Description
This Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine is a rich and creamy pasta dish that combines tender, golden-seared chicken with a luscious garlic parmesan sauce tossed with perfectly cooked linguine. Ideal for a comforting dinner, this recipe features a harmonious blend of butter, garlic, heavy cream, and cheeses, creating a decadent yet approachable meal that can easily impress any palate.
Ingredients
Scale
Chicken
- 1 pound Chicken breast or thighs (Chicken thighs add richer flavor)
- Salt and pepper, to taste
- Italian herbs, to taste
Sauce and Pasta
- 2 tablespoons Butter (plus additional 2 tablespoons for sauce)
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- ½ cup Shredded mozzarella cheese
- 8 ounces Rigatoni pasta or linguine
- ½ cup Reserved pasta water
- ¼ cup Chopped parsley
Instructions
- Prepare the chicken: Cut the chicken into bite-sized pieces. Season with salt, pepper, and Italian herbs. Let it sit for about 10 minutes to enhance flavor absorption.
- Sear the chicken: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken pieces and sear until golden brown on each side, approximately 4-5 minutes per side. Once cooked, remove the chicken from the skillet and keep warm.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Before draining, reserve ½ cup of the pasta cooking water for later use.
- Make the sauce: Reduce the heat on the skillet to medium-low and add 2 tablespoons of butter. Sauté the minced garlic for about 30 seconds until fragrant but not browned. Pour in the heavy cream and allow it to simmer gently for 2-3 minutes, stirring occasionally.
- Incorporate cheese: Stir in the grated Parmesan and shredded mozzarella cheese until fully melted and the sauce is creamy. If the sauce is too thick, gradually add some reserved pasta water to reach desired consistency.
- Combine pasta and sauce: Add the drained pasta to the skillet and toss thoroughly to coat the pasta in the cheese sauce evenly. Taste and adjust seasoning with salt, pepper, or Italian herbs as needed.
- Serve the dish: Plate the linguine coated in sauce and top with the sliced seared chicken. Garnish generously with chopped parsley and additional Parmesan cheese for extra flavor and presentation.
Notes
- Chicken thighs add a deeper, richer flavor compared to breast meat.
- For a lighter version, substitute butter with olive oil and heavy cream with half-and-half.
- Fresh garlic yields the best flavor; garlic powder can be used in a pinch but may reduce aroma.
- Freshly grated Parmesan cheese is recommended for optimal taste and melting quality.
- Reserve pasta water to help loosen the sauce without adding extra cream.
- Optional garnishes include fresh basil or chives as substitutes for parsley.
- Other pasta shapes like fettuccine or spaghetti can be used if linguine or rigatoni is unavailable.
