Creamy Garlic Chicken Penne for a Quick Weeknight Dinner Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready. Cut the chicken into uniform, bite-sized pieces to ensure even cooking and faster searing. Mince the garlic finely so it releases its aroma into the butter without burning.

Have a colander set up near the sink for draining the pasta, and keep a small measuring cup nearby to reserve some of the starchy pasta water, which is crucial for adjusting the final sauce consistency.

Instructions

Searing the chicken and boiling pasta

1. 1Prepare the pasta and chicken
   Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. While the pasta cooks, heat a large skillet over medium-high heat. Add the chicken pieces and sear until golden brown and cooked through, ensuring the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside.
   Look for The chicken should be opaque throughout and reach a safe internal temperature of 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Ensure the chicken is cut into uniform pieces to promote even cooking.

The chicken is golden brown on the outside and cooked to a safe 165°F (74°C) internal temperature. The pasta is tender and cooked al dente. Ensure the chicken is removed from the pan before starting the sauce to prevent it from becoming dry or tough while the sauce components are being prepared.

Preparing the garlic cream sauce

2. 2Create the creamy garlic sauce
   In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for one minute until fragrant, being careful not to burn it. Add the cream cheese and whisk or stir until melted and smooth. If the sauce is too thick, add a splash of the pasta cooking water to reach the desired consistency.
   Look for The sauce should be smooth, glossy, and thick enough to coat the back of a spoon.
   Tip Use a whisk for the smoothest sauce consistency when incorporating the cream cheese.

The butter is melted, and the garlic is fragrant without being browned. The cream cheese is fully incorporated into the butter and garlic, creating a smooth, thick, and consistent sauce base.

The mixture should smell savory and rich, with a uniform appearance before the pasta and chicken are added back in.

Combining and finishing the dish

3. 3Combine and serve
   Add the cooked penne and the seared chicken back into the skillet with the sauce. Toss everything together until the pasta and chicken are thoroughly coated in the creamy garlic mixture. Garnish with fresh chopped parsley before serving immediately while steaming hot.
   Look for The dish should be piping hot and the sauce should cling perfectly to the penne.
   Tip Serve immediately to prevent the sauce from thickening too much as it cools.

The pasta and chicken are evenly coated with the creamy sauce, and the dish is steaming hot. The fresh parsley is added as a final touch for color and flavor. The sauce should be clinging to the pasta, with no excess oil pooling at the bottom of the skillet.

Common mistakes

A common mistake is burning the garlic, which can introduce a bitter taste to the entire sauce. Always keep the heat at a controlled medium level when sautéing the garlic.

Another error is neglecting to reserve pasta water; this liquid is the secret to a silky sauce. Finally, ensure the chicken is not overcooked during the initial searing phase, as it will continue to cook slightly when combined with the hot sauce and pasta.

How to tell it’s done

The dish is done when the pasta is cooked to an al dente texture, meaning it is tender but still offers a slight bite, and the chicken is fully cooked with an internal temperature of 165°F (74°C).

The sauce should be glossy, thick, and fully emulsified, coating the pasta and chicken completely. If the sauce looks too thick, stir in a little more pasta water until it reaches the desired creamy, pourable consistency.

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