There is something incredibly comforting and luxurious about the Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe that makes it an instant favorite any night of the week. This dish masterfully combines tender, golden-brown chicken morsels bathed in a rich, garlicky butter sauce with perfectly cooked linguine, all enveloped in a creamy Parmesan embrace that’s nothing short of irresistible. Whether you’re cooking for family, friends, or just treating yourself, this recipe promises layers of flavor and a satisfying texture that will keep everyone coming back for seconds.
Ingredients You’ll Need
Simple, fresh ingredients create the foundation of this dish, each playing a vital role in delivering its unforgettable taste, creamy texture, and inviting presentation. From aromatic garlic to fresh Parmesan, these essentials bring depth and character without any fuss.
- 1 lb Chicken Breast or Thighs: Cut into bite-sized pieces for quick, even cooking and tender bites.
- 1 tsp Salt: Enhances natural flavors with precise seasoning.
- 1 tsp Black Pepper: Freshly ground for a nuanced, warming spice.
- 1 tsp Italian Herbs: Adds an earthy, aromatic touch; oregano or basil work beautifully as substitutes.
- 2 tbsp Unsalted Butter: Provides richness and helps develop a luscious sauce.
- 4 cloves Garlic: Freshly minced for pungent, mouthwatering aroma and flavor.
- 1 cup Heavy Cream: Creates a velvety texture; half-and-half can be used to lighten the dish.
- 1 cup Parmesan Cheese: Freshly grated for sharp, nutty depth and smooth melt.
- 8 oz Rigatoni Pasta: A perfect sturdy noodle, though linguine or fettuccine can be swapped in for a change of pace.
- 2 tbsp Olive Oil: Helps sear the chicken and start the sauce; avocado oil is a good alternative.
- 2 tbsp Chopped Parsley: Adds a fresh, vibrant finish; basil or chives can be delightful stand-ins.
- To taste Salt and Black Pepper: For final seasoning adjustments to bring the whole dish together.
How to Make Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe
Step 1: Prepare and Season the Chicken
Begin by patting your chicken pieces dry; this helps them sear beautifully and prevents them from steaming in the pan. Generously coat the chicken with salt, freshly ground black pepper, and Italian herbs to build layers of flavor before cooking. This simple seasoning step is crucial for tender, well-seasoned bites in every forkful.
Step 2: Sear the Chicken to Golden Perfection
Heat olive oil and unsalted butter in a large skillet over medium-high heat. The mix of oil and butter not only enhances flavor but also helps achieve a gorgeous golden crust on the chicken. Add the seasoned pieces and sear for about 4 to 5 minutes per side, until they’re perfectly browned and cooked through without drying out.
Step 3: Cook the Pasta Al Dente
While your chicken cooks, bring a large pot of salted water to a rolling boil. Cook the rigatoni (or linguine, if using) until just al dente according to package instructions. Don’t forget to reserve about half a cup of pasta water before draining; this starchy liquid is a secret weapon to loosen and enrich your sauce later.
Step 4: Build the Velvety Sauce
In the same skillet, add a bit more butter and gently sauté the minced garlic until it releases its fragrant aroma without browning. Pour in the heavy cream, seasoning with salt and pepper to taste, and bring to a gentle simmer. This is the luxurious base for the sauce that will cling deliciously to your chicken and pasta.
Step 5: Add Parmesan and Thicken
Sprinkle in the freshly grated Parmesan cheese and stir continuously until it melts into the cream, thickening the sauce to a sumptuously smooth consistency. This step is where the sauce transforms from simple cream to a deep, flavorful coating that’s rich with the unmistakable essence of Parmesan.
Step 6: Combine Chicken, Pasta, and Sauce
Return the golden chicken and drained pasta to the skillet, tossing gently to ensure every piece is bathed in the creamy cheese sauce. Add reserved pasta water a little at a time as needed to loosen the sauce to your preferred consistency and encourage it to coat the pasta evenly.
Step 7: Final Touches and Serve
Finish by scattering chopped parsley over the dish for a fresh burst of color and herbal brightness. Add extra Parmesan cheese on top for that irresistible cheesy pull. Serve immediately to enjoy the sauce in all its glorious, velvety indulgence.
How to Serve Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe
Garnishes
Freshly chopped parsley is the classic choice for adding a vibrant, green pop that complements the creamy sauce wonderfully. For an extra touch, a sprinkle of crushed red pepper flakes can add a subtle kick without overpowering the dish’s delicate balance.
Side Dishes
Serve alongside a crisp, simple green salad dressed lightly with lemon vinaigrette to cut through the richness. Garlic bread or a rustic baguette also pairs beautifully, perfect for mopping up every last bit of that divine parmesan sauce.
Creative Ways to Present
For an impressive presentation, pile the linguine high on the plate, nestling the chicken pieces on top, then drizzle more sauce for shine. A sprinkle of freshly grated Parmesan and a single whole basil leaf can elevate the dish visually, making dinner feel like a special occasion.
