Name: Golden Garlic Butter Chicken with Creamy Parmesan Linguine
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 2 boneless skinless chicken breasts; 12 oz linguine; 4 tablespoons unsalted butter; 1 tablespoon olive oil; 4 cloves garlic minced; 1 cup heavy cream; 1 cup freshly grated parmesan cheese; 1 tablespoon chopped parsley; ½ teaspoon red pepper flakes; Salt to taste; Black pepper to taste

I’ve always believed that comfort food doesn’t have to be complicated. This Golden Garlic Butter Chicken with Creamy Parmesan Linguine is one of those dishes that checks all the right boxes—it’s rich, flavorful, deeply satisfying, and somehow still comes together without too much fuss. Whether I’m cooking for family on a lazy Sunday or looking to impress guests on short notice, this is one of my secret weapons.

There’s just something magical about the way golden seared chicken bites, drenched in garlic butter, pair with silky linguine coated in a creamy parmesan sauce. Every bite bursts with layers of flavor—crisped edges on the chicken, a sauce that clings to every ribbon of pasta, and a hint of chili flake heat to keep things exciting. Trust me, once you try this dish, it’ll be hard to go back to anything else.

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

This recipe delivers on every level—it’s fast enough for weeknights but indulgent enough for special occasions. You’ll love the golden crust on the chicken, which locks in all the juicy flavor, and the velvety sauce that’s loaded with garlic, parmesan, and a buttery richness that coats the linguine like a dream. Plus, it’s easy to customize and reheat beautifully for leftovers (if there are any).

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

While linguine is my go-to for this recipe because of how well it carries the creamy sauce, you’re not limited to it. Fettuccine also does a great job with thick sauces, giving you that luxurious bite in every forkful. If you’re looking for something lighter, spaghetti or tagliatelle can still deliver satisfying results without overpowering the sauce.

The important thing is to use a long pasta that has enough surface area to catch all the creamy, cheesy, buttery goodness. Avoid very thin pastas like angel hair—they tend to get lost in the richness of the sauce. On the flip side, short shapes like penne or rigatoni might work in a pinch, but they won’t give you the same elegant plate.

Options for Substitutions

If you’re working with pantry limitations or dietary preferences, this recipe can bend a little without breaking:

Chicken: Boneless thighs instead of breasts bring a juicier, more flavorful bite. For a pescatarian option, shrimp works beautifully.
Dairy-Free: Use full-fat coconut milk or a cashew cream blend in place of heavy cream, and a dairy-free parmesan alternative.
Low-Carb: Swap the pasta with zucchini noodles or hearts of palm linguine for a lighter, keto-friendly version.

Vegetarian: Skip the chicken entirely and sauté mushrooms or broccoli in the garlic butter for a hearty meat-free alternative.
Heat Level: Don’t love spice? Omit the chili flakes, or go the opposite direction and toss in a pinch of cayenne or diced jalapeño for some real kick.

These swaps let you keep the essence of the dish while adjusting to your kitchen or cravings.

Ingredients for Golden Garlic Butter Chicken with Creamy Parmesan Linguine

Each ingredient in this recipe brings a vital layer of flavor or texture—skip one, and you’ll notice the difference. Here’s what makes this dish shine:

Chicken Breast (boneless, skinless): Tender and lean, it cooks quickly and forms a beautiful golden crust when seared in garlic butter.
Linguine: This pasta’s flat surface grabs the creamy sauce perfectly, giving every bite richness and flavor.

Butter: It’s the heart of both the chicken seasoning and the sauce—melty, silky, and packed with richness.
Garlic (minced): Fresh garlic elevates the whole dish, giving the chicken and sauce that irresistible savory aroma.
Heavy Cream: This is what makes the sauce velvety and luxurious. It blends beautifully with the parmesan.

Parmesan Cheese (freshly grated): Sharp, nutty, and salty—it thickens the sauce and adds depth you can’t get from pre-shredded blends.
Olive Oil: Helps sear the chicken while keeping the butter from burning.
Parsley (chopped): Bright and fresh, it balances the heaviness of the cream with a pop of herbal flavor.

