Go Back

Garlic Butter Chicken with Linguine

This dish features tender chicken cooked in a rich butter and garlic sauce infused with smoky spices, served over al dente linguine. The final dish boasts a glossy, flavorful sauce that clings to the pasta and chicken, creating a comforting and aromatic meal with vibrant spices and a slight chewiness in the pasta.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Southern-inspired
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz linguine pasta preferably cooked al dente
  • 1 lb chicken breasts boneless, skinless, cut into strips
  • 4 cloves garlic minced
  • 4 Tbsp unsalted butter
  • 1 tsp smoked paprika adds smoky depth
  • 1/2 tsp crushed red pepper flakes for a spicy kick
  • Salt to taste Salt
  • Freshly ground black pepper to taste Black pepper

Equipment

  • Large pot for boiling pasta
  • Skillet or frying pan
  • Chef's knife
  • Cutting board
  • Tongs or pasta mixer
  • Measuring spoons

Method
 

  1. Cook the linguine in a large pot of boiling salted water until just al dente, then drain and set aside. This helps the pasta retain its perfect bite.
  2. Pat the chicken strips dry with paper towels, then season generously with salt, black pepper, and smoked paprika to enhance flavor and add smoky notes.
  3. Heat a large skillet over medium heat and add 2 tablespoons of butter until melted and bubbling, releasing a fragrant aroma of garlic and spices.
  4. Add the seasoned chicken to the skillet, spreading it out in a single layer and cooking until golden brown and cooked through, about 5–7 minutes, flipping halfway and hearing a satisfying sizzle.
  5. Remove the chicken from the skillet and set aside. Keep the skillet hot to develop the flavorful sauce.
  6. Lower the heat and add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in the minced garlic and red pepper flakes. Cook until fragrant, about 30 seconds, until garlic is golden and aromatic.
  7. Pour in a splash of the pasta cooking water or chicken broth if needed, scraping up any browned bits from the skillet to make a flavorful base.
  8. Return the cooked chicken to the skillet, tossing to coat it evenly in the garlic butter sauce, which should start to thicken slightly and turn glossy.
  9. Add the cooked linguine to the skillet, tossing gently to coat the pasta in the sauce and distribute the flavorful chicken evenly. The pasta should look glossy and well-coated.
  10. Taste and adjust seasoning with more salt and pepper if needed, then serve hot, garnished with fresh herbs if desired.

Notes

You can add chopped parsley or grated Parmesan on top for extra flavor. For a milder spice level, reduce or omit the red pepper flakes.