If you’re craving a dish that feels like a warm hug on your plate, this Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe is exactly what you need. Picture tender, golden chicken bathed in a rich garlic butter sauce, partnered with linguine tossed lovingly in a creamy Parmesan sauce that’s both comforting and elegant. Every bite is bursting with layers of flavor and that perfect balance between indulgent richness and fresh herbs to brighten your meal. It’s a recipe that quickly becomes a favorite, whether you’re cooking for family, friends, or just treating yourself to a special night in.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the secret to making this dish truly shine. Each component plays a crucial role, whether it’s adding that luxurious creaminess, a punch of aromatic garlic, or a fresh hint of parsley to balance the richness.
- 2 lbs Chicken breast or thighs: Provides protein and substance; cut into bite-sized pieces for even cooking.
- 3 tbsp Butter: Adds richness and depth to the dish; substitute with olive oil for a lighter version.
- 3 cloves Garlic: Contributes an aromatic flavor that’s essential for this recipe; fresh garlic is best for authentic taste.
- 1 tbsp Olive oil: Used for searing the chicken; can be replaced by butter or any cooking oil of your choice.
- 1 tsp Italian herbs: Enhances flavor; you can substitute with fresh herbs if available.
- 12 oz Rigatoni pasta: Holds the creamy sauce beautifully; feel free to use linguine or spaghetti if you prefer.
- 2 cups Heavy cream: Makes for a luxurious, creamy texture; light cream can be used for a lighter sauce.
- 1 cup Grated Parmesan cheese: Provides a rich, nutty flavor and helps to thicken the sauce; always opt for freshly grated.
- 1 cup Shredded mozzarella cheese: Adds a velvety texture; you can substitute with other melting cheeses if desired.
- 1 tsp Salt: Essential seasoning agent; adjust according to your preference.
- 0.5 tsp Black pepper: Essential seasoning agent; adjust according to your preference.
- 2 tbsp Chopped parsley: For garnish; adds a splash of color and freshness.
How to Make Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe
Step 1: Prepare and Season the Chicken
Start by patting your chicken breasts or thighs dry with a paper towel—this helps get a beautiful sear later. Generously season the pieces with salt, black pepper, and Italian herbs to build a flavorful foundation. Set these aside while you prepare your skillet.
Step 2: Sear the Chicken
Heat olive oil and butter together in a skillet over medium-high heat. The combination of butter and oil ensures a perfect golden crust without burning. Once melted and shimmering, add the chicken pieces and sear them for about 4 to 5 minutes on each side until they’re golden brown and fully cooked inside. Remove the chicken from the pan and set aside—don’t skip this step, it’s what locks in flavor and juiciness!
Step 3: Cook the Rigatoni Pasta
While the chicken is resting, bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package instructions—usually around 8 to 10 minutes—until it’s deliciously al dente. Before draining, reserve about half a cup of the pasta water; this starchy water will work wonders later in adjusting your sauce consistency.
Step 4: Make the Creamy Garlic Butter Sauce
In the same skillet you used for the chicken, melt another tablespoon of butter over medium heat. Toss in the minced garlic and sauté for about 30 seconds until fragrant and inviting—it’s amazing how that scent sets the mood. Pour in the heavy cream and stir in freshly grated Parmesan cheese, bringing the sauce to a gentle simmer. Let it cook for 3 to 5 minutes, stirring occasionally until it thickens slightly to that perfect velvety texture.
Step 5: Combine Pasta and Sauce
Add your drained rigatoni directly into the skillet with the garlic butter cream sauce. Toss to coat every piece in that luscious sauce. If the sauce feels a bit thick, slowly stream in some of the reserved pasta water until it reaches the silky consistency you love. This trick helps the sauce cling to every rigatoni curve perfectly!
Step 6: Assemble and Garnish
Slice your seared chicken into bite-sized pieces and either fold them gently through the creamy pasta or arrange them on top for a stunning presentation. Sprinkle generously with chopped parsley and an extra handful of Parmesan cheese if you like. Serve immediately to enjoy the fresh, indulgent flavors at their best.
How to Serve Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe
Garnishes
Chopped fresh parsley adds a pleasant pop of green and a fresh, slightly peppery brightness that contrasts beautifully with the rich sauce. For extra flair, a light dusting of freshly grated Parmesan or a drizzle of high-quality extra virgin olive oil enhances both look and taste. A few red pepper flakes can also be a fun touch if you like a little heat.
Side Dishes
This dish shines wonderfully on its own but pairs marvelously with simple sides like a crisp green salad dressed with lemon vinaigrette or roasted vegetables such as asparagus or broccoli. The acidity and crunch from the sides balance the creamy indulgence perfectly. Garlic bread or warm dinner rolls are also fantastic for soaking up any remaining sauce on your plate.
