Garlic Butter Chicken Spaghetti in Creamy Cheddar Parmesan Sauce Step-by-step instructions

Before you start

Before turning on the stove, organize and prep all ingredients to ensure a smooth cooking process. Cube the chicken into uniform one-inch pieces so they cook evenly, and season them thoroughly. Chop the fresh parsley, mince the garlic cloves, and grate both the cheddar and parmesan cheeses.

Measure out the heavy cream and butter. Having everything ready at hand, known as mise en place, prevents the garlic from burning and ensures the cheese is added at the exact moment the cream reaches a simmer.

Instructions

Pasta Preparation

1. 1Cook the Spaghetti
   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the starchy cooking water, and set aside.
   Look for The pasta is ready when it is tender but still offers a slight resistance in the center.
   Tip Always salt the pasta water generously to flavor the spaghetti from within.

The spaghetti should be boiled in salted water until it is just al dente, meaning it still has a slight bite in the center. As the pasta cooks, it releases starch into the water, turning it slightly cloudy.

Make sure to reserve some of this starchy liquid before draining the spaghetti. The cooked noodles should smell fresh and wheaty, ready to absorb the rich flavors of the upcoming cheese sauce.

Searing the Chicken

2. 2Season and Sear the Chicken
   Toss the cubed chicken with the salt and black pepper in a medium bowl until evenly coated. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the seasoned chicken cubes and cook, stirring occasionally, until golden brown and cooked through to an internal temperature of 165°F (74°C), about 6 to 8 minutes. Transfer the chicken to a plate.
   Look for The chicken is done when it is golden-brown on all sides and no longer pink inside.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid crowding the pan so the chicken pieces sear beautifully instead of steaming.

The seasoned chicken cubes should sizzle loudly as they hit the hot butter in the skillet. Within minutes, the exterior of the poultry turns a beautiful golden-brown color, and a savory, buttery aroma fills the kitchen. The chicken is finished when it is firm to the touch and a digital thermometer inserted into the thickest piece reads 165 degrees Fahrenheit, ensuring it remains juicy.

Sauce and Assembly

3. 3Sauté the Garlic
   In the same skillet over medium heat, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant, making sure to scrape up any browned bits left from the chicken.
   Look for The garlic should be soft and aromatic but not browned or burned.
   Tip Keep the heat moderate to prevent the garlic from turning bitter.
4. 4Build the Cheese Sauce
   Pour the heavy cream into the skillet and bring to a gentle simmer. Reduce the heat to low, then gradually whisk in the shredded cheddar cheese and grated parmesan cheese. Continue whisking constantly until the cheeses are completely melted and the sauce is smooth and bubbling gently.
   Look for The sauce should look thick, velvety, and completely cohesive.
   Tip Adding the cheese slowly over low heat prevents the sauce from separating.
5. 5Combine and Serve
   Add the cooked spaghetti to the bubbling cheese sauce and toss thoroughly to coat each strand. If the sauce is too thick, stir in a splash of the reserved pasta water. Gently stir in the cooked chicken cubes, sprinkle with the finely chopped fresh parsley, and serve immediately.
   Look for The spaghetti should be fully coated in a glossy, clinging cheese sauce.
   Tip The starch in the reserved pasta water helps the sauce adhere perfectly to the noodles.

The heavy cream should bubble gently over low heat, releasing a sweet, milky fragrance. As the cheeses are whisked in, they melt into a completely smooth, thick, and velvety sauce with a warm golden hue. Adding the cooked spaghetti and seared chicken creates a harmonious dish where every strand of pasta is glossy and flecked with bright green parsley, sounding delightfully saucy when tossed.

Common mistakes

One common mistake is cooking the garlic over high heat, which causes it to burn quickly and turn bitter, ruining the delicate flavor of the butter sauce. Always keep the heat on medium-low when sautéing garlic. Another error is boiling the cheese sauce.

High heat breaks down the dairy proteins, causing the cheese to separate into a greasy liquid and clumped solids. Keep the heat low and whisk constantly to achieve that perfectly smooth, emulsified texture that clings to the pasta.

How to tell it’s done

The chicken is perfectly cooked when it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) on an instant-read thermometer, ensuring it is safe to eat while remaining tender.

The cheese sauce is done when it is fully emulsified, thick enough to coat the back of a spoon, and bubbles gently. The spaghetti is done when it is al dente, as it will continue to soften slightly when tossed in the hot cream sauce.

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