If you’re craving a comforting dinner that feels like a warm hug, the Garlic Butter Chicken with Velvety Parmesan Linguine Recipe is exactly what you need. This dish brings together tender, juicy chicken sautéed in fragrant garlic butter paired with silky linguine smothered in a creamy parmesan sauce. It’s rich, luscious, and surprisingly quick to prepare, making it your new go-to for a flavorful weeknight feast or an impressive weekend meal. Once you try this Garlic Butter Chicken with Velvety Parmesan Linguine Recipe, it will surely become a beloved classic in your kitchen rotation.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a pivotal role, from the succulent chicken pieces to the creamy parmesan that creates the sauce’s signature velvety texture. Together, they bring a perfect balance of savory, creamy, and herbaceous flavors that make every bite irresistible.
- 1 pound Chicken Breasts or Thighs: Cut into bite-sized pieces to ensure quick, even cooking and maximum tenderness.
- 2 tablespoons Olive Oil: Used for sautéing the chicken and adding a subtle fruitiness to the base flavors.
- 2 tablespoons Butter: Unsalted butter enriches the sauce, boosting the flavor without overpowering the garlic.
- 3 cloves Garlic: Freshly minced garlic infuses the dish with its unmistakable aromatic warmth.
- 1 cup Heavy Cream: Creates the luscious, velvety sauce; half-and-half can be used for a lighter option.
- 1 cup Grated Parmesan Cheese: Freshly grated parmesan melts beautifully to give the sauce its creamy texture and nutty depth.
- 1 tablespoon Italian Herbs: A blend of oregano and basil adds an herby, Mediterranean scent to the dish.
- 8 ounces Rigatoni Pasta: Can be swapped with linguine or fettuccine for a classic pasta feel and wonderful sauce cling.
- 1 teaspoon Salt: Season to taste to enhance all the natural flavors.
- 1 teaspoon Black Pepper: Freshly ground pepper adds just the right amount of bite and complexity.
- 2 tablespoons Chopped Parsley: A fresh, green garnish that brightens the overall presentation and flavor.
How to Make Garlic Butter Chicken with Velvety Parmesan Linguine Recipe
Step 1: Prepare and Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cook your rigatoni (or preferred pasta) according to the package instructions until al dente. This means the pasta should be tender but still have a slight bite to it. Once done, drain and set aside, reserving a little pasta water to adjust the sauce later if needed.
Step 2: Sauté the Chicken
Heat the olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. It’s key to not overcrowd the pan so the chicken gets a nice sear rather than steams.
Step 3: Infuse with Garlic and Butter
Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the freshly minced garlic, letting it cook until fragrant but not browned—this takes about 1-2 minutes. The garlic butter base is where all the magic starts!
Step 4: Create the Velvety Parmesan Sauce
Pour in the heavy cream and sprinkle in the Italian herbs. Stir well and let the sauce gently simmer to thicken, around 3-5 minutes. Next, slowly whisk in the grated parmesan cheese until fully melted and silky smooth. Feel free to add a splash of reserved pasta water if you want to loosen the sauce slightly.
Step 5: Combine Chicken and Pasta
Toss the cooked pasta into the skillet with the parmesan sauce and chicken, coating everything evenly. Let it all heat through together over low heat for another minute to meld the flavors perfectly.
How to Serve Garlic Butter Chicken with Velvety Parmesan Linguine Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a burst of color and a fresh, mild herbaceousness that cuts through the rich sauce beautifully. For a little extra flair, add a pinch of red pepper flakes to ignite the palate.
Side Dishes
This Garlic Butter Chicken with Velvety Parmesan Linguine Recipe pairs wonderfully with a crisp green salad dressed in a light vinaigrette or some roasted vegetables like asparagus or broccoli. They add vibrant texture and brighten the whole meal.
Creative Ways to Present
Serve the pasta in shallow bowls to showcase the creamy sauce draped over the chicken and noodles. You could also offer grated parmesan and lemon wedges on the side to let your guests customize their plates. A drizzle of good-quality olive oil over the top just before serving gives a gorgeous glossy finish.
