Butter Chicken Linguine Recipe

Introduction

Butter Chicken Linguine is a rich and comforting fusion dish that combines tender chicken in a creamy, buttery sauce with perfectly cooked linguine. This recipe brings together warm spices and fresh ingredients for a delightful meal that’s easy to prepare any night of the week.

Ingredients

• 3-4 boneless, skinless chicken breasts
• 3 cloves fresh garlic, minced
• 8 ounces linguine pasta
• 4 tablespoons unsalted butter
• 1 cup heavy cream
• 2 tablespoons fresh parsley, finely chopped
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

Instructions

1. Step 1: Cook the linguine in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
2. Step 2: While the pasta cooks, season the chicken breasts with salt, pepper, paprika, and Italian seasoning.
3. Step 3: In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the chicken and cook for about 5-7 minutes per side, or until fully cooked and golden brown. Remove chicken from the skillet and let rest.
4. Step 4: In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
5. Step 5: Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and cook until the sauce thickens slightly, about 3-5 minutes.
6. Step 6: Slice the cooked chicken and return it to the skillet, tossing to coat with the creamy sauce.
7. Step 7: Add the cooked linguine to the skillet and toss everything together until well combined and heated through.
8. Step 8: Garnish with fresh parsley and additional Parmesan cheese if desired. Serve immediately.

Tips & Variations

• For extra heat, add a pinch of red pepper flakes to the sauce while simmering.
• Swap the chicken breasts for thighs for a juicier texture.
• Use gluten-free pasta to make this dish suitable for gluten sensitivities.
• Freshly grated Parmesan elevates the flavor much more than pre-grated varieties.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but be sure to fully thaw them before cooking to ensure even cooking and the best texture.

What can I substitute for heavy cream?

You can use half-and-half mixed with a little butter or full-fat coconut milk as alternatives, but the sauce may be less rich.

Butter Chicken Linguine Recipe

Print Recipe

★★★★★

4.6 from 62 reviews

This Butter Chicken Linguine combines tender boneless, skinless chicken breasts with a rich, creamy sauce infused with fresh garlic, paprika, and Italian seasoning. Served over perfectly cooked al dente linguine pasta and finished with freshly grated Parmesan cheese and chopped parsley, this dish delivers a comforting and flavorful meal perfect for any occasion.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 3–4 boneless, skinless chicken breasts
• 1 tsp paprika
• 1 tsp Italian seasoning
• Salt and pepper, to taste

Sauce

• 3 cloves fresh garlic, minced
• 4 tbsp unsalted butter
• 1 cup heavy cream

Pasta and Garnish

• 12 oz linguine pasta
• 1/4 cup fresh parsley, finely chopped
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Prepare the pasta: Bring a large pot of salted water to a boil. Cook linguine pasta until al dente, usually about 9-11 minutes depending on package directions. Drain and set aside.
2. Season the chicken: Pat the chicken breasts dry and season both sides with paprika, Italian seasoning, salt, and pepper.
3. Cook the chicken: In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the chicken breasts and cook for 6-7 minutes each side, or until golden brown and cooked through. Remove from skillet and let rest before slicing thinly.
4. Make the sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and stir well, letting it simmer gently for 3-4 minutes to thicken slightly.
5. Combine pasta and chicken: Add the cooked linguine and sliced chicken back into the skillet with the cream sauce. Toss gently to coat everything evenly and warm through.
6. Finish and serve: Remove from heat. Stir in the grated Parmesan cheese until it melts into the sauce. Sprinkle chopped fresh parsley over the top. Serve immediately for best flavor and texture.

Notes

• Use fresh garlic for the best flavor impact in the sauce.
• Control salt by using unsalted butter and adjusting seasoning to taste.
• For an extra kick, add a pinch of red pepper flakes in the sauce step.
• Make sure not to overcook the linguine; al dente texture pairs best with creamy sauces.
• Leftover butter chicken linguine can be refrigerated for up to 3 days and gently reheated.

Keywords: Butter Chicken Linguine, Creamy Chicken Pasta, Easy Dinner Recipe, Garlic Butter Sauce, Italian Seasoning, Parmesan Pasta