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Creamy Garlic Parmesan Chicken Linguine with Mozzarella Garlic Sauce

A rich and easy pasta dish with chicken, garlic, and lots of cheese that cooks fast and tastes like a restaurant meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1.25 lbs boneless, skinless chicken breasts, sliced into strips
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • to taste Salt & black pepper
For the pasta and sauce
  • 12 oz linguine pasta
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 2 oz cream cheese, softened Use room temperature for easier melting.
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan cheese Extra for garnish.
  • 1/2 tsp Italian seasoning
  • 1/2 tsp red pepper flakes Optional, for a mild kick.
  • 1/2 cup reserved pasta water If needed to adjust sauce consistency.
  • Fresh parsley or basil for garnish

Method
 

Cooking the Pasta
  1. Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Preparing the Chicken
  1. Pat chicken strips dry and season with garlic powder, paprika, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear chicken strips for 3-4 minutes per side until golden and cooked through. Remove from skillet and set aside.
Making the Sauce
  1. In the same skillet, melt butter and sauté garlic until fragrant (about 30 seconds).
  2. Add heavy cream and cream cheese, stirring until smooth.
  3. Stir in mozzarella, Parmesan, Italian seasoning, and red pepper flakes. Adjust seasoning with salt and pepper.
Combining Ingredients
  1. Add cooked linguine to the sauce, tossing to coat.
  2. Return chicken to the skillet, folding gently into the pasta. Use reserved pasta water to thin the sauce if necessary.
Serving
  1. Plate creamy garlic Parmesan linguine with chicken strips on top.
  2. Sprinkle with fresh parsley and extra Parmesan for a finishing touch.

Notes

To store, cool to room temperature within two hours. Store in an airtight container in the fridge for 3-4 days. Reheat gently on low heat. Add a splash of milk or reserved pasta water to loosen the sauce if needed.