Golden Garlic Butter Chicken with Silky Parmesan Linguine
Tender golden chicken bites coated in fragrant garlic butter, served over creamy Parmesan linguine. It’s rich, comforting, and restaurant-style while still being easy enough for a weeknight dinner. Similar versions use seared chicken, garlic butter, cream, Parmesan, and reserved pasta water to create a smooth sauce that clings to the linguine.
Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the Chicken
1½ lb (680 g) boneless, skinless chicken breasts
1 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic, minced
1 tsp Italian seasoning
½ tsp paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes, optional
1 tbsp fresh lemon juice
1 tsp lemon zest
For the Parmesan Linguine
12 oz (340 g) linguine
2 tbsp unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
½ tsp garlic powder
¼ tsp Italian seasoning
½ tsp salt, or to taste
¼ tsp black pepper
½ cup reserved pasta water, as needed
For Garnish
2 tbsp fresh parsley, chopped
Extra Parmesan
Lemon wedges
Red pepper flakes, optional
Instructions
1. Prepare the Chicken
Pat the chicken dry with paper towels and cut it into bite-size pieces.
Season with Italian seasoning, paprika, garlic powder, salt, black pepper, and red pepper flakes if using.
Toss well so every piece is coated.
2. Cook the Linguine
Bring a large pot of generously salted water to a boil.
Add the linguine and cook according to the package directions until al dente.
Before draining, reserve ½ cup of pasta water.
Drain the pasta and set aside.
3. Make the Golden Chicken
Heat olive oil in a large skillet over medium-high heat.
Add 1 tablespoon butter.
Once hot, add the seasoned chicken in a single layer. Cook for about 4–5 minutes per side, or until golden brown and cooked through.
The chicken should reach an internal temperature of 165°F (74°C).
Transfer the chicken to a plate and keep warm.
4. Make the Garlic Butter
Reduce the skillet heat to medium.
Add the remaining 1 tablespoon butter.
Add the minced garlic and cook for about 30–60 seconds, stirring constantly, until fragrant. Don’t let the garlic burn.
Add lemon juice and lemon zest.
Return the chicken to the skillet and toss through the garlic butter for about 1 minute.
Remove the chicken and set aside again.
5. Make the Silky Parmesan Sauce
Using the same skillet, melt 2 tablespoons butter over medium-low heat.
Add the minced garlic and cook for about 30 seconds.
Pour in the heavy cream and add garlic powder and Italian seasoning.
Stir and let the cream gently simmer for 2–3 minutes.
Lower the heat.
Gradually add the freshly grated Parmesan, stirring constantly until melted and smooth. Similar Parmesan-linguine preparations use cream and Parmesan together, with reserved pasta water to loosen the sauce when needed.
Don’t let the sauce boil vigorously after adding the Parmesan, as gentle heat helps keep it smooth.
6. Add the Linguine
Add the cooked linguine directly to the Parmesan sauce.
Toss thoroughly until every strand is coated.
Add reserved pasta water 1 tablespoon at a time until the sauce reaches a silky, glossy consistency.
You may not need all ½ cup.
7. Bring Everything Together
Return the golden garlic-butter chicken to the skillet.
Gently toss everything together for 1–2 minutes.
Taste and adjust salt and black pepper.
8. Serve
Divide the creamy Parmesan linguine between four plates.
Top with golden chicken pieces.
Finish with fresh parsley, extra Parmesan, a squeeze of lemon, and a pinch of red pepper flakes if desired.
Tips for the Best Results
Use freshly grated Parmesan.
It melts much more smoothly than pre-shredded Parmesan.
Don’t burn the garlic.
Garlic should become fragrant and lightly golden—not dark brown.
Reserve pasta water.
The starchy water helps loosen the sauce and helps it cling to the linguine.
Don’t overcook the chicken.
Cutting it into evenly sized pieces helps everything cook at the same rate.
Keep the sauce at low heat.
High heat can cause a cream-and-cheese sauce to become grainy.
Want extra golden chicken?
Let the chicken sit undisturbed in the skillet for the first 2–3 minutes before stirring so it develops a beautiful sear.
Optional Add-Ins
You can easily add:
1 cup baby spinach
1 cup sliced mushrooms
1 cup broccoli florets
½ cup sun-dried tomatoes
½ cup roasted red peppers
Fresh basil
Extra chili flakes
For spinach, stir it into the Parmesan sauce during the final 1–2 minutes.
What to Serve With It
This pasta pairs beautifully with:
Garlic bread
Caesar salad
Roasted broccoli
Steamed asparagus
Green beans
Sautéed zucchini
Simple tomato salad
Storage & Reheating
Refrigerator:
Store leftovers in an airtight container for up to 3–4 days.
Reheating:
Reheat gently in a skillet over low heat. Add a splash of milk, cream, or water to loosen the sauce.
Microwave:
Heat in 30-second intervals, stirring between each interval.
Freezing:
Freezing isn’t ideal because the cream-and-Parmesan sauce can separate when thawed.
Approximate Nutrition
Per serving, based on 4 servings:
Calories: ~750–800
Protein: ~55 g
Carbohydrates: ~55–60 g
Fat: ~38–42 g
Saturated fat: ~20 g
Fiber: ~2–3 g
Sugar: ~3–4 g
Sodium: ~700–900 mg
Nutrition is approximate and will vary depending on the exact chicken size, Parmesan, cream, butter, and pasta used.
Allergen Information
Contains:
Milk/dairy — butter, cream, Parmesan
Wheat/gluten — linguine
Naturally nut-free if all packaged ingredients are produced without nut cross-contact.
Gluten-Free
Use your favorite gluten-free linguine.
Lower-Carb
Replace the linguine with zucchini noodles, shirataki noodles, or another low-carb pasta alternative.
Dairy-Free
Use dairy-free butter, dairy-free cream, and a suitable dairy-free Parmesan alternative. The flavor and texture will differ from the original.
Q&A
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work especially well because they stay juicy and flavorful.
Can I use chicken tenders?
Absolutely. Cut them into smaller pieces and adjust the cooking time as needed.
Can I use milk instead of heavy cream?
You can, but the sauce will be thinner and less rich. For a creamier result, use half-and-half.
Why is my Parmesan sauce grainy?
Usually because the cheese was added over heat that was too high. Lower the heat before adding Parmesan and stir gradually.
How do I make the sauce thinner?
Add reserved pasta water a little at a time until you reach your desired consistency.
How do I make it thicker?
Let the sauce gently simmer for another minute or add a little more Parmesan.
Can I make this ahead?
Yes, but it’s best served immediately. If preparing ahead, keep the pasta and sauce slightly loose because the linguine will continue absorbing the sauce.
Can I add vegetables?
Definitely. Spinach, mushrooms, broccoli, zucchini, and sun-dried tomatoes all work particularly well.
Is this a good meal-prep recipe?
Yes, although the sauce is creamiest when freshly made. Store portions separately if possible and reheat gently with a splash of liquid.
Can I use pre-grated Parmesan?
You can, but freshly grated Parmesan generally melts more smoothly and gives the sauce a silkier texture.
Can I make it spicy?
Yes! Add ¼–½ teaspoon red pepper flakes to the garlic butter or Parmesan sauce.
Can I add lemon?
Yes. A small squeeze of fresh lemon at the end balances the richness of the butter, cream, and Parmesan beautifully.
