Garlic Butter Chicken with Linguine
I love quick dinners that feel like a treat — and this garlic butter chicken with linguine is exactly that. Tender chicken breasts seared in butter and olive oil, bright garlic, a hint of red pepper flakes, and long, silky linguine come together in about 25–30 minutes. It’s an easy weeknight winner that tastes restaurant-worthy without a lot of fuss.
What makes this recipe special
This recipe hits a sweet spot: simple techniques, pantry-friendly ingredients, and big flavor. You don’t need cream to get a comforting, buttery sauce — a little pasta water and a good toss finish the dish. It’s perfect for nights when you want something more interesting than plain pasta but don’t want to spend hours cooking.
“Comfort food that looks like a dinner out — juicy chicken, buttery garlic, and perfectly coated linguine. My whole family asked for seconds.”
If you like hands-off slow-cooked chicken, try this similar comfort option while this dish stays fast and stovetop-friendly: slow-cooker lemon garlic butter chicken.
Why you’ll love this dish
Quick, wallet-friendly, and adaptable. It’s great for feeding picky eaters (leave out the red pepper flakes) yet easily dressed up for guests with a squeeze of lemon or a handful of shaved Parmesan. Make it on a busy weeknight, bring it to a potluck, or double it for meal prep.
How this recipe comes together
- Boil linguine until al dente; reserve a bit of the pasta water.
- Sear seasoned chicken breasts in olive oil + butter until golden and cooked through.
- Add garlic and red pepper flakes to bloom the aromatics.
- Toss the drained pasta into the skillet with the chicken and butter, loosening with reserved pasta water to coat everything.
- Finish with chopped parsley for freshness.
For a different protein profile or texture, see this take that swaps methods and seasonings: chicken and mushroom stir-fry with garlic-soy glaze.
Gather these items
- Chicken breasts (boneless, skinless) — 2 large (or 3 smaller), patted dry
- Linguine — 8–12 ounces, depending on appetite
- Butter — 2–3 tablespoons (use unsalted if you want control over salt)
- Olive oil — 1–2 tablespoons (helps keep butter from burning)
- Garlic — 3–5 cloves, minced (or 1–2 teaspoons garlic paste)
- Red pepper flakes — 1/4 to 1/2 teaspoon (adjust to taste)
- Fresh parsley — 2 tablespoons, chopped for garnish
- Salt and black pepper — to taste
Substitutions/notes: Use whole-wheat or gluten-free linguine if needed. Boneless thighs work if you prefer darker meat — increase cooking time slightly. For a creamier finish, stir in 1/4 cup grated Parmesan or 1/4 cup heavy cream just before serving. For another buttery chicken-pasta idea, take a look at this related recipe: garlic butter chicken bites with creamy parmesan pasta.
Directions to follow
- Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
- In a large skillet over medium heat, add 1 tablespoon olive oil and 2 tablespoons butter. Once the butter foams, lower the heat slightly.
- Add the minced garlic and red pepper flakes. Cook 30–45 seconds, stirring constantly, until fragrant but not browned.
- Season both sides of the chicken breasts with salt and pepper. Add them to the skillet and cook undisturbed for 4–6 minutes per side (depending on thickness), until the outside is golden. Use an instant-read thermometer — the target internal temperature is 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice.
- Return the skillet to low heat. Add the drained linguine and a splash (2–4 tablespoons) of reserved pasta water. Toss to coat, scraping up any browned bits from the pan. Add the sliced chicken and another tablespoon of butter if you want extra silkiness. Warm everything together 1–2 minutes.
- Season to taste, garnish with chopped parsley, and serve immediately.
If you like crispy edges on smaller chicken pieces, try searing bite-sized pieces instead — here’s a different method for tender, quick bites: garlic butter chicken bites with creamy parmesan pasta (alternative).
Best ways to enjoy it
- Plate the linguine in nests and lay sliced chicken across the top; sprinkle with parsley and lemon zest.
- Serve with a bright side salad (arugula with lemon vinaigrette) or roasted vegetables (asparagus or broccoli).
- Add grated Parmesan or torn burrata for richness. Pair with a crisp white wine like Pinot Grigio or a light-bodied Chardonnay.
How to store & freeze
- Refrigerating: Cool leftovers within two hours and store in an airtight container for up to 3–4 days. Keep pasta and chicken together — the sauce clings better when stored combined.
