Garlic Butter Chicken with Velvety Parmesan Linguine is a rich and flavorful dish that brings together tender, seasoned chicken pieces in a buttery garlic sauce, served over a bed of creamy Parmesan-coated linguine. This dish offers the perfect balance of savory spices, velvety sauce, and comforting pasta, making it a standout meal for both weeknights and special occasions.
Why You’ll Love This Recipe
This recipe is a complete meal that combines protein, pasta, and sauce in one satisfying dish. The chicken is juicy and packed with flavor from the Cajun seasoning and garlic butter, while the linguine is coated in a smooth, cheesy sauce that’s both comforting and indulgent. Best of all, it comes together with straightforward ingredients and minimal fuss, ideal for busy evenings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
-
boneless, skinless chicken breasts, cut into 1-inch cubes
-
butter, divided
-
garlic, minced
-
Cajun seasoning
-
smoked paprika
-
salt
-
black pepper
-
chicken broth
-
heavy cream
-
grated Parmesan cheese
-
linguine pasta
Directions
-
Cook the pasta: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
-
Cook the chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken cubes, Cajun seasoning, smoked paprika, salt, and black pepper. Sauté until the chicken is cooked through and lightly browned, about 6-8 minutes. Remove the chicken from the skillet and set aside.
-
Prepare the sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the chicken broth and let it simmer for 2-3 minutes. Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens slightly.
-
Combine: Return the chicken to the skillet and toss to coat in the sauce. Add the cooked linguine and toss everything together. If needed, add reserved pasta water a little at a time to loosen the sauce to your desired consistency.
-
Serve: Plate the pasta with chicken and sprinkle with extra Parmesan if desired.
Servings and timing
This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
-
Spicy kick: Increase the Cajun seasoning or add a pinch of red pepper flakes for more heat.
-
Vegetable addition: Stir in spinach, sun-dried tomatoes, or sautéed mushrooms for added nutrition and flavor.
-
Alternative pasta: Try fettuccine, penne, or spaghetti in place of linguine.
-
Lighter version: Use half-and-half instead of heavy cream to reduce the richness of the sauce.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over low heat, adding a splash of chicken broth or cream to restore the sauce’s consistency. Microwave reheating is also possible, but stir halfway through for even heating.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs will work well and provide a slightly juicier texture.
How can I make this dish gluten-free?
Use gluten-free pasta and ensure your Cajun seasoning is certified gluten-free.
Can I prepare this recipe ahead of time?
You can cook the chicken and sauce in advance and store them separately. Reheat and combine with freshly cooked pasta before serving.
What can I substitute for heavy cream?
You can use half-and-half or a mixture of milk and a little butter as a lighter alternative.
How do I keep the pasta from drying out when reheating?
Add a splash of chicken broth, cream, or reserved pasta water while reheating to loosen the sauce.
Can I freeze this dish?
It is not recommended, as cream sauces can separate when thawed and reheated.
What side dishes pair well with this recipe?
A crisp green salad or garlic bread complements this dish nicely.
How do I adjust the spice level?
Reduce or omit the Cajun seasoning for a milder flavor, or increase it for extra heat.
Can I make this without Parmesan?
You can substitute Parmesan with Pecorino Romano or another hard, salty cheese.
Is it possible to add more sauce?
Yes, double the amounts of chicken broth, cream, and Parmesan if you prefer a saucier pasta.
Conclusion
Garlic Butter Chicken with Velvety Parmesan Linguine is a delicious, satisfying meal that’s easy enough for weeknights yet elegant enough for entertaining. With its rich, creamy sauce and flavorful chicken, it’s sure to become a favorite at your table. Whether you stick to the recipe or try one of the suggested variations, this dish promises comfort and flavor in every bite.
Print
Garlic Butter Chicken with Velvety Parmesan Linguine
- Total Time: 30 minutes
- Yield: 4-servings
Description
This Garlic Butter Chicken with Velvety Parmesan Linguine is the ultimate comfort food. Juicy, tender chicken cubes cooked in a rich garlic butter sauce with Cajun spices pair perfectly with creamy Parmesan-coated linguine. A quick, satisfying dinner that brings restaurant-quality flavor right to your table.
Ingredients
For the Chicken:
-
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
-
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 cheese
For the Pasta:
-
1 lb linguine pasta
Instructions
-
Cook the pasta: Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
-
Sauté the chicken: In a large skillet, melt 2 tbsp butter over medium-high heat. Add chicken cubes, Cajun seasoning, smoked paprika, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until chicken is golden and cooked through. Remove chicken from skillet and set aside.
-
Make the garlic butter sauce: In the same skillet, melt the remaining 2 tbsp butter. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in chicken broth, scraping up any browned bits from the pan. Stir in heavy cream and Parmesan cheese, cooking for 1-2 minutes until slightly thickened.
-
Combine: Add cooked linguine and chicken back to the skillet. Toss to coat everything in the sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
-
Serve: Garnish with extra Parmesan or fresh parsley if desired. Serve hot.
Notes
-
Adjust Cajun seasoning for more or less heat.
-
Swap linguine for fettuccine or spaghetti if preferred.
-
For extra richness, stir in a bit more heavy cream or Parmesan at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American