Description
This Indulgent Garlic Butter Chicken with Velvety Parmesan Linguine is a creamy, flavorful pasta dish featuring tender seared chicken in a rich garlic butter and Parmesan cream sauce. Perfect for a comforting weeknight dinner, this recipe combines succulent chicken pieces with al dente rigatoni and a luscious sauce finished with fresh herbs.
Ingredients
Scale
Chicken and Seasoning
- 1 lb Chicken Breast or Thighs (Cut into bite-sized pieces)
- 1 tsp Salt (Adjust to taste)
- 1 tsp Black Pepper (Fresh ground preferred)
- 1 tsp Italian Herbs (Or dried oregano/basil if needed)
Sauce and Pasta
- 2 tbsp Unsalted Butter (Provides richness)
- 4 cloves Garlic (Freshly minced)
- 1 cup Heavy Cream (Or half-and-half for lighter option)
- 1 cup Parmesan Cheese (Freshly grated preferred)
- 8 oz Rigatoni Pasta (Substitute with linguine or fettuccine if desired)
- 2 tbsp Olive Oil (Can substitute with avocado oil)
- 2 tbsp Chopped Parsley (May substitute with basil or chives)
- To taste Salt (Final touches to enhance taste)
- To taste Black Pepper (Final touches to enhance taste)
Instructions
- Prepare Chicken: Pat the chicken pieces dry thoroughly with paper towels to ensure proper searing. Season generously with salt, freshly ground black pepper, and Italian herbs to infuse flavor into the meat.
- Sear Chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the seasoned chicken to the hot skillet and sear for 4-5 minutes on each side until the chicken turns golden brown and is cooked through. Remove chicken and set aside.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add rigatoni pasta and cook until al dente according to package instructions, typically 10-12 minutes. Reserve ½ cup of the pasta cooking water before draining the pasta to help thin the sauce later if needed.
- Sauté Garlic and Prepare Sauce: In the same skillet used for the chicken, add additional butter. Sauté the freshly minced garlic over medium heat until fragrant, about 1 minute. Pour in the heavy cream and season with salt and pepper to taste. Let the mixture simmer gently to combine flavors.
- Incorporate Parmesan: Sprinkle the freshly grated Parmesan cheese into the cream sauce. Stir continuously and simmer for 2-3 minutes until the sauce thickens and the cheese has fully melted, creating a smooth, velvety texture.
- Toss Pasta and Chicken: Return the seared chicken pieces and drained rigatoni pasta back to the skillet. Toss everything together carefully to ensure the chicken and pasta are evenly coated with the creamy Parmesan sauce. Add reserved pasta water little by little to reach the desired sauce consistency.
- Serve and Garnish: Plate the creamy garlic butter chicken with Parmesan linguine immediately. Garnish with chopped fresh parsley and additional Parmesan cheese if desired for an extra burst of flavor and color.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half.
- Use freshly grated Parmesan for the best melting and flavor.
- Reserve pasta water to adjust sauce consistency; it helps bind the sauce and pasta together.
- Chicken thighs work well for juicier bites, but chicken breast is leaner.
- For variation, linguine or fettuccine pasta can replace rigatoni.
- Adjust seasoning towards the end as Parmesan and pasta water can affect saltiness.
