Some of my favorite meals are the ones that happen spontaneously. One evening, after a long day juggling work calls and my son’s soccer practice, I found myself staring at a half-used pack of chicken and a bag of linguine, wondering how to turn them into dinner without turning on the oven. That’s when my love letter to comfort food was born: Garlic Butter Chicken with Velvety Parmesan Linguine.
This recipe feels like a cozy hug at the end of a hectic day. The rich garlic butter sauce clings to juicy chicken cubes, and the smooth Parmesan linguine makes every bite satisfying. It’s easy enough to whip up on a weeknight, but impressive enough to serve when guests pop in unannounced. I’ve made this for family dinners, rainy-day meals, and even late‑night dates at home with a glass of crisp white wine (for me) and ginger ale for my son.
Here’s the best part: it’s simple comfort that hits all the right notes, warm, creamy, flavorful, and yet comes together in just thirty minutes. You don’t need fancy cookware or dozens of ingredients. Just good food, made from the heart.
Essential Elements & Equipment
To bring this cozy dish to life, here’s what matters most:
- Fresh Garlic & Real Butter: They form the heart and soul of the sauce, don’t skimp, and use fresh cloves whenever possible.
- Tender Chicken Cubes: Boneless, skinless chicken breast cut into bite-sized pieces so they cook quickly and evenly.
- Rich Dairy: Heavy cream, Parmesan, and a splash of chicken broth create a silky, velvety sauce that coats the linguine beautifully.
- High-Quality Linguine: Choose one with a good chew; any standard dried kind works well.
- Essential Cookware: A large non‑stick skillet for the chicken and sauce, and a pot for boiling pasta. A sharp knife, cutting board, and sturdy wooden spoon round it out.
Why You’ll Love This Recipe
- Fast but Luxurious: Ready in under half an hour, and yet it feels like a restaurant‑quality dish.
- Comfort Food with a Kick: The Cajun seasoning and smoked paprika give just enough warmth to make this dish feel special without overpowering its creaminess.
- Crowd-Pleaser: It hits the sweet spot, creamy, savory, cheesy. Perfect for kids and grown-ups alike.
- Minimal Fuss: No elaborate prep, no multiple sauce pans. Just one skillet, a pot, and some love.
- Flexible Base: Easily customize with extra veggies, swap in pasta shapes, or adjust cream to lighter milk for a leaner option.
Ingredients You’ll Need
For the Chicken
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 2 tbsp olive oil
- 4 tbsp butter (divided)
- 4 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chicken broth
- 2 tbsp heavy cream
- 2 tbsp grated Parmesan
- Fresh chives, chopped (optional garnish)
For the Linguine
- 1 lb linguine pasta
- 6 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan (plus extra for serving)
- 1/2 cup reserved pasta water
- 1/4 tsp salt
- 1/4 tsp black pepper
Preparation
Step 1: Cook the Linguine
Bring a large pot of salted water to a boil. Cook the linguine until al dente, then reserve ½ cup of pasta water, drain, and set aside. This starchy water helps your sauce cling beautifully to each strand.
Step 2: Season and Sear the Chicken
In a roomy bowl, toss the chicken cubes with olive oil, Cajun seasoning, smoked paprika, salt, and pepper. Heat 2 tbsp butter in a large nonstick skillet over medium-high. Once it’s melted and shimmering, add chicken in a single layer (work in batches if needed) and sear for 5–7 minutes until golden and cooked through. Remove the chicken and set it aside.
Step 3: Build the Garlic Butter Sauce
Lower the heat to medium. Melt the remaining 2 tbsp butter in the skillet. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Pour in chicken broth and heavy cream, stirring gently. Bring to a simmer and cook 2–3 minutes until the sauce starts to thicken. Stir in 2 tbsp Parmesan and return the chicken to coat in the sauce.
Step 4: Create the Velvety Parmesan Linguine
In a clean, large pot or wiped skillet, melt 6 tbsp butter over medium heat. Add garlic and cook for about 1 minute until aromatic. Pour in heavy cream and gently bring to a simmer. Stir in 1 cup Parmesan, salt, and pepper. Slowly whisk in reserved pasta water until the sauce reaches your desired consistency.
