If you’re craving a dish that combines the richness of creamy pasta with tender, flavorful chicken, you’re in for a real treat. This Garlic Butter Chicken with Velvety Parmesan Linguine Recipe brings together simple ingredients in a way that feels absolutely luxurious. The tender chicken chunks are perfectly seared in butter and garlic, then nestled atop linguine coated with a lush Parmesan cream sauce that’s smooth, silky, and packed with comfort. It’s the kind of meal that feels special enough for guests but easy enough for a weeknight dinner, guaranteed to become a favorite in your recipe collection.
Ingredients You’ll Need
Gathering the right ingredients for this Garlic Butter Chicken with Velvety Parmesan Linguine Recipe is a breeze. Each component plays a vital role—from the butter adding richness, to the fresh garlic infusing an irresistible aroma, and the Parmesan rounding everything off with its nutty depth.
- Chicken breasts or thighs (1 lb): Use whichever you prefer; thighs stay juicier, breasts are leaner and both soak up the sauce beautifully.
- Garlic (4 cloves, minced): Fresh garlic ensures a punchy, aromatic flavor that transforms the dish.
- Butter (4 tbsp): The foundation for our sauce and the key to searing the chicken perfectly with that golden crust.
- Linguine pasta (12 oz): The ideal pasta shape to soak up the creamy sauce with every bite.
- Heavy cream (1 ½ cups): Creates the luscious, velvety texture of the Parmesan sauce.
- Parmesan cheese (1 cup, freshly grated): Adds sharp, salty nuttiness that’s essential for the cream sauce’s depth.
- Chopped parsley (2 tbsp): A splash of color and freshness to brighten the dish.
- Salt and pepper: Basic seasonings that enhance every flavor element.
How to Make Garlic Butter Chicken with Velvety Parmesan Linguine Recipe
Step 1: Season and Sear the Chicken
Start by seasoning your chicken chunks generously with salt and pepper. This simple step boosts the meat’s natural flavor. Next, in a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the chicken pieces and sear them until they develop a beautiful golden crust and are cooked through, about 6 to 8 minutes. Once done, remove the chicken from the skillet and set it aside so we can build our sauce in the same pan.
Step 2: Infuse Butter with Garlic
Lower the heat to medium and melt the remaining 2 tablespoons of butter in the skillet. Toss in the minced garlic and let it cook for 1 to 2 minutes until you can smell that irresistible, fragrant aroma—take care not to burn it! This garlic butter base is what makes this recipe so addictive and sets the tone for the creamy sauce.
Step 3: Create the Creamy Parmesan Sauce
Pour the heavy cream into the skillet and bring it to a gentle simmer, stirring occasionally. Gradually whisk in the freshly grated Parmesan cheese until the sauce transforms into a silken, creamy dream. The cheese melts and binds with the cream and butter, creating that signature velvety texture that makes this Garlic Butter Chicken with Velvety Parmesan Linguine Recipe truly special.
Step 4: Cook and Dress the Linguine
Meanwhile, cook the linguine in a large pot of salted boiling water according to the package directions until al dente. Before draining, reserve about ½ cup of the pasta cooking water—it’s magic for loosening the sauce if it gets too thick. Toss the hot linguine into the creamy Parmesan sauce, adding a splash of that reserved pasta water to help coat every strand evenly with the rich sauce.
Step 5: Bring It All Together
Finally, nestle the seared chicken chunks on top of the sauced linguine. Sprinkle the whole dish generously with freshly chopped parsley and extra Parmesan cheese if you like. Serve it warm, and prepare for a symphony of flavors and textures that feel like a warm hug on a plate.
How to Serve Garlic Butter Chicken with Velvety Parmesan Linguine Recipe
Garnishes
A sprinkle of chopped fresh parsley adds a pop of vibrant color and freshness that cuts through the richness. For an extra touch, a final dusting of finely grated Parmesan enhances both flavor and presentation, making every forkful irresistible.
Side Dishes
Serve this rich dish alongside a crisp green salad tossed in tangy vinaigrette or steamed seasonal veggies like asparagus or broccoli. Their bright, fresh flavors and crunch provide the perfect balance to the creamy, buttery linguine.
Creative Ways to Present
For entertaining, serve the linguine on individual warm plates and arrange the chicken artfully on top. Drizzle a little sauce around the edges to look gourmet, and add lemon wedges to the side for a light, zesty option that guests can sprinkle over their dish as they like.
