Creamy garlic butter chicken linguine pairs golden bites of chicken with tender pasta in a silky sauce built from butter, garlic, cream, and two cheeses.
A short roux keeps the sauce smooth and stable, and the whole dish is ready in about thirty five minutes with one skillet and one pot.
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Why This Creamy Garlic Butter Chicken Linguine Recipe Works
Searing the chicken first leaves browned bits in the skillet, and those bits dissolve into the butter and garlic to flavor the whole sauce from the first minute.
A spoonful of flour cooked in the butter acts as a gentle thickener, so the cream stays glossy and clings to every strand instead of pooling on the plate.
Parmesan brings sharp depth and mozzarella adds a stretchy melt, which gives you a sauce with real cheese flavor and a smooth texture that holds as it cools.
Ingredients for Creamy Garlic Butter Chicken Linguine
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon Italian seasoning
- 12 ounces dry linguine
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all purpose flour
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 teaspoon garlic powder, optional
- 2 tablespoons chopped fresh parsley for garnish
Chicken breast. Cutting the chicken into bite sized pieces gives more browned surface and cooks quickly, so the meat stays tender inside the sauce.
Linguine. The long flat strands hold a cream sauce well, and cooking them in salted water seasons the pasta from the inside.
Butter and flour. Unsalted butter carries the garlic flavor while a little flour turns it into a base that thickens the cream without lumps.
Heavy cream. Cream gives the sauce body and richness, and simmering it gently for a few minutes reduces it to a coating consistency.
Parmesan and mozzarella. Parmesan adds salty depth and mozzarella melts into silky stretch, so using both gives better flavor and texture than either alone.
How to Make Creamy Garlic Butter Chicken Linguine
1. Season the chicken Toss the chicken pieces with the salt, pepper, and Italian seasoning until evenly coated so every bite carries flavor.
2. Sear the chicken Heat the olive oil in a large skillet over medium high heat and cook the chicken for 6 to 8 minutes, turning, until golden and cooked to 165 degrees F.
3. Start the sauce Move the chicken to a plate, drop the heat to medium, melt the butter, and cook the garlic for 1 minute until fragrant but not browned.
4. Add the cream Whisk in the flour for 1 minute, then pour in the cream gradually, whisking so no lumps form, and simmer for 3 to 4 minutes until slightly thick.
5. Melt the cheese Stir in the Parmesan, mozzarella, and garlic powder until the sauce turns smooth, and meanwhile boil the linguine until al dente and drain it.
6. Toss and simmer Return the chicken to the skillet, add the pasta, and toss gently, then let everything simmer for 2 minutes so the sauce clings, and garnish with parsley.
How to Serve Creamy Garlic Butter Chicken Linguine
Serve this pasta hot with a bright Italian house salad and warm mozzarella cheesy garlic bread for the sauce. Add stovetop bacon green beans for a savory vegetable side, or pass garlic cheese rolls at the table. Finish with extra Parmesan and parsley.
How to Store and Reheat Creamy Garlic Butter Chicken Linguine
Cool the leftovers within 2 hours, then refrigerate them in an airtight container for up to 3 days or freeze them for up to 2 months. Reheat in a skillet over low heat with a splash of milk or cream until it reaches 165 degrees F.
Tips and Variations for Creamy Garlic Butter Chicken Linguine
Do not rinse raw chicken. Rinsing spreads bacteria around the sink, so pat the chicken dry with paper towels and wash your hands and cutting board after handling it.
Check the temperature. Chicken is safe at 165 degrees F in the thickest piece, and a quick thermometer check beats guessing from color.
Flag the allergens. The dish contains milk, wheat, and cheese, so check every label and tell guests before serving anyone with a dairy or gluten concern.
Whisk gradually. Add the cream a little at a time while whisking so the flour dissolves evenly and the sauce stays smooth.
Watch the salt. Parmesan and mozzarella are salty, so taste the finished sauce before adding any more than the small amount in the recipe.
Lighten it up. Whole milk can replace part of the cream for a lighter version, but the sauce will be thinner, so simmer a minute longer.
Reheat gently. High heat can break a cream sauce, so warm leftovers slowly and stir often, adding liquid a spoonful at a time.
Check trusted guidance. For general advice on handling raw poultry and cooked leftovers, read the FDA safe food handling guidance before you start cooking.
Frequently Asked Questions About Creamy Garlic Butter Chicken Linguine
How do I keep creamy garlic butter chicken linguine from getting too thick?
Stir in a splash of warm milk or a spoonful of pasta cooking water until the sauce loosens, since it tightens as it cools.
Can I make creamy garlic butter chicken linguine ahead of time?
You can cook it a day ahead and refrigerate it, then reheat slowly with a little liquid, or prepare the chicken and sauce separately and combine them at serving time.
What goes well with creamy garlic butter chicken linguine?
A crisp salad, garlic bread, or a simple green vegetable balance the richness and add a fresh contrast to the creamy pasta.
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work in the same amount and stay juicy, but cook them until they reach 165 degrees F in the center.
Can I swap the linguine for another pasta?
Fettuccine, penne, or rigatoni all work well here, so cook whichever you choose according to the package directions until al dente.
Creamy Garlic Butter Chicken Linguine
Equipment
- Large skillet
- Large pot
- Whisk
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts cut into bite sized pieces
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp Italian seasoning
- 12 oz linguine dry pasta
- 4 tbsp unsalted butter
- 4 cloves garlic minced
- 2 tbsp all purpose flour
- 2 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ tsp garlic powder optional
- 2 tbsp fresh parsley chopped for garnish
Instructions
Cooking
- Season. Coat the chicken with salt, pepper, and Italian seasoning.
- Sear. Cook the chicken in hot olive oil for 6 to 8 minutes to 165 degrees F, then set it aside.
- Saute. Melt the butter over medium heat and cook the garlic for 1 minute, then whisk in the flour for 1 minute.
- Simmer. Whisk in the cream and simmer 3 to 4 minutes, then melt in both cheeses and the garlic powder.
- Boil. Cook the linguine in salted water until al dente and drain it.
- Combine. Toss the chicken and pasta in the sauce and simmer 2 minutes before serving.
