Creamy Parmesan Rotini with Garlic Butter Chicken Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready, as the sauce comes together quite quickly once the cheese is added. Mince the garlic finely to ensure it distributes evenly throughout the sauce without leaving large, sharp-tasting chunks.

Grate the parmesan and mozzarella cheeses beforehand to allow for a smooth, efficient process. Prepare a large pot of salted water for boiling the pasta, and have a colander nearby for draining. Having everything prepped allows for a seamless transition between searing the chicken and finishing the creamy sauce.

Instructions

Searing the chicken

1. 1Sear the chicken
   Heat the butter in a large skillet over medium-high heat. Add the chicken cutlets and cook until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside to rest for at least 5 minutes.
   Look for Chicken is golden brown and juices run clear
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Ensure the pan is hot before adding the chicken to achieve a good sear.

The chicken should be evenly browned on both sides, with a deep golden hue that indicates good caramelization. The kitchen should smell strongly of butter and garlic. Ensure the chicken is cooked through to 165°F (74°C) before removing it from the pan. If the chicken is not browned sufficiently, it will lack the necessary flavor to stand up to the rich, creamy sauce that follows.

Creating the sauce

2. 2Prepare the sauce
   In the same skillet, add the minced garlic and sauté until fragrant. Stir in the parmesan and mozzarella cheeses until the sauce is smooth and the cheese has completely melted into a creamy consistency.
   Look for Sauce is smooth and thickened
   Tip Whisk constantly to prevent the cheese from clumping.

The sauce should be smooth, creamy, and free of any lumps. As the cheeses melt, the mixture will thicken significantly and take on a glossy appearance. The garlic should be incorporated throughout, providing a subtle, aromatic background. If the sauce appears too thick, add a small amount of pasta water to adjust the consistency until it reaches a perfect, pourable texture that coats the pasta beautifully.

Final assembly

3. 3Combine and serve
   Cook the rotini in boiling salted water according to package instructions until al dente. Drain the pasta and toss it into the skillet with the cheese sauce. Slice the rested chicken and serve it over the pasta, garnished with fresh herbs.
   Look for Pasta is fully coated in sauce
   Tip Save a splash of pasta water if the sauce becomes too thick.

The pasta should be thoroughly coated in the sauce, with every ridge holding the creamy mixture. The sliced chicken should be arranged on top, and the entire dish should be garnished with fresh herbs for a touch of brightness.

Before serving, check that the pasta is hot and the sauce remains creamy; if it has thickened too much while waiting, a final splash of pasta water will restore the desired silky texture.

Common mistakes

A common mistake is overcrowding the skillet when searing the chicken, which causes the meat to steam rather than brown. Cook in batches if necessary to maintain high heat.

Another error is adding the cheese while the sauce is at a rolling boil, which can cause the milk solids to separate and the sauce to become oily. Always reduce the heat to a low simmer before incorporating the cheeses, and stir continuously to maintain a stable, emulsified sauce.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear when pierced. It should be golden brown on the outside. The pasta is done when it is al dente, meaning it is tender but still offers a slight resistance to the bite.

The sauce is ready when it is thick enough to coat the back of a spoon and the cheese has fully melted into a glossy, uniform consistency without any signs of separation.

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