Description
Golden-seared chicken breasts glazed in garlic butter, served over velvety linguine coated in a rich, creamy Parmesan sauce. A perfect blend of flavor and comfort in one skillet.
Ingredients
2 chicken breasts, boneless and skinless
8 oz linguine pasta
1 cup heavy cream
4 cloves garlic, minced
1 cup freshly grated Parmesan cheese
3 tablespoons butter
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
Salt, to taste
Pepper, to taste
Instructions
1. Pat chicken breasts dry and season with salt and pepper on both sides.
2. Heat butter and olive oil in a heavy skillet over medium-high heat.
3. Sear the chicken breasts until golden and cooked through, about 6–7 minutes per side. Remove and keep warm.
4. Boil linguine in salted water until al dente. Reserve 1/2 cup of pasta water. Drain and set aside.
5. In the same skillet, melt remaining butter and sauté garlic for 30 seconds until fragrant.
6. Pour in heavy cream, bring to a simmer, and whisk in Parmesan until smooth and creamy.
7. Toss drained pasta into the sauce. Add pasta water a splash at a time if needed to loosen.
8. Slice chicken and place over the coated linguine.
9. Garnish with fresh parsley and additional Parmesan. Serve hot.
Notes
For extra flavor, deglaze the skillet with a splash of white wine before adding the cream.
Don’t skip reserving pasta water—it’s key to adjusting sauce consistency without thinning it.
Let the chicken rest a few minutes before slicing to retain juices and tenderness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 740
- Sugar: 2
- Sodium: 480
- Fat: 44
- Saturated Fat: 24
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 2
- Protein: 42
- Cholesterol: 160
Keywords: garlic butter chicken, parmesan linguine, creamy pasta