Lorenzo Devereaux
Imagine tender, golden-seared chicken bathed in a rich garlic butter sauce, paired with a creamy Parmesan-coated linguine that clings to every twirl of your fork. This dish turns an ordinary dinner into a comforting, restaurant-worthy experience right in your own kitchen. It’s a perfect balance of buttery, garlicky goodness with the nutty depth of Parmesan that makes every bite irresistible.
The beauty of this recipe is in its simplicity and the layers of flavor it delivers. Each slice of chicken bursts with smoky, pan-seared flavor, while the velvety pasta captures all the creamy, cheesy sauce you crave. Whether you’re cooking for a weeknight indulgence or impressing guests, this dish never fails to satisfy.
What Kind of Pasta Works Best for Garlic Butter Chicken?
Linguine is our star here, giving the perfect bite and allowing the Parmesan cream to coat beautifully. However, you can also try fettuccine for an extra-silky texture or even spaghetti if that’s what you have on hand. Avoid short pasta shapes—they just don’t cradle the sauce as well. Fresh or high-quality dried pasta will make all the difference in this dish’s creaminess.
Ingredients for the Garlic Butter Chicken with Velvety Parmesan Linguine
- Chicken Breasts – Lean and tender, perfect for searing and soaking up the garlic butter.
- Olive Oil & Butter – The golden duo that brings richness and enhances that deep seared flavor.
- Garlic – The soul of this dish, infusing both the chicken and the sauce with aromatic warmth.
- Heavy Cream – The base of the velvety Parmesan sauce, giving it that luscious texture.
- Parmesan Cheese – Freshly grated for nutty, salty depth and a creamy finish.
- Linguine Pasta – Long strands that perfectly capture every drop of sauce.
- Fresh Parsley – Adds a pop of color and freshness to balance the richness.
- Salt, Black Pepper, and Paprika – Simple seasoning that elevates the chicken and sauce.
How To Make Garlic Butter Chicken with Velvety Parmesan Linguine
Step 1: Prepare the Chicken
Season the chicken breasts with salt, pepper, and a sprinkle of paprika. This simple seasoning enhances the flavor without overpowering the garlic butter sauce. Heat olive oil and a touch of butter in a large skillet over medium heat. Sear the chicken until golden brown on both sides and fully cooked through. Transfer the chicken to a plate and keep warm.
Step 2: Cook the Pasta
While the chicken cooks, bring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Reserve ½ cup of pasta water for the sauce before draining the pasta.
Step 3: Make the Garlic Butter Sauce
In the same skillet used for the chicken, add more butter and minced garlic. Sauté until fragrant, about 30 seconds, being careful not to burn the garlic. Pour in the heavy cream and stir, scraping up any golden bits from the bottom of the pan for extra flavor.
Step 4: Add Parmesan and Pasta
Lower the heat and add freshly grated Parmesan cheese to the sauce, whisking until smooth and creamy. Add the cooked linguine directly into the sauce, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired creaminess.
Step 5: Combine and Serve
Slice the seared chicken and arrange it over the saucy linguine. Sprinkle with chopped parsley for a burst of freshness. Serve hot and enjoy your restaurant-quality garlic butter chicken with velvety Parmesan linguine.
Serving and Storing Garlic Butter Chicken with Velvety Parmesan Linguine
This rich and creamy dish is best enjoyed right after cooking, while the chicken is tender and the sauce clings perfectly to the linguine. Serve it directly from the skillet for a cozy, family-style dinner. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to restore the sauce’s velvety texture.
What to Serve With Garlic Butter Chicken with Velvety Parmesan Linguine
1. Garlic Bread
A crispy, buttery garlic bread is the ultimate companion to soak up any extra sauce.
2. Roasted Vegetables
Caramelized broccoli, asparagus, or green beans add a refreshing contrast to the creamy pasta.
3. Simple Green Salad
A crisp salad with a light vinaigrette balances the richness of the dish.
4. Caprese Salad
Fresh tomatoes, mozzarella, and basil bring a cool, juicy complement to the warm pasta.
5. Steamed Broccoli with Lemon
The citrusy brightness cuts through the buttery sauce perfectly.
6. Grilled Zucchini or Squash
Adds a smoky, savory note without overpowering the flavors.
7. Parmesan Roasted Potatoes
For a heartier side, crispy Parmesan potatoes echo the flavors of the pasta.
Want More Chicken Pasta Ideas?
If you love this Garlic Butter Chicken with Velvety Parmesan Linguine, you’ll also enjoy these delicious ideas:
- Garlic Butter Chicken Balls with Creamy Parmesan Pasta – A fun twist with bite-sized chicken perfection.
- One-Pot Smoked Sausage Pasta – Hearty and smoky flavors in a single pot.
- Creamy Garlic Chicken Breasts – For an ultra-rich and creamy dinner.
- Spicy Cajun Chicken and Linguine in One Pan Wonder – Add a spicy kick to your pasta night.
- Garlic Parmesan Tortellini with Chicken and Broccoli – A cheesy, veggie-packed variation.
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And I’d love to hear how yours turned out. Did you add extra Parmesan, or maybe a squeeze of lemon for brightness? Share your twist in the comments!
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Garlic Butter Chicken with Velvety Parmesan Linguine
Equipment
- Large Skillet
- Pot for pasta
- Tongs
- Whisk
Ingredients
Ingredients
- 2 large chicken breasts
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter divided
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 8 ounces linguine pasta
- 2 tablespoons fresh parsley chopped
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Season chicken breasts with salt, pepper, and paprika. Heat olive oil and 1 tbsp butter in a skillet. Sear chicken until golden and cooked through. Remove and keep warm.
- Cook linguine in salted water until al dente. Reserve 1/2 cup of pasta water, then drain.
- In the same skillet, melt remaining butter and sauté garlic until fragrant. Add heavy cream and stir, scraping up browned bits.
- Whisk in Parmesan cheese until smooth. Toss linguine in the sauce, adding reserved pasta water as needed.
- Slice chicken and serve over pasta. Garnish with fresh parsley.