Creamy Garlic Butter Chicken Spaghetti for an Easy Weeknight Dinner Step-by-step instructions

Before you start

Before heating any pans, organize and measure all ingredients to ensure a smooth cooking process. Pat the chicken breasts dry with paper towels to remove excess moisture, which guarantees a superior sear.

Mix the seasoning blend in a small bowl, then evenly coat all sides of the chicken. Mince the garlic cloves finely, measure the mixed herbs, and grate the cheese so everything is ready to cascade into the pan at the precise moment.

Instructions

Searing the Seasoned Chicken

1. 1Season the Chicken
   Pat the chicken breasts dry and season generously on both sides with the seasoning blend.
   Look for The chicken breasts should be evenly coated with the seasoning.
   Tip Press the seasoning gently into the meat to ensure it adheres well during cooking.
2. 2Sear the Chicken
   Melt one tablespoon of butter in a large skillet over medium-high heat. Sear the chicken for 6 to 8 minutes per side, until the exterior is beautifully golden-brown and the internal temperature reaches 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
   Look for A deep golden crust should form on both sides of the chicken.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid moving the chicken around too much in the beginning to build a superior sear.

The chicken breasts are seasoned thoroughly and seared in a hot skillet with butter until they develop a deep golden-brown crust.

The kitchen fills with the savory aroma of toasted seasoning as the meat caramelizes. Checking the internal temperature ensures the chicken remains incredibly juicy while cooking safely through.

Boiling Pasta and Simmering Sauce

3. 3Boil the Pasta
   While the chicken cooks, bring a large pot of water to a rolling boil. Cook the spaghetti according to the package directions until al dente, then drain, reserving a half cup of the starchy pasta water.
   Look for The pasta should have a slight bite in the center.
   Tip Salt the pasta water generously to season the spaghetti from the inside out.
4. 4Sauté the Garlic
   Reduce the skillet heat to medium-low and melt the remaining butter. Add the finely minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to let the garlic burn.
   Look for The garlic should smell sweet and fragrant without turning dark brown.
   Tip Keep the heat low during this step to prevent the butter and garlic from scorching.
5. 5Simmer Garlic Cheese Sauce
   Stir the grated cheese and mixed herbs into the skillet along with a splash of the reserved starchy pasta water. Whisk constantly over low heat until the cheese melts completely into a silky, creamy sauce.
   Look for The sauce should become silky, glossy, and uniform.
   Tip Turning off the heat before adding cheese prevents the sauce from separating or becoming grainy.

The spaghetti boils in water until perfectly al dente, while the garlic gently sizzles in melted butter in the skillet. A rich, warm aroma of sweet garlic and butter wafts up as the grated cheese and starchy pasta water are stirred in, melting slowly to form a velvety, pale-golden sauce.

Tossing and Final Assembly

6. 6Toss and Assemble
   Add the drained spaghetti directly to the skillet, tossing gently to coat the pasta in the silky sauce. If the sauce is too thick, add another splash of the reserved pasta water. Serve topped with the sliced seared chicken.
   Look for The pasta should be thoroughly glazed in a glossy, herb-speckled coating.
   Tip Slice the chicken on a bias for a professional, restaurant-style presentation.

The hot spaghetti is transferred directly into the bubbling garlic-cheese sauce, coating every strand in a glossy, herb-flecked glaze. The sliced golden chicken is nestled alongside the pasta, steam rising gently from the bowl, presenting a visually stunning and aromatic masterpiece.

Common mistakes

One common pitfall is cooking the garlic over heat that is too high, which causes it to burn quickly and impart a bitter, unpleasant flavor to the entire sauce. Keep the heat medium-low when adding the butter and garlic, letting them gently infuse without browning.

Another mistake is discarding all of the pasta water; keeping a small cup of this starchy liquid on hand is essential to emulsify the cheese and butter into a silky sauce.

How to tell it’s done

The chicken breasts are perfectly cooked when they reach an internal temperature of 165°F (74°C) at their thickest part, measured with a digital meat thermometer.

The exterior should be deeply golden and slightly firm to the touch. The pasta is done when it is al dente, meaning it still retains a slight, pleasant bite in the center rather than being completely soft or mushy.

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