Absolutely! A Creamy Garlic Butter Chicken Linguine is rich, flavorful, and perfect for a comforting weeknight dinner or even a date-night meal. Here’s a full recipe:
Creamy Garlic Butter Chicken Linguine
Ingredients (Serves 4)
For the chicken:
- 2 large boneless, skinless chicken breasts, sliced into strips or bite-sized pieces
- Salt and pepper, to taste
- 1 teaspoon paprika (optional, for color and flavor)
- 1 tablespoon olive oil
For the sauce:
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 small onion, finely chopped (optional)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning or dried oregano/basil
- Salt and pepper, to taste
- Red pepper flakes (optional, for a subtle kick)
For the pasta:
- 12 oz linguine (or pasta of your choice)
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta
Boil linguine in salted water according to package instructions. Reserve ½ cup pasta water, then drain. - Cook the chicken
Season chicken with salt, pepper, and paprika. In a large skillet over medium-high heat, heat olive oil. Cook chicken until golden and cooked through (about 5–6 minutes). Remove and set aside. - Make the creamy garlic butter sauce
In the same skillet, melt butter. Add garlic (and onion if using) and sauté until fragrant, about 1–2 minutes.
Stir in chicken broth, heavy cream, Parmesan cheese, and Italian seasoning. Simmer 3–5 minutes until slightly thickened. - Combine pasta and chicken
Add cooked linguine and chicken to the sauce. Toss to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen it. - Season and serve
Taste and adjust salt, pepper, and optional red pepper flakes. Garnish with fresh parsley and extra Parmesan if desired.
💡 Tips:
- For extra flavor, sear the chicken in butter and garlic instead of just olive oil.
- Mushrooms, spinach, or sun-dried tomatoes make great additions.
- For a lighter version, use half-and-half instead of heavy cream.
If you want, I can also give you a one-pan version where you cook the chicken and pasta in the same skillet without boiling pasta separately—super convenient and even more flavorful.
Do you want me to write that one-pan version too?
