Garlic Butter Chicken with Velvety Parmesan Linguine

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Few meals scream comfort food like a plate full of golden, garlic-seared chicken next to a mountain of creamy, cheesy pasta. This Garlic Butter Chicken with Velvety Parmesan Linguine is exactly that—a luxurious yet simple dish that comes together beautifully in under 45 minutes. It’s a weeknight dream and a dinner party favorite, all wrapped into one rich, flavorful plate.

The chicken is pan-seared until crispy-edged and tender, then bathed in a garlic butter glaze. Pair that with linguine that’s swirled in a silky parmesan cream sauce, and you’ve got a dinner that feels indulgent yet totally achievable on any night of the week.

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Preparation Phase & Tools to Use

To create the perfect balance of seared chicken and luscious pasta, a few key tools make all the difference:

• Cast Iron or Heavy Skillet: For perfectly golden-brown searing, nothing beats a cast iron. It distributes heat evenly and helps develop that crisp edge on the chicken.
• Large Pot: You’ll need ample room to boil your linguine to a perfect al dente.
• Tongs & Whisk: Tongs make flipping chicken quick and clean, while a whisk ensures a silky, lump-free parmesan sauce.
• Microplane or Grater: Fresh parmesan is a must, and a fine grater helps it melt seamlessly into your sauce.

Taking a few extra minutes to prep these tools upfront makes the cooking process smoother and the results restaurant-worthy.

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Ingredients for the Garlic Butter Chicken with Velvety Parmesan Linguine

• Chicken Breasts: Lean, juicy protein that soaks up the garlic butter flavor.
• Garlic Cloves: The backbone of the sauce, providing bold aroma and depth.
• Unsalted Butter: For that rich, golden sear and velvety sauce texture.
• Olive Oil: Helps with even browning of the chicken.
• Linguine Pasta: Its flat shape holds the creamy sauce perfectly.
• Heavy Cream: Builds the base for the luscious parmesan sauce.
• Fresh Parmesan Cheese: Sharp, nutty flavor that melts beautifully into the cream.
• Salt & Black Pepper: Essential for seasoning each layer.
• Parsley (Fresh or Dried): Adds color and a hint of freshness to finish.

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How To Make the Garlic Butter Chicken with Velvety Parmesan Linguine

Step 1: Season and Sear the Chicken

Pat chicken breasts dry and season both sides with salt and pepper. Heat olive oil and half the butter in a hot skillet. Sear chicken until golden-brown and fully cooked, about 5-6 minutes per side. Remove and set aside.

Step 2: Cook the Linguine

Bring a large pot of salted water to a boil. Cook the linguine until al dente, according to package instructions. Reserve 1/2 cup of pasta water before draining.

Step 3: Make the Garlic Butter Sauce

In the same skillet, add remaining butter and minced garlic. Sauté until fragrant (about 1 minute), then stir in heavy cream and bring to a gentle simmer. Add grated parmesan and whisk until smooth.

Step 4: Combine Pasta and Sauce

Toss cooked linguine into the sauce, adding a bit of reserved pasta water to loosen if needed. Mix until each strand is coated in creamy parmesan bliss.

Step 5: Finish with the Chicken

Slice or cube the cooked chicken and return it to the pan, spooning sauce over the top. Sprinkle parsley for garnish.

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Serving and Storing This Garlic Butter Chicken with Velvety Parmesan Linguine

This dish is best served immediately while the sauce is hot and silky. Serve with extra parmesan on top and a warm slice of garlic bread on the side for that perfect bite.

To store leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to revive the sauce. Freezing is not recommended as the dairy sauce may separate.

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Frequently Asked Questions

What can I substitute for heavy cream?

You can use half-and-half or whole milk with a tablespoon of cream cheese for similar creaminess, but the sauce will be slightly thinner.

Can I use a different type of pasta?

Absolutely! Fettuccine, spaghetti, or even penne will work well—just aim for pasta that can hold onto the sauce.

How do I know when the chicken is done?

Use a meat thermometer—the internal temp should reach 165°F (75°C). Also, the juices should run clear when sliced.

Can I make this dish ahead of time?

You can prep the sauce and cook the chicken ahead, then reheat and combine with freshly cooked pasta when ready to serve.

Is this recipe gluten-free?

Not as written, but you can easily make it gluten-free by using GF pasta and checking your cheese and cream labels.

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Want More Chicken Pasta Ideas?

If you love this Garlic Butter Chicken with Velvety Parmesan Linguine, you’ll definitely want to try these other Life With Olivia favorites:

• One Skillet Spicy Garlic Butter Parmesan Steak Pasta for bold, beefy richness.
• Sweet Spicy Garlic Honey BBQ Chicken Pasta if you like heat and sweet in every bite.
• Creamy Garlic Butter Chicken Rotini in Parmesan Sauce for another cozy one-pan dish.
• Chicken Mushroom Stroganoff when you’re craving deep savory flavors.
• Creamy Parmesan Italian Sausage Soup for a cozy, creamy bowl you can eat with a spoon.

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And let me know in the comments how yours turned out. Did you go extra heavy on the garlic? Did you try it with shrimp instead? I love seeing how you personalize these recipes. Let’s keep inspiring each other in the kitchen.

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