If you are craving something that feels both comforting and elegant, this Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe is exactly what you need to make your dinner unforgettable. Tender, juicy chicken pieces bathed in a rich garlic butter sauce, paired perfectly with creamy Parmesan-coated linguine, make every bite an explosion of flavors and textures. This dish strikes the perfect balance between indulgence and simplicity, bringing restaurant-quality joy right to your own kitchen. Once you try this recipe, it will swiftly become your go-to for those nights when you want to treat yourself or impress your loved ones.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward but vital ingredients. Each one plays a special role in delivering that signature taste, from the luscious butter and fragrant garlic to the nutty Parmesan and aromatic herbs. Keeping it simple means these ingredients shine brightly without any unnecessary fuss.
- 1 lb Chicken Breast or Thighs: Bite-sized pieces ensure quick cooking and juicy tenderness.
- 1 tsp Salt: Enhances the natural flavors of the chicken and sauce.
- 1 tsp Black Pepper: Freshly ground adds a pleasant mild heat and depth.
- 1 tsp Italian Herbs: A blend of oregano and basil adds a fragrant, earthy aroma.
- 2 tbsp Unsalted Butter: Provides a rich and creamy mouthfeel to the sauce.
- 4 cloves Garlic: Freshly minced for that bold, aromatic punch.
- 1 cup Heavy Cream: Creates the velvety sauce, or use half-and-half for a lighter version.
- 1 cup Parmesan Cheese: Freshly grated Parmesan melts smoothly and brings a salty, cheesy depth.
- 8 oz Rigatoni Pasta: Substitutable with linguine or fettuccine for that classic pasta presentation.
- 2 tbsp Olive Oil: Adds a fruity base for sautéing chicken; avocado oil works well too.
- 2 tbsp Chopped Parsley: Fresh herbs brighten the dish visually and flavor-wise.
- Salt and Black Pepper to taste: For final seasoning and that perfect finishing touch.
How to Make Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe
Step 1: Prepare and Season the Chicken
Start by patting your chicken pieces dry very well with paper towels. This step is crucial because it helps the chicken brown beautifully instead of steaming. Then, season generously with salt, black pepper, and Italian herbs. This simple seasoning base guarantees each bite bursts with aromatic flavor.
Step 2: Sear the Chicken
Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add the seasoned chicken in a single layer and sear for 4 to 5 minutes on each side. You want to develop a gorgeous golden crust that locks in the juices, creating rich flavor and a satisfyingly tender texture.
Step 3: Cook the Pasta
While the chicken cooks, bring a large pot of well-salted water to a rolling boil. Cook the rigatoni until al dente as per package instructions. Before draining, reserve half a cup of the pasta water — this starchy liquid is your secret weapon to loosen the sauce if needed and help it cling beautifully to the pasta.
Step 4: Make the Garlic Butter Parmesan Sauce
In the same skillet you cooked the chicken, melt more butter over medium heat. Add the freshly minced garlic and sauté until fragrant and golden, about 1 minute — be careful not to burn it. Next, pour in the heavy cream and season with salt and pepper. Let this luscious mixture simmer gently.
Step 5: Add Parmesan and Thicken Sauce
Sprinkle the freshly grated Parmesan cheese into the skillet and stir continuously until the cheese melts completely and the sauce thickens slightly. This process transforms simple cream and cheese into a silky, velvety sauce that clings lovingly to every bite of chicken and pasta.
Step 6: Combine Chicken and Pasta
Return the golden seared chicken and drained rigatoni to the skillet. Toss everything together gently so each piece is evenly coated in the dreamy Parmesan sauce. If the sauce feels too thick, stir in some reserved pasta water a tablespoon at a time until you reach your preferred consistency.
Step 7: Serve and Garnish
Plate your creation with a flourish. Top with a generous sprinkle of chopped parsley and an extra dusting of Parmesan cheese. This final touch adds freshness and a pop of color, inviting you to savor every bite.
How to Serve Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe
Garnishes
Fresh chopped parsley is a classic, bright contrast to the rich sauce, adding a lovely green touch and subtle herbal brightness. Feel free to add a few basil leaves or even some thinly sliced green onions for an unexpected twist. A light sprinkle of crushed red pepper flakes works wonders if you like a hint of heat.
Side Dishes
This indulgent dish pairs well with something simple to balance its richness. Think crisp green salads with tangy vinaigrette or roasted vegetables like asparagus or broccoli. Light garlic bread is an obvious match, perfect for soaking up every last drop of that velvety sauce.
Creative Ways to Present
To impress your guests, serve the chicken and linguine nestled in warm pasta bowls with a small sprig of fresh herbs perched on top for elegance. For a casual yet charming family meal, plate it family-style on a large serving platter and garnish abundantly with Parmesan and parsley to invite sharing and smiles.
