Garlic Butter Chicken with Velvety Parmesan Linguine

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This Garlic Butter Chicken with Velvety Parmesan Linguine is a comfort food classic that feels like a restaurant-quality dinner but comes together effortlessly at home. Juicy, seared chicken bites are drenched in a rich garlic butter sauce and served over a bed of silky linguine coated in parmesan cream. It’s creamy, savory, and perfect for weeknights when you want something hearty and luxurious without much hassle.

The magic of this dish lies in the way the garlic-infused butter melds with the golden seared chicken and how the sauce clings to every strand of linguine. This combo is balanced, deeply flavorful, and kid-approved. You can even customize it with a pinch of chili flakes or a squeeze of lemon juice for extra brightness. Pair it with a side of roasted veggies or a crisp green salad, and you’re set for a soul-satisfying dinner.

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What Kind of Chicken Should I Use?

For this recipe, boneless skinless chicken breasts or thighs work best. Chicken breasts will give you a leaner bite, while thighs offer a richer, juicier flavor. Cut them into even-sized chunks to ensure a fast, even sear. Fresh is ideal, but if you’re using frozen chicken, be sure it’s fully thawed before cooking to avoid excess moisture in the skillet.

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Ingredients for the Garlic Butter Chicken with Velvety Parmesan Linguine

Chicken: Boneless skinless breasts or thighs give this dish its tender, protein-packed heart.

Garlic: Fresh garlic brings bold, aromatic flavor that defines the sauce.

Butter: Salted or unsalted butter is the base of the sauce and provides richness.

Olive Oil: Helps with even browning and prevents the butter from burning.

Salt & Pepper: For seasoning the chicken and enhancing flavor.

Italian Seasoning: Adds herby depth that ties the whole dish together.

Heavy Cream: Creates that luscious, velvety texture in the linguine sauce.

Parmesan Cheese: Freshly grated for best melting and bold cheesy flavor.

Linguine: A long pasta that holds onto the sauce beautifully.

Fresh Parsley: Optional, for garnish and a pop of color.

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How To Make the Garlic Butter Chicken with Velvety Parmesan Linguine

Step 1: Prep the Ingredients

Dice your chicken into bite-sized pieces and mince the garlic. Grate the parmesan cheese and chop the parsley. Bring a pot of salted water to boil for the pasta.

Step 2: Sear the Chicken

Heat a mix of butter and olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning. Sear the chicken until golden and cooked through, about 6-7 minutes. Remove and set aside.

Step 3: Boil the Linguine

While the chicken cooks, add the linguine to boiling water. Cook until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.

Step 4: Make the Garlic Butter Sauce

In the same skillet, melt more butter and sauté the garlic for 1 minute until fragrant. Lower the heat and pour in the heavy cream. Stir well and let it simmer gently for 3-4 minutes until slightly thickened.

Step 5: Add Cheese and Combine

Stir in the parmesan cheese, letting it melt into the cream. Add the drained pasta and a splash of reserved pasta water. Toss everything to coat the noodles in the sauce. Add the cooked chicken back into the pan.

Step 6: Garnish and Serve

Top with chopped parsley and extra parmesan if desired. Serve immediately while everything is warm and creamy.

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Serving and Storing Garlic Butter Chicken with Velvety Parmesan Linguine

Serve this dish hot from the skillet, ideally garnished with freshly chopped parsley and a generous sprinkle of parmesan. It pairs beautifully with roasted broccoli, a green salad with balsamic vinaigrette, or even some crusty garlic bread for the ultimate comfort meal.

To store leftovers, allow the dish to cool to room temperature before transferring to an airtight container. Keep refrigerated for up to 3 days. When reheating, add a splash of cream or milk to loosen the sauce as it thickens when chilled. Avoid microwaving for too long as it can dry out the chicken.

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Frequently Asked Questions

How can I make this dish lighter?

You can substitute half-and-half for the heavy cream and use grilled chicken breast to reduce the richness. Zucchini noodles can also replace linguine for a lower-carb option.

Can I freeze the leftovers?

It’s not recommended. Cream-based sauces tend to separate when frozen and reheated. Fresh is best for this one.

What’s a good substitute for parmesan?

Pecorino Romano or Asiago are great alternatives, but keep in mind they’re saltier, so adjust your seasoning accordingly.

How do I make this gluten-free?

Simply swap out regular linguine for your favorite gluten-free pasta. The rest of the recipe is naturally gluten-free.

Can I add vegetables to this?

Absolutely! Spinach, sun-dried tomatoes, or sautéed mushrooms make excellent additions without overpowering the garlic butter sauce.

Is this kid-friendly?

Yes! The mild flavors and creamy texture are usually a hit with kids. Just leave out any optional spice or herbs if needed.

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Want More Dinner Ideas with Creamy Sauce Twists?

If you loved this Garlic Butter Chicken with Velvety Parmesan Linguine, try one of these next:

• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli — bold and hearty in every bite.
• One Pot Creamy Beef and Garlic Butter Pasta — rich flavor and easy cleanup.
• Creamy Cajun Steak Alfredo — a smoky, spicy kick meets creamy comfort.
• Creamy Garlic Marry Me Salmon — a seafood twist on creamy garlic bliss.
• Cheesesteak Tortellini in Rich Provolone Sauce — indulgent, satisfying, and packed with flavor.

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

And let me know in the comments how yours turned out. Did you toss in veggies? Try a different pasta? Add a squeeze of lemon?

I love hearing your twists on these recipes. Feel free to ask questions or share tips—we’re all in this kitchen journey together!

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