Garlic Butter Cream Chicken Linguine
This skillet-ready pasta mixes tender diced chicken with a rich, garlicky butter cream sauce and a hint of red pepper heat, making it a perfect weeknight comfort food.
Ingredients
Main ingredients
- 3-4 pieces boneless, skinless chicken breasts (about 1 lb), diced Diced into bite-sized pieces
- 8 oz linguine pasta Can be swapped for spaghetti, fettuccine, or your favorite long pasta
- 4-5 cloves fresh garlic, minced
- 6 tbsp unsalted butter, divided 3 tbsp for cooking chicken, 3 tbsp for sauce
- 1 cup heavy cream For a lighter sauce, use half-and-half along with extra butter
- ¼ cup chopped fresh parsley For garnish
- ½ tsp red pepper flakes Adjust to taste
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Dice the chicken into bite-sized pieces. Mince the garlic and chop the parsley. Salt a large pot of water and bring to a boil.
Cooking Pasta
- Add linguine and cook until al dente (about 8–10 minutes). Before draining, reserve ¾ to 1 cup of the pasta cooking water. Drain pasta and set aside.
Sauté Chicken
- In a large skillet over medium heat, melt 3 tablespoons of butter. Add the diced chicken in a single layer, season with salt and pepper, and cook until golden and cooked through, about 6–8 minutes, turning once. Remove chicken to a plate and tent loosely with foil.
Make Sauce
- In the same skillet, reduce heat slightly and add the minced garlic and red pepper flakes. Sauté until fragrant, about 30–60 seconds; don’t let the garlic brown.
- Lower the heat, add the remaining 3 tablespoons of butter and the heavy cream. Stir constantly until butter melts and the sauce is smooth and slightly thickened, about 2–3 minutes.
Combine and Serve
- Return the chicken to the skillet and add the drained linguine. Toss to coat, adding reserved pasta water a tablespoon at a time until you reach a silky consistency that clings to the noodles.
- Stir in chopped parsley and adjust seasoning with salt and pepper. Serve immediately.
Notes
For a dairy-free version, use canned full-fat coconut milk and olive oil instead of butter. Store leftovers in an airtight container for 3-4 days.