Creamy Garlic Butter Chicken Penne with Cream Cheese Step-by-step instructions

Before you start

Before starting the cooking process, gather all ingredients and perform the necessary prep work to ensure a smooth workflow. Cut the raw chicken breasts into uniform bite-sized pieces, mince the fresh garlic cloves, and chop the fresh parsley.

Measure out the cream cheese, heavy cream, and butter so they are ready to add to the pan at the precise moments. Set a large pot of water on the stove to boil for the penne pasta. Having everything prepped beforehand prevents the garlic from burning and keeps the chicken from drying out.

Instructions

Boiling Pasta and Searing Chicken

1. 1Boil the penne pasta
   Bring a large pot of water to a rolling boil. Add the penne and cook according to package instructions until it is al dente, which typically takes about 9 to 11 minutes. Drain the pasta, reserving 1 cup of the starchy cooking water, and set aside.
   Look for The pasta should be tender but still have a slight bite in the center.
   Tip Always cook your pasta in a large pot with plenty of water to prevent sticking.
2. 2Sear the chicken pieces
   Heat a large skillet over medium-high heat. Add the chicken pieces and sear until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside on a clean plate.
   Look for The chicken pieces should have a golden-brown crust on all sides.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid crowding the pan so the chicken sears beautifully instead of steaming.

At the end of this phase, the penne is cooked to a perfect al dente texture and drained, and the chicken pieces are deeply browned on all sides.

The skillet will have a layer of golden-brown caramelized bits stuck to the bottom, which will serve as the flavorful foundation for the garlic butter sauce.

Building the Creamy Garlic Sauce

3. 3Sauté the minced garlic
   Reduce the skillet heat to medium-low. Add the butter and let it melt completely, scraping up any browned chicken bits from the bottom of the pan. Add the minced garlic and sauté for about 1 minute, stirring constantly, until it is highly fragrant but not browned.
   Look for The garlic should smell aromatic and sweet without turning brown.
   Tip Keep the heat low during this step to prevent the garlic from burning and becoming bitter.
4. 4Simmer the cream sauce
   Add the cream cheese and heavy cream to the skillet. Cook over medium-low heat, whisking continuously, until the cream cheese melts completely and blends smoothly into the heavy cream, creating a rich, bubbling, and velvety sauce base.
   Look for The sauce should be uniform, smooth, and gently bubbling around the edges.
   Tip Using room-temperature cream cheese helps it melt much faster and smoother.

At this stage, the kitchen is filled with the rich aroma of sautéed garlic and melted butter. The cream cheese and heavy cream have fully melted and combined into a thick, velvety, pale yellow sauce that bubbles gently around the edges of the pan without separating.

Combining and Garnishing the Pasta

5. 5Toss the pasta and chicken
   Add the cooked penne and seared chicken back into the skillet with the sauce. Toss gently over low heat for 1 to 2 minutes until the pasta and chicken are heavily and evenly coated with the glistening, warm sauce. If the sauce is too thick, splash in some reserved pasta water.
   Look for Every piece of pasta and chicken should be completely enveloped in the glossy sauce.
   Tip Add the reserved pasta water just a tablespoon at a time to adjust the consistency.
6. 6Garnish and serve
   Transfer the creamy chicken penne into a warm serving bowl. Sprinkle the freshly chopped parsley over the top, allowing the residual heat to release its fresh aroma. Serve immediately while the sauce is hot, glossy, and at its peak creaminess.
   Look for The parsley should look bright green and fresh against the creamy pasta.
   Tip Serve in pre-warmed bowls to keep the cream cheese sauce from thickening too quickly.

The final checkpoint reveals a beautifully cohesive dish where every piece of penne and seared chicken is heavily coated in the glossy, luxurious cream sauce. The pasta is steaming hot, and the bright green flecks of fresh parsley are distributed evenly throughout the glass serving bowl.

Common mistakes

One common mistake is burning the garlic, which introduces a bitter taste that ruins the delicate cream sauce. Garlic burns incredibly fast, so cook it over medium-low heat just until fragrant, usually no more than one minute.

Another frequent error is boiling the cream sauce too vigorously. High heat can cause the dairy proteins in the cream cheese and heavy cream to curdle and separate. Always melt the cheeses and cream over medium-low heat, stirring constantly to maintain a smooth, emulsified texture.

How to tell it’s done

The chicken is fully cooked and safe to eat when it reaches an internal temperature of 165°F (74°C) on an instant-read digital thermometer. The exterior should be beautifully golden-brown with a slight crust, while the interior remains juicy and tender.

The pasta is done when it is al dente, meaning it still has a slight bite in the center. The final dish is perfectly cooked when the sauce is thick enough to coat the back of a spoon and clings evenly to the penne.

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