Golden Garlic Butter Chicken with Creamy Parmesan Linguine

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There are few things more comforting than a plate of pasta drenched in a velvety parmesan cream sauce—unless, of course, it’s paired with golden, garlicky chicken that’s been pan-seared to perfection. This Golden Garlic Butter Chicken with Creamy Parmesan Linguine is one of those dishes I keep returning to, especially when I want something luxurious but easy to put together. It’s rich, satisfying, and full of flavor in every bite.

I first made this on a cozy Friday night, craving a restaurant-style meal without the fuss of reservations. The chicken turned out crispy and golden on the outside, juicy inside, while the linguine soaked up all that garlicky, cheesy goodness. It was such a hit at the table that now it’s on regular rotation in my home—and trust me, it never gets old.

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Why You’ll Love This Golden Garlic Butter Chicken with Creamy Parmesan Linguine

This dish is the perfect blend of rustic comfort and indulgent flavor. The garlic butter chicken brings a savory depth with hints of caramelization, while the creamy parmesan sauce wraps the linguine in a silky, cheesy embrace. Whether you’re cooking for guests or just treating yourself to a weekday upgrade, this meal hits all the right notes—simple enough for weeknights, special enough for celebrations.

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What Kind of Pasta Works Best for Golden Garlic Butter Chicken with Creamy Parmesan Linguine?

I usually go for linguine in this recipe because its flat, slightly wide shape holds onto the creamy sauce beautifully without overpowering the delicate texture of the chicken. However, you’re not locked into linguine—fettuccine, tagliatelle, or even spaghetti will work well. If you’re in a pinch, short pasta like penne or rigatoni will still taste fantastic, but you might miss the swirlable elegance that comes with long strands.

The key is choosing a pasta shape that pairs well with a thick, cheesy sauce. If you’re a fan of extra texture, try fresh pasta—it soaks up the sauce even more and adds a handmade feel to the dish.

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Options for Substitutions

There’s plenty of flexibility built into this recipe, which makes it a great candidate for tweaks based on what’s in your kitchen or dietary preferences:

• Chicken Thighs: Prefer dark meat? Swap the chicken breast for boneless, skinless thighs. They’re juicier and more forgiving if you tend to overcook.
• Gluten-Free Pasta: Use your favorite gluten-free linguine to make this dish gluten-friendly. Chickpea or rice-based pasta holds up well.
• Dairy-Free Option: Substitute the heavy cream with full-fat coconut milk or an unsweetened cashew cream, and use a plant-based parmesan to maintain the creaminess.
• Add Veggies: Stir in some baby spinach, sun-dried tomatoes, or roasted mushrooms to round out the plate with a little color and extra nutrition.
• Spice Level: If you like heat, a pinch of crushed red pepper flakes in the sauce or even a dash of cayenne in the chicken marinade adds a nice kick.

This recipe is adaptable, so don’t be afraid to make it your own!

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Ingredients for Golden Garlic Butter Chicken with Creamy Parmesan Linguine

• Chicken Breast
  Lean, protein-rich, and perfect for searing—boneless, skinless chicken breasts are ideal for getting that golden crust while staying juicy inside.
• Linguine
  The perfect pasta for this creamy sauce. Its flat shape holds onto the rich parmesan and garlic flavors beautifully.
• Heavy Cream
  This is the base of the luscious sauce. It gives that luxurious texture and richness that coats the pasta perfectly.
• Parmesan Cheese
  Freshly grated parmesan adds salty, nutty depth and melts beautifully into the sauce for an ultra-creamy finish.
• Butter
  Used to sear the chicken and build the garlic butter base—it brings richness and helps create a golden, flavorful crust.
• Garlic
  The star aromatic. Garlic infuses both the chicken and the sauce with bold, irresistible flavor.
• Olive Oil
  Helps prevent the butter from burning and aids in creating that perfect sear on the chicken.
• Salt & Black Pepper
  Simple, essential seasonings that bring out the natural flavors of the chicken and the sauce.
• Italian Seasoning
  Adds herby warmth to the chicken and sauce, enhancing the overall depth of flavor.
• Crushed Red Pepper Flakes (Optional)
  For a little heat—completely optional, but a nice contrast to the creamy base.
• Fresh Parsley (Optional)
  For garnish and a pop of freshness to balance the richness.

