Garlic Butter Chicken with Velvety Parmesan Linguine – A Creamy Dream in Every Bite!
Craving a restaurant-style pasta dish you can make at home in under 30 minutes? This garlic butter chicken linguine is packed with bold Cajun flavor, rich buttery garlic, and a silky parmesan cream sauce that clings to every strand of pasta. It’s cozy, indulgent, and unbelievably delicious — perfect for family dinners or an impressive date night!
 Ingredients:
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup chicken broth
- 2 tbsp heavy cream
- 2 tbsp freshly grated Parmesan cheese
For the Pasta:
- 1 lb linguine pasta
- Salt for boiling water
- 1 tbsp olive oil
- ¼ cup reserved pasta water (to adjust sauce if needed)
 Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente (about 9–11 minutes). Drain, toss with olive oil to prevent sticking, and reserve ¼ cup of the pasta water for the sauce.
2. Sear the Chicken:
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken cubes and season with Cajun seasoning, smoked paprika, salt, and pepper.
Sear for 6–8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove chicken from the skillet and set aside.
3. Make the Garlic Butter Sauce:
In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth and stir in the heavy cream and Parmesan cheese. Simmer for 2–3 minutes, until the sauce thickens slightly.
4. Combine Everything:
Return the cooked chicken to the skillet and stir to coat it in the sauce. Add the drained linguine and gently toss until every strand is coated in the velvety garlic butter sauce.
If needed, add a splash of reserved pasta water to loosen the sauce and make it extra glossy.
 Optional Add-Ons:
- A squeeze of fresh lemon juice for brightness
- Extra Parmesan on top
- Chopped parsley or basil for color
- Red pepper flakes for a spicy kick
 Tips for Best Results:
- Use freshly grated Parmesan for the creamiest sauce – pre-shredded won’t melt as well.
- Don’t overcook the chicken; remove it as soon as it’s no longer pink inside.
- Want it extra creamy? Add an extra splash of cream or a tablespoon of cream cheese.
 Serving Suggestions:
Serve hot with garlic bread, Caesar salad, or roasted vegetables. It’s also fantastic with a glass of white wine (like Chardonnay or Pinot Grigio).
Why This Recipe Works:
Quick & Easy – Done in 30 minutes
One Pan for the Sauce – Less cleanup!
Family-Friendly – Creamy, cheesy, and full of flavor
Meal Prep Approved – Reheats beautifully