- Reheating: Gently reheat in a skillet over low heat with a splash of water or broth to loosen the sauce; microwaving works but add moisture to prevent drying.
- Freezing: Freeze in a shallow, airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Food safety: Always ensure chicken reached 165°F (74°C) when cooked and reheat until steaming hot.
Helpful cooking tips
- Even thickness: Pound breasts to an even thickness (about 3/4 inch) so they cook uniformly.
- Don’t overcrowd the pan: If your skillet is crowded, the chicken will steam instead of browning. Work in batches if needed.
- Use pasta water: The starchy hot pasta water helps emulsify butter into a glossy coating for the linguine. Start with less and add more as needed.
- Rest chicken before slicing: Resting locks juices in; slicing too soon will make the meat drier.
- Flavor boosters: Finish with a squeeze of lemon juice or a teaspoon of grated Parmesan for brightness. For a garlic-forward punch, briefly roast extra garlic and mash it into the sauce. For inspiration on different cook methods and flavors, check this air-fryer option: air-fryer honey butter garlic chicken tenders.
Creative twists
- Spicy tomato: Add 1/2 cup crushed tomatoes and a pinch of sugar for a garlicky tomato sauce.
- Creamy garlic: Stir in 1/4 cup heavy cream and 2 tablespoons grated Parmesan to make it a rich, silky pasta.
- Lemon-herb: Add lemon zest, lemon juice, and extra parsley for a bright summer version.
- Veg-forward: Toss in sautéed spinach, cherry tomatoes, or mushrooms for more vegetables.
- Protein swaps: Use shrimp (quickly sauté 1–2 minutes per side) or chicken thighs for juicier meat.
Helpful answers
Q: How long does this take from start to finish?
A: Plan on about 25–30 minutes total: 10–12 minutes to boil the pasta and about 12–18 minutes to sear and finish the chicken depending on thickness.
Q: Can I use pre-cooked or rotisserie chicken?
A: Yes. Add shredded or sliced cooked chicken at the last step to warm through. Reduce salt slightly if the pre-cooked chicken was seasoned.
Q: What’s the best way to prevent dry chicken?
A: Pound the breasts to even thickness, don’t overcook (use an instant-read thermometer), and rest the meat 5 minutes before slicing. A little butter or olive oil added back into the pan when tossing with pasta helps keep it moist.
Q: Is this dish kid-friendly?
A: Absolutely — omit the red pepper flakes and keep the garlic moderate. For picky eaters, serve the sauce and chicken separate from pasta if preferred.
Q: Can I make this ahead?
A: You can cook components ahead: refrigerate cooked chicken and pasta separately for up to 2 days and quickly rewarm together with a splash of pasta water.
Conclusion
This garlic butter chicken with linguine is a dependable, fast dinner that feels special without a long ingredient list — ideal for weeknights or casual dinners with friends. For a similar quick skillet pasta idea, check the 20-Minute Garlic Chicken Pasta with Butter, and for a rustic, buttery twist on chicken linguine, read the Cowboy Butter Chicken Linguine piece for inspiration.
Garlic Butter Chicken with Linguine
Ingredients
Main Ingredients
- 2 large Chicken breasts (boneless, skinless) Patted dry
- 8-12 ounces Linguine Depending on appetite
- 2-3 tablespoons Butter Use unsalted if you want control over salt
- 1-2 tablespoons Olive oil Helps keep butter from burning
- 3-5 cloves Garlic (minced) Or 1-2 teaspoons garlic paste
- 1/4 to 1/2 teaspoon Red pepper flakes Adjust to taste
- 2 tablespoons Fresh parsley (chopped) For garnish
- Salt and black pepper To taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
- In a large skillet over medium heat, add 1 tablespoon olive oil and 2 tablespoons butter. Once the butter foams, lower the heat slightly.
- Add the minced garlic and red pepper flakes. Cook 30–45 seconds, stirring constantly, until fragrant but not browned.
- Season both sides of the chicken breasts with salt and pepper. Add them to the skillet and cook undisturbed for 4–6 minutes per side (depending on thickness), until the outside is golden. Remove chicken to a cutting board and let rest 5 minutes, then slice.
Cooking
- Return the skillet to low heat. Add the drained linguine and a splash of reserved pasta water. Toss to coat, scraping up any browned bits from the pan.
- Add the sliced chicken and another tablespoon of butter if you want extra silkiness. Warm everything together for 1–2 minutes.
- Season to taste, garnish with chopped parsley, and serve immediately.
