Garlic Butter Chicken with Creamy Linguine
This rich and comforting pasta dish combines tender garlic-seasoned chicken with linguine tossed in a creamy four-cheese sauce made with Parmesan, sharp cheddar, mozzarella, and Gruyere.
Equipment
- large skillet
- large pot For cooking the linguine.
- colander For draining the linguine while reserving pasta water.
- wooden spoon For stirring the creamy cheese sauce.
Ingredients
- 1 lb linguine
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 tablespoons butter, divided
- 10 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- salt and pepper, to taste
- 2 ½ cups heavy cream
- 8 oz cream cheese, softened
- 1 ½ cups freshly grated Parmesan cheese
- 1 ½ cups shredded sharp cheddar cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup shredded Gruyere cheese
- ½ cup reserved pasta water
Instructions
- Cook the linguine according to package instructions, reserving ½ cup of the pasta water before draining it.
- Melt 4 tablespoons of butter in a large skillet over medium heat. Add the chicken, seasoning with garlic powder, onion powder, Italian seasoning, salt, and pepper. Sauté until golden and cooked through, about 7-10 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Reduce the heat to low, add the remaining butter, heavy cream, and softened cream cheese, stirring until smooth.
- Add the Parmesan, cheddar, mozzarella, and Gruyere cheeses gradually, stirring until melted into the sauce.
- Toss the cooked linguine into the sauce, coating each strand. Add reserved pasta water as needed for desired consistency.
- Serve hot, garnishing with extra cheese if desired.
Notes
Reserve ½ cup of pasta water before draining the linguine. Add the pasta water gradually to the cheese sauce as needed to reach your desired consistency.