Creamy butter chicken linguine tosses golden seared chicken strips and tender pasta in a rich garlic herb butter and Parmesan cream sauce. It comes together in about an hour and serves four.
The chicken marinates briefly in olive oil, garlic powder, and smoked paprika, then sears while the sauce simmers. A little pasta water ties everything into a silky coating, and fresh parsley and lemon wedges brighten each plate.
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Why This Creamy Butter Chicken Linguine Recipe Works
Garlic herb butter melts into the cream and gives the sauce a savory, rounded flavor with almost no extra work.
Smoked paprika and red pepper flakes season the chicken and add a warm, gentle heat.
Reserved pasta water loosens the sauce and helps it cling to every strand of linguine.
Ingredients for Creamy Butter Chicken Linguine
- The dish uses twenty four ounces of boneless chicken breasts cut into strips, twelve ounces of linguine, one cup of heavy cream, and four tablespoons of garlic herb butter.
- The seasonings are two tablespoons of olive oil, one teaspoon each of garlic powder and smoked paprika, half a teaspoon of red pepper flakes, and two cloves of garlic, finished with Parmesan, parsley, and lemon.
Chicken. Seared strips add savory protein and a golden crust.
Garlic herb butter. It melts into the sauce and adds rich, herby flavor.
Heavy cream. Cream gives the sauce its thick, silky body.
Linguine. Long strands catch the sauce and carry it to every bite.
Parmesan and lemon. Cheese adds salty depth and lemon adds a fresh lift.
How to Make Creamy Butter Chicken Linguine
1. Marinate. Toss the chicken strips with olive oil, garlic powder, and smoked paprika and let them rest for twenty minutes.
2. Start the sauce. Melt the garlic herb butter in a heavy skillet, add the garlic and red pepper flakes, and cook until fragrant.
3. Add the cream. Pour in the cream, simmer until it thickens, and stir in the Parmesan.
4. Boil the pasta. Cook the linguine in salted water until al dente and save half a cup of the pasta water before draining.
5. Sear the chicken. Cook the chicken in a separate pan for four to five minutes per side until golden and 165 degrees F inside.
6. Combine. Toss the pasta, chicken, and sauce together, adding pasta water as needed, and garnish with parsley and lemon.
Slice the chicken into strips of even thickness so the pieces cook at the same pace. Thin strips sear quickly and stay tender, and a short marinade in oil and spices seasons them well. Pat the strips dry before they hit the pan, because moisture on the surface prevents browning and leaves the chicken gray.
Do not let the cream boil hard. A steady, gentle simmer thickens it without breaking the sauce or leaving it greasy. If the sauce gets too thick, whisk in a splash of pasta water, which also adds starch that helps the sauce cling. Taste before serving and add a pinch of salt if the Parmesan was mild.
How to Serve Creamy Butter Chicken Linguine
Serve the pasta in warm bowls with extra Parmesan, parsley, and lemon wedges, plus a crisp green salad. For more chicken pasta ideas, try creamy lemon chicken pasta, creamy pesto chicken pasta, lemon garlic chicken linguine, or creamy tomato chicken pasta bake.
How to Store and Reheat Creamy Butter Chicken Linguine
Refrigerate the cooled pasta in an airtight container for up to three days. Cream sauces thicken as they chill, so reheat the pasta gently in a skillet with a splash of milk or water, stirring until smooth. This dish does not freeze well, because the cream may separate when thawed.
Tips and Variations for Creamy Butter Chicken Linguine
Flag the allergens. This dish contains wheat, milk, and possibly egg, so check the pasta, butter, and cheese labels.
Do not taste raw chicken. Taste the sauce only after the chicken is fully cooked, and wash your hands and tools after handling raw poultry.
Check the temperature. Chicken is safe at 165 F in the thickest part.
Use full fat cream. Low fat cream can curdle in the pan.
Grate fresh cheese. Block Parmesan melts smoother than the pre grated kind.
Add vegetables. Spinach or sun dried tomatoes wilt into the sauce.
Keep the heat low. Gentle heat protects the cream.
Check trusted guidance. Read the FDA safe food handling guidance for cooking and chilling poultry.
If you cannot find garlic herb butter, mix softened butter with minced garlic, chopped parsley, a little lemon zest, and a pinch of salt. Shape it into a log, chill it, and slice off what you need. It also tastes great melted over steak, corn, or warm bread.
Make a lighter version with half and half in place of cream, though the sauce will be thinner and need a little extra Parmesan. You can also use shrimp in place of chicken. Cook it for two to three minutes per side until pink, then toss it with the finished pasta.
Frequently Asked Questions About Creamy Butter Chicken Linguine
How do you thicken creamy butter chicken linguine sauce?
Simmer the cream gently a few minutes longer and stir in more Parmesan.
Can you make creamy butter chicken linguine ahead of time?
Cook the chicken ahead and make the pasta fresh, since the sauce thickens as it sits.
Can you freeze creamy butter chicken linguine?
It does not freeze well because the cream can separate when thawed.
What pasta can I use?
Fettuccine or penne work in the same amount.
Can I use chicken thighs?
Yes. Boneless thighs stay juicier and cook in about the same time.
Creamy Butter Chicken Linguine
Equipment
- Large skillet
- Large pot
- Tongs
Ingredients
Main Ingredients
- 24 oz boneless chicken breasts cut into strips
- 4 tbsp garlic herb butter
- 1 cup heavy cream
- 12 oz linguine
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp red pepper flakes
- 2 cloves garlic minced
- ½ cup grated Parmesan cheese
- 2 tbsp chopped parsley
- 4 lemon wedges
Instructions
Cooking
- Marinate. Toss the chicken with olive oil, garlic powder, and paprika for 20 minutes.
- Sauce. Melt the butter, cook the garlic and pepper flakes, add the cream, and simmer until thick.
- Pasta. Boil the linguine and save 1/2 cup pasta water.
- Sear. Sear the chicken 4 to 5 minutes per side until 165 F inside.
- Toss. Combine everything, thin with pasta water, and garnish with parsley and lemon.
