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
Scale
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.
