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
Scale
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.
