25 Minute Creamy Garlic Butter Chicken Linguine That’s Irresistible

You know those crazy Tuesday nights when you’re racing between soccer practice and homework help, staring into the fridge like it’s going to magically cook dinner for you? That’s exactly how my creamy garlic butter chicken linguine was born – out of pure weeknight desperation! I needed something that felt fancy enough to impress my picky eaters but easy enough to whip up between laundry loads. This saucy, garlicky miracle comes together in about 25 minutes flat (yes, I’ve timed it during meltdown emergencies). The best part? That luscious sauce clinging to every strand of pasta tastes like you spent hours stirring, when really, it’s just butter, cream, and a whole lot of garlic love. Trust me, this dish will become your new go-to when 5pm hits and you’re too tired to think.

Why You’ll Love This Creamy Garlic Butter Chicken Linguine

Let me count the ways this dish will save your weeknight sanity:

• 25 minutes flat – From fridge to table faster than takeout delivery
• One-pan wonder – That same skillet does everything (I hate dishes!)
• Rich restaurant flavor – The garlic butter sauce tastes decadent but takes zero skill
• Kid-approved – My picky eater actually asks for seconds (miracle!)
• Leftover magic – Tastes even better next day for lunch

Seriously, this recipe checks all the boxes when you’re too tired to cook but still want that “I slaved over dinner” feeling.

Ingredients for Creamy Garlic Butter Chicken Linguine

Here’s what you’ll need to make this dreamy weeknight saver (measurements matter – no guessing games here!):

• 2 boneless, skinless chicken breasts, sliced thin (about 1/2-inch pieces)
• 8 oz linguine (I always grab the bronze-cut for better sauce cling)
• 3 tbsp butter (real butter only – no substitutes for that rich flavor)
• 4 cloves garlic, minced (fresh is best – jarred just isn’t the same)
• 1 cup heavy cream (see my swaps below if you’re out)
• 1/2 cup grated parmesan (freshly grated melts smoother)
• 1/2 tsp salt (I use kosher – adjust to taste)
• 1/4 tsp black pepper (freshly cracked adds more flavor)
• 1 tbsp fresh parsley, chopped (for that pop of color at the end)

Ingredient Notes & Substitutions

Don’t panic if you’re missing something! Here’s how to adapt:

• Out of heavy cream? Half-and-half works (sauce will be slightly thinner)
• Gluten-free? Swap regular linguine for your favorite GF pasta
• Need heat? Toss in 1/4 tsp red pepper flakes with the garlic
• No fresh parsley? Use 1 tsp dried, but fresh really makes it special

Remember – the better your ingredients, the more magical this dish tastes!

Equipment You’ll Need

Here’s the short list of tools that’ll make this dinner a breeze:

• Large skillet – Mine’s 12-inch and nonstick (less sauce sticking means more in my belly!)
• Tongs – For flipping chicken like a pro
• Pasta pot – With colander insert if you’re fancy
• Wooden spoon – For stirring that creamy sauce without scratching pans

That’s it – no fancy gadgets required!

How to Make Creamy Garlic Butter Chicken Linguine

Ready to turn basic ingredients into your new favorite weeknight meal? Follow these simple steps – I promise it’s easier than making boxed mac and cheese!

Step 1: Cook the Linguine

Bring a large pot of salted water to a boil (it should taste like the sea!). Add linguine and cook 1 minute less than package says for perfect al dente bite. Pro tip: Reserve 1/2 cup pasta water before draining – you might need it to loosen the sauce later!

Step 2: Sear the Chicken

While pasta cooks, melt butter in your skillet over medium heat (too hot and the butter burns – been there!). Add chicken slices in a single layer. Don’t crowd them! Cook 3 minutes per side until golden and internal temp hits 165°F. Transfer to a plate – they’ll finish cooking in the sauce later.

Step 3: Make the Creamy Garlic Butter Sauce

In that same buttery skillet (all those browned bits = flavor gold!), sauté garlic for 30 seconds until fragrant but not brown. Pour in heavy cream while stirring constantly – this prevents curdling. Bring to a gentle simmer, then whisk in parmesan until smooth. Sauce too thick? Add reserved pasta water 1 tbsp at a time. Return chicken to the pan and let everything get cozy for 2 minutes – just until the sauce coats the back of a spoon.

Now the magic happens – toss in drained linguine until every strand gleams with that creamy garlic butter goodness. Finish with a sprinkle of fresh parsley (trust me, it’s worth washing the cutting board for). Dinner is served!

Tips for Perfect Creamy Garlic Butter Chicken Linguine

After making this dish approximately 437 times (okay, maybe 30), here are my foolproof tricks:

• Grate your own parmesan – The pre-shredded stuff has anti-caking agents that make sauce grainy
• Let chicken rest 5 minutes before slicing – Those juices stay put instead of leaking everywhere
• Undercook pasta slightly – It’ll finish cooking when you toss it with the hot sauce
• Taste sauce before adding salt – Parmesan is already salty, so go easy!

The biggest secret? Don’t rush the garlic – burn it and the whole dish tastes bitter. Low and slow wins the flavor race!

Serving Suggestions for Your Easy Weeknight Dinner

This creamy garlic butter chicken linguine shines all on its own, but here’s how I like to jazz it up when I’m feeling fancy (or just extra hungry):

• Garlic bread soldiers – Perfect for scooping up every last drop of sauce (use that leftover butter from the recipe!)
• Simple side salad – The crisp greens cut through the richness beautifully
• Chardonnay pairing – A buttery white wine mirrors the sauce’s luxurious texture
• Extra parmesan – Because there’s no such thing as too much cheese

Honestly though? Some nights it’s straight from the pan standing at the counter – no judgment here!

Storage and Reheating

Here’s the beautiful thing about this dish – it makes killer leftovers! Store any extra creamy garlic butter chicken linguine in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or milk while warming gently on the stove – this brings the sauce back to life like magic. Microwave warning: Heat in 30-second bursts, stirring between each one to prevent the sauce from separating. Pro tip: The pasta soaks up sauce as it sits, so you might need to loosen it with a tablespoon of water or broth too!

Creamy Garlic Butter Chicken Linguine Nutrition Facts

Okay, let’s be real – this isn’t diet food, but everything in moderation, right? Here’s the nutritional breakdown per serving (remember, these are estimates – my chicken pieces might be bigger than yours!):

• Calories: 520 (worth every single one!)
• Protein: 32g (thank you, chicken!)
• Carbs: 35g (mostly from that perfect al dente pasta)
• Fat: 28g (hello, butter and cream – the delicious culprits)
• Fiber: 2g (hey, it’s something!)

Tip: If you’re watching calories, try using half chicken broth/half cream – but I won’t lie, it won’t be quite as dreamy. Sometimes you just need the real deal!

FAQs About Creamy Garlic Butter Chicken Linguine

Got questions? I’ve got answers after making this dish more times than I can count!

Can I use milk instead of cream?
You can, but the sauce won’t be as luxurious. Whole milk works in a pinch – just mix 1 tbsp cornstarch with cold milk first to help thicken it. But honestly? That heavy cream is worth the splurge for that restaurant-quality silkiness.

How do I prevent the sauce from separating?
Two secrets: keep the heat medium-low when adding dairy (no boiling!) and always stir constantly while incorporating the parmesan. If it does break, a splash of hot pasta water and vigorous whisking usually brings it back together.

What’s the best pasta substitute?
Fettuccine works great if you’re out of linguine – it holds the sauce beautifully. For gluten-free options, I love brown rice pasta (cook it super al dente). And in a real pinch? This sauce tastes incredible over zucchini noodles too!

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