🍗 Garlic Butter Chicken with Velvety Parmesan Linguine
Serves: 4
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: ~40–45 minutes
📝 Ingredients
For the Garlic Butter Chicken:
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2 large boneless, skinless chicken breasts, halved horizontally (to make 4 cutlets)
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Salt and black pepper, to taste
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1 tsp paprika
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½ tsp garlic powder
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2 tbsp olive oil
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2 tbsp butter
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4 cloves garlic, minced
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1 tbsp fresh parsley, chopped (for garnish)
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Optional: squeeze of lemon juice
For the Parmesan Linguine:
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8 oz linguine (or fettuccine)
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2 tbsp butter
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3 cloves garlic, minced
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1¼ cups heavy cream
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1 cup freshly grated Parmesan cheese
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Salt and black pepper, to taste
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Optional: pinch of nutmeg or red pepper flakes
🔪 Instructions
1. Cook the Pasta:
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Boil linguine in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. Prepare the Chicken:
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Season chicken with salt, pepper, paprika, and garlic powder.
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In a large skillet, heat olive oil over medium heat. Add chicken and cook for 4–5 minutes per side, until golden and cooked through.
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Add butter and minced garlic to the skillet. Spoon the garlic butter over the chicken as it finishes cooking (~1–2 minutes).
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Remove chicken, let rest 5 minutes, then slice.
3. Make the Velvety Parmesan Sauce:
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In the same pan, melt butter. Add garlic and sauté 1 minute.
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Pour in cream and simmer gently for 2–3 minutes.
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Stir in Parmesan cheese until melted and smooth.
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Season with salt, pepper, and optional nutmeg or chili flakes.
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Add cooked linguine and toss. If too thick, stir in reserved pasta water a little at a time.
4. Assemble:
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Plate the creamy linguine, top with sliced garlic butter chicken.
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Garnish with parsley and an optional squeeze of lemon.
🍴 Tips
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Use freshly grated Parmesan for best melt and texture.
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Don’t overcook the chicken — thin cutlets cook quickly.
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Add spinach or mushrooms to the pasta for extra flavor.
Would you like a low-carb version with zucchini noodles, a baked casserole twist, or a spicy version next?