Step 5: Combine & Serve
Add cooked linguine to the Alfredo sauce, toss to coat evenly. Plate the linguine, top with garlic butter chicken. Garnish with fresh chives and extra Parmesan. Serve immediately and savor every creamy bite.
Variations
The beauty of this dish is how adaptable it is to your preferences or what you have in your kitchen. Whether you want to lighten it up, add veggies, or give it a completely different flavor profile, here are a few ideas to make it your own:
- 1. Swap the Protein: If you’re not in the mood for chicken, this recipe also works beautifully with shrimp, turkey breast, or even leftover rotisserie chicken. Just adjust the cooking time accordingly so the meat doesn’t dry out.
- 2. Make It Vegetarian: Skip the chicken altogether and replace it with sautéed mushrooms, roasted cauliflower, or grilled zucchini. You can still keep the garlic butter sauce and Parmesan for all that rich flavor.
- 3. Lighter Version: Substitute half-and-half or whole milk for the heavy cream to cut down on fat. You’ll get a thinner sauce, but still plenty creamy if you use good Parmesan.
- 4. Pasta Shape Freedom: Don’t have linguine? Try fettuccine, spaghetti, rotini, or even penne. The sauce is versatile and clings well to many shapes.
- 5. Extra Veggie Boost: Toss in a few handfuls of baby spinach, sautéed bell peppers, or peas with the sauce. They’ll blend right in and add a fresh, colorful touch.
How to Serve
This dish is rich and satisfying all on its own, but if you’re serving it for guests or want to make it extra special, here are a few pairing ideas:
1. Add a Side Salad: A simple green salad with lemon vinaigrette or balsamic dressing cuts through the richness of the pasta. Arugula, romaine, or baby spinach work well.
2. Garlic Bread or Dinner Rolls: Nothing beats buttery bread to help scoop up every bit of that velvety Parmesan sauce. Toasted baguette slices or soft rolls pair perfectly.
3. Roasted Veggies: Roasted asparagus, Brussels sprouts, or broccoli offer a hearty, earthy balance and color contrast to the creamy pasta.
4. For the Kids: Serve the pasta on its own or with a sprinkle of extra cheese. Keep the chicken separate if they’re picky about sauces.
6. Fancy Touch: Top the finished dish with a drizzle of good olive oil, a twist of fresh black pepper, and a handful of microgreens for a restaurant-style presentation.
Recipe Tips
Making this dish isn’t complicated, but these tips can help take it to the next level and save you time in the kitchen:
- Use freshly grated Parmesan for the smoothest sauce. Pre-shredded cheese can clump because of anti-caking agents.
- Don’t overcrowd the pan when searing the chicken. Work in batches for a proper golden crust.
- Reserve pasta water before draining it’s liquid gold for loosening and enhancing sauces.
- Let the chicken rest before slicing or tossing back into the sauce. This helps retain its juices.
- Taste as you go. Cajun seasoning brands vary in saltiness and heat, so season gradually and adjust.
- Use a wide skillet or sauté pan to ensure even mixing when you toss the pasta and sauce together.
- Store leftovers properly. Keep in an airtight container in the fridge for up to 3 days.
- Reheat gently. Add a splash of milk or cream before microwaving or reheating on the stovetop to revive the sauce.
Cooking Note
Here are a few things to keep in mind as you cook:
- Don’t overcook the pasta. Al dente is key, especially since it will continue to absorb sauce after mixing.
- Use room temperature chicken, for even searing cold meat can stick to the pan and cook unevenly.
- If the sauce splits or looks grainy, reduce the heat and whisk vigorously while adding a little extra cream or pasta water.
- Always sauté garlic over medium, not high heat, to avoid burning and bitterness.
- Use a silicone spatula or wooden spoon to scrape up the flavorful browned bits after searing the chicken.
