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

Before you start

Before beginning, ensure all ingredients are measured and ready, as the cooking process moves quickly once the heat is turned on. Mince the garlic finely to ensure it distributes evenly throughout the sauce. Have your colander positioned near the sink and your pasta pot filled with water.

Cutting the chicken into uniform pieces is essential for consistent cooking, so take a moment to trim any excess fat and ensure all pieces are roughly the same size. Having your cheese grated and your tongs ready will make the transition between steps seamless and stress-free, allowing you to focus on achieving that perfect sauce consistency.

Instructions

Searing the Protein

1. 1Sear the Chicken
   Season the chicken pieces generously with kosher salt and black pepper. Heat a large skillet over medium-high heat with a splash of oil. Add the chicken in a single layer and sear until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside to rest for at least 5 minutes before adding back to the sauce.
   Look for Chicken should be golden brown and reach 165 degrees.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Ensure the pan is hot before adding the chicken to get a good sear.

At the end of this phase, the chicken pieces should be deeply golden and aromatic. The skillet will have small, browned bits of flavor on the bottom, which is exactly what you want for the next steps. The chicken should be firm to the touch and fully cooked through. If the chicken seems to be browning too quickly before cooking through, lower the heat slightly to ensure the center reaches the safe internal temperature of 165°F (74°C) without burning the exterior.

Building the Creamy Sauce

2. 2Prepare the Pasta and Sauce
   Bring a large pot of salted water to a boil and cook the penne according to the package directions until al dente. While the pasta cooks, add the minced garlic to the same skillet used for the chicken and sauté until fragrant. Pour in the creamy sauce base and simmer gently. Stir in the parmesan and mozzarella cheeses until melted and the sauce is smooth and glossy.
   Look for Sauce should be thick, smooth, and glossy.
   Tip Reserve a little pasta water to thin the sauce if needed.

The sauce is ready when the cream has reduced slightly and the cheese has fully melted into a smooth, cohesive mixture. It should look glossy and smell intensely of garlic and parmesan. If the sauce appears too thick, add a small splash of the reserved pasta cooking water to adjust the consistency. Check that no pockets of unmelted cheese remain and that the garlic is well-distributed throughout the liquid base before proceeding to the final assembly of the dish.

Final Assembly

3. 3Combine and Serve
   Add the cooked, drained penne and the rested chicken back into the skillet with the sauce. Toss everything together until the pasta and chicken are thoroughly coated in the creamy garlic mixture. Serve immediately while hot, ensuring each portion gets a generous amount of sauce and melted cheese.
   Look for Pasta should be well-coated and steaming.
   Tip Serve immediately for the best cheese pull texture.

The dish is complete when the pasta and chicken are fully incorporated into the sauce and everything is heated through. The sauce should cling to the penne, creating a uniform, creamy coating. Give the mixture a final stir to ensure the distribution of chicken and cheese is even.

The pasta should be steaming hot and ready for immediate service. The final check is to ensure the sauce has not broken and that the overall temperature is consistent throughout the entire mixture.

Common mistakes

A common mistake is overcrowding the skillet when searing the chicken, which causes the meat to steam rather than brown. Work in batches if necessary to ensure every piece gets direct contact with the hot pan.

Another error is overheating the sauce once the cheese has been added; high heat can cause the cheese to separate or become stringy rather than smooth. Keep the heat at a gentle simmer during the final stage to maintain the velvety, emulsified texture that makes this pasta dish so enjoyable for everyone at the table.

How to tell it’s done

The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C) and is golden brown on the outside. The sauce is done when it has thickened enough to coat the back of a spoon and appears glossy and uniform.

The penne should be cooked to al dente, meaning it is tender but still offers a slight resistance to the bite. When these elements come together, the pasta will be beautifully coated in the creamy, cheesy sauce, ready to be served while still hot and steaming.

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