Creamy Garlic Parmesan Chicken Linguine with Mozzarella Garlic Sauce
This Creamy Garlic Parmesan Chicken Linguine is the kind of indulgent, restaurant-style pasta that feels fancy but is surprisingly easy to make at home. Tender, juicy chicken strips are seasoned and seared to golden perfection, then tossed with al dente linguine in a rich, velvety mozzarella garlic cream sauce loaded with Parmesan flavor. Every bite is creamy, cheesy, and deeply comforting—perfect for weeknight dinners, date nights, or when you want to impress without stress.
Why You’ll Love This Recipe
- Ultra-creamy sauce made with mozzarella + Parmesan
- Juicy, well-seasoned chicken in every bite
- Ready in under 45 minutes
- Family-friendly but elegant enough for guests
- Perfect balance of garlic, creaminess, and cheese
Ingredients
For the Chicken
- 1.25 lbs boneless, skinless chicken breasts, sliced into strips
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt & black pepper, to taste
For the Linguine & Mozzarella Garlic Sauce
- 12 oz linguine pasta
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 2 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- ½ cup reserved pasta water (as needed)
Optional Garnish
- Fresh parsley or basil, chopped
- Extra grated Parmesan cheese
Instructions
Step 1: Cook the Linguine
Bring a large pot of water to a rolling boil and generously salt it.
Add the linguine and cook according to package instructions until al dente—tender but still firm to the bite.
Before draining, reserve ½ cup of the pasta cooking water, then drain and set the pasta aside.
Step 2: Cook the Chicken
Pat the chicken strips dry with paper towels (this helps them brown nicely).
Season with garlic powder, smoked paprika, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken in a single layer and sear for 3–4 minutes per side until golden brown and fully cooked.
Remove chicken from the skillet and set aside.
Step 3: Make the Mozzarella Garlic Sauce
In the same skillet (do not clean it—those brown bits add flavor), melt the butter over medium heat.
Add the minced garlic and sauté for about 30 seconds, just until fragrant.
Pour in the heavy cream and add the softened cream cheese. Stir continuously until smooth and creamy.
Lower the heat slightly and stir in the mozzarella, Parmesan, Italian seasoning, and red pepper flakes.
Mix until the cheeses are fully melted and the sauce is silky. Taste and adjust salt and pepper.
Step 4: Combine Pasta & Chicken
Add the cooked linguine directly into the sauce, tossing gently to coat every strand.
Return the cooked chicken to the skillet and fold it into the pasta.
If the sauce feels too thick, add a little reserved pasta water (a few tablespoons at a time) until you reach your desired consistency.
Step 5: Serve & Garnish
Serve hot, twirling the creamy linguine onto plates and topping with juicy chicken strips.
Finish with fresh parsley or basil and a generous sprinkle of extra Parmesan cheese.
Pro Tips for Best Results
- Use freshly grated Parmesan for the smoothest sauce
- Don’t overcook the chicken—remove it as soon as it’s done
- Low heat when adding cheese prevents grainy sauce
- Pasta water is key for a glossy, restaurant-style finish
Variations & Add-Ins
- Add sautéed mushrooms or spinach for extra flavor
- Swap chicken for shrimp or salmon
- Use fettuccine or penne instead of linguine
- Make it spicy with extra red pepper flakes
Storage & Reheating
- Store leftovers in an airtight container for up to 3 days
- Reheat gently on the stove with a splash of milk or cream
- Avoid high heat to keep the sauce creamy
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Calories per Serving: ~840 kcal
Rich, creamy, and absolutely irresistible—this garlic Parmesan chicken linguine is comfort food at its finest.