Description

Imagine tender, Cajun-spiced chicken cubes coated in a rich garlic butter sauce, served over silky linguine tossed in a velvety Parmesan cream sauce. Sounds like a restaurant-worthy meal you can make at home, right? That’s exactly what Garlic Butter Chicken with Velvety Parmesan Linguine delivers! This indulgent yet straightforward recipe serves 4-6 and combines bold flavors with a creamy texture, perfect for a cozy dinner or impressing guests.

Ingredients

For the Chicken

Boneless, Skinless Chicken Breasts (1.5 lbs, cubed): The lean, tender protein base.
- Why it matters: Absorbs flavors and cooks quickly for a juicy result.
- Substitution: Use chicken thighs for richer flavor or tofu for vegetarian.
Olive Oil (2 tbsp): Helps sear the chicken.
- Why it matters: Adds a light fat for browning and flavor.
- Substitution: Use avocado oil or vegetable oil.
Butter (4 tbsp, divided): Adds richness to the sauce.
- Why it matters: Creates a silky, flavorful garlic butter sauce.
- Substitution: Use vegan butter or olive oil for dairy-free.
Garlic (4 cloves, minced): Provides bold, aromatic flavor.
- Why it matters: The star of the sauce, tying chicken and pasta together.
- Substitution: Use 1 tsp garlic powder in a pinch.
Cajun Seasoning (1 tbsp): Adds smoky, spicy depth.
- Why it matters: Gives the chicken a Southern kick.
- Substitution: Use Creole seasoning or a mix of paprika, cayenne, and thyme.
Smoked Paprika (1 tsp): Enhances smokiness.
- Why it matters: Complements the Cajun flavor with a subtle warmth.
- Substitution: Use regular paprika or chili powder.
Salt (1/2 tsp) and Black Pepper (1/4 tsp): Season the chicken.
- Why it matters: Balance and enhance all flavors.
Chicken Broth (1/4 cup): Forms the sauce base.
- Why it matters: Adds savory depth and thins the sauce.
- Substitution: Use vegetable broth or water with a pinch of salt.
Heavy Cream (2 tbsp): Adds creaminess to the sauce.
- Why it matters: Creates a luxurious texture.
- Substitution: Use half-and-half or coconut cream for dairy-free.
Grated Parmesan (2 tbsp): Adds cheesy, nutty flavor.
- Why it matters: Ties the chicken sauce to the pasta.
- Substitution: Use Pecorino Romano or nutritional yeast for dairy-free.
Fresh Chives, Chopped (optional garnish): Add a fresh, mild oniony touch.
- Why it matters: Enhance presentation and flavor.
- Substitution: Use parsley or green onions.

For the Linguine

Linguine Pasta (1 lb): The starchy base for the creamy sauce.
- Why it matters: Its flat shape holds the velvety sauce perfectly.
- Substitution: Use fettuccine, spaghetti, or gluten-free pasta.
Butter (6 tbsp): Creates a rich base for the sauce.
- Why it matters: Adds depth and silkiness to the Alfredo-style sauce.
- Substitution: Use vegan butter or olive oil.
Garlic (4 cloves, minced): Adds aromatic flavor.
- Why it matters: Ties the pasta sauce to the chicken’s flavor profile.
- Substitution: Use 1 tsp garlic powder.
Heavy Cream (1 cup): Makes the sauce velvety.
- Why it matters: Creates a rich, creamy texture.
- Substitution: Use coconut cream or cashew cream for dairy-free.
Grated Parmesan (1 cup, plus extra for serving): Adds cheesy richness.
- Why it matters: Forms the heart of the Alfredo sauce.
- Substitution: Use Pecorino or nutritional yeast.
Reserved Pasta Water (1/2 cup): Adjusts sauce consistency.
- Why it matters: The starch helps the sauce cling to the pasta.
- Substitution: Use plain water if you forget to reserve.
Salt (1/4 tsp) and Black Pepper (1/4 tsp): Season the sauce.
- Why it matters: Enhance the creamy, cheesy flavors.

Pro Tip: Use fresh garlic for the best flavor, and cube chicken evenly for uniform cooking. Reserve pasta water right after draining to ensure it’s starchy.

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Instructions

Preparation

Cook the Linguine:
- Bring a large pot of salted water to a boil.
- Cook 1 lb linguine until al dente (per package instructions, usually 8-10 minutes).
- Reserve 1/2 cup pasta water, then drain and set aside.
- Tip: Toss pasta with a drizzle of olive oil to prevent sticking while preparing the sauce.
Season and Sear the Chicken:
- In a large bowl, toss 1.5 lbs cubed chicken breasts with 2 tbsp olive oil, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
- Heat 2 tbsp butter in a large nonstick skillet over medium-high heat until melted and shimmering.
- Add chicken in a single layer (work in batches if needed) and sear for 5-7 minutes, turning occasionally, until golden and cooked through (internal temperature 165°F/74°C).
- Remove chicken to a plate and set aside.
- Tip: Don’t overcrowd the skillet to ensure a golden sear.
Make the Garlic Butter Sauce:
- Lower the skillet heat to medium and add the remaining 2 tbsp butter.
- Add 4 cloves minced garlic and cook for 30-45 seconds until fragrant (avoid browning).
- Pour in 1/4 cup chicken broth and 2 tbsp heavy cream, stirring gently.
- Simmer for 2-3 minutes until slightly thickened.
- Stir in 2 tbsp grated Parmesan, then return the chicken to the skillet, tossing to coat.
- Keep warm on low heat.
- Tip: Scrape up browned bits from the skillet for extra flavor in the sauce.
Make the Velvety Parmesan Linguine:
- In a clean large pot or wiped skillet, melt 6 tbsp butter over medium heat.
- Add 4 cloves minced garlic and cook for 1 minute until aromatic.
- Pour in 1 cup heavy cream and bring to a gentle simmer.
- Stir in 1 cup grated Parmesan, 1/4 tsp salt, and 1/4 tsp black pepper.
- Gradually whisk in reserved pasta water (start with 1/4 cup, add more as needed) until the sauce is smooth and velvety.
- Tip: Adjust pasta water to reach your desired sauce thickness; it should coat a spoon.
Combine and Serve:
- Add cooked linguine to the Parmesan sauce, tossing to coat evenly.
- Plate the linguine, then top with garlic butter chicken and its sauce.
- Garnish with chopped fresh chives and extra grated Parmesan.
- Serve immediately.
- Health Benefit: Chicken provides lean protein, and Parmesan offers calcium, but this creamy dish is a rich treat to savor!