter and sear the sliced chicken breast until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest on a clean plate for 5 minutes.
   Look for Chicken should be golden brown and opaque throughout.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a meat thermometer to ensure the chicken reaches the proper temperature for safety.

The chicken pieces should be golden brown on the outside and cooked completely through to an internal temperature of 165°F (74°C). The surface of the meat should have a nice crust, and the skillet should have small, browned bits at the bottom, which are essential for building the deep, savory flavor of the garlic butter sauce.

Final Sauce Assembly

3. 3Create the sauce and assemble
   In the same skillet, melt the remaining butter. Add the minced garlic and sauté until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the parmesan cheese until melted and smooth. Return the cooked chicken and pasta to the skillet, tossing everything together until well coated and heated through.
   Look for Sauce should bubble and thicken enough to coat the back of a spoon.
   Tip If the sauce becomes too thick, stir in a tablespoon of the reserved pasta water to reach your desired consistency.

The sauce is ready when the cream and parmesan mixture has thickened enough to coat a spoon evenly. It should look glossy and smell aromatic from the garlic. Once the chicken and pasta are tossed back in, the dish should be uniform, creamy, and steaming, with every noodle perfectly coated in the rich, velvety parmesan sauce.

Common mistakes

A common mistake is overcrowding the skillet when searing the chicken, which causes the meat to steam instead of brown. Always work in batches if necessary to maintain high heat.

Another frequent error is using pre-grated cheese, which contains additives that prevent it from melting smoothly, often resulting in a clumpy or split sauce. Finally, avoid overcooking the pasta in the water, as it continues to cook when tossed with the hot sauce.

How to tell it’s done

The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C). The sauce is done when it is thick, glossy, and coats the back of a spoon without running off immediately.

The pasta should be tender yet retain a slight chew, indicating it is cooked to a perfect al dente state. Ensure the sauce is bubbling gently before adding the pasta to guarantee a cohesive finish.

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