🍗🧄 Garlic Butter Chicken with Velvety Parmesan Linguine
🍽️ Serves: 4
⏱️ Ready in: 35–40 minutes
📝 Ingredients:
For the Chicken:
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2 large chicken breasts, halved into cutlets (or 4 small breasts/thighs)
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Salt & pepper
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1/2 tsp paprika
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1/2 tsp garlic powder
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2 tbsp olive oil
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3 tbsp butter
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4 cloves garlic, minced
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1 tbsp chopped parsley or thyme (optional)
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Juice of 1/2 lemon (for finishing)
For the Parmesan Linguine:
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12 oz linguine (or fettuccine)
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2 tbsp butter
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2 cloves garlic, minced
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1 cup heavy cream (or half-and-half)
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1 cup freshly grated Parmesan cheese
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Salt & pepper to taste
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Pasta water as needed (about 1/2 cup reserved)
👩🍳 Instructions:
1. Cook the Pasta:
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Boil linguine in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
2. Sear the Chicken:
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Season chicken with salt, pepper, paprika, and garlic powder.
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Heat olive oil in a skillet over medium-high heat.
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Cook chicken 4–5 min per side until golden and cooked through. Transfer to a plate and cover.
3. Make Garlic Butter Sauce:
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In the same pan, lower heat and melt butter.
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Add minced garlic and cook ~30 seconds until fragrant.
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Stir in herbs and a squeeze of lemon juice. Return chicken to pan, spoon butter over top. Keep warm.
4. Make Parmesan Sauce:
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In a separate pan, melt butter and sauté garlic for 30 seconds.
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Stir in cream and bring to a gentle simmer.
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Add Parmesan cheese and stir until melted and smooth.
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Season with salt and pepper. If too thick, loosen with reserved pasta water.
5. Finish the Dish:
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Toss cooked linguine with the Parmesan sauce until silky.
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Plate pasta and top with garlic butter chicken.
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Spoon any leftover butter sauce from the pan over the top.
🌿 Optional Garnishes:
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Extra Parmesan
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Fresh parsley or basil
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Cracked black pepper or chili flakes
Would you like a one-pan version, a low-carb alternative, or a spicy twist with chili garlic oil?