Why You’ll Love This Recipe

• The chicken gets layers of seasoning: Italian seasoning, oregano, garlic powder, black pepper, salt and Parmesan all go onto the chicken before cooking.
• Garlic appears twice: Half of the minced garlic flavors the chicken’s butter finish, while the remaining garlic goes into the white sauce.
• The sauce is especially creamy: Heavy cream, whole milk and softened cream cheese create its base.
• Two cheeses finish the sauce: Freshly shredded mozzarella and freshly grated Parmesan are stirred in after the skillet comes off the heat.
• The linguine stays central to the dish: Twelve ounces of pasta are tossed directly through the sauce until every strand is heavily coated.
• Reserved pasta water gives you control: Use only what is needed to adjust the final consistency.
• The chicken and pasta have distinct textures: The chicken is cooked for golden-brown, crisp seared edges while the linguine remains coated in creamy sauce.
• Fresh parsley provides the finish: Two tablespoons of chopped parsley complete the dish before serving.

Ingredients

• 1½ pounds boneless, skinless chicken breasts, cut into thick chunks
• 12 ounces dry linguine
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided
• 5 garlic cloves, minced, divided
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• ¼ cup freshly grated Parmesan, for the chicken
• 1 cup heavy cream
• 1 cup whole milk
• 2 ounces cream cheese, softened
• 1¼ cups freshly shredded mozzarella
• ½ cup freshly grated Parmesan, for the sauce
• 2 tablespoons chopped fresh parsley
• ½ to 1 cup reserved pasta water, as needed

Ingredient Notes

Chicken Breasts

Use 1½ pounds of boneless, skinless chicken breasts cut into thick chunks. The directions call for cooking them until fully cooked through while developing golden-brown color and crisp seared edges.

Linguine

The recipe uses 12 ounces of dry linguine. Cook it in well-salted water until al dente and reserve about 1 cup of its cooking water before draining.

Olive Oil

One tablespoon of olive oil is heated in the skillet for cooking the seasoned chicken.

Unsalted Butter

The 3 tablespoons of butter are divided. One tablespoon goes into the skillet with the cooked chicken and half the garlic. The remaining butter starts the creamy white sauce after the chicken is transferred to a plate.

Fresh Garlic

Five minced garlic cloves are also divided between the two components. Half goes into the garlic butter used to coat the chicken, while the remaining garlic flavors the sauce.

Italian Seasoning and Oregano

One teaspoon of Italian seasoning and ½ teaspoon of dried oregano season the chicken before it cooks.

Garlic Powder

Half a teaspoon of garlic powder adds another layer of garlic flavor directly to the chicken seasoning.

Parmesan for the Chicken

The chicken gets ¼ cup of freshly grated Parmesan along with its dry seasonings before going into the skillet.

Heavy Cream and Whole Milk

The sauce uses equal amounts of heavy cream and whole milk: 1 cup of each. They are poured into the skillet after the remaining butter and garlic.

Cream Cheese

Two ounces of softened cream cheese are stirred into the cream-and-milk mixture and cooked gently until the sauce becomes smooth and slightly thick.

Mozzarella

Use 1¼ cups of freshly shredded mozzarella. It is added only after the skillet has been removed from the heat.

Parmesan for the Sauce

Another ½ cup of freshly grated Parmesan goes into the sauce with the mozzarella. This amount is separate from the ¼ cup used to season the chicken.

Reserved Pasta Water

Save about 1 cup before draining the linguine. The ingredient list allows ½ to 1 cup as needed, but the directions specifically say to use only a little if the sauce requires adjustment.

Fresh Parsley

Two tablespoons of chopped fresh parsley finish the chicken and creamy linguine at serving time.

Equipment

• Large pot for cooking the linguine
• Large skillet
• Colander
• Heatproof measuring cup for reserving pasta water
• Knife and cutting board
• Measuring cups and spoons
• Tongs or a large pasta utensil
• Wooden spoon or spatula
• Plate for holding the cooked chicken

How to Make Garlic Parmesan Chicken Linguine in Creamy White Sauce

1. Cook the Linguine

   Cook the linguine in a large pot of well-salted water until al dente. Save about 1 cup of pasta water, then drain.

