Irresistible Garlic Butter Chicken Pasta

This creamy garlic chicken pasta blends two homey favorites into one tempting meal. The juicy chicken, soaked in lemon and garlic flavors, rests on creamy parmesan linguine for a fancy-tasting dinner you can whip up in about 35 minutes flat.

I came up with this dish during one super hectic week when I wanted something special without spending forever cooking. Now my family asks for it at least twice every month, and I'm always glad to make it.

Ingredients

• Boneless skinless chicken breast: Gives you lean protein and soaks up all the tasty flavors
• Salt and pepper: Must-haves for good flavor in every part of the dish
• Paprika: Brings a mild warmth and nice reddish color to your chicken
• Italian seasoning: Adds complex flavor without extra work
• Butter: Makes the base of your sauce and adds a rich taste
• Fresh garlic cloves: Give way better flavor than the stuff from a jar
• Lemon zest and juice: Make the whole dish pop and balance the richness
• Fresh parsley: Brings color and fresh herb flavor

• Linguine pasta: Grabs sauce perfectly with every forkful
• Butter: Helps make your sauce smooth and velvety
• Parmesan cheese: Grate it fresh for the best melting
• Heavy cream: Gives that restaurant-quality richness
• Garlic powder: Spreads mild garlic taste throughout the sauce
• Fresh parsley: Adds pretty green color and freshness

Step-by-Step Instructions

Season the Chicken:

Cover chicken pieces completely with salt, pepper, paprika, and Italian seasoning. Make sure it's evenly coated. This builds your first flavor layer and helps form a tasty crust while cooking.

Sauté the Chicken:

Warm butter in a big skillet until it bubbles but doesn't turn brown. Put in your seasoned chicken pieces without cramming them together so they brown properly. Cook exactly 4-5 minutes till golden outside and just done inside. Well-cooked chicken should hit 165°F if you check with a thermometer.

Infuse with Aromatics:

Throw chopped garlic, lemon zest, and juice right into the hot pan with the chicken. The leftover heat will release all the good smells from your garlic and lemon zest, making a flavor base for your dish. Only cook for 1-2 minutes so your garlic doesn't burn and taste bitter.

Cook the Pasta:

Fill a big pot with lots of salty water and bring it to a full boil. Drop in your linguine and cook it 1 minute less than what the box says for perfect bite. Save some pasta water before draining since this starchy liquid helps get your sauce just right.

Create the Sauce:

Melt butter in the same pan you used for chicken to grab all those tasty bits from the bottom. Add cream and garlic powder, stirring all the time so it doesn't separate. Slowly mix in Parmesan, letting each handful melt before adding more. This slow approach stops lumps and makes your sauce silky smooth.

Combine and Serve:

Mix cooked pasta right into the sauce, using tongs to coat every noodle. Add saved pasta water a spoonful at a time if your sauce looks too thick. Put chicken back in the pan just to warm up. Sprinkle with fresh parsley and extra Parmesan to make it pretty and even tastier.

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The number one ingredient I can't skip is lemon zest. Once I tried making this with just bottled lemon juice when that's all I had, and wow, what a difference. The oils in the zest give an amazing smell that turns this dish from just okay to totally memorable.

Nailing Your Pasta Game

Getting pasta right makes or breaks your dish. Always use a big pot with plenty of water and make it really salty, like ocean water. This flavors your pasta from the inside while it cooks. I always cook pasta 1-2 minutes less than the package says when making something saucy like this. The pasta finishes cooking in the sauce, soaking up flavor while letting out starch that helps thicken and smooth out your sauce.

Make Ahead and Storage

This garlic butter chicken pasta tastes best right after you make it when the sauce is all creamy and the pasta has the perfect bite. But sometimes life gets in the way. You can cook the chicken a day ahead and keep it separate in your fridge. When you're ready to eat, just warm up the chicken while making fresh pasta and sauce. If you have leftovers, they'll keep in a sealed container in the fridge for up to 3 days. When warming up, add a splash of cream or milk to bring the sauce back to life since it thickens a lot when cold.

Ways to Switch It Up

You can change this recipe tons of ways to match what you like or what's in your kitchen. Swap linguine for any pasta shape you've got handy, especially penne or fettuccine. Want something lighter? Use half and half instead of heavy cream and add more pasta water to keep it creamy. Throw in some cooked mushrooms, spinach, or roasted cherry tomatoes for extra veggies and color. If you love seafood, try shrimp or scallops instead of chicken, just cook them for less time. Don't eat meat? Skip the chicken completely and double up on veggies for a tasty vegetarian version.

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FAQs About the Recipe

→ What type of chicken works best for this dish?

Boneless, skinless chicken breast is ideal because it cooks quickly and stays tender, but you might prefer chicken thighs if you want something more flavorful.

→ Can I substitute the linguine for another pasta?

You can swap linguine with spaghetti, fettuccine, or even penne in this dish and get great results.

→ How can I adjust the sauce consistency?

If your sauce seems too thick, grab some of that leftover pasta water and add it bit by bit until you get the right thickness.

→ Can I make this dish ahead of time?

It tastes way better when it's just made, but you can cook the chicken and make the sauce earlier. Just warm them up and boil fresh pasta when you're ready to eat.

→ What can I use instead of heavy cream?

Want something not so heavy? Try using half-and-half or regular milk with a little cornstarch mixed in to make the sauce thick enough.

→ What if I don't have Parmesan cheese?

No Parmesan on hand? Don't worry. You can throw in some grated Pecorino Romano or Asiago cheese instead.