Name: Golden Garlic Butter Chicken with Creamy Parmesan Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1.5 pounds chicken breast or thighs, cut into chunks; 1 teaspoon salt; 1/2 teaspoon black pepper; 4 cloves garlic, minced; 3 tablespoons butter; 1 tablespoon olive oil; 12 ounces linguine pasta; 1 cup heavy cream; 3/4 cup freshly grated parmesan cheese; 1 teaspoon Italian seasoning; 1/2 teaspoon red pepper flakes (optional); 2 tablespoons chopped fresh parsley; 1 tablespoon lemon juice (optional)

I have to confess—there are few things that make me as happy as a plate of golden-seared chicken bathed in garlic butter, nestled up beside a twirl of creamy parmesan linguine. This dish brings together everything I love about comforting, soul-warming food: juicy, flavorful chicken with a hint of crispiness, and silky, luscious pasta smothered in a parmesan cream sauce. When I made this for the first time, the aroma alone was enough to convince me this recipe would become a go-to in my kitchen.

Whether I’m making dinner for family or hosting a few close friends, this is the kind of recipe that earns a moment of silence at the table. The buttery garlic notes in the chicken balance beautifully with the richness of the sauce, and just a sprinkle of crushed red pepper brings the right amount of heat. It’s indulgent, yes—but in the best way possible. If you’re looking for something that tastes like it came out of a high-end Italian restaurant but takes under an hour at home, this is it.

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

It’s a restaurant-style dish made in your own kitchen.
The chicken is incredibly juicy, golden, and full of garlic butter flavor.
The parmesan linguine is creamy, cheesy, and perfectly balanced.
It’s a one-pan sauce with easy cleanup.
You can make it in under 45 minutes.
It’s comfort food at its absolute best.
Great for both weeknights and special occasions.

What Kind of Chicken Should I Use for Golden Garlic Butter Chicken?

I usually go for boneless, skinless chicken breasts or thighs when making this recipe. Breasts are lean and cook quickly, especially when cut into bite-sized pieces like in this dish. Thighs, on the other hand, offer a juicier, richer flavor if you’re after something a little more indulgent. Either way, cutting the chicken into chunks ensures more surface area to soak up all that garlicky, buttery goodness and helps it brown beautifully.

If you’re in a rush, pre-cut chicken tenders also work well. Just keep an eye on the cooking time—smaller pieces cook fast and can dry out if overdone.

Options for Substitutions

Chicken: Swap it with shrimp or even seared tofu for a pescatarian or vegetarian twist.
Butter: Use a vegan butter substitute or olive oil if you’re cutting back on dairy.
Cream: Half-and-half or a plant-based cream alternative like oat or coconut cream works well if you’re dairy-free.
Linguine: Feel free to use fettuccine, spaghetti, or even gluten-free pasta depending on preference or dietary needs.
Parmesan: Pecorino Romano, Grana Padano, or a good quality vegan hard cheese are solid replacements.
Red pepper flakes: Want less heat? Skip them or substitute with sweet paprika for flavor without the spice.

This recipe is flexible, and while it’s incredibly rich and flavorful as written, these substitutions still deliver a plate worth savoring.

Ingredients for Golden Garlic Butter Chicken with Creamy Parmesan Linguine

Chicken breast or thighs
This is the star of the dish—juicy, tender, and perfectly seared in garlic butter for golden, flavorful bites.

Salt and black pepper
Essential for seasoning the chicken and enhancing all the other flavors.

Garlic (freshly minced)
The heart of this recipe. Garlic infuses both the chicken and the cream sauce with rich, aromatic flavor.

Butter
Creates that luscious, golden coating on the chicken and forms the base of the creamy sauce.

Olive oil
Used alongside butter for a higher smoke point when searing the chicken, keeping it from burning.

Linguine pasta
This wide, flat pasta holds the creamy sauce beautifully, offering perfect forkfuls every time.

Heavy cream
Adds richness and body to the parmesan sauce, making it silky and indulgent.