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Step 1: Season and Prep the Chicken

Start by cutting your chicken breasts into bite-sized chunks. Season them generously with salt, pepper, Italian seasoning, and a touch of olive oil. Let them marinate for at least 10 minutes to soak up the flavors while you prep the other ingredients.

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Step 2: Sear the Chicken

Heat a large skillet over medium-high heat. Add a mix of butter and olive oil, then place the chicken pieces in a single layer. Let them cook undisturbed for a few minutes to develop a golden crust, then flip and cook until evenly browned and fully cooked through. Remove the chicken and set aside.

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Step 3: Cook the Pasta

In a separate pot, bring salted water to a boil and cook your linguine until al dente. Reserve about 1 cup of the pasta water before draining.

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Step 4: Make the Creamy Parmesan Sauce

In the same skillet used for the chicken, lower the heat to medium and add more butter. Sauté minced garlic until fragrant—about 1 minute. Pour in the heavy cream, stirring continuously to deglaze the pan and mix in all those flavorful bits.

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Step 5: Stir in Parmesan and Pasta

Add freshly grated parmesan to the cream and stir until melted and smooth. Toss in the cooked linguine and a splash of reserved pasta water to loosen the sauce if needed. Coat the pasta evenly.

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Step 6: Combine and Serve

Return the golden garlic butter chicken to the skillet. Gently mix to let the flavors combine, or serve the chicken on top of the creamy linguine. Garnish with more parmesan, red pepper flakes, and fresh parsley if desired.

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How Long to Cook Golden Garlic Butter Chicken with Creamy Parmesan Linguine

From start to finish, this dish takes about 30 minutes:

• Chicken: Searing takes roughly 6–8 minutes total, depending on the size of the pieces. You’re aiming for a deep golden crust and no pink inside.
• Pasta: Linguine usually cooks in 9–11 minutes until al dente.
• Sauce: The creamy parmesan sauce comes together in 5–7 minutes, just enough time to melt the cheese and thicken slightly.

It’s a quick dinner that tastes like it took hours.

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Tips for Perfect Golden Garlic Butter Chicken with Creamy Parmesan Linguine

• Don’t crowd the pan: Cook the chicken in batches if needed to avoid steaming. Crowding prevents browning and that beautiful golden crust.
• Use freshly grated parmesan: Pre-grated cheese often has anti-caking agents that prevent smooth melting. Grate it fresh for the best texture.
• Reserve pasta water: That starchy water helps loosen and bind the sauce if it thickens too much after adding the pasta.
• Low heat for the sauce: Don’t boil the cream or cheese. Keep it on low to medium heat to prevent curdling and maintain a silky finish.
• Rest the chicken briefly: Letting it sit for a couple of minutes after searing allows the juices to redistribute and stay tender.
• Taste and adjust: Parmesan is salty—taste your sauce before adding extra salt.
• Add the chicken at the end: This keeps the crispy exterior from softening too much in the sauce.

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Watch Out for These Mistakes While Cooking

• Skipping the seasoning step: Marinating the chicken, even briefly, helps build foundational flavor. Don’t rush this part.
• Overcooking the chicken: Golden doesn’t mean dry. Use medium-high heat, and pull the chicken off the skillet once it’s cooked through and juicy.
• Using low-fat cream: It might seem like a healthier swap, but low-fat cream can break or curdle. Stick with heavy cream for a stable, silky sauce.
• Adding parmesan too fast: Dumping cheese into a hot pan all at once can cause clumping. Stir it in gradually.
• Forgetting to reserve pasta water: That starchy liquid is gold when it comes to adjusting sauce texture and helping it cling to the pasta.
• Boiling the sauce: Overheating the cream can lead to separation. Keep the heat gentle when building your sauce.
• Not using fresh garlic: Garlic powder won’t deliver the same punch. Fresh minced garlic is key to the buttery, savory aroma.