Nutritional Information (Per Serving)
- Calories: Approximately 750
- Protein: 43g
- Sodium: 620mg
- Carbohydrates: 42g
- Fat: 48g
- Fiber: 2g
- Sugar: 2g
Note: These values are approximate and will vary depending on ingredients used and portion size.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
FAQs
Q1: Can I make this dish ahead of time?
You can definitely prep components in advance. Cook the chicken and store it separately from the pasta. Reheat everything together with a splash of cream or milk to freshen up the sauce. However, this dish is best served fresh when the sauce is at its creamiest.
Q2: What if I don’t have Cajun seasoning?
You can create a quick blend using paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, and a touch of salt. Or simply use Italian seasoning for a milder, herb-based flavor.
Q3: How do I store and reheat leftovers?
Store leftovers in a sealed container in the fridge for up to 3 days. To reheat, place in a saucepan over low heat with 1–2 tbsp of milk or cream and stir gently. You can also microwave in 30-second intervals, stirring in between, until hot.
Conclusion
There’s something truly special about a dish that combines everyday ingredients into something that feels indulgent. Garlic Butter Chicken with Velvety Parmesan Linguine is just that kind of recipe. It’s warm, comforting, and full of flavor without requiring hours in the kitchen or complicated steps.
Whether you’re cooking for your family, treating yourself after a long day, or trying to impress your partner with a homemade meal, this recipe always delivers. And the best part? You don’t need to be a gourmet chef to pull it off, just someone with a skillet, a little love for garlic and butter, and the desire to make something truly satisfying.
I hope this becomes a staple in your home like it has in mine. If you try it, don’t forget to add your own twis,t maybe a different pasta, a new veggie, or even a touch more spice. Cooking should always feel like a creative outlet, not a chore.
Thanks for reading, and happy cooking! If you enjoyed this recipe, feel free to share it or leave a comment. I love hearing how it turns out for you.
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Garlic Butter Chicken with Velvety Parmesan Linguine
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
For the Chicken
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 2 tbsp olive oil
- 4 tbsp butter (divided)
- 4 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chicken broth
- 2 tbsp heavy cream
- 2 tbsp grated Parmesan
- Fresh chives, chopped (optional garnish)
For the Linguine
- 1 lb linguine pasta
- 6 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan (plus extra for serving)
- 1/2 cup reserved pasta water
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
Step 1: Cook the Linguine
Bring a large pot of salted water to a boil. Cook the linguine until al dente, then reserve ½ cup of pasta water, drain, and set aside. This starchy water helps your sauce cling beautifully to each strand.
Step 2: Season and Sear the Chicken
In a roomy bowl, toss the chicken cubes with olive oil, Cajun seasoning, smoked paprika, salt, and pepper. Heat 2 tbsp butter in a large nonstick skillet over medium-high. Once it’s melted and shimmering, add chicken in a single layer (work in batches if needed) and sear for 5–7 minutes until golden and cooked through. Remove the chicken and set it aside.
Step 3: Build the Garlic Butter Sauce
Lower the heat to medium. Melt the remaining 2 tbsp butter in the skillet. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Pour in chicken broth and heavy cream, stirring gently. Bring to a simmer and cook 2–3 minutes until the sauce starts to thicken. Stir in 2 tbsp Parmesan and return the chicken to coat in the sauce.
Step 4: Create the Velvety Parmesan Linguine
In a clean, large pot or wiped skillet, melt 6 tbsp butter over medium heat. Add garlic and cook for about 1 minute until aromatic. Pour in heavy cream and gently bring to a simmer. Stir in 1 cup Parmesan, salt, and pepper. Slowly whisk in reserved pasta water until the sauce reaches your desired consistency.
Step 5: Combine & Serve
Add cooked linguine to the Alfredo sauce, toss to coat evenly. Plate the linguine, top with garlic butter chicken. Garnish with fresh chives and extra Parmesan. Serve immediately and savor every creamy bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 750
- Sodium: 620
- Fat: 48
- Carbohydrates: 42
- Protein: 43