Parmesan cheese (freshly grated)
Melted into the cream to create a velvety, cheesy sauce—sharp, salty, and totally irresistible.

Italian seasoning
Brings in herbal warmth that ties together the flavors in both the chicken and the sauce.

Red pepper flakes
A touch of heat cuts through the richness, giving the dish just the right amount of kick.

Fresh parsley (chopped)
Adds a bright, fresh contrast and a pop of color to finish the dish.

Lemon juice (optional)
Just a splash balances the richness of the cream and butter with a hint of acidity.

Every ingredient in this recipe has a purpose, creating a flavorful, comforting meal that’s both balanced and bold.

Step 1: Prepare and Season the Chicken

Cut the chicken breasts or thighs into bite-sized chunks. Pat them dry with paper towels to help them sear better. Season generously with salt, black pepper, and a sprinkle of Italian seasoning.

Step 2: Sear the Chicken

In a large skillet, heat a combination of butter and olive oil over medium-high heat. Add the chicken in a single layer (don’t overcrowd) and let it cook undisturbed for a few minutes to get that golden crust. Flip and cook until fully cooked through and caramelized on all sides. Transfer the chicken to a plate and keep warm.

Step 3: Boil the Linguine

Meanwhile, bring a large pot of salted water to a boil and cook the linguine until al dente according to the package instructions. Reserve about 1 cup of pasta water, then drain.

Step 4: Make the Creamy Parmesan Sauce

In the same skillet used for the chicken, lower the heat and add a bit more butter if needed. Sauté the minced garlic until fragrant, about 30 seconds. Pour in the heavy cream and stir gently to combine, scraping up any brown bits from the bottom of the pan.

Step 5: Melt in the Cheese

Add the freshly grated parmesan cheese into the cream, stirring continuously until the sauce is smooth and creamy. If it gets too thick, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.

Step 6: Toss the Pasta

Add the cooked linguine to the sauce and toss to coat evenly. Let it simmer for a minute so the pasta absorbs some of the creamy goodness.

Step 7: Bring it All Together

Return the chicken to the pan or plate it alongside the pasta. Sprinkle with red pepper flakes, chopped parsley, and a fresh squeeze of lemon juice if desired. Serve hot and enjoy immediately.

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

This entire dish comes together in about 40–45 minutes from start to finish:

Chicken Prep & Searing: 10–12 minutes
Boiling Pasta: 8–10 minutes (done simultaneously with chicken)
Sauce & Finishing: 10–12 minutes

Timing can vary slightly based on your stove, pan, and how thick the chicken pieces are, but as long as the chicken is golden and cooked through (internal temp of 165°F/75°C), you’re good to go.

Tips for Perfect Golden Garlic Butter Chicken with Creamy Parmesan Linguine

Don’t overcrowd the pan when searing the chicken—this helps achieve a nice golden crust instead of steaming.
Freshly grate your parmesan—pre-shredded cheese often contains anti-caking agents that can make the sauce gritty.
Reserve pasta water—it’s starchy and perfect for loosening the sauce if it gets too thick.
Use room temperature cream to avoid curdling when it hits the hot pan.
Cook pasta al dente—it will continue to cook slightly in the hot sauce and stay perfectly textured.
Add lemon juice last minute to brighten up the dish without breaking the cream.
Garnish generously—a touch of parsley and red pepper flakes makes it visually stunning and more flavorful.

These little details truly make the difference between a good plate and a great one.

Watch Out for These Mistakes While Cooking

Using cold chicken straight from the fridge: Always let the chicken rest at room temperature for about 15–20 minutes before cooking. Cold chicken won’t sear properly and may cook unevenly.
Skipping the pasta water: Don’t forget to save some! It’s a magic ingredient that helps emulsify the sauce and bind it to the pasta.
Overcooking the garlic: Garlic burns fast—just 30 seconds on low heat is enough. Burned garlic will make the sauce bitter.
Adding cheese too quickly: Dumping in all the parmesan at once can make the sauce clumpy. Add gradually and stir continuously.
Overcrowding the pan with chicken: This causes steaming instead of browning. Work in batches if needed to get that golden crust.
Not seasoning in layers: Season the chicken, then taste and season the sauce again at the end. Every layer needs its own balance.
Boiling the cream: Keep the sauce at a gentle simmer. High heat can cause the cream to separate or curdle.

