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
Scale
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.
