Spicy Chili Chicken Penne in Creamy Parmesan Sauce Step-by-step instructions

Before you start

Before starting, cube the chicken breast and toss it with the seasonings and olive oil. Mince the garlic and measure out the chili flakes. Grate the parmesan cheese fresh.

Cook the penne pasta in salted boiling water until al dente, then drain and set aside, reserving about a cup of pasta water. Have all ingredients within reach, as the cooking moves quickly once the skillet is hot.

Instructions

Sear the Chicken

1. 1Season and Sear the Chicken
   In a medium bowl, toss the cubed chicken breast with garlic powder, paprika, chili powder, Italian seasoning, lemon juice, salt, and olive oil until evenly coated. Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and sear for about 6 minutes, turning occasionally, until browned and cooked through. Using a slotted spoon, transfer the chicken to a plate and set aside.
   Look for Chicken is browned on all sides and reaches 165°F (74°C) in the thickest piece.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the skillet; sear in batches if needed to get a good brown crust.
2. 2Melt Butter and Bloom Spices
   Reduce the heat to medium. Add the butter to the same skillet, scraping up any browned bits from the bottom. Once the butter is melted and foamy, add the minced garlic and chili flakes. Cook for about 45 seconds, stirring constantly, until fragrant and the garlic is lightly golden. Be careful not to burn the garlic.
   Look for The butter is sizzling and the garlic smells aromatic, not scorched.
   Tip Keep the heat at medium so the garlic cooks gently without burning.

The chicken cubes should be golden brown on the outside and cooked through, with an internal temperature of 165°F (74°C).

The skillet should have browned bits on the bottom, which will flavor the sauce. The chicken is set aside on a plate, and the skillet is ready for the butter and garlic.

Create the Creamy Sauce

3. 3Make the Creamy Parmesan Sauce
   Whisk the freshly grated parmesan cheese into the butter and garlic mixture. Continue whisking for 1 to 2 minutes until the cheese is completely melted and the sauce is silky and smooth. The sauce will thicken slightly as the cheese melts. If it seems too thick, add a splash of pasta water to loosen it, but this is optional.
   Look for The sauce is glossy, smooth, and coats the back of a spoon.
   Tip Grate the parmesan fresh for the smoothest melt; pre-shredded cheese may clump.
4. 4Combine Pasta and Chicken
   Add the al dente penne pasta and the seared chicken back into the skillet. Toss everything together with tongs or a wooden spoon until every piece of pasta and chicken is coated in the creamy sauce. Continue to cook for 1 to 2 minutes, stirring gently, until everything is heated through and the sauce clings to the pasta.
   Look for The sauce evenly coats the pasta and chicken, with no dry spots.
   Tip If the sauce tightens up, add a little reserved pasta water to bring it back to a silky consistency.

The butter is melted and foamy, the garlic and chili flakes are fragrant, and the parmesan has melted into a smooth, silky sauce. The sauce should coat the back of a spoon and look glossy. The pasta and chicken are added and tossed until fully coated.

Finish and Garnish

5. 5Garnish and Serve
   Remove the skillet from the heat. Sprinkle the dish with fresh chopped parsley and extra chili flakes for a pop of color and heat. Serve immediately while hot, twirling a forkful of pasta to show off the creamy sauce.
   Look for The parsley is bright green and the chili flakes add a final spicy spark.
   Tip Serve straight from the skillet for a casual, family-style dinner.

The pasta and chicken are evenly coated in the creamy sauce, and the dish is hot and bubbling gently. The parsley and extra chili flakes are sprinkled on top, adding color and a fresh, spicy finish. The dish is ready to serve immediately.

Common mistakes

One common mistake is overcrowding the skillet when searing the chicken, which causes it to steam instead of brown. Another is using pre-shredded parmesan, which can make the sauce gritty.

Overcooking the garlic can make it bitter, so keep an eye on it. Finally, not reserving pasta water can leave you with a sauce that is too thick; a splash of starchy water fixes it in seconds.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. The sauce is done when the parmesan is fully melted and the sauce is smooth and glossy.

The pasta is done when it is al dente, tender but still firm to the bite. The entire dish is ready when everything is heated through and the sauce clings to the pasta and chicken.

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