Red Pepper Flakes: Just a pinch brings a whisper of heat that cuts through the richness.
Salt and Black Pepper: These basics tie everything together and ensure each bite is seasoned perfectly.

Every item on this list is doing some heavy lifting, and together, they make for a dish that’s as comforting as it is crave-worthy.

Step 1: Prepare and Season the Chicken

Start by cutting the chicken breasts into bite-sized chunks. Pat them dry with a paper towel—this helps them brown beautifully. Season generously with salt, black pepper, and a light sprinkle of red pepper flakes. Let them rest while you prep your other ingredients.

Step 2: Sear the Chicken

Heat a large skillet over medium-high heat. Add olive oil and a tablespoon of butter. Once the butter melts and starts to sizzle, add the chicken in a single layer. Cook for about 4–5 minutes without moving them too much—this helps develop that golden crust. Flip and cook the other side until fully cooked and browned. Remove from the pan and set aside.

Step 3: Make the Garlic Butter Sauce

In the same skillet, reduce heat to medium and add the remaining butter. Toss in the minced garlic and sauté until fragrant—about 1 minute. Pour in the heavy cream, stirring constantly to combine and deglaze the pan with all those golden chicken bits.

Step 4: Add the Parmesan

Lower the heat and stir in the grated parmesan. Let it melt into the cream, stirring until you get a silky, smooth sauce. Taste and adjust salt and pepper as needed. Keep it on low to stay warm.

Step 5: Cook the Linguine

While your sauce simmers, boil a large pot of salted water. Cook the linguine until al dente according to the package directions. Before draining, reserve ½ cup of the pasta water.

Step 6: Toss Pasta in the Sauce

Add the drained linguine directly into the skillet with the creamy sauce. Toss well, adding a splash of pasta water if needed to loosen the sauce and help it cling to the noodles.

Step 7: Serve It Up

Plate the creamy linguine alongside the golden chicken bites. Spoon extra sauce over the top and finish with a sprinkle of chopped parsley, red pepper flakes, and extra parmesan if you’re feeling bold.

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

From start to finish, this dish comes together in about 30–35 minutes.

Chicken: Takes about 8–10 minutes to sear and cook through.

Pasta: Linguine usually needs 9–11 minutes to reach that perfect al dente texture.
Sauce: Comes together in 6–8 minutes, depending on how thick you like it.
Assembly: Just a couple of minutes to toss and garnish.

It’s fast enough for weeknights but impressive enough to serve at your next dinner party.

Tips for Perfect Golden Garlic Butter Chicken with Creamy Parmesan Linguine

Don’t overcrowd the pan when cooking the chicken. Give each piece room to sear or you’ll end up steaming them instead of getting that golden crust.
Use freshly grated parmesan. Pre-shredded cheese has anti-caking agents that can make your sauce gritty instead of smooth.

Deglaze with pasta water if needed. It helps thin the sauce and adds that starchy goodness to help it cling to the linguine.
Taste and season at every stage. A little extra salt or pepper can make a big difference in flavor.
Let the sauce gently simmer—not boil. High heat can cause cream to separate or curdle, and you want that sauce velvety smooth.

Rest the chicken before serving. Just a few minutes allows juices to redistribute and keeps it tender.
Garnish right before serving. Fresh parsley and a touch of chili flake bring balance and brightness at the very end.

These simple tweaks and techniques are what transform a good pasta dish into an unforgettable one.

Watch Out for These Mistakes While Cooking

Even the best recipes can stumble without a few cautions. Here are the most common mistakes to avoid when making Golden Garlic Butter Chicken with Creamy Parmesan Linguine:

Using cold chicken straight from the fridge: It won’t sear properly. Let it sit at room temp for 10–15 minutes before cooking.
Overcooking the chicken: This is easy to do with breast meat. Cook just until golden and cooked through—no longer.