Make Ahead and Storage
Storing Leftovers
Let the leftovers cool to room temperature before transferring to an airtight container. Stored in the refrigerator, the dish should stay fresh for up to 3 days. The rich garlic butter sauce may thicken when chilled, but it re-liquefies nicely upon reheating.
Freezing
This recipe freezes well if you want to prepare in advance. Pack the chicken, linguine, and sauce into a freezer-safe container. Freeze for up to 2 months. When ready, thaw overnight in the refrigerator for best results before reheating gently on the stove or in the microwave.
Reheating
Reheat leftovers gently over medium-low heat on the stove, stirring frequently to prevent the sauce from separating. Add a splash of cream or water if the sauce is too thick. Alternatively, microwave in short bursts, stirring in between to keep everything evenly warmed and luscious.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring even more juiciness and flavor due to their higher fat content, and they work beautifully in this recipe. Just cut them into bite-sized pieces like with the breasts.
Can I make this dish dairy-free?
You can swap the butter for a dairy-free alternative and use coconut cream or a non-dairy cream substitute. Nutritional yeast can replace Parmesan to create a similar cheesy flavor.
What pasta works best with this recipe?
Though rigatoni is recommended for its ability to hold sauce well, linguine or fettuccine are fantastic alternatives that pair wonderfully with the creamy garlic butter sauce. Just adjust cooking times accordingly.
How do I prevent the sauce from curdling?
Simmer the cream and cheese gently over moderate heat and avoid boiling rapidly. Stirring constantly and adding cheese gradually helps keep the sauce smooth and velvety.
Can I add vegetables to this recipe?
Sure! Adding sautéed mushrooms, spinach, or sun-dried tomatoes can complement the garlic butter chicken and Parmesan linguine beautifully. Just cook the veggies separately or along with the garlic before adding cream.
Final Thoughts
This Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe truly delivers on comfort, flavor, and elegance all in one delicious dish. It’s perfect for those cozy evenings at home or when you want to impress without a fuss. Don’t hesitate to try it out—you’ll wonder how you ever lived without this luscious, creamy dinner in your repertoire!
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Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This indulgent garlic butter chicken paired with velvety Parmesan linguine offers a rich and creamy Italian-inspired meal perfect for a comforting dinner. Tender chicken pieces are seared to golden perfection and tossed in a luscious garlic Parmesan cream sauce, coating al dente rigatoni pasta for a satisfying and flavorful dish.
Ingredients
Chicken and Seasoning
- 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)
Sauce and Garnish
- 2 tbsp Unsalted Butter
- 4 cloves Garlic, freshly minced
- 1 cup Heavy Cream (or half-and-half for a lighter option)
- 1 cup Parmesan Cheese, freshly grated preferred
- 2 tbsp Chopped Parsley (or substitute with basil or chives)
- Salt and Black Pepper to taste
Pasta
- 8 oz Rigatoni Pasta (substitute with linguine or fettuccine if desired)
Cooking Oils
- 2 tbsp Olive Oil (can substitute with avocado oil)
Instructions
- Season the Chicken: Pat the chicken pieces dry using paper towels to remove excess moisture. Season them generously with salt, black pepper, and Italian herbs to infuse flavor.
- Sear the Chicken: In a large skillet, heat the olive oil and butter together over medium-high heat until melted and shimmering. Add the seasoned chicken pieces and sear them for about 4-5 minutes on each side, or until they develop a golden-brown crust and are cooked through.
- Cook the Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente, following package instructions (usually 9-11 minutes). Before draining, reserve ½ cup of the pasta cooking water to adjust sauce consistency later, then drain the pasta.
- Prepare the Sauce: In the same skillet used for the chicken, add extra butter if needed and sauté the freshly minced garlic until fragrant but not browned, about 1 minute. Pour in the heavy cream and season with salt and pepper. Let it simmer gently, stirring occasionally.
- Add Parmesan Cheese: Sprinkle in the grated Parmesan cheese and continue to simmer the sauce for 2-3 minutes. Stir continuously until the cheese has fully melted and the sauce thickens to a creamy consistency.
- Combine Chicken and Pasta: Return the seared chicken and the drained rigatoni to the skillet with the sauce. Toss everything together thoroughly to ensure the pasta and chicken are well coated. Add the reserved pasta water gradually as needed to loosen the sauce to your preferred texture.
- Serve and Garnish: Transfer the creamy garlic butter chicken pasta to serving plates. Garnish generously with chopped parsley and additional Parmesan cheese if desired. Serve immediately while hot for the best flavor experience.
Notes
- You can substitute rigatoni with linguine or fettuccine to alter the pasta texture and presentation.
- For a lighter sauce, use half-and-half instead of heavy cream.
- Freshly grated Parmesan yields a better melting quality and richer taste than pre-grated.
- If you prefer thighs over breasts, use boneless and skinless pieces for even cooking.
- Reserve pasta water as it helps emulsify the sauce and improve coating on the pasta.
- Adjust seasoning at the end to balance flavors as Parmesan adds saltiness.