Creative Ways to Present
If you’re serving guests, consider plating the linguine in shallow bowls and stacking the chicken pieces artfully on top, then finishing with a sprig of parsley. For a cozy family dinner, a large serving platter invites everyone to dive in together. Adding edible flowers or microgreens can elevate the dish for special occasions, turning a home-cooked meal into an impressive centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe keeps well in the refrigerator for up to 3 days. Store in an airtight container to maintain freshness and prevent the pasta from drying out. Before refrigerating, allow the dish to cool slightly to avoid condensation that could weaken the creamy sauce’s texture.
Freezing
Because this recipe includes creamy sauce and tender chicken, freezing is possible but with some texture changes expected. Store leftovers in a freezer-safe container and consume within 1 to 2 months for best quality. When ready to eat, thaw overnight in the refrigerator to minimize sauce separation and texture loss.
Reheating
Reheat gently on the stove over low heat, stirring occasionally and adding a splash of milk or cream to re-loosen the sauce if it has thickened too much. Alternatively, microwave in short bursts, stirring in between to heat evenly. Avoid high heat, which can cause the sauce to break or the chicken to dry out.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While rigatoni works wonderfully to hold the creamy sauce, linguine, spaghetti, or fettuccine are excellent alternatives. Just adjust cooking times as needed to ensure perfect al dente texture.
Is it possible to make this recipe dairy-free?
You can substitute butter with dairy-free margarine and use coconut cream or almond milk-based cream alternatives, along with a plant-based Parmesan substitute. The flavor and texture will change slightly but it remains delicious and indulgent.
How can I make this dish lighter but still flavorful?
Try swapping heavy cream for half-and-half or light cream and using chicken breast over thighs for less fat. Also, cutting back on butter slightly and adding extra herbs keeps the flavor vibrant without the heaviness.
Can I prepare the chicken in advance?
Yes, you can sear the chicken ahead of time and refrigerate it separately. When ready to serve, just warm the chicken gently in the sauce to keep it juicy and flavorful.
What is the best way to get a good sear on the chicken?
Make sure your chicken is dry before seasoning and that your pan and oil are hot enough before adding the chicken. Avoid overcrowding the pan to ensure each piece gets that beautiful, golden crust.
Final Thoughts
There is something truly magical about this Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe that never fails to delight. Whether you’re whipping it up for a busy weeknight or a leisurely weekend dinner, it manages to balance comfort and elegance effortlessly. Give it a try—you’ll soon find it’s one of those dishes that not only satisfies but also inspires warm memories around your table.
Print
Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine is a rich and flavorful dish featuring tender seared chicken combined with a creamy, cheesy garlic sauce tossed with al dente rigatoni pasta. Perfect for a satisfying weeknight dinner, it balances aromatic herbs, buttery richness, and cheesy goodness for a comforting Italian-inspired meal.
Ingredients
Chicken and Seasoning
- 2 lbs Chicken breast or thighs, cut into bite-sized pieces
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Italian herbs
Cooking Fats and Aromatics
- 3 tbsp Butter (divided)
- 1 tbsp Olive oil
- 3 cloves Garlic, minced
Pasta
- 12 oz Rigatoni pasta
Sauce
- 2 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
Garnish
- 2 tbsp Chopped parsley
- Extra Parmesan cheese (optional)
Instructions
- Preparation: Pat the chicken breast or thighs dry using a paper towel. Season them generously with salt, black pepper, and Italian herbs. Set the chicken aside while you prepare the skillet.
- Searing the Chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once melted and bubbling, add the seasoned chicken pieces. Sear each side for about 4 to 5 minutes until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Cooking the Pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package instructions for about 8 to 10 minutes until al dente. Reserve half a cup of pasta water before draining the pasta.
- Making the Garlic Parmesan Sauce: In the same skillet used for the chicken, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for approximately 30 seconds until fragrant. Pour in the heavy cream and stir in the grated Parmesan cheese. Let the sauce simmer gently for 3 to 5 minutes until it thickens slightly.
- Combining Pasta and Sauce: Add the drained rigatoni to the skillet with the creamy garlic Parmesan sauce. Toss well to ensure the pasta is evenly coated. If the sauce is too thick, gradually add reserved pasta water to achieve your desired consistency. Stir in the shredded mozzarella cheese until melted and incorporated.
- Finishing the Dish: Slice the seared chicken into bite-sized pieces and arrange them over the creamy pasta. Garnish the dish with chopped parsley and additional Parmesan cheese if desired. Serve immediately for the best flavor and texture.
Notes
- Use fresh garlic for the most authentic flavor in the sauce.
- Substitute chicken thighs with breasts or vice versa depending on preference for tenderness or lean protein.
- The pasta shape can be swapped with linguine or spaghetti as desired.
- For a lighter sauce, use light cream instead of heavy cream and substitute some butter with olive oil.
- If the sauce is too thick, reserved pasta water helps loosen it without diluting flavor.
- Garnishing with fresh parsley adds color and a fresh herbal note to the rich dish.