Burning the garlic: Garlic cooks fast and turns bitter quickly. Sauté on medium heat and stir constantly.
Boiling the sauce: Cream sauces should simmer gently. Boiling can break the sauce and make it grainy.
Adding cold parmesan to the sauce: Warm your cheese to room temp before mixing—it’ll melt smoother and faster.

Skipping pasta water: That reserved water helps bind the sauce to the noodles. Don’t pour it all down the drain!

Being mindful of these missteps can turn this dish into one of the most reliable (and delicious) in your rotation.

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

Garlic Bread

Warm, crusty garlic bread is the obvious choice—perfect for mopping up that creamy parmesan sauce.

Simple Green Salad

A mix of arugula, spinach, and romaine with a lemon vinaigrette cuts through the richness of the dish.

Roasted Broccoli

Tossed with olive oil, salt, and pepper, then roasted until crisp. It balances the meal with texture and bitterness.

Cherry Tomato Salad

Bright, juicy tomatoes tossed with balsamic, basil, and a pinch of salt keep the meal light and fresh.

Grilled Asparagus with Lemon

The char and citrus complement the buttery chicken and creamy pasta.

Burrata and Prosciutto Plate

This elegant starter is indulgent but not overwhelming, and pairs beautifully with the pasta’s richness.

A Glass of Dry White Wine

Sauvignon blanc or pinot grigio add the perfect acidic lift to this comfort dish.

Lemon Sorbet (for dessert)

End on a refreshing note—light, clean, and a total palate cleanser.

Storage Instructions

Leftovers of Golden Garlic Butter Chicken with Creamy Parmesan Linguine store surprisingly well—just keep a few things in mind:

Refrigeration: Store in an airtight container for up to 3 days. The sauce may thicken slightly in the fridge, but that’s easily fixed.

Reheating: Warm on the stove over low heat with a splash of milk or cream to loosen the sauce. Microwave works too, but stir halfway through to avoid uneven heating.
Freezing: Not ideal. The cream sauce may separate when thawed and lose its silky texture. If you must freeze, do so without the pasta and add freshly cooked noodles later.

Estimated Nutrition

These numbers are estimates based on a standard serving (about 1 ½ cups):

Calories: ~640 kcal
Protein: 38g
Carbohydrates: 48g

Fat: 32g
Saturated Fat: 17g
Cholesterol: 145mg

Fiber: 2g
Sugar: 3g
Sodium: 520mg

Keep in mind the values will vary depending on specific brands of ingredients and portion sizes.

Frequently Asked Questions

What type of chicken is best for this recipe?

Boneless, skinless chicken breasts are ideal for quick cooking and lean protein. However, boneless thighs work great too—they’re juicier and a little more forgiving.

Can I make this dish ahead of time?

Yes, but it’s best served fresh. You can prep the chicken and even make the sauce a day in advance. Just reheat gently and cook the pasta right before serving.

How do I keep the sauce from separating?

Simmer gently—don’t let it boil. High heat can cause cream to split. Stir constantly and add the cheese slowly to keep it smooth.

Can I make this without dairy?

Absolutely. Swap the butter with plant-based alternatives, use coconut cream instead of heavy cream, and go with a vegan parmesan substitute.

What can I use instead of linguine?

Fettuccine, spaghetti, or tagliatelle are great alternatives. Short pasta can work, but you’ll lose some of that saucy elegance.

Is this dish spicy?

It has just a hint of heat from the red pepper flakes. You can skip them entirely or add more if you prefer a spicy kick.

Can I double the recipe?

Yes, just be sure to sear the chicken in batches so it browns instead of steaming. Use a large skillet to handle the sauce and pasta evenly.

Will this work with gluten-free pasta?

Definitely. Use your favorite gluten-free pasta and follow the same steps. Just be mindful—some gluten-free varieties break down if overcooked.

Conclusion

Golden Garlic Butter Chicken with Creamy Parmesan Linguine is the kind of meal that turns an ordinary evening into something special. It’s cozy, rich, and indulgent in the best way—without being difficult or time-consuming. Whether you’re cooking to impress or just craving something satisfying after a long day, this dish delivers on every level. One bite, and you’ll see why it belongs in your regular rotation.