Crispy Garlic Chicken Spaghetti in Creamy Parmesan Mozzarella Sauce Step-by-step instructions

Before you start

Before you start, bring the chicken cutlets to room temperature (no more than 30 minutes out of the fridge). Set out all ingredients: season the chicken, grate the cheeses, mince the garlic, and measure the cream.

Have a large pot of salted water ready for the spaghetti. Preheat a large skillet over medium-high heat while you dredge the chicken. This mise en place keeps the cooking smooth and prevents the sauce from waiting.

Instructions

Sear the Chicken

1. 1Prep and Sear the Chicken
   Season the chicken cutlets on both sides with salt and pepper. In a shallow dish, combine 1/2 cup Parmesan and 1/2 cup mozzarella. Dredge each cutlet in the cheese mixture, pressing gently to adhere. Heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden and cooked through, about 4-5 minutes per side. Transfer to a plate and tent loosely with foil.
   Look for The crust should be deep golden and crisp; the chicken reaches 165°F (74°C) at the thickest part.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan—work in batches if needed to keep the crust crispy.
2. 2Rest the Chicken
   Let the cooked chicken rest for at least 3 minutes before slicing. This keeps the juices in the meat and ensures a moist, tender bite.
   Look for The chicken rests while you start the sauce.
   Tip Resting is essential for juicy chicken—don't skip it.

At the end of this phase, the chicken cutlets are golden brown and crisp on both sides, with a cheese crust that sizzles in the pan. The interior should be cooked through and juicy. You'll smell the nutty aroma of browning cheese and butter. Before moving on, transfer the chicken to a plate and let it rest while you prepare the sauce.

Build the Cream Sauce

3. 3Make the Garlic Cream Sauce
   Reduce the heat to medium. Add the remaining 2 tablespoons butter to the same skillet. Once melted, add the minced garlic and cook until fragrant, about 30 seconds. Pour in the heavy cream and bring to a gentle simmer. Stir in the remaining 1/2 cup Parmesan and 1 cup mozzarella, whisking until the cheese is melted and the sauce is smooth. Season with a pinch of salt and pepper.
   Look for The sauce should be thick enough to coat the back of a spoon, with no lumps.
   Tip Keep the heat moderate so the cream doesn't curdle.
4. 4Cook the Spaghetti
   While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
   Look for The pasta should be tender but still firm to the bite.
   Tip Reserve the pasta water—it helps loosen the sauce if it gets too thick.

The garlic is fragrant, and the cream is simmering gently. The cheese has melted into a smooth, pale golden sauce with a velvety shine. It should coat a spoon lightly. The pasta is cooking in the background. Check that the sauce isn't too thick—if it is, add a splash of pasta water later. The kitchen smells rich and garlicky.

Toss and Serve

5. 5Combine Pasta and Sauce
   Add the drained spaghetti to the skillet with the cream sauce. Toss with tongs to coat the pasta evenly, adding a splash of reserved pasta water if needed to reach a silky consistency. Cook for 1-2 minutes, allowing the pasta to absorb some of the sauce.
   Look for The pasta is glossy and coated, with a light sauce that clings to every strand.
   Tip Toss constantly to prevent sticking.
6. 6Slice the Chicken and Serve
   Slice the rested chicken cutlets into strips. Serve the creamy spaghetti on warm plates, top with the sliced chicken, and garnish with chopped fresh parsley. Enjoy immediately.
   Look for The chicken slices are crisp on the outside and juicy inside, the pasta is creamy and steaming.
   Tip For extra cheese pull, add a little more mozzarella on top while hot.

The spaghetti is thoroughly coated in the creamy sauce, each strand separate and glossy. The chicken slices are crisp-edged and tender. The dish is steaming and ready to plate.

The cheese pull is stretchy and inviting. Everything should look cohesive and appetizing, with the sauce clinging to the pasta and the chicken slices arranged on top.

Common mistakes

A common mistake is overcooking the chicken, which dries it out—use a meat thermometer and pull it at 165°F (74°C). Another pitfall is overheating the cream sauce, which can cause it to split. Keep the heat moderate and stir constantly.

Skipping the rest after cooking the chicken makes it lose juices when sliced. Finally, don't rinse the pasta after draining; the starch helps the sauce adhere. If the sauce seems thin, simmer a few extra minutes rather than adding more cheese.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the crust is deep golden brown. The sauce is ready when it coats the back of a spoon and has slightly thickened; it should not be watery.

The spaghetti should be al dente—tender but with a slight bite. When tossed with the sauce, the pasta should be glossy and evenly coated, with the sauce clinging to each strand rather than pooling at the bottom of the pan.

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