Crispy Baked Chicken Penne with Mozzarella Parmesan Sauce Step-by-step instructions

Before you start

Before beginning the cooking process, organize the kitchen workspace and measure out all the ingredients. Grate the mozzarella and parmesan cheeses from the blocks and place them in separate bowls.

Mince the garlic cloves finely. Ensure the chicken breasts are trimmed and ready for searing. Preheating the oven and having the baking dish ready ensures a seamless transition from stovetop to oven.

Instructions

Pasta Prep and Chicken Searing

1. 1Boil the Pasta
   Boil the penne pasta in a large pot of water until just al dente. Drain the pasta using a colander and set aside, reserving about one cup of the pasta cooking water for adjusting the cheese sauce consistency later.
   Look for The pasta should be tender but still have a firm bite.
   Tip Do not rinse the pasta, as the natural starches help the cheese sauce cling to the noodles.
2. 2Sear the Chicken
   Melt two tablespoons of the butter in a large skillet over medium-high heat. Sear the chicken breasts for about 6 to 8 minutes per side until they are deeply golden and the internal temperature reaches a safe 165°F (74°C) when measured with a meat thermometer. Transfer to a cutting board to rest.
   Look for The chicken should have a rich golden crust and be opaque throughout.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Letting the chicken rest for 3 minutes before slicing keeps the meat incredibly juicy.

At the end of this phase, the penne pasta should be drained and slightly firm, holding its shape without being fully soft. The chicken breasts should be beautifully seared in butter, showing a rich golden-brown crust on both sides. The chicken must be cooked through to a safe internal temperature of 165°F (74°C) and set aside to rest before slicing.

Garlic Butter and Cheese Sauce

3. 3Sauté the Garlic
   Melt the remaining butter in a medium saucepan over medium heat, then add the minced garlic and sauté for about 1 minute until fragrant and sizzling. Be careful not to let the garlic brown or burn, as this will make the sauce bitter.
   Look for The garlic should be soft and highly aromatic.
   Tip Keep the heat at medium to prevent the garlic or butter from burning.
4. 4Melt Cheese and Toss Pasta
   Reduce the heat to low. Gradually whisk in a cup of the reserved pasta water along with 1.5 cups of the shredded mozzarella and half a cup of the grated parmesan cheese until completely melted, smooth, and velvety. Toss the cooked penne pasta directly into this bubbling cheese sauce, stirring well to coat.
   Look for The sauce should be uniform and free of cheese clumps.
   Tip If the sauce is too thick, stir in another splash of the reserved pasta cooking water.

The garlic should be soft and highly aromatic without browning in the melted butter. The cheese sauce should be thick, smooth, and gently bubbling as the mozzarella and parmesan melt together with the starchy pasta water. Once the pasta is tossed in, every tube of penne should be thoroughly coated in a glossy, velvety cheese blanket.

Baking and Garnish

5. 5Bake and Serve
   Transfer the cheesy pasta mixture into a baking dish. Sprinkle the remaining half cup of mozzarella and half cup of parmesan cheese evenly over the top. Bake at 375°F (190°C) for 15 minutes until the cheese is melted and bubbling, then top with the sliced golden chicken and garnish with chopped fresh parsley before serving.
   Look for The cheese topping should be melted, bubbling, and slightly golden.
   Tip Serve immediately while the cheese is hot and stretchy.

The final baked dish should display a beautifully melted, bubbling layer of cheese with golden-brown spots around the edges of the baking dish.

The sliced golden chicken arranged on top should look hot and inviting, accented by the bright green pop of freshly chopped parsley. The entire dish should release a rich aroma of toasted cheese, garlic, and savory chicken.

Common mistakes

One common mistake is overcooking the pasta during the boiling stage, which leads to a mushy, structureless bake. Always drain the pasta about two minutes before the package directions suggest.

Another frequent error is searing the chicken in a skillet that is not hot enough, which prevents a good crust from forming and can dry out the meat. Ensure the butter is hot and bubbling before adding the chicken, and avoid overcrowding the skillet so the heat remains consistent.

How to tell it’s done

The chicken is perfectly cooked and safe to eat when it reaches an internal temperature of 165°F (74°C) on a digital meat thermometer inserted into the thickest part of the breast.

The pasta bake is done when the cheese on top is completely melted, bubbling vigorously at the edges, and starting to develop light golden patches. Let the dish rest for five minutes after removing it from the oven to allow the sauce to set slightly before serving.

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