2. Season and Cook the Chicken

   Season the chicken with Italian seasoning, oregano, garlic powder, black pepper, salt, and ¼ cup Parmesan. Heat the olive oil in a large skillet and cook the chicken until golden-brown with crisp seared edges and fully cooked through.

3. Finish the Chicken with Garlic Butter

   Lower the heat slightly and add 1 tablespoon butter and half the minced garlic. Toss the chicken in the garlic butter for about 30 seconds, then transfer it to a plate and keep warm.

4. Make the Creamy White Sauce

   Melt the remaining butter in the same skillet. Add the remaining garlic, then pour in the heavy cream and milk. Stir in the cream cheese and cook gently until the sauce becomes smooth and slightly thick.

5. Finish the Sauce and Add the Linguine

   Remove from heat and stir in the mozzarella and remaining Parmesan. Toss in the linguine until every strand is heavily coated, using a little pasta water only if needed. Serve beside the chicken and finish with parsley.

Tips for the Best Results

• Cook the linguine until al dente: The pasta gets tossed through the finished sauce, so follow the supplied al dente cue when boiling it.
• Reserve the pasta water before draining: Save about 1 cup so it is available if the sauce needs adjusting later.
• Season the chicken before it hits the skillet: The herbs, garlic powder, salt, pepper and ¼ cup Parmesan all belong on the chicken before cooking.
• Look for good color on the chicken: The supplied method calls for golden-brown chicken with crisp seared edges as well as complete cooking.
• Keep the garlic divided: Half goes with the chicken and 1 tablespoon of butter; the other half belongs in the sauce.
• Keep the chicken’s garlic-butter stage brief: Toss it for about 30 seconds before transferring the chicken to a plate.
• Cook the cream sauce gently: The target before adding the shredded cheeses is a smooth, slightly thick sauce.
• Add mozzarella and Parmesan off the heat: Remove the skillet from the heat before stirring in both cheeses.
• Do not automatically add all the pasta water: Toss the linguine first, then add a little reserved water only if needed.

Common Mistakes to Avoid

Forgetting to Reserve Pasta Water

Save about 1 cup before draining the linguine. It is the supplied tool for adjusting the sauce if needed.

Mixing Up the Two Parmesan Measurements

The recipe uses Parmesan in two places. The chicken gets ¼ cup, while the creamy white sauce gets another ½ cup.

Using All the Butter at Once

The butter is divided as well. One tablespoon goes with the cooked chicken and half the garlic, while the remaining butter is used to start the sauce.

Using All the Garlic with the Chicken

Only half of the five minced cloves go into the chicken’s garlic-butter finish. Reserve the other half for the creamy sauce.

Adding the Shredded Cheese Before Removing the Skillet from the Heat

The supplied directions specifically remove the sauce from the heat before adding mozzarella and the remaining Parmesan.

Adding Too Much Pasta Water Immediately

The recipe says to use a little pasta water only if needed. First toss the linguine through the sauce and assess its consistency.

Substitutions and Variations

No ingredient substitutions or variations were supplied with this Garlic Parmesan Chicken Linguine recipe. The original version specifically uses chicken breasts, linguine, heavy cream, whole milk, cream cheese, mozzarella and Parmesan.

Changing the pasta shape, chicken cut, dairy ingredients or cheeses would create an editorial variation rather than reproduce the supplied recipe, so those substitutions have not been presented as original recipe options.

Serving Suggestions

The supplied recipe has a specific presentation: toss the linguine thoroughly in the creamy white sauce and serve it beside the garlic Parmesan chicken. Finish the plate with the chopped fresh parsley.

No bread, salad, vegetables or other side dishes were included in the source. They can be selected according to personal preference, but they are not required components of the original recipe.

Storage and Reheating

Specific storage and reheating instructions were not included with the supplied recipe, so this article does not assign a storage duration or reheating method that was not provided.

