This Creamy Garlic Parmesan Chicken Linguine with Mozzarella Garlic Sauce is pure indulgence in a bowl. Tender linguine is coated in a velvety garlic-infused sauce that’s rich with melted mozzarella and Parmesan, while juicy chicken pieces bring hearty texture and flavor. It’s everything you love about creamy pasta—comforting, satisfying, and full of cheesy goodness. The best part is how easily it comes together, making it perfect for both weeknight dinners and special occasions. I once tried substituting part of the cream with a splash of chicken broth for a lighter version, and it still tasted luxuriously creamy. This dish feels like something straight from a cozy Italian restaurant, yet it’s easy enough to make in your own kitchen.
Why You’ll Love This Recipe
This pasta is a dream for anyone who loves rich, cheesy flavors balanced by aromatic garlic and tender chicken. The sauce is silky and smooth, clinging beautifully to the linguine strands. The combination of Parmesan and mozzarella creates a perfect harmony—one brings nutty sharpness, the other, creamy stretch. Plus, this dish is highly versatile—you can add vegetables, swap the protein, or make it spicier with red pepper flakes. It’s restaurant-worthy comfort food you can make in under an hour.
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Creamy Garlic Parmesan Chicken Linguine with Mozzarella Garlic Sauce – The Perfect Comfort Pasta
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Halal
Description
Creamy Garlic Parmesan Chicken Linguine with Mozzarella Garlic Sauce is a luscious, restaurant-quality pasta dish featuring tender chicken tossed in a velvety blend of garlic, Parmesan, and mozzarella cheese. The sauce is rich, garlicky, and perfectly coats each strand of linguine for a comforting, flavor-packed meal.
Ingredients
- 12 oz (340g) linguine pasta
- 1 lb (450g) boneless, skinless chicken breasts, sliced thin
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 5 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken broth
- 3/4 cup (75g) grated Parmesan cheese
- 1 cup (100g) shredded mozzarella cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Cook linguine according to package directions in salted water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Season chicken with salt, pepper, and half of the Italian seasoning.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook 5–7 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
- Whisk in Parmesan cheese until melted and smooth, then add mozzarella cheese. Stir until the sauce becomes creamy and cohesive.
- Season with remaining Italian seasoning, red pepper flakes, and adjust salt and pepper to taste.
- Add the cooked linguine and chicken to the skillet. Toss well to coat evenly, adding a bit of reserved pasta water if needed for consistency.
- Simmer for 2–3 minutes to let flavors meld together.
- Garnish with parsley and serve hot with extra Parmesan on top if desired.
Notes
- For extra richness, substitute half of the chicken broth with white wine.
- Use freshly grated Parmesan for the smoothest sauce texture.
- Add sautéed spinach or sun-dried tomatoes for added depth of flavor.
- Leftovers reheat best with a splash of milk or cream to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Linguine Pasta: The ideal base for creamy sauces, its smooth texture ensures every strand gets coated in the luscious garlic-Parmesan cream.
Chicken Breast: Lean, tender protein that adds heartiness. Slice it thinly so it cooks quickly and absorbs all the flavors of the sauce.
Butter: The foundation of the sauce, lending richness and a silky mouthfeel.
Garlic: The star flavor—use fresh minced cloves for that irresistible aroma and depth.
Heavy Cream: Creates the creamy base for the sauce. It balances the cheese perfectly without becoming too thick.
Mozzarella Cheese: Melts into a smooth, gooey consistency, adding that signature cheesy pull to the sauce.
Parmesan Cheese: Adds a nutty, salty sharpness that elevates the overall flavor. Freshly grated Parmesan melts more evenly than pre-shredded.
Olive Oil: Helps sear the chicken and prevents sticking.
Salt and Black Pepper: Essential for enhancing all the flavors in the dish.
Chicken Broth: Adds depth and prevents the sauce from being too heavy.
Parsley: For a pop of color and freshness to finish the dish beautifully.
Directions
- Cook the linguine in salted boiling water until al dente. Drain and set aside, reserving ½ cup of pasta water.
- Season the chicken with salt and black pepper. Heat olive oil and a tablespoon of butter in a skillet over medium-high heat.
- Sear the chicken for about 5–6 minutes per side until golden and cooked through. Remove from the pan and set aside.
- In the same skillet, melt the remaining butter and add the minced garlic. Sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
- Add mozzarella and Parmesan cheese, stirring continuously until melted and the sauce becomes thick and creamy.
- Slice the cooked chicken into strips and return it to the pan, tossing it in the sauce.
- Add the cooked linguine and toss everything together until evenly coated. If the sauce is too thick, add a splash of reserved pasta water.
- Garnish with chopped parsley and extra Parmesan before serving. Serve immediately while warm and creamy.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ideal for weeknight dinners or an elegant home-cooked date night.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a pan over low heat with a splash of milk or cream to loosen the sauce. Avoid microwaving for too long, as it may separate the cheese. You can also freeze the sauce separately for up to 2 months—just add fresh pasta when reheating.
Variations and Customizations
Spinach and Mushroom Add-In
Add sautéed spinach and mushrooms for a boost of earthy flavor and color.
Cajun-Style Cream Sauce
Mix in a teaspoon of Cajun seasoning for a spicy, smoky twist on the classic.
Sun-Dried Tomato Upgrade
Stir in chopped sun-dried tomatoes for a tangy, slightly sweet contrast to the creamy sauce.
Grilled Chicken Option
Use grilled chicken instead of pan-seared for a smoky, charred flavor that complements the garlic cream beautifully.
Lightened-Up Version
Use half-and-half instead of heavy cream and reduce the butter slightly for a lighter but still creamy dish.
FAQs
Can I use a different pasta shape?
Yes, fettuccine, penne, or spaghetti work just as well.
How can I prevent the sauce from curdling?
Keep the heat low when adding cheese and stir constantly to ensure smooth melting.
Can I use milk instead of cream?
You can, but the sauce will be thinner. Add an extra tablespoon of Parmesan to help thicken it.
What can I serve with this pasta?
Garlic bread, Caesar salad, or roasted asparagus make perfect accompaniments.
Can I use pre-cooked chicken?
Yes, just add it toward the end to warm through before tossing with the pasta.
Can I make this ahead of time?
You can prepare the sauce and chicken ahead, then toss with freshly cooked pasta before serving.
Can I add other cheeses?
Yes, cream cheese or asiago add great depth and texture to the sauce.
How do I make it gluten-free?
Use gluten-free linguine and ensure your broth and cheeses are gluten-free.
Why is my sauce too thick?
Add a bit of reserved pasta water or chicken broth to thin it out to your desired consistency.
Can I make it vegetarian?
Omit the chicken and replace with sautéed mushrooms or roasted vegetables.
Conclusion
This Creamy Garlic Parmesan Chicken Linguine with Mozzarella Garlic Sauce is the definition of comfort food elegance—simple ingredients turned into a luxurious, cheesy masterpiece. The combination of creamy sauce, tender chicken, and perfectly cooked pasta makes this dish irresistible. Whether you’re cooking for family, guests, or just indulging in a quiet evening meal, this pasta delivers rich, satisfying flavor in every bite. It’s a dish that’s as impressive as it is easy to make—sure to become a household favorite.
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