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
Scale
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.