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What to Serve With Golden Garlic Butter Chicken with Creamy Parmesan Linguine?

Simple Arugula Salad

A peppery arugula salad with lemon vinaigrette cuts through the richness of the dish beautifully.

Warm Garlic Bread

Because more garlic is always a good idea—and this buttery bread is perfect for swiping up any leftover sauce.

Roasted Broccoli

Toss with olive oil, salt, and a sprinkle of chili flakes for a quick, roasted side that brings texture and color.

Sauteed Spinach

Lightly sautéed spinach with garlic adds greens to the plate without overwhelming the creamy base.

Caprese Skewers

Fresh tomatoes, mozzarella, and basil on a skewer with balsamic drizzle—light, fresh, and super easy to prep.

Crisp White Wine

A chilled glass of Sauvignon Blanc or Pinot Grigio pairs well with the garlic and parmesan flavors.

Balsamic Glazed Mushrooms

Savory mushrooms in a balsamic glaze offer a rich, earthy complement to the pasta.

Marinated Olives and Cheese Board

Serve a small board with olives, cheeses, and maybe a few almonds or figs for a Mediterranean-inspired starter.

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Storage Instructions

If you have leftovers (lucky you), store them properly to enjoy the next day:

• Refrigerate: Place the chicken and pasta in an airtight container and store in the fridge for up to 3 days.
• Reheat: Warm gently on the stovetop over low heat with a splash of milk or reserved pasta water to loosen the sauce. Microwave works too, but do it in short intervals, stirring in between to avoid drying out the chicken.
• Avoid freezing: Because of the creamy sauce, this dish doesn’t freeze well—it can separate and become grainy after thawing.

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Estimated Nutrition (Per Serving — Based on 4 Servings)

• Calories: 720
• Protein: 42g
• Fat: 36g
• Saturated Fat: 18g
• Carbohydrates: 50g
• Fiber: 3g
• Sugar: 2g
• Cholesterol: 160mg
• Sodium: 580mg

Note: Nutrition will vary based on the specific ingredients and brands used. Always adjust based on your personal needs or dietary goals.

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Frequently Asked Questions

What if I only have chicken thighs instead of breasts?

No problem at all! Boneless, skinless chicken thighs work beautifully in this recipe. They’re juicier and slightly more forgiving during cooking—just make sure to trim any excess fat.

Can I make this recipe ahead of time?

You can prep the chicken and cook the pasta ahead, but I recommend making the sauce fresh. The creamy parmesan sauce tastes best right after it’s made.

Is this dish spicy?

Not by default, but you can easily make it spicy by adding crushed red pepper flakes. Adjust to your heat preference!

Can I use milk instead of cream?

Whole milk can work in a pinch, but the sauce will be thinner and less rich. For best results, stick with heavy cream or use half-and-half for a lighter option.

What can I use if I don’t have linguine?

Any long pasta like fettuccine or spaghetti will work. Even penne or farfalle are great alternatives if you’re working with what’s in your pantry.

How do I keep the sauce from getting too thick when reheating?

Add a splash of milk or pasta water when reheating and stir gently over low heat. This loosens the sauce without thinning out the flavor.

Can I make it gluten-free?

Absolutely! Just use your favorite gluten-free pasta and double-check that your parmesan and seasonings are gluten-free as well.

What herbs go well as garnish?

Fresh parsley is the go-to, but fresh basil or a little thyme also complements the creamy garlic flavor beautifully.

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Conclusion

Golden Garlic Butter Chicken with Creamy Parmesan Linguine is everything I love in a comfort meal—crisp, juicy chicken paired with silky, cheesy pasta that feels both indulgent and satisfying. It’s the kind of dish that brings people to the table fast, forks in hand, ready for second helpings. Whether it’s a busy weeknight or you’re pulling together a cozy dinner for guests, this recipe always delivers big flavor with minimal effort.

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