This Creamy Garlic Parmesan Chicken Linguine with Mozzarella Garlic Sauce is the ultimate comfort pasta. Tender seared chicken, twirls of al dente linguine, and a silky garlic cream sauce loaded with Parmesan and melty mozzarella come together in one dreamy skillet.

Every forkful is rich, cheesy, and full of garlicky flavor, with just enough sauce to coat the pasta without feeling heavy. It’s perfect for weeknight dinners, at-home “restaurant” nights, or whenever you’re craving a cozy bowl of pasta that feels special but is easy to make.

Why You’ll Love This Creamy Chicken Linguine

  • Ultra-creamy sauce – A blend of Parmesan and mozzarella for flavor + stretch.
  • Garlic lovers’ dream – Layers of fresh garlic in a buttery cream base.
  • Complete meal in one bowl – Protein, pasta, and sauce all in one.
  • Restaurant-style at home – Feels fancy but uses simple ingredients.
  • Customizable – Add veggies, spice, or extra cheese to match your mood.

Ingredients

For the Chicken & Pasta

  • 350–400 g (12–14 oz) linguine
  • 2 large boneless, skinless chicken breasts (about 450–500 g / 1–1.1 lb total)
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp salt (plus more for pasta water)
  • 1/2 tsp black pepper
  • 1/2 tsp Italian seasoning (or a mix of dried oregano, basil, and thyme)
  • 1/2 tsp paprika (optional, for color)

For the Creamy Garlic Parmesan Mozzarella Sauce

  • 2 tbsp unsalted butter
  • 4–5 cloves garlic, finely minced
  • 2 tbsp all-purpose flour
  • 480 ml (2 cups) heavy cream or half-and-half
  • 120 ml (1/2 cup) chicken broth (low-sodium)
  • 60 g (1/2 cup) freshly grated Parmesan cheese
  • 100–120 g (1–1¼ cups) shredded low-moisture mozzarella cheese
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional, for a gentle kick)
  • 1–2 tbsp fresh chopped parsley or basil, plus more for serving

Optional Add-Ins

  • 1 cup baby spinach or chopped kale
  • 1/2 cup sun-dried tomatoes (drained and sliced)
  • Extra grated Parmesan for topping

How to Make Creamy Garlic Parmesan Chicken Linguine with Mozzarella Garlic Sauce

1) Cook the linguine

Bring a large pot of salted water to a boil.

Cook the linguine according to package directions until al dente.

Reserve 1 cup of pasta water, then drain and set the pasta aside.

Tip: Don’t rinse the pasta—the starch helps the sauce cling better.

2) Prep and sear the chicken

Pat the chicken breasts dry and slice into thin strips or bite-sized pieces.

Season with salt, pepper, Italian seasoning, and paprika (if using).

Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.

Add the chicken in an even layer and cook for 5–7 minutes, stirring occasionally, until golden and cooked through.

Transfer the cooked chicken to a plate and set aside (leave any browned bits in the pan—that’s flavor).

3) Start the garlic butter base

In the same skillet, reduce heat to medium and add 2 tbsp butter.

Once melted, add minced garlic and cook for 30–60 seconds, stirring, until fragrant but not browned.

4) Make the roux and build the sauce

Sprinkle flour over the garlic and butter. Whisk or stir constantly for 30–60 seconds to cook off the raw flour taste.

Slowly pour in the chicken broth while whisking, smoothing out any lumps.

Add the heavy cream/half-and-half, stirring until combined.

Simmer gently for 3–5 minutes, stirring often, until the sauce slightly thickens and coats the back of a spoon.

5) Add cheeses and seasonings

Reduce heat to low.

Stir in grated Parmesan until melted and smooth.

Add shredded mozzarella a handful at a time, stirring until fully melted and the sauce is silky.

Season with salt, pepper, and red pepper flakes (if using).

If you’d like, stir in spinach or sun-dried tomatoes at this stage and cook until just wilted/heated through.

Tip: If the sauce seems too thick, thin it with a splash of reserved pasta water or extra broth.

6) Combine pasta, chicken, and sauce

Add the cooked chicken (and any juices from the plate) back into the skillet. Stir to coat in the sauce.

Add the drained linguine. Toss everything together until the pasta is well coated and the chicken is evenly distributed.

If needed, add a bit of reserved pasta water, a splash at a time, to loosen the sauce and make it glossy.

Stir in chopped parsley or basil.

7) Serve

Taste and adjust seasoning—add a pinch more salt, pepper, or Parmesan as desired.

Serve immediately, topped with extra Parmesan, more herbs, and a sprinkle of red pepper flakes if you like a little heat.

Serving Suggestions

  • Serve with garlic bread or crusty baguette to scoop up extra sauce.
  • Add a simple green salad with a lemony vinaigrette to balance the richness.
  • Pair with sparkling water with lemon, iced tea, or a light white wine.
  • For date night, plate in warm bowls with a generous twist of black pepper and a shower of Parmesan.

Cook’s Tips

  • Use freshly grated cheese: Pre-shredded cheese can make the sauce grainy—freshly grated melts smoother.
  • Low heat for sauce: After adding cheese, keep the heat low to prevent separation.
  • Thin or thick sauce: Adjust with pasta water (to thin) or let simmer a bit longer (to thicken).
  • Don’t overcook chicken: Remove it from the pan as soon as it’s done; it will warm back up in the sauce.
  • Reserve pasta water: It’s liquid gold for adjusting the sauce texture.