Make Ahead and Storage
Storing Leftovers
Allow any leftovers to cool completely before transferring to an airtight container. Stored in the refrigerator, this dish stays fresh for up to 3 days, retaining its delicious flavor and creamy texture with minimal loss.
Freezing
While pasta dishes with cream sauces don’t always freeze perfectly, you can freeze the chicken and sauce separately from the pasta for up to 2 months. Reheat gently and toss with freshly cooked pasta for best results.
Reheating
Reheat leftovers slowly over low heat on the stovetop, stirring gently to prevent the cream sauce from breaking. Adding a splash of cream or reserved pasta water helps to revive the sauce’s silky texture. Avoid microwaving if you can, to preserve taste and consistency.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs bring a slightly richer flavor and tend to stay juicy and tender, making them an excellent choice for this recipe.
What if I don’t have heavy cream? Can I substitute it?
You can substitute heavy cream with half-and-half for a lighter sauce, though it may be slightly less thick and rich. To mimic creaminess, consider adding a small amount of cream cheese or mascarpone as well.
Is there a way to make this dish gluten-free?
Yes! Simply swap the rigatoni or linguine for gluten-free pasta varieties, which are widely available and cook similarly, so your indulgent dinner remains just as satisfying.
Can I prepare parts of this recipe ahead of time?
Definitely. You can season and sear the chicken earlier in the day and refrigerate it. Cook the pasta fresh when ready to serve, then bring everything together for the sauce and finishing touches.
How do I prevent the cream sauce from curdling?
Keep the heat on medium to low when adding cream and cheese, and avoid boiling the sauce vigorously. Gentle simmering and constant stirring help maintain that perfectly velvety texture.
Final Thoughts
This Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe is truly a joy to make and eat, delivering comforting flavors with a touch of elegance. It’s a dish that strikes the perfect balance between rich indulgence and everyday simplicity. I wholeheartedly encourage you to whip it up for your next meal—you’ll find it quickly becomes one of those recipes you can’t wait to make again and again.
Print
Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This indulgent garlic butter chicken recipe pairs tender, golden-seared chicken with a velvety Parmesan linguine sauce. Combining rich butter, fresh garlic, and creamy Parmesan, this dish offers a comforting yet elegant meal perfect for a family dinner or special occasion.
Ingredients
Chicken
- 1 lb Chicken Breast or Thighs (Cut into bite-sized pieces)
- 1 tsp Salt (Adjust to taste)
- 1 tsp Black Pepper (Fresh ground preferred)
- 1 tsp Italian Herbs (Or dried oregano/basil if needed)
- 2 tbsp Unsalted Butter (Provides richness)
- 4 cloves Garlic (Freshly minced)
Pasta & Sauce
- 1 cup Heavy Cream (Or half-and-half for lighter option)
- 1 cup Parmesan Cheese (Freshly grated preferred)
- 8 oz Rigatoni Pasta (Substitute with linguine or fettuccine if desired)
- 2 tbsp Olive Oil (Can substitute with avocado oil)
- 2 tbsp Chopped Parsley (May substitute with basil or chives)
- To taste Salt (Final touches to enhance taste)
- To taste Black Pepper (Final touches to enhance taste)
Instructions
- Season the Chicken: Begin by patting your chicken pieces dry with paper towels. Generously season them with salt, freshly ground black pepper, and Italian herbs to infuse flavor.
- Sear the Chicken: Heat olive oil and butter together in a large skillet over medium-high heat. Add the seasoned chicken pieces and sear them for about 4-5 minutes on each side until they turn golden brown and are cooked through.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente according to package instructions. Before draining, reserve ½ cup of the pasta water for later use.
- Prepare the Sauce: In the same skillet used for the chicken, add a bit more butter and sauté the freshly minced garlic until fragrant. Pour in the heavy cream and season with salt and pepper. Let it simmer gently for 2-3 minutes to thicken.
- Incorporate Parmesan: Sprinkle the grated Parmesan cheese into the simmering sauce. Continue to cook, stirring until the cheese is fully melted and the sauce becomes velvety smooth.
- Combine Chicken and Pasta: Return the seared chicken and the drained rigatoni to the skillet with the sauce. Toss everything together to coat evenly, adding reserved pasta water gradually as needed to reach desired sauce consistency.
- Serve and Garnish: Transfer the pasta and chicken to serving plates. Garnish with freshly chopped parsley and additional Parmesan cheese if desired, then serve immediately for the best flavor and texture.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Chicken thighs can be used instead of breasts for more juiciness.
- Use freshly grated Parmesan for optimal flavor and melting quality.
- You can swap rigatoni with linguine or fettuccine as preferred.
- Reserve pasta water is key to adjusting the sauce thickness perfectly.
