Garlic Butter Chicken with Velvety Parmesan Linguine

WANT TO SAVE THIS RECIPE?

When the craving hits for a plate of pure comfort, nothing compares to this Garlic Butter Chicken with Velvety Parmesan Linguine. Tender chicken cubes seared in a buttery garlic bath, served over creamy, cheesy pasta ribbons—it’s rich, cozy, and packed with flavor in every bite. Whether you’re treating yourself or feeding a crowd, this dish delivers weeknight ease with restaurant-style indulgence.

The combination of crispy-edged chicken and silky linguine tossed in Parmesan cream sauce is irresistible. It’s one of those meals you return to when you want something satisfying, special, but not overly complicated. Plus, it all comes together in about 30 minutes, making it ideal for busy evenings or when guests unexpectedly drop by.

---

What Kind of Chicken Should I Use?

For best results, use boneless, skinless chicken breasts or thighs cut into bite-sized chunks. Thighs add extra juiciness, but breasts cook up beautifully too. The key is to season well and sear until golden—you want that savory crust!

---

Ingredients for the Garlic Butter Chicken with Velvety Parmesan Linguine

• Chicken: The heart of the dish, tender chunks of chicken bring protein and texture.
• Garlic: Freshly minced garlic infuses the butter and chicken with bold, savory depth.
• Butter: The base for cooking the chicken and building the sauce; it adds richness.
• Linguine Pasta: Long, flat noodles hold onto the creamy sauce for a luscious bite.
• Heavy Cream: Creates the velvety smoothness of the Parmesan sauce.
• Parmesan Cheese: Freshly grated for the best flavor and melt—it brings umami and creaminess.
• Parsley: A pop of color and a fresh finish to balance the rich flavors.
• Salt & Pepper: Essential seasoning to bring everything together.

---

How To Make the Garlic Butter Chicken with Velvety Parmesan Linguine

Step 1: Sear the Chicken to Perfection

Season the chicken chunks with salt and pepper. In a large skillet over medium-high heat, melt half the butter and add the chicken. Sear on each side until golden brown and fully cooked, about 6–8 minutes. Remove and set aside.

Step 2: Create the Garlic Butter Base

In the same skillet, reduce the heat to medium and melt the remaining butter. Add the minced garlic and cook for 1–2 minutes until fragrant, being careful not to burn it.

Step 3: Make the Velvety Parmesan Sauce

Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese, whisking continuously until the sauce becomes smooth and thick. Season with additional salt and pepper to taste.

Step 4: Cook the Linguine

While the sauce simmers, cook the linguine according to package instructions. Reserve about 1/2 cup of pasta water, then drain the noodles.

Step 5: Combine and Serve

Toss the drained linguine in the Parmesan sauce, adding a splash of pasta water if needed to loosen. Plate the pasta and top with the seared garlic butter chicken. Finish with a sprinkle of parsley and extra Parmesan if desired.

---

How to Serve and Store Garlic Butter Chicken with Velvety Parmesan Linguine

Serve this dish hot, straight from the pan, with a sprinkle of chopped parsley and extra Parmesan on top. It pairs beautifully with garlic bread or a crisp green salad. For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave with a splash of cream or milk to revive the sauce.

---

Frequently Asked Questions

Can I use a different type of pasta?

Yes! Fettuccine, tagliatelle, or even penne work well if you don’t have linguine on hand.

Is there a substitute for heavy cream?

You can use half-and-half or a mix of milk and cream cheese for a lighter version, though the texture may vary slightly.

Can I make this dish ahead of time?

You can prep the chicken and sauce a day ahead, but cook the pasta fresh for best results.

How do I avoid a grainy sauce?

Use freshly grated Parmesan and keep the sauce on low heat while stirring continuously. Avoid boiling the cream once the cheese is added.

Is this dish freezer-friendly?

Not really. Cream sauces tend to separate when thawed. It’s best enjoyed fresh or refrigerated.

---

Want More Chicken Pasta Ideas?

If you love this Garlic Butter Chicken with Velvety Parmesan Linguine, try these other mouthwatering recipes:

• Garlic Parmesan Beef Spaghetti Pasta for a beefy, cheesy twist.
• Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce if you crave rich, spiral pasta.
• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for an even more decadent option.
• Bowtie Pasta with Creamy Velveeta Beef Sauce for an ultra-creamy weeknight meal.
• Cafeteria Noodles with Garlic Butter Chicken Bites for nostalgic, budget-friendly comfort.

---

Save This Pin + Share Your Results

📌 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 go heavy on the garlic? Add a spicy kick? Swap the linguine?

I love seeing your creations and hearing your variations. Don’t forget to tag me if you share yours online! For more delicious inspiration, follow my daily updates on Pinterest: Life with Nina.

---

Print