Garlic Butter Chicken with Velvety Parmesan Linguine is a rich, flavorful dish that combines tender, juicy chicken with a silky, creamy pasta. The garlic butter sauce is the star, offering a savory, aromatic punch that pairs perfectly with the creamy parmesan linguine. This dish is comfort food at its finest, ideal for a cozy night in or impressing guests at your next dinner party.

Why You’ll Love This Recipe

I absolutely love how this recipe blends the savory flavors of garlic butter and parmesan, creating an unforgettable creamy pasta dish. The chicken is perfectly seasoned and cooked to juicy perfection, making each bite a delightful combination of richness and flavor. The creamy linguine is the perfect side, coated in a luscious parmesan sauce that complements the chicken beautifully. It's a hearty yet elegant meal that doesn't require too much effort, which makes it even better!

Ingredients

2 boneless, skinless chicken breasts
1 tablespoon olive oil
4 tablespoons unsalted butter, divided
5 cloves garlic, minced
1 cup chicken broth
½ cup heavy cream
½ cup freshly grated parmesan cheese
Salt and freshly ground black pepper, to taste
8 oz linguine
Fresh parsley, chopped, for garnish
1 teaspoon dried Italian seasoning (optional)

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Begin by heating a large pot of salted water over medium-high heat. Once it reaches a rolling boil, add the linguine and cook according to package instructions until al dente, usually about 9-10 minutes. Drain the pasta and set aside.
While the pasta is cooking, season the chicken breasts with salt, pepper, and Italian seasoning (if using).
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until golden brown and fully cooked through. Once cooked, remove the chicken from the skillet and set aside to rest.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant.
Add the chicken broth to the skillet and bring it to a simmer, scraping any browned bits from the bottom of the pan.
Stir in the heavy cream and bring the mixture to a gentle simmer. Once it starts to thicken, add the parmesan cheese, stirring until the sauce becomes smooth and creamy.
Slice the cooked chicken breasts and add them back into the skillet with the sauce. Toss in the cooked linguine and stir to combine, ensuring the pasta is coated evenly in the creamy sauce.
Finish by stirring in the remaining 2 tablespoons of butter until melted and the sauce is glossy.
Serve the garlic butter chicken with the creamy linguine, and garnish with freshly chopped parsley for a pop of color and flavor.

Servings and timing

This recipe serves about 4 people. The total time to prepare and cook this dish is around 30-40 minutes, making it a great option for a quick, satisfying dinner.

Variations

Add vegetables: For a heartier meal, I like to add spinach, mushrooms, or roasted tomatoes to the sauce for added texture and flavor.
Spicy kick: If I’m craving some heat, I’ll add a pinch of red pepper flakes to the garlic butter sauce for a spicy twist.
Use a different pasta: If I don’t have linguine on hand, fettuccine, spaghetti, or any long pasta will work just as well.
Lemon zest: For a refreshing citrus twist, I sometimes sprinkle some lemon zest over the top before serving.

Storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the pasta and chicken in a skillet over low heat, adding a splash of chicken broth or cream to keep the sauce creamy. Alternatively, I can reheat it in the microwave, stirring occasionally to ensure it heats evenly.

FAQs

Can I make this recipe ahead of time?

Yes, I can prepare the chicken and sauce ahead of time and store them separately in the fridge for up to 2 days. When ready to serve, I just reheat the components and cook the pasta fresh.

Can I use a different kind of cheese?

Absolutely! I’ve used other cheeses like asiago or mozzarella, but parmesan adds the best flavor and creaminess for this dish. You can experiment with others, but I recommend staying with hard, aged cheeses for the best texture.

Can I use boneless chicken thighs instead of breasts?

Yes, boneless chicken thighs would work great in this recipe! They add a little more flavor and tenderness, but the cooking method and timing will remain the same.

Can I use half-and-half instead of heavy cream?

I can substitute half-and-half for heavy cream if I want a lighter sauce, but the texture might not be as rich and creamy. It’s still delicious though!

Can I make this dish without pasta?

Of course! If I want a low-carb option, I can serve the garlic butter chicken with sautéed vegetables or a simple side salad instead of pasta. Zucchini noodles or spaghetti squash would also be great substitutes.

Conclusion

Garlic Butter Chicken with Velvety Parmesan Linguine is a rich and comforting dish that combines all my favorite flavors in one bowl. It’s a perfect meal for a busy weeknight or when I want to impress guests with minimal effort. Whether I stick to the original recipe or make a few variations, this meal always delivers on flavor and satisfaction.

Garlic Butter Chicken with Velvety Parmesan Linguine

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Author: Sue
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: Italian-American
Diet: Halal

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Description

Garlic Butter Chicken with Velvety Parmesan Linguine is a comforting and flavorful dish featuring juicy chicken breasts paired with creamy parmesan-coated linguine, enhanced by a rich garlic butter sauce.

Instructions

Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, about 9-10 minutes. Drain and set aside.
Season chicken breasts with salt, pepper, and optional Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side until golden and cooked through. Remove and set aside to rest.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Add chicken broth and bring to a simmer, scraping up any browned bits.
Stir in heavy cream and simmer gently. Add parmesan cheese and stir until sauce is smooth and creamy.
Slice cooked chicken and return to the skillet. Add linguine and toss to coat evenly in sauce.
Stir in remaining 2 tablespoons of butter until melted and sauce is glossy.
Serve topped with chopped parsley for garnish.