Golden Garlic Butter Chicken with Creamy Parmesan Linguine

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Golden Garlic Butter Chicken with Creamy Parmesan Linguine is the kind of meal that feels like a warm hug after a long day. The savory chicken bites are seared until golden and juicy, then tossed in a fragrant garlic butter sauce that seeps into every bite. Paired with twirls of creamy parmesan linguine, this dish blends comfort with a touch of elegance.

What makes this dish truly irresistible is the harmony between the bold garlicky chicken and the rich parmesan cream sauce hugging every strand of pasta. It comes together easily in under an hour, making it ideal for weeknight dinners, cozy date nights, or impressing your dinner guests without breaking a sweat.

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What Kind of Chicken Should I Use?

For the best results, boneless, skinless chicken breast or chicken thighs work perfectly. Chicken breast offers a leaner option with a clean bite, while thighs provide a juicier, more flavorful base. Cut them into bite-sized chunks for quicker cooking and better sauce absorption.

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Ingredients for the Golden Garlic Butter Chicken with Creamy Parmesan Linguine

Chicken Breasts or Thighs: These serve as the base of the dish. Bite-sized pieces cook faster and hold flavor better.

Garlic: Freshly minced garlic is the soul of this recipe, infusing both the chicken and sauce with bold flavor.

Butter: Unsalted butter helps create that rich garlic sauce and gives the dish its signature shine.

Olive Oil: Helps sear the chicken evenly while adding a hint of fruity flavor.

Parmesan Cheese: Freshly grated is a must here. It melts smoothly into the sauce, creating that silky, cheesy finish.

Heavy Cream: Brings lusciousness and body to the parmesan sauce, binding the pasta beautifully.

Linguine Pasta: A wide, flat noodle like linguine holds onto the sauce well, making each bite creamy and satisfying.

Parsley & Red Pepper Flakes: Fresh parsley brightens the final dish, while a pinch of red pepper flakes adds just the right kick.

Salt & Black Pepper: Essential for seasoning both the chicken and sauce to taste.

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How To Make the Golden Garlic Butter Chicken with Creamy Parmesan Linguine

Step 1: Prep and Season the Chicken

Cut the chicken into bite-sized pieces and season generously with salt and black pepper. Set aside while you prep the garlic and other ingredients.

Step 2: Sear the Chicken

In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and sear until golden brown on all sides, about 6-8 minutes. Remove from the skillet and set aside.

Step 3: Make the Garlic Butter Sauce

In the same skillet, lower the heat to medium and add the butter. Once melted, stir in the minced garlic and cook for 1-2 minutes until fragrant. Be careful not to burn the garlic.

Step 4: Create the Creamy Parmesan Base

Pour in the heavy cream and bring to a gentle simmer. Stir in the freshly grated parmesan cheese and keep mixing until the sauce thickens slightly, about 3-5 minutes.

Step 5: Cook the Pasta

Meanwhile, cook the linguine in salted boiling water according to package directions. Drain and reserve a cup of pasta water in case you need to loosen the sauce later.

Step 6: Combine Everything

Return the seared chicken to the skillet with the sauce. Add the drained linguine and gently toss everything together until the pasta is coated and the chicken is heated through. Add a splash of pasta water if needed to adjust the sauce consistency.

Step 7: Garnish and Serve

Sprinkle with chopped parsley and a pinch of red pepper flakes for color and heat. Serve immediately and enjoy every creamy, garlicky bite.

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How to Serve and Store Golden Garlic Butter Chicken with Creamy Parmesan Linguine

Serve this pasta dish hot and fresh, straight from the pan to the plate. It pairs beautifully with a crisp green salad, roasted vegetables, or garlic bread for a full meal.

To store leftovers, transfer them to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet with a splash of cream or milk to loosen the sauce. Avoid microwaving at high power to keep the sauce from separating.

If you’d like to freeze it, separate the chicken and pasta for best texture upon reheating. Store in freezer-safe containers for up to 2 months.

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Frequently Asked Questions

Can I use pre-cooked chicken?

Yes, you can use leftover cooked chicken, but you’ll want to warm it in the garlic butter sauce so it absorbs some of the flavor before mixing with the pasta.

What’s a good substitute for heavy cream?

Half-and-half can be used in a pinch, but the sauce may be slightly thinner. You can also use full-fat coconut milk for a dairy-free twist.

Can I use a different type of pasta?

Absolutely! Fettuccine, spaghetti, or even penne will work. Just be sure to choose something that can hold onto the creamy sauce.

Is it spicy with the red pepper flakes?

Not overwhelmingly. They add a subtle warmth. If you’re spice-sensitive, feel free to reduce or skip them altogether.

Can I make this dish ahead of time?

You can prep the chicken and sauce ahead of time. Reheat and combine with freshly cooked pasta just before serving for the best texture.

How can I make this lower in calories?

Swap the heavy cream for light cream or milk, use less butter, and opt for whole wheat or veggie pasta for a lighter version.

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Want More Pasta Ideas with a Twist?

If you love this creamy garlic butter chicken pasta, you’ll probably enjoy these other comforting favorites:

• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for an extra-cheesy variation.
• Sweet Tangy Honey Dijon Chicken Pasta if you like a little sweet-savory balance.
• One-Pot Creamy Spicy Cajun Chicken Sausage Mac for bold heat in every bite.
• Garlic Parmesan Beef Spaghetti Pasta if you want a beefy twist with the same creamy magic.
• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine for a citrusy punch that brightens the whole dish.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Nina on Pinterest

And let me know in the comments how yours turned out. Did you go for chicken thighs or stick with breast? Did you amp up the garlic or add mushrooms?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook better, tastier meals.

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