Make Ahead and Storage
Storing Leftovers
Place leftover Garlic Butter Chicken with Velvety Parmesan Linguine Recipe in an airtight container and refrigerate for up to 3 days. The flavors actually meld beautifully overnight, so leftovers can be just as good, if not better, the next day.
Freezing
This dish can be frozen, though the texture of the pasta may change slightly. Cool completely, then pack in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Gently reheat leftovers in a skillet over low heat, adding a splash of milk or cream to loosen the sauce as needed. Alternatively, microwave in short bursts, stirring occasionally to maintain that creamy texture without drying out the chicken or pasta.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs tend to stay more moist and tender after cooking, which can add extra richness to the dish. It’s a great option if you prefer a juicier bite.
What can I substitute for heavy cream?
If you want a lighter version, you can try half-and-half mixed with some milk, but the sauce won’t be quite as rich or thick. For dairy-free, coconut cream can work if you don’t mind a slight coconut flavor twist.
How do I prevent the garlic from burning?
Keep the heat on medium and watch the garlic closely as it cooks. Cooking it just until fragrant, about 1 to 2 minutes, ensures you get that wonderful aroma without the bitterness of burnt garlic.
Can I prepare parts of this recipe ahead of time?
You can season and cook the chicken chunks ahead and keep them refrigerated. The sauce and pasta are best made fresh, but you can prepare the sauce base and reheat it gently before adding the pasta and chicken.
Is Parmesan the only cheese that works here?
Parmesan is preferred for its sharp, nutty flavor and melting quality. However, Pecorino Romano is a good substitute if you want a saltier, tangier twist. Avoid softer cheeses that won’t melt as smoothly.
Final Thoughts
This Garlic Butter Chicken with Velvety Parmesan Linguine Recipe is the kind of cooking that feels like a warm embrace from your kitchen. Every bite delivers layers of flavor that comfort and delight, from the golden garlic butter chicken to the creamy, cheesy pasta. Whether you’re preparing a special dinner or a cozy weeknight meal, this recipe will quickly become one you can’t wait to make again and again.
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Garlic Butter Chicken with Velvety Parmesan Linguine Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
This comforting Garlic Butter Chicken with Velvety Parmesan Linguine features tender, seared chicken breast chunks cooked in a fragrant garlic butter sauce paired with creamy Parmesan-enriched linguine pasta. The rich and creamy sauce, made from heavy cream and fresh Parmesan, coats the linguine perfectly, while fresh parsley adds a bright, fresh finish. It’s a quick and delicious meal perfect for a satisfying weeknight dinner.
Ingredients
Chicken and Seasoning
- 1 lb chicken breasts or thighs, cut into chunks
- Salt and pepper to taste
Sauce
- 4 cloves garlic, minced
- 4 tbsp butter, divided
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp chopped parsley
Pasta
- 12 oz linguine pasta
Instructions
- Season the Chicken: Generously season the chicken chunks with salt and pepper to enhance flavor before cooking.
- Sear the Chicken: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken pieces and cook, turning occasionally, until they are golden brown and cooked through, approximately 6 to 8 minutes. Remove the chicken from the skillet and set aside.
- Cook the Garlic: Reduce the heat to medium. In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for 1 to 2 minutes until the garlic becomes fragrant and slightly golden, being careful not to burn it.
- Make the Cream Sauce: Pour the heavy cream into the skillet with the garlic and bring it to a gentle simmer. Stir in the freshly grated Parmesan cheese, whisking continuously until the sauce is smooth, thick, and creamy.
- Cook the Linguine: Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain the linguine.
- Toss Pasta with Sauce: Add the cooked linguine to the skillet with the Parmesan cream sauce. Toss well to coat the pasta evenly, adding a splash of reserved pasta water if needed to loosen the sauce and achieve a silky texture.
- Combine and Serve: Top the creamy linguine with the seared chicken chunks. Garnish with chopped parsley and a sprinkle of extra Parmesan cheese. Serve immediately while warm for the best flavor and texture.
Notes
- Use chicken thighs for a juicier, more flavorful result or chicken breasts for a leaner option.
- Do not overcook the garlic to avoid bitterness.
- Reserve some pasta water as it helps to adjust the sauce consistency perfectly.
- Freshly grated Parmesan is recommended for the best flavor and melting quality.
- You can substitute linguine with fettuccine or spaghetti if preferred.
