If you’re craving a meal that feels like a warm, cozy hug yet impresses with rich flavors and creamy textures, then you absolutely must try this Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe. It’s the perfect blend of tender, juicy chicken seared to golden perfection and tossed in a luscious garlic butter sauce heightened by the cheesy indulgence of Parmesan and mozzarella. The pasta is gloriously coated in a velvety, dreamy sauce that makes every bite a celebration of comfort food done right. Whether cooking for family, friends, or a special night in, this dish promises to elevate your dinner table with minimal fuss and maximum flavor.
Ingredients You’ll Need
This dish calls for simple but powerhouse ingredients that each play a vital role in the final flavor, texture, and visual appeal. From the creamy richness of butter and cheese to the aromatic pop of fresh garlic, every component is a building block in creating this unforgettable meal.
- 2 lbs Chicken breast or thighs: Choose whichever you prefer; thighs are juicier while breasts are leaner, both soak up flavors beautifully.
- 3 tbsp Butter: Adds that rich creaminess and helps build the garlic butter sauce base.
- 3 Garlic cloves, minced: Fresh garlic is essential for that vibrant aroma and depth of flavor.
- 1 tbsp Olive oil: Helps sear the chicken with a subtle fruity note; can substitute vegetable oil if needed.
- 2 cups Heavy cream: This makes the sauce luxuriously creamy and velvety—half-and-half is a lighter alternative but less indulgent.
- 1 cup Grated Parmesan cheese: The umami-packed star that melts into cheesy brilliance.
- 1 cup Shredded mozzarella cheese: Brings gooey stretch and buttery softness to the sauce.
- 12 oz Rigatoni pasta: Though this recipe title mentions linguine, rigatoni catches sauce wonderfully; linguine or fettuccine are great options too.
- 1 tsp Italian herbs: Adds an earthy, aromatic layer that ties all the flavors together.
- 1 tsp Salt: Enhances every aspect of the dish’s flavor profile.
- 0.5 tsp Black pepper: Provides a mild heat and brightness to balance the richness.
- 2 tbsp Chopped parsley: Fresh garnish to lift and brighten the final presentation.
How to Make Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe
Step 1: Prepare and Season the Chicken
Start by chopping your chicken into bite-sized pieces to ensure each morsel gets coated beautifully with the sauce later. Season the pieces generously with salt, black pepper, and Italian herbs so that every bite is bursting with flavor right from the start. Set aside and let those flavors meld while you prep the rest.
Step 2: Sear the Chicken to Golden Perfection
Heat the olive oil and 2 tablespoons of butter in a skillet over medium-high heat. Once hot, add the chicken and sear it for 4 to 5 minutes on each side until you see a beautiful golden crust forming. This step locks in moisture and flavor, making the chicken irresistibly tender inside while slightly crisp outside. When done, remove the chicken and keep warm while you work on the pasta and sauce.
Step 3: Cook the Pasta Until Al Dente
Bring a large pot of salted water to a boil and add your rigatoni (or linguine if you want to stick to the recipe title). Cook it for 8 to 10 minutes until just al dente—the texture should still have a slight bite to it. Before draining, reserve about half a cup of the starchy pasta water; this will be key for perfecting your sauce consistency. Drain the pasta and set aside.
Step 4: Make the Garlic Butter Parmesan Sauce
In the same skillet where you cooked the chicken, melt the remaining tablespoon of butter. Toss in the minced garlic and sauté for about 1 to 2 minutes until it’s fragrant and golden, never burnt. Pour in the heavy cream and gently bring to a simmer. Gradually sprinkle in the Parmesan cheese while stirring frequently to make a smooth and creamy sauce. Let it bubble for 3 to 4 minutes to thicken slightly. Stir in the shredded mozzarella for an extra layer of creamy indulgence that melts right into the sauce.
Step 5: Combine Pasta, Chicken, and Sauce
Add the drained pasta and seared chicken back into the skillet with the Parmesan garlic butter sauce. Use tongs or a spoon to toss everything together, ensuring every pasta strand and chicken piece is luxuriously coated. If the sauce feels too thick, gradually add small amounts of the reserved pasta water to loosen it up until it reaches that perfect velvety consistency. Your Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe is basically ready!
Step 6: Plate and Garnish
Serve the creamy pasta onto warm plates. For a final flourish, sprinkle chopped fresh parsley on top along with some extra grated Parmesan. This bright green garnish adds a fresh contrast to the rich cream sauce and gives the dish an inviting, restaurant-level finish that will have everyone reaching for seconds.
How to Serve Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe
Garnishes
Feel free to get creative here—fresh parsley is classic, but a sprinkle of red pepper flakes adds a nice kick, or freshly ground black pepper can boost aroma. Even a lemon wedge on the side can brighten up those buttery notes fabulously.
Side Dishes
To balance this indulgent meal, pair it with a crisp green salad dressed lightly with lemon vinaigrette or roasted seasonal vegetables. Garlic bread or a warm crusty baguette is also an excellent choice to mop up every last drop of that gorgeous sauce.
