Creamy Garlic Butter Chicken Spaghetti Step-by-step instructions

Before you start

Before beginning, ensure that all ingredients are measured and ready. Mince the garlic finely to ensure it distributes evenly throughout the sauce. Slice the chicken into uniform strips to guarantee even cooking.

Have your colander ready in the sink to drain the pasta efficiently, and keep a heat-resistant bowl nearby to reserve a small amount of the starchy pasta water just in case the sauce needs thinning. Proper preparation ensures a smooth cooking process.

Instructions

Pasta preparation

1. 1Boil the pasta
   Bring a large pot of water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve half a cup of pasta water, then drain the noodles thoroughly in a colander.
   Look for Pasta should be firm to the bite.
   Tip Save a splash of pasta water to help thin the sauce later if it becomes too thick.

The spaghetti should be boiled in water until it reaches an al dente texture. Drain it thoroughly, but remember to set aside a small amount of the cooking water. The pasta should look flexible and pale, ready to absorb the sauce immediately upon finishing the other components.

Searing the chicken

2. 2Sear the chicken
   While the pasta cooks, heat a large skillet over medium-high heat. Add the chicken strips to the hot pan and cook until golden brown and cooked through, ensuring an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside to rest for at least 3 minutes.
   Look for Chicken should be golden brown on all sides.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan, or the chicken will steam instead of searing.

The chicken strips should be golden brown on the exterior and fully cooked on the interior. Use a meat thermometer to ensure the chicken reaches 165°F (74°C).

Once cooked, remove the chicken from the skillet and allow it to rest. The pan should have some golden brown bits at the bottom, which will provide flavor for the sauce.

Sauce and assembly

3. 3Create the sauce and combine
   In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about one minute. Return the cooked chicken to the pan, add the drained spaghetti, and toss everything together until the pasta is coated in the glossy garlic butter sauce.
   Look for The sauce should be thick and glossy.
   Tip If the sauce looks too thick, stir in a tablespoon of the reserved pasta water.

The sauce should be smooth and fragrant with garlic. When the pasta and chicken are tossed in, the sauce should cling to every strand of spaghetti. The final dish should be steaming and glossy, with the butter fully incorporated and the chicken evenly distributed throughout the pasta mixture.

Common mistakes

Avoid overcooking the garlic, as it can turn bitter quickly; keep it moving in the butter. Do not use high heat for the sauce, as the butter can separate if it boils too vigorously.

Finally, do not skip the resting time for the chicken. Allowing the meat to rest for at least 3 minutes ensures the juices redistribute, keeping the strips tender and moist when added back into the garlic butter sauce.

How to tell it’s done

The chicken is done when it is opaque throughout 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 appears glossy.

The spaghetti should be cooked to al dente, meaning it has a slight chew remaining. If the sauce seems too thick, simply add a splash of the reserved pasta water until the desired consistency is achieved.

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