Garlic Butter Chicken with Linguine
A quick and delicious dinner featuring seared chicken breasts in a garlic butter sauce, served with silky 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.
Notes
This dish is adaptable for picky eaters; omit red pepper flakes for a milder flavor. Make it creamier by adding 1/4 cup grated Parmesan or heavy cream just before serving.