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Creamy Butter Chicken Linguine

Creamy Butter Chicken Linguine

Seared chicken strips and linguine in a creamy garlic herb butter and Parmesan sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 servings
Calories 680 kcal

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.

Notes

Substitutions: Use boneless chicken thighs or shrimp.
Tips: Keep the cream at a gentle simmer.
Storage: Refrigerate for up to 3 days.
Nutrition is calculated per serving.
Keyword Chicken Breasts, creamy butter chicken linguine, Heavy Cream, Linguine, Parmesan Cheese