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.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 5 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 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)
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.
Notes
- Add spinach, mushrooms, or roasted tomatoes for extra flavor and texture.
- Include red pepper flakes for a spicy kick.
- Try other pastas like fettuccine or spaghetti if linguine isn't available.
- Sprinkle lemon zest for a citrusy finish.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 480mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg
