Garlic Butter Chicken Penne with Cheesy Mozzarella Sauce Step-by-step instructions

Before you start

Before beginning the cooking process, organize all ingredients and equipment to ensure a smooth workflow. Measure out the penne pasta, Cajun seasoning, and butter. Mince the fresh garlic cloves and chop the parsley.

Shred the mozzarella cheese from a block and set it aside. Trim any excess fat from the chicken breasts and pat them completely dry with paper towels to ensure the seasoning adheres properly and the chicken sears rather than steams in the skillet.

Instructions

Pasta and Chicken Prep

1. 1Boil the Pasta
   Bring a large pot of water to a rolling boil over high heat. Add the penne pasta and cook according to the package instructions until it reaches an al dente texture. Drain the pasta thoroughly in a colander, reserving one cup of the starchy pasta water, and set aside.
   Look for The pasta is tender but still has a slight firmness.
   Tip Do not overcook the pasta as it will continue to cook slightly when tossed in the hot cheese sauce.
2. 2Season the Chicken
   Place the chicken breasts on a clean cutting board and pat them completely dry with paper towels. Sprinkle the Cajun seasoning evenly over both sides of the chicken, pressing the spices gently into the meat so they adhere well and form a thick coating.
   Look for The chicken breasts are completely coated in a rich seasoning layer.
   Tip Patting the chicken dry is essential for achieving a good sear and preventing the meat from steaming.

By the end of this prep phase, the kitchen should smell of fresh herbs and boiling pasta.

The penne will be cooked to a perfect al dente texture, and the chicken breasts will be completely and evenly coated in a vibrant, reddish-brown layer of Cajun seasoning, ready to hit the hot skillet.

Searing and Slicing the Chicken

3. 3Sear the Chicken
   Melt two tablespoons of the unsalted butter in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for about five to six minutes per side. Cook until the exterior is beautifully charred and a meat thermometer registers an internal temperature of 165°F (74°C).
   Look for The chicken forms a dark, flavorful crust and is firm to the touch.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid moving the chicken around too much while it sears to allow a deep crust to form.
4. 4Slice the Chicken
   Transfer the seared chicken breasts to a clean cutting board and let them rest for at least three minutes to allow the juices to redistribute. Once rested, use a sharp chef's knife to slice the chicken crosswise into even, thin strips.
   Look for The sliced chicken is juicy and tender inside.
   Tip Resting the meat prevents all the savory juices from running out onto your cutting board.

At the end of the searing phase, the chicken breasts will have a beautifully charred, deep golden-brown crust with sizzling edges. When sliced, the chicken will be incredibly juicy and tender, releasing a savory, spiced aroma that promises bold flavor in every bite.

Garlic Butter Sauce Assembly

5. 5Sauté the Garlic
   In the same skillet over medium heat, melt the remaining four tablespoons of unsalted butter. Add the minced garlic and sauté for about one minute, stirring constantly with a wooden spoon, until the garlic is fragrant and lightly golden, taking care not to let it burn.
   Look for The garlic is fragrant and soft without turning dark brown.
   Tip Keep the heat at medium to prevent the butter and garlic from scorching.
6. 6Build the Cheesy Sauce
   Gradually pour one cup of the reserved hot pasta water into the skillet with the garlic butter, stirring to combine. Reduce the heat to low and gradually stir in the shredded mozzarella cheese, whisking constantly until the cheese is completely melted, smooth, and forms a velvety sauce.
   Look for The sauce is thick, smooth, and stretches beautifully.
   Tip Add the mozzarella in small handfuls, stirring constantly, to ensure a completely smooth melt.
7. 7Combine and Serve
   Add the drained penne pasta to the skillet and toss gently until every noodle is coated in the velvety garlic butter cheese sauce. Arrange the sliced Cajun chicken on top, garnish with the chopped fresh parsley, and serve immediately while hot and steaming.
   Look for The pasta is evenly coated and the cheese pulls dramatically when lifted.
   Tip If the sauce is too thick, splash in a little more reserved pasta water to loosen it.

In the final phase, the sauce will transform into a velvety, bubbling pool of garlic-infused butter and melted mozzarella. As you toss the pasta, the cheese will stretch into long, irresistible strings, completely enveloping the penne in a rich, glossy coating garnished with fresh parsley.

Common mistakes

One common mistake is crowding the skillet when searing the chicken, which lowers the pan's temperature and causes the meat to steam in its own juices instead of developing a dark, flavorful crust.

Another frequent error is overheating the butter and cheese sauce. If the sauce boils after the mozzarella is added, the proteins in the cheese will clump, resulting in a gritty, separated sauce rather than a smooth, velvety glaze.

How to tell it’s done

The chicken is perfectly cooked when a digital meat thermometer inserted into the thickest part of the breast registers exactly 165°F (74°C). The meat should feel firm to the touch and the juices should run clear.

The pasta is done when it reaches an al dente texture, meaning it is tender but still has a slight firmness when bitten. The cheese sauce is ready when it is completely smooth, thick, and clings to the back of a spoon.

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