I love those dinners that feel like a little celebration but don’t require hours in the kitchen. This Creamy Garlic Parmesan Chicken with Cheesy Linguine has quickly become one of my favorite go-to meals when I want something comforting, flavorful, and just a bit indulgent without the fuss. The first time I made it, I was juggling a busy weeknight and honestly craving something warm and cheesy to lift my spirits, and this dish delivered in the best way possible.
Tender chicken bites coated in a garlicky, creamy sauce paired with perfectly cooked linguine, it’s everything you want from a cozy pasta dinner. Plus, it’s simple enough that even if you’re new to making sauces from scratch, you’ll find the process straightforward and the results incredibly rewarding. It’s great for feeding the family or impressing guests without breaking a sweat.
Over time, it’s become a staple in my kitchen. I love how versatile it is, you can easily tweak the seasonings or add your favorite veggies, making it a recipe you’ll want to come back to again and again. If you’re looking for a dinner that’s creamy, cheesy, and full of comforting flavors, you’re going to adore this one.
Essential Elements and Equipment
To make this creamy garlic Parmesan chicken linguine, having the right tools makes a big difference:
- A large pot for boiling the linguine, don’t forget to salt the water generously to season the pasta from the start.
- A wide skillet for searing the chicken and making the sauce, a nonstick or heavy-bottom pan helps prevent burning and ensures even cooking.
- A whisk for making the roux-based sauce smooth and lump-free.
- Tongs or a large spoon to gently toss the pasta with the sauce and chicken without breaking the noodles.
With these basics, you’ll have everything you need to whip up this creamy pasta delight.
What Makes This Recipe Work
The magic of this recipe lies in how simple ingredients come together to create a sauce that’s creamy, flavorful, and rich without being heavy.
- Tender chicken: Seasoned and seared to golden perfection, the chicken adds heartiness and a satisfying protein boost.
- Garlic roux: The sauce starts with a classic roux of butter and flour cooked just right to create a smooth base that thickens the sauce beautifully.
- Creamy cheese blend: Parmesan brings sharp, nutty notes, while mozzarella melts into gooey, stretchy goodness. Together with the milk or half-and-half, they form a luscious, silky sauce that clings to the linguine.
- Perfectly cooked pasta: Linguine noodles have just the right texture to soak up the sauce without becoming mushy.
- Optional heat: A pinch of red pepper flakes adds warmth and a little bite, balancing the richness nicely.
Each component plays a role in making this dish comforting, flavorful, and totally crave-worthy.
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 12 ounces linguine pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2½ cups whole milk or half-and-half
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
- Optional: red pepper flakes, to taste
- Optional: chopped fresh parsley or basil, for garnish
Preparation
Step 1: Cook the linguine in a large pot of salted boiling water according to package directions until al dente, about 10–12 minutes. Drain and set aside.
Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken with Italian seasoning, garlic powder, salt, and black pepper. Add the chicken to the skillet and sauté for 6–8 minutes, turning occasionally, until golden and cooked through. Remove the chicken and set it aside.
Step 3: In the same skillet, reduce heat to medium. Melt the butter and add the minced garlic. Cook for about 1 minute until fragrant, stirring frequently.
Step 4: Whisk in the flour and cook for 1 minute, stirring constantly, to form a smooth roux. Gradually pour in the milk or half-and-half, whisking constantly to prevent lumps. Let the sauce simmer for 3–4 minutes until it thickens.
Step 5: Stir in the Parmesan cheese and ¾ cup of mozzarella until melted and the sauce is creamy and smooth. Add red pepper flakes if you like a little heat. Season with salt and pepper to taste.
Step 6: Add the cooked linguine and seared chicken to the sauce. Toss gently to coat everything evenly. Sprinkle the remaining ¼ cup of mozzarella over the top, cover, and let it sit for 1–2 minutes until the cheese melts and becomes gooey.
Step 7: Garnish with chopped parsley or basil and serve immediately while warm and creamy.
Easy Variations to Try
This creamy garlic Parmesan chicken linguine is wonderfully adaptable, making it easy to customize for your preferences or what’s in your pantry.
- Protein swaps: If you want to change up the chicken, try shrimp or even diced pork tenderloin. For a vegetarian option, use hearty mushrooms or roasted vegetables like zucchini and bell peppers.
- Add greens: Spinach, kale, or arugula are all great additions. Toss them in near the end of cooking just to wilt them lightly, adding freshness and nutrition without overpowering the creamy sauce.
- Change the pasta: Linguine is perfect, but penne, fettuccine, or even farfalle would work beautifully. Choose what your family loves or what you have on hand.
- Make it spicy: Increase the red pepper flakes or add a dash of cayenne pepper to bring in more heat. Alternatively, a drizzle of hot sauce at the table works well.
- Lighter version: Swap half or all of the milk for unsweetened almond milk or use half-and-half instead of whole milk for a richer texture with fewer calories.
These small tweaks keep the dish fresh and exciting, so you can enjoy it over and over without getting bored.
How to Serve
This creamy linguine is hearty and satisfying on its own, but here are some ideas to make your meal even more memorable:
- Simple side salad: A fresh green salad with a light vinaigrette balances the richness of the pasta beautifully.
- Garlic bread: Crunchy, buttery garlic bread or a warm baguette is perfect for soaking up any leftover sauce.