Make Ahead and Storage
Storing Leftovers
Leftover Garlic Butter Chicken with Velvety Parmesan Linguine Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The sauce might thicken when chilled, so expect a denser texture before reheating.
Freezing
While this dish is best enjoyed fresh, you can freeze leftovers by placing them in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve texture and flavor.
Reheating
To reheat, warm gently on the stove over low heat, adding a splash of cream or milk to bring back the sauce’s creamy consistency. Avoid microwaving on high to prevent the chicken from drying out and the sauce from separating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are great for this recipe as they stay juicy and add a bit more flavor, especially when sautéed in garlic butter.
What can I substitute for heavy cream?
Half-and-half works as a lighter alternative, but keep in mind it’ll make the sauce less rich and creamy. For a dairy-free option, coconut cream can provide similar texture with a subtle flavor twist.
How do I prevent the garlic from burning?
Cook garlic on medium to medium-low heat once the butter melts, and stir constantly. Garlic burns quickly, becoming bitter, so watch it closely and remove from heat as soon as it’s fragrant.
Can I make this recipe gluten-free?
Yes! Just swap the pasta for your favorite gluten-free alternative like rice noodles or gluten-free linguine, and ensure your parmesan and other ingredients are gluten-free certified.
Is this recipe suitable for meal prep?
Definitely. It reheats well and makes a convenient, delicious meal prep option. Just keep sauce consistency in mind when reheating and add a little liquid if needed.
Final Thoughts
This Garlic Butter Chicken with Velvety Parmesan Linguine Recipe is more than just a meal; it’s a comforting experience that brings joy with every forkful. From the succulent chicken to the creamy sauce and perfectly cooked pasta, it’s a dish that feels special yet surprisingly simple. I truly hope you make this recipe soon and enjoy every delicious moment with family or friends. Happy cooking!
Print
Garlic Butter Chicken with Velvety Parmesan Linguine Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Garlic Butter Chicken with Velvety Parmesan Linguine is a delicious and creamy pasta dish featuring tender chicken pieces sautéed in garlic butter, combined with rich heavy cream and freshly grated Parmesan cheese. This hearty and comforting meal is finished with Italian herbs and fresh parsley, making it perfect for a satisfying weeknight dinner.
Ingredients
Chicken and Sauce
- 1 pound Chicken Breasts or Thighs (Cut into bite-sized pieces)
- 2 tablespoons Olive Oil (For sautéing)
- 2 tablespoons Butter (Use unsalted for better control over salt)
- 3 cloves Garlic (Fresh minced)
- 1 cup Heavy Cream (Can substitute with half-and-half)
- 1 cup Grated Parmesan Cheese (Freshly grated yields the best results)
- 1 tablespoon Italian Herbs (Oregano and basil blend works beautifully)
- 1 teaspoon Salt (To taste)
- 1 teaspoon Black Pepper (Freshly ground)
Pasta
- 8 ounces Rigatoni Pasta (Can substitute with linguine or fettuccine)
Garnish
- 2 tablespoons Chopped Parsley (For garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, typically about 10-12 minutes. Drain and set aside, reserving a little pasta water.
- Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, season with salt and pepper, and cook for about 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
- Prepare the Garlic Butter Sauce: In the same skillet, reduce heat to medium and add butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add Cream and Cheese: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and Italian herbs, continuing to cook and stir gently until the sauce thickens slightly, about 3-5 minutes. Season with additional salt and pepper if needed.
- Combine Chicken and Pasta: Return the cooked chicken to the sauce, then add the drained pasta. Toss everything together to coat the pasta in the creamy Parmesan sauce well. If the sauce is too thick, add a splash of reserved pasta water to loosen it to your desired consistency.
- Garnish and Serve: Remove from heat and sprinkle chopped parsley over the dish for a fresh burst of flavor and color. Serve immediately while hot and creamy.
Notes
- Use freshly grated Parmesan for the best flavor and smoother melting in the sauce.
- If you prefer a lighter sauce, substitute the heavy cream with half-and-half, but the sauce may be less thick.
- Feel free to substitute rigatoni with linguine or fettuccine depending on preference.
- For a lower-sodium version, reduce added salt as Parmesan cheese is naturally salty.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop with a splash of cream or milk.