Variations & Add-Ins

  • Veggie boost: Add peas, broccoli florets, mushrooms, or asparagus tips.
  • Extra garlicky: Roast a head of garlic and mash the cloves into the sauce.
  • Lighter version: Use half milk and half cream, and a bit less cheese (sauce will be thinner but still creamy).
  • Spicy twist: Increase red pepper flakes or add a splash of hot sauce.
  • Different pasta: Use fettuccine, penne, or rigatoni instead of linguine.

Storage & FAQ

  • Storage: Store leftover pasta in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat gently on the stovetop over low heat with a splash of milk, cream, or broth to loosen the sauce. Microwave in short bursts, stirring in between, with a bit of added liquid.
  • Can I make it ahead? Best fresh, but you can cook the chicken and prep the sauce in advance, then reheat, adjust with liquid, and toss with freshly cooked pasta.
  • Sauce too thick after chilling? Add a splash of warm milk or broth when reheating and stir until smooth again.
  • Can I skip chicken? Yes—turn it into a simple garlic Parmesan linguine, or add shrimp instead (cook shrimp separately and toss in at the end).

Creamy Garlic Parmesan Chicken Linguine with Mozzarella Garlic Sauce gives you a rich, velvety pasta loaded with tender chicken, garlic, and cheese—comforting, restaurant-style, and perfect for nights when you want something indulgent and satisfying in every bite.

Creamy Garlic Parmesan Chicken Linguine with Mozzarella Garlic Sauce – Rich, Cozy & Extra Cheesy

Creamy Garlic Parmesan Chicken Linguine with Mozzarella Garlic Sauce – Rich, Cozy & Extra Cheesy
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Servings: 4
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A cozy, restaurant-style pasta made with tender seared chicken, linguine, and a silky garlic cream sauce loaded with Parmesan and melty mozzarella. Rich, cheesy, and perfect for weeknight comfort dinners or at-home date nights.

Creamy Garlic Parmesan Chicken Linguine with Mozzarella Garlic Sauce – Rich, Cozy & Extra Cheesy
🖨 Print Recipe📌 Pin it

Ingredients

  • For the Chicken & Pasta:
  • 350–400 g (12–14 oz) linguine
  • 2 large boneless, skinless chicken breasts (about 450–500 g / 1–1.1 lb)
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp salt (plus more for pasta water)
  • 1/2 tsp black pepper
  • 1/2 tsp Italian seasoning
  • 1/2 tsp paprika (optional)
  • For the Mozzarella Garlic Parmesan Sauce:
  • 2 tbsp unsalted butter
  • 4–5 cloves garlic, finely minced
  • 2 tbsp all-purpose flour
  • 480 ml (2 cups) heavy cream or half-and-half
  • 120 ml (1/2 cup) low-sodium chicken broth
  • 60 g (1/2 cup) freshly grated Parmesan cheese
  • 100–120 g (1–1¼ cups) shredded mozzarella cheese
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 1–2 tbsp fresh chopped parsley or basil
  • Optional Add-Ins:
  • 1 cup baby spinach or chopped kale
  • 1/2 cup sliced sun-dried tomatoes

Instructions

  1. 1. Cook the pasta
  2. 2. Bring a large pot of salted water to a boil.
  3. 3. Cook linguine according to package directions until al dente.
  4. 4. Reserve 1 cup pasta water, then drain and set aside.
  5. 5. Season and cook the chicken
  6. 6. Pat chicken dry and slice into strips or bite-sized pieces.
  7. 7. Season with salt, pepper, Italian seasoning, and paprika.
  8. 8. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
  9. 9. Add chicken and cook 5–7 minutes, stirring occasionally, until golden and cooked through.
  10. 10. Transfer to a plate and set aside.
  11. 11. Start the garlic base
  12. 12. In the same skillet, reduce heat to medium.
  13. 13. Add 2 tbsp butter. Once melted, add minced garlic and cook 30–60 seconds, until fragrant.
  14. 14. Make the roux and sauce
  15. 15. Sprinkle flour over the garlic and butter. Cook, stirring, for 30–60 seconds.
  16. 16. Slowly whisk in chicken broth until smooth, then add heavy cream/half-and-half.
  17. 17. Simmer gently for 3–5 minutes, stirring often, until slightly thickened.
  18. 18. Add cheeses and seasonings
  19. 19. Reduce heat to low. Stir in Parmesan until melted and smooth.
  20. 20. Add shredded mozzarella a handful at a time, stirring until melted into a creamy sauce.
  21. 21. Season with salt, pepper, and red pepper flakes (if using).
  22. 22. Stir in spinach or sun-dried tomatoes, if using, until just wilted/heated.
  23. 23. Combine pasta and chicken
  24. 24. Add cooked chicken (with any juices) back into the skillet.
  25. 25. Add drained linguine and toss to coat in the sauce.
  26. 26. If the sauce is too thick, add reserved pasta water a little at a time until glossy and silky.
  27. 27. Stir in chopped parsley or basil.
  28. 28. Serve
  29. 29. Taste and adjust seasoning.
  30. 30. Serve immediately, topped with extra Parmesan, herbs, and a sprinkle of red pepper flakes if desired.

Notes

Use freshly grated Parmesan and mozzarella for the smoothest, creamiest sauce.
Keep the heat low after adding cheese to prevent the sauce from breaking.
Add pasta water gradually—it’s easy to thin the sauce, but harder to thicken once over-diluted.
For extra richness, stir in a small knob of butter right before serving.
Swap chicken for shrimp or leave it out for a vegetarian version (use vegetable broth).

Nutrition

Calories: ~750–850
Protein: ~40–45 g
Total Fat: ~40–45 g
Carbohydrates: ~60–70 g
Fiber: ~3–4 g