- Roasted veggies: Serve alongside roasted Brussels sprouts, asparagus, or green beans for a well-rounded plate.
- Fresh herbs: A sprinkle of fresh parsley or basil on top adds color, aroma, and a fresh burst of flavor.
For drinks, keep it light and refreshing, sparkling water with a lemon wedge or iced tea complements the creamy dish perfectly.
Recipe Tips
- Dry your chicken well before seasoning and cooking. This helps you get a nice golden sear and keeps the chicken juicy inside.
- Whisk the roux thoroughly to avoid any lumps when adding the milk. Taking your time here really pays off in a silky smooth sauce.
- Taste the sauce before adding the pasta. Cheese can add saltiness, so adjust salt and pepper accordingly to avoid over-seasoning.
- Don’t overcook your pasta. Since it will finish cooking slightly in the sauce, aim for al dente in the boiling water to keep the perfect texture.
- Reserve a little pasta water. If your sauce thickens too much or seems too heavy, stirring in a splash of reserved pasta water helps loosen it and bind the sauce to the noodles beautifully.
- Gently toss pasta and chicken in the sauce rather than stirring aggressively to keep the chicken pieces intact and noodles well-coated.
Cooking Notes
- Use a heavy-bottomed skillet or saucepan for even heat distribution and to avoid burning the roux or sauce.
- Keep the heat moderate when simmering the sauce; too high heat can cause the dairy to separate or scorch.
- If the sauce becomes too thick after adding pasta, thin it with a bit more milk or reserved pasta water to your preferred consistency.
- Freshly grated Parmesan melts more smoothly and has better flavor than pre-grated varieties.
- Let the cheese melt slowly to avoid clumping and maintain a creamy texture.
Nutritional Information (per serving)
- Calories: Approximately 770
- Protein: About 45 grams
- Sodium: Around 900 mg
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
Frequently Asked Questions (FAQs)
1. Can I make this recipe ahead of time?
Absolutely! You can prepare the chicken and sauce separately, then combine with freshly cooked pasta just before serving. The sauce reheats well on the stove with a splash of milk or broth to bring back its creamy texture. Just avoid overcooking the pasta ahead of time to keep it from getting mushy.
2. What if I don’t have linguine? Can I use other pasta?
Definitely! Penne, fettuccine, rotini, or farfalle all work great. Just adjust cooking times accordingly and be sure to cook pasta al dente for the best texture when tossed with the sauce.
3. How spicy is this recipe? Can I make it milder?
The recipe as written is mild, with just a hint of garlic heat. You can omit the red pepper flakes or reduce them if you prefer a gentler flavor. For a little more kick, feel free to add more flakes or a pinch of cayenne.
4. Can I freeze leftovers?
While you can freeze this dish, cream-based sauces sometimes separate when thawed. If you plan to freeze, store the sauce and pasta separately, and reheat gently, stirring frequently. It’s best enjoyed fresh but can be frozen in a pinch.
Conclusion
This Creamy Garlic Parmesan Chicken with Cheesy Linguine is one of those recipes that feels like a warm hug on a plate. It’s rich, comforting, and so satisfying without requiring a lot of fuss or complicated ingredients. The tender chicken, luscious garlic cheese sauce, and perfectly cooked linguine come together in a way that’s truly irresistible.
It’s a fantastic weeknight dinner that feels special enough for company, yet simple enough to whip up after a busy day. The best part is how easily you can adapt it, add veggies, change proteins, or adjust the spice level to suit your family’s tastes.
If you’re looking for a meal that’s cozy, cheesy, and packed with flavor, give this recipe a try. I’m confident it will become a staple in your kitchen, just like it has in mine.
Enjoy every creamy, garlicky bite!
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Creamy Garlic Parmesan Chicken with Cheesy Linguine
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 12 ounces linguine pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2½ cups whole milk or half-and-half
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
- Optional: red pepper flakes, to taste
- Optional: chopped fresh parsley or basil, for garnish
Instructions
Step 1: Cook the linguine in a large pot of salted boiling water according to package directions until al dente, about 10–12 minutes. Drain and set aside.
Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken with Italian seasoning, garlic powder, salt, and black pepper. Add the chicken to the skillet and sauté for 6–8 minutes, turning occasionally, until golden and cooked through. Remove the chicken and set it aside.
Step 3: In the same skillet, reduce heat to medium. Melt the butter and add the minced garlic. Cook for about 1 minute until fragrant, stirring frequently.
Step 4: Whisk in the flour and cook for 1 minute, stirring constantly, to form a smooth roux. Gradually pour in the milk or half-and-half, whisking constantly to prevent lumps. Let the sauce simmer for 3–4 minutes until it thickens.
Step 5: Stir in the Parmesan cheese and ¾ cup of mozzarella until melted and the sauce is creamy and smooth. Add red pepper flakes if you like a little heat. Season with salt and pepper to taste.
Step 6: Add the cooked linguine and seared chicken to the sauce. Toss gently to coat everything evenly. Sprinkle the remaining ¼ cup of mozzarella over the top, cover, and let it sit for 1–2 minutes until the cheese melts and becomes gooey.
Step 7: Garnish with chopped parsley or basil and serve immediately while warm and creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 770
- Sodium: 900
- Protein: 45