Creamy Garlic Butter Chicken Penne with Roasted Garlic Step-by-step instructions

Before you start

Before beginning the cooking process, ensure all ingredients are measured and ready at your workstation. Bring a large pot of water to a rolling boil for the penne pasta. Pat the chicken breasts dry with paper towels and season them evenly on both sides with Italian seasoning.

Have the roasted garlic bulb ready to squeeze, and grate the fresh mozzarella cheese so it is ready for the final baking step. Preheating the oven to 400°F (204°C) at this stage will guarantee a seamless transition from stovetop to oven.

Instructions

Boiling and Searing

1. 1Boil the Penne Pasta
   Bring a large pot of water to a rolling boil over high heat. Add the penne pasta and cook according to the package instructions until it is just al dente, which is usually about 8 to 10 minutes. Drain the pasta thoroughly in a colander and set it aside, making sure not to rinse it so the starch remains to help the sauce cling.
   Look for The pasta should be tender but still have a slight bite in the center.
   Tip Keep a cup of the pasta cooking water before draining; it can be used to thin the sauce later if needed.
2. 2Sear the Seasoned Chicken
   Heat a large oven-safe skillet over medium-high heat. Season the chicken breasts evenly with Italian seasoning. Add the chicken to the hot skillet and sear for 6 to 8 minutes per side, or until the chicken is cooked through to a safe internal temperature of 165°F (74°C). Transfer the chicken to a cutting board, let it rest for a few minutes, then slice it into bite-sized strips.
   Look for The chicken should have a golden-brown crust on both sides and no pink remaining.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Letting the chicken rest before slicing keeps the juices inside, ensuring tender meat.

At the end of this phase, the penne pasta should be cooked to al dente, drained, and set aside. The chicken breasts should be beautifully seared on both sides with a golden-brown crust, and cooked through to a safe internal temperature. When sliced, the chicken should be juicy and tender, ready to absorb the rich flavors of the garlic butter sauce in the next step.

Sauce and Toss

3. 3Melt Butter and Add Roasted Garlic
   Reduce the skillet heat to medium. Add the unsalted butter to the same skillet, letting it melt and foam. Squeeze the soft cloves of the roasted garlic bulb directly out of their skins into the melted butter. Use a wooden spoon or spatula to mash the sweet garlic cloves, stirring them continuously to incorporate them fully into the foaming butter.
   Look for The garlic should easily dissolve into the butter, releasing a sweet, rich aroma.
   Tip Be careful not to burn the butter; keep the heat at medium or medium-low.
4. 4Simmer the Heavy Cream
   Pour the heavy cream into the garlic butter mixture, stirring constantly to combine. Bring the sauce to a gentle simmer over medium-low heat. Let the cream simmer for 3 to 4 minutes, stirring occasionally, until it starts to thicken slightly and coats the back of a spoon.
   Look for The sauce should be smooth, velvety, and bubbling gently around the edges.
   Tip Do not let the sauce boil rapidly, as high heat can cause heavy cream to separate.
5. 5Toss Pasta and Chicken in Sauce
   Add the sliced chicken and the cooked penne pasta back into the skillet with the cream sauce. Toss the ingredients thoroughly using tongs or a large spoon, ensuring every piece of pasta and chicken is completely coated in the rich, garlic-infused sauce. Simmer for an additional minute to allow the pasta to absorb the flavors.
   Look for The pasta and chicken should be evenly distributed and fully coated in the glossy sauce.
   Tip If the sauce seems too thick, splash in a tablespoon of the reserved pasta water.

The skillet should now contain a smooth, fragrant, and bubbling cream sauce that is thoroughly infused with the sweet aroma of roasted garlic. The penne pasta and sliced chicken should be fully coated in the velvety sauce, with no dry spots remaining. The mixture should look rich and glossy, simmering gently over low heat before the cheese is added.

Baking and Garnishing

6. 6Top with Cheese and Bake
   Preheat the oven to 400°F (204°C) if not already done. Sprinkle the shredded mozzarella cheese evenly over the top of the chicken and pasta mixture in the skillet. Transfer the oven-safe skillet to the preheated oven and bake for 10 minutes, then turn on the broiler for 2 to 3 minutes to brown the cheese.
   Look for The cheese should be completely melted, bubbling, and beautifully golden brown on top.
   Tip Watch the broiler closely, as the cheese can go from golden to burnt very quickly.
7. 7Garnish and Serve
   Carefully remove the hot skillet from the oven using oven mitts. Let the pasta rest for 2 to 3 minutes to allow the cheese to set slightly. Sprinkle the finely chopped fresh parsley over the top for a pop of color and freshness, then serve warm directly from the skillet.
   Look for The cheese pull should be dramatic and gooey when scooping out the first portion.
   Tip Serving directly from the skillet keeps the dish hot and maintains the gooey cheese texture.

The finished dish should emerge from the oven with a stunning, bubbling canopy of golden-brown mozzarella cheese. When lifted, the cheese should stretch in long, dramatic, gooey pulls.

The fresh green parsley sprinkled over the top should provide a vibrant contrast to the golden cheese, and the entire kitchen should be filled with the irresistible aroma of garlic and baked cheese.

Common mistakes

One common mistake is boiling the penne pasta until it is completely soft before adding it to the sauce. Because the pasta will continue to cook in the hot cream sauce and bake under the broiler, it must be drained when it is still slightly firm, or al dente.

Another frequent error is overheating the heavy cream, which can cause the sauce to split or break. Keep the heat at a gentle simmer and avoid letting the sauce boil vigorously once the cream has been added to ensure a smooth, velvety texture.

How to tell it’s done

The dish is perfectly done when the mozzarella cheese on top is completely melted, bubbly, and speckled with golden-brown spots. To ensure food safety, the chicken must be cooked to an internal temperature of 165°F (74°C) before it is sliced and tossed with the pasta.

The sauce should cling beautifully to the penne without being too runny or too thick. If the cheese is melted but not golden, a quick minute under the broiler will achieve that perfect, picture-worthy crust.

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