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

Garlic Bread or Focaccia

Perfect for soaking up any extra sauce—because trust me, you won’t want to waste a drop.

Simple Arugula Salad

A peppery, fresh salad with lemon vinaigrette cuts through the richness of the dish beautifully.

Roasted Broccoli or Asparagus

Toss with olive oil, garlic, and a pinch of chili flakes to echo the flavors in the chicken.

A Crisp White Wine

Something like Sauvignon Blanc or Pinot Grigio pairs wonderfully with the creamy, garlicky notes.

Caprese Skewers

Cherry tomatoes, mozzarella, and basil drizzled with balsamic glaze—light, easy, and flavorful.

Marinated Cucumber Salad

A chilled cucumber salad with red onions and vinegar adds a refreshing, crunchy bite.

Parmesan-Crusted Zucchini

Crispy and cheesy on the outside, tender inside—these make a great low-carb side option.

Lemon Wedges

A final squeeze over the dish just before serving brightens the entire plate.

Storage Instructions

If you have leftovers (though that’s a big if), you can store them easily for another day.

Refrigerate: Place any leftover chicken and pasta in an airtight container and refrigerate for up to 3 days.
Reheat: Warm gently in a skillet over medium-low heat with a splash of milk or cream to loosen the sauce. Avoid microwaving on high—low and slow keeps the sauce from separating.
Freezing: Not ideal. Cream-based sauces can break and turn grainy once thawed. If you must, freeze only the chicken, then make the pasta fresh later.

Estimated Nutrition

Keep in mind this is a hearty meal, but it’s made with real ingredients and full of satisfying protein and flavor. Here’s an approximate breakdown per serving (based on 4 servings total):

Calories: 650–700
Protein: 38g
Carbohydrates: 45g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 155mg
Sodium: 520mg
Fiber: 2g
Sugar: 2g

These numbers can vary depending on the exact ingredients and brands you use, but they offer a solid nutritional snapshot.

Frequently Asked Questions

What’s the best type of pasta for this recipe?

Linguine is ideal because its flat shape holds the creamy sauce well. However, fettuccine, tagliatelle, or even spaghetti can work just fine.

Can I use pre-cooked chicken?

Yes, you can. Just slice or shred it and warm it in the garlic butter before adding it back to the pasta. It won’t get the same golden crust, but it’ll still taste great.

How do I keep the sauce from becoming too thick?

Reserve about 1 cup of pasta water before draining. You can stir in a little at a time to thin out the sauce without losing flavor or creaminess.

Can I make this gluten-free?

Absolutely. Use your favorite gluten-free pasta and double-check that your parmesan and seasonings are gluten-free as well.

Is this dish spicy?

Only mildly so, thanks to the red pepper flakes. If you prefer no heat, you can leave them out completely.

Can I use milk instead of heavy cream?

You can, but the sauce will be thinner and less rich. Whole milk is the best substitute, and you might want to thicken it slightly with a bit of flour or cornstarch.

What wine pairs best with this dish?

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy sauce and buttery chicken beautifully.

Can I make this ahead of time?

It’s best fresh, but you can cook the chicken and pasta in advance and store them separately. Reheat gently with cream and parmesan to reassemble just before serving.

Conclusion

Golden Garlic Butter Chicken with Creamy Parmesan Linguine is one of those dishes that feels like a special occasion—even if you’re just making it on a regular weeknight. It’s packed with rich, savory flavors from the garlic butter and parmesan, balanced by fresh parsley and a squeeze of lemon. Whether you’re cooking to impress or just treating yourself to something indulgent, this recipe checks all the boxes: comforting, delicious, and surprisingly easy to pull off.