Creative Ways to Present
Try serving the pasta in large shallow bowls for a cozy, rustic feel or plate it on white porcelain to really make the golden chicken and creamy sauce pop visually. You can also create individual portions in ramekins for an elegant touch at dinner parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some sauce overnight, so loosening it with a splash of cream or milk upon reheating will restore that perfect texture.
Freezing
While best enjoyed fresh, you can freeze leftovers by placing the cooled dish into a freezer-safe container. It should keep well for up to 2 months. Thaw in the refrigerator overnight before reheating gently.
Reheating
Reheat leftovers either in a skillet over low heat or in the microwave. Add a splash of cream or water to loosen the sauce as you warm it, stirring occasionally to keep everything creamy and delicious.
FAQs
Can I use chicken thighs instead of breasts in this Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe?
Absolutely! Chicken thighs offer extra juiciness and flavor, making the dish even more indulgent. Just be sure to cut them into evenly sized pieces for consistent cooking.
Is it possible to make this dish dairy-free?
Yes, try substituting butter with olive oil, using a non-dairy cream alternative, and swapping Parmesan and mozzarella for plant-based cheese or nutritional yeast for a cheesy flavor.
Can I prepare the sauce in advance?
You can make the garlic butter Parmesan sauce a few hours ahead and refrigerate it. When ready to serve, gently reheat and toss with freshly cooked pasta and chicken for best texture.
What type of pasta works best for this recipe?
While rigatoni is used here for its sauce-catching tubes, linguine, fettuccine, or spaghetti all work wonderfully, each offering a slightly different eating experience.
How can I add more vegetables to this meal?
Great idea! Adding spinach, mushrooms, peas, or cherry tomatoes while making the sauce elevates the dish nutritionally and boosts color and flavor.
Final Thoughts
This Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine Recipe is one of those special dishes that feels both luxurious and approachable—perfect for impressing dinner guests or treating yourself on a busy weeknight. The combination of creamy, garlicky sauce with tender chicken and perfectly cooked pasta hits all the right notes. I can’t wait for you to try it and see just how effortlessly it becomes a fast favorite in your kitchen too!
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 with Velvety Parmesan Linguine combines tender seared chicken with a rich, creamy garlic butter Parmesan sauce tossed with perfectly cooked rigatoni pasta. This comforting and flavorful dish is elevated by the aromatic garlic, Italian herbs, and fresh parsley garnish, making it an ideal meal for family dinners or special occasions.
Ingredients
Protein
- 2 lbs Chicken breast or thighs (Feel free to substitute with turkey or tofu for variety.)
Dairy & Oils
- 3 tbsp Butter (Swap for olive oil for a dairy-free twist.)
- 1 tbsp Olive oil (Can be replaced with vegetable oil.)
- 2 cups Heavy cream (Consider half-and-half for a lighter alternative.)
- 1 cup Grated Parmesan cheese (Nutritional yeast can serve as a vegan substitute.)
- 1 cup Shredded mozzarella cheese (Feel free to switch to dairy-free cheese.)
Pasta & Seasoning
- 12 oz Rigatoni pasta (Could also use linguine, fettuccine, or spaghetti.)
- 1 tsp Italian herbs (Choose between dried or fresh herbs.)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 Garlic cloves, minced (Fresh garlic is best for aroma.)
- 2 tbsp Chopped parsley (For garnish.)
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces. Season them evenly with salt, black pepper, and Italian herbs. Set aside to allow the flavors to meld.
- Sear the Chicken: Heat olive oil and 2 tablespoons of butter in a skillet over medium-high heat. Add the seasoned chicken pieces and sear each side for 4-5 minutes until golden brown and cooked through. Remove the chicken from the skillet and keep warm.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve half a cup of the pasta cooking water, then drain the pasta.
- Prepare the Sauce: In the same skillet used for chicken, add the remaining butter and sauté the minced garlic over medium heat until fragrant but not browned. Pour in the heavy cream and slowly stir in the grated Parmesan cheese. Let the sauce simmer gently for 3-4 minutes until it thickens.
- Combine Pasta and Chicken: Return the cooked rigatoni and seared chicken to the skillet with the creamy sauce. Toss everything together to coat evenly. Use the reserved pasta water to loosen the sauce if needed for a silky texture.
- Serve: Plate the pasta and chicken mixture, slice some chicken pieces on top for presentation, and garnish generously with chopped parsley and additional Parmesan cheese. Serve the dish warm and enjoy your indulgent meal.
Notes
- To make this dish dairy-free, substitute butter with olive oil and use dairy-free cheese alternatives.
- You can swap rigatoni pasta for linguine, fettuccine, or spaghetti depending on your preference.
- For a lighter sauce, replace heavy cream with half-and-half.
- To make a vegetarian version, substitute chicken with tofu and use nutritional yeast instead of Parmesan.
- Reserve some pasta water as it helps to adjust the sauce consistency perfectly.
- Always sauté garlic gently to avoid burning and bitterness.
