Tanya Rivers
Picture this: tender, juicy chicken, seared to golden perfection, bathed in a luscious garlic butter sauce, and paired with silky strands of linguine coated in a rich, creamy Parmesan blanket. This dish is the kind of comfort food that wraps you in warmth from the very first bite. The savory aroma of garlic mingling with melted butter is pure magic, while the Parmesan sauce delivers a velvety richness that clings to each pasta strand.
Perfect for a weeknight dinner or a special date night at home, Garlic Butter Chicken with Velvety Parmesan Linguine is indulgent yet surprisingly easy to make. It offers that restaurant-quality taste without the need for a reservation. The combination of crispy-edged chicken and smooth, cheesy pasta creates a harmony that will have everyone asking for seconds.
Why You’ll Love This Garlic Butter Chicken with Velvety Parmesan Linguine
This recipe blends two all-time favorites—garlic butter chicken and creamy Parmesan pasta—into one unforgettable meal. You’ll love how the golden, seasoned chicken contrasts beautifully with the rich, silky sauce. Plus, it’s a recipe you can whip up in under an hour, making it as practical as it is delicious.
What Kind of Pasta Works Best for This Recipe?
While this recipe calls for linguine, you can use any long pasta you have on hand—spaghetti, fettuccine, or even tagliatelle. Linguine works wonderfully because its flat shape allows it to hold more of that luscious Parmesan sauce. The key is to cook the pasta al dente so it doesn’t lose its texture when coated with the sauce.
Ingredients for the Garlic Butter Chicken with Velvety Parmesan Linguine
Every ingredient plays a role in building this rich and comforting dish. From the protein-packed chicken to the creamy Parmesan, each component brings depth and balance to the flavor.
- Chicken breast – Lean, tender, and perfect for searing to achieve that golden crust.
- Garlic cloves – The heart of the flavor profile, bringing warmth and aroma.
- Unsalted butter – Creates a rich base for the sauce, balancing the garlic and herbs.
- Olive oil – Helps the chicken sear beautifully without burning the butter.
- Heavy cream – Essential for a luscious, velvety sauce that coats every strand of pasta.
- Parmesan cheese – Freshly grated for a sharp, nutty, and creamy finish.
- Linguine pasta – Holds the sauce perfectly thanks to its flat, slightly wide shape.
- Parsley – Adds a fresh pop of color and a hint of earthiness.
- Salt and pepper – To bring all the flavors together.
How To Make the Garlic Butter Chicken with Velvety Parmesan Linguine
Step 1: Prepare the Chicken
Season the chicken breasts generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken on each side for about 4-5 minutes until golden and fully cooked. Remove from the skillet and let it rest.
Step 2: Make the Garlic Butter Sauce
In the same skillet, lower the heat slightly and melt the butter. Add minced garlic and sauté until fragrant, about 30 seconds. Be careful not to burn it.
Step 3: Create the Creamy Parmesan Base
Pour in the heavy cream and stir gently, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly thickened, then stir in the Parmesan cheese until melted and smooth.
Step 4: Cook the Linguine
While the sauce simmers, cook the linguine according to package instructions until al dente. Reserve a cup of pasta water before draining.
Step 5: Combine Pasta and Sauce
Add the cooked pasta to the skillet with the sauce. Toss well to coat, adding a splash of pasta water if needed to loosen the sauce.
Step 6: Serve and Garnish
Slice the chicken and arrange it over the pasta. Sprinkle with chopped parsley and an extra dusting of Parmesan before serving.
Serving and Storing Garlic Butter Chicken with Velvety Parmesan Linguine
This dish is hearty enough to be the star of your dinner table, feeding about 4 hungry people generously. Serve it straight from the skillet for a cozy, family-style presentation, or plate it individually for a restaurant-worthy feel. The creamy sauce is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of cream or milk to bring back the silky texture.
What to Serve With Garlic Butter Chicken with Velvety Parmesan Linguine
1. Garlic Bread
Crispy, buttery garlic bread to soak up any leftover sauce.
2. Caesar Salad
A crisp Caesar salad with crunchy croutons balances the richness of the pasta.
3. Roasted Vegetables
Seasonal roasted veggies like carrots, zucchini, or asparagus add color and freshness.
4. Caprese Salad
Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze.
5. Steamed Broccoli
Light and healthy, steamed broccoli pairs beautifully with creamy pasta.
6. Bruschetta
Toasted bread topped with fresh tomato and basil for a burst of freshness.
7. White Wine
A chilled glass of Chardonnay or Pinot Grigio enhances the buttery flavors.
Frequently Asked Questions
1. Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs have a richer flavor and stay juicy, making them a great alternative.
2. How can I make the sauce thicker?
If you prefer a thicker sauce, let it simmer for an extra 2-3 minutes, or add a touch more Parmesan to help it bind.
3. Can I make this recipe ahead of time?
You can cook the chicken and sauce separately ahead of time, but it’s best to cook the pasta fresh for optimal texture.
4. Is there a lighter version of this dish?
Yes, swap heavy cream for half-and-half or a blend of milk and Greek yogurt for a lighter, tangy twist.
5. Can I freeze the leftovers?
Cream-based sauces don’t freeze well, as they can separate. This recipe is best enjoyed fresh or stored in the fridge for short-term enjoyment.
Save This Pin For Later
📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add a sprinkle of chili flakes for heat? Did you swap the linguine for fettuccine?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.
Explore beautifully curated pasta and dinner ideas on Tanya Recipes on Pinterest and discover your new go-to for weeknight indulgence!
Garlic Butter Chicken with Velvety Parmesan Linguine
Equipment
- Large Skillet
- 4–5 quart pot
- Tongs
- chef’s knife
Ingredients
Ingredients
- 12 oz linguine
- 1.5 lb boneless skinless chicken breasts
- 1 tsp kosher salt
- 0.5 tsp black pepper freshly ground
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 4 tbsp unsalted butter divided
- 5 clove garlic minced
- 1 cup heavy cream
- 0.5 cup low-sodium chicken broth
- 1 cup finely grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Pat chicken dry and season with salt, pepper, paprika, and Italian seasoning. Heat olive oil and 1 tbsp butter in a large skillet over medium-high; sear chicken 4–5 minutes per side until golden and 165°F. Transfer to a board; rest, then slice.
- Reduce heat to medium. Add remaining 3 tbsp butter to the skillet; stir in garlic and cook 30–45 seconds until fragrant.
- Stir in heavy cream and chicken broth, scraping up browned bits. Simmer 3–4 minutes to slightly thicken; whisk in Parmesan until smooth. Add lemon juice and adjust seasoning.
- Meanwhile, cook linguine in salted boiling water until al dente. Reserve 3/4 cup pasta water; drain.
- Toss linguine with the sauce, loosening with reserved pasta water until glossy and creamy. Top with sliced chicken and parsley; serve immediately.