Garlic Butter Chicken with Velvety Parmesan Linguine

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For the Chicken:

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

4 tbsp butter, divided

4 cloves garlic, minced

1 tbsp Cajun seasoning

1 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

1/4 cup chicken broth

2 tbsp heavy cream

2 tbsp grated Parmesan cheese

For the Pasta:

1 lb linguine pasta

Salt (for boiling water)

Optional: Extra Parmesan and parsley for garnish

Instructions

1. Cook the Pasta:

Bring a large pot of salted water to a boil.

Cook linguine according to package directions until al dente.

Reserve ½ cup of the pasta water, then drain and set aside.

2. Cook the Chicken:

In a large skillet over medium heat, melt 2 tbsp butter.

Add chicken cubes. Season with Cajun seasoning, smoked paprika, salt, and pepper.

Sauté for 5–7 minutes until golden brown and fully cooked.

Add the minced garlic and cook another 1–2 minutes until fragrant.

Deglaze with chicken broth, scraping up any browned bits.

Stir in the remaining 2 tbsp butter, heavy cream, and Parmesan. Simmer 2–3 minutes until the sauce thickens slightly.
3. Combine:

Add the cooked linguine to the skillet. Toss to coat the pasta in the creamy garlic butter sauce.

If needed, add reserved pasta water a little at a time to loosen the sauce.

4. Serve:

Plate the pasta and top with more Parmesan and chopped parsley if desired.

Serve immediately and enjoy every velvety, buttery bite!