Creamy Parmesan Garlic Chicken with Spaghetti Step-by-step instructions

Before you start

Before starting, ensure all ingredients are measured and ready to go. Slice the chicken into uniform cutlets to guarantee even cooking. Mince the garlic and grate the parmesan cheese ahead of time.

Set a large pot of water on the stove to boil so it is ready for the pasta, and have your tongs and a colander within reach. Organizing your workspace in this way helps the cooking process move smoothly, allowing you to focus on achieving the perfect sear on the chicken and the right consistency for your sauce.

Instructions

Searing the chicken

1. 1Prepare the chicken
   Dredge the sliced chicken breasts in the grated parmesan cheese until evenly coated. Heat a large skillet over medium-high heat and sear the chicken in a small amount of oil until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove from the pan and let rest for 5 minutes.
   Look for The chicken should be golden-brown and crispy on both sides.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Ensure the pan is hot before adding the chicken to get a good sear.

The chicken should be beautifully golden and crispy. Check that the crust is firm and the meat is cooked through. The kitchen should smell like toasted parmesan and savory poultry. Ensure the chicken is removed from the pan and allowed to rest on a clean plate for five minutes before slicing, which keeps the juices inside and makes the meat tender and flavorful for the final plating.

Creating the sauce

2. 2Make the garlic cream sauce
   In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the shredded mozzarella cheese until the sauce is thick, smooth, and fully melted.
   Look for The sauce should coat the back of a spoon.
   Tip Whisk constantly to prevent the cheese from clumping.

The sauce should be thick, smooth, and have a rich, glossy appearance. It should smell aromatic from the garlic and have a distinct creamy scent. Check that the mozzarella has melted completely and that the sauce is not clumping. The consistency should be thick enough to coat the back of a spoon, signaling that it is ready to receive the pasta and will cling to it perfectly.

Combining and finishing

3. 3Combine and serve
   Boil the spaghetti in a large pot of salted water according to the package directions. Drain the pasta and toss it directly into the skillet with the garlic-mozzarella sauce until well coated. Serve immediately with the sliced parmesan chicken on top.
   Look for The pasta should be perfectly coated with the sauce.
   Tip Add a splash of pasta water if the sauce becomes too thick.

The pasta should be fully coated with the creamy sauce, appearing glossy and uniform. The dish should look inviting and cohesive, with the crispy chicken slices resting on top.

The aroma should be a balanced blend of fresh pasta, garlic, and melted cheese. Verify that the pasta is at the desired tenderness and that the sauce is warm throughout before serving the dish immediately to your guests.

Common mistakes

Avoid overcrowding the skillet when searing the chicken, as this will lead to steaming rather than browning. If the pan is too crowded, cook the chicken in batches to ensure a crisp crust.

Another common error is adding the cheese to the sauce while the heat is too high, which can cause the sauce to break or become grainy. Keep the heat at a gentle simmer when melting the mozzarella to ensure a smooth, velvety consistency that stays creamy and delicious.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C). The meat should be opaque throughout and golden-brown on the exterior. The pasta should be cooked to al dente, meaning it is tender but still has a slight bite.

The sauce is ready when it is thick, creamy, and coats the back of a spoon without running off. Watch for the cheese to be completely melted and smooth, indicating the sauce is emulsified and ready to be tossed with the spaghetti.

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