Frequently Asked Questions

What is Garlic Parmesan Chicken Linguine?

This recipe pairs seasoned, seared chicken breast chunks with linguine coated in a creamy white sauce made with heavy cream, whole milk, cream cheese, mozzarella, Parmesan and garlic.

How much chicken do I need?

Use 1½ pounds of boneless, skinless chicken breasts cut into thick chunks.

How much linguine does the recipe use?

The recipe calls for 12 ounces of dry linguine cooked in well-salted water until al dente.

How do I season the chicken?

Season it with Italian seasoning, dried oregano, garlic powder, black pepper, salt and ¼ cup freshly grated Parmesan.

How do I know when the chicken is ready?

The supplied recipe says to cook it until fully cooked through, with a golden-brown exterior and crisp seared edges. No exact cooking time was provided.

How much garlic goes with the chicken?

The recipe contains five minced garlic cloves in total. Half goes into the skillet with the chicken and 1 tablespoon of butter, while the remaining half goes into the sauce.

What makes the white sauce creamy?

The sauce combines 1 cup heavy cream, 1 cup whole milk and 2 ounces softened cream cheese, followed by mozzarella and Parmesan.

When do I add the mozzarella and Parmesan?

Remove the skillet from the heat after the cream sauce becomes smooth and slightly thick. Then stir in 1¼ cups freshly shredded mozzarella and the remaining ½ cup Parmesan.

Why should I save pasta water?

The reserved water gives you a way to adjust the consistency after the linguine has been tossed into the cheese sauce. Use only a little if needed.

Should the chicken be mixed into the linguine?

The supplied directions say to serve the creamy linguine beside the chicken rather than explicitly tossing the chicken into the pasta.

Can I substitute another pasta?

No pasta substitution was included in the supplied recipe. Linguine is the specified pasta for this version.

How many servings does this recipe make?

A serving yield was not supplied, so an exact number of portions has not been assigned.

Related Recipes

• Garlic Parmesan Chicken Recipes
• Chicken Linguine Recipes
• Creamy Chicken Pasta Recipes
• White Sauce Pasta Recipes
• Easy Chicken Dinners

Recipe Card: Garlic Parmesan Chicken Linguine in Creamy White Sauce

Ingredients

• 1½ pounds boneless, skinless chicken breasts, cut into thick chunks
• 12 ounces dry linguine
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided
• 5 garlic cloves, minced, divided
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• ¼ cup freshly grated Parmesan, for the chicken
• 1 cup heavy cream
• 1 cup whole milk
• 2 ounces cream cheese, softened
• 1¼ cups freshly shredded mozzarella
• ½ cup freshly grated Parmesan, for the sauce
• 2 tablespoons chopped fresh parsley
• ½ to 1 cup reserved pasta water, as needed

Instructions

1. Cook the linguine in a large pot of well-salted water until al dente. Save about 1 cup of pasta water, then drain.
2. Season the chicken with Italian seasoning, oregano, garlic powder, black pepper, salt, and ¼ cup Parmesan. Heat the olive oil in a large skillet and cook the chicken until golden-brown with crisp seared edges and fully cooked through.
3. Lower the heat slightly and add 1 tablespoon butter and half the minced garlic. Toss the chicken in the garlic butter for about 30 seconds, then transfer it to a plate and keep warm.
4. Melt the remaining butter in the same skillet. Add the remaining garlic, then pour in the heavy cream and milk. Stir in the cream cheese and cook gently until the sauce becomes smooth and slightly thick.
5. Remove from heat and stir in the mozzarella and remaining Parmesan. Toss in the linguine until every strand is heavily coated, using a little pasta water only if needed. Serve beside the chicken and finish with parsley.

Recipe Notes

• Cook the linguine until al dente and reserve about 1 cup of pasta water before draining.
• Cut the chicken breasts into thick chunks before seasoning.
• Use ¼ cup Parmesan to season the chicken and reserve the separate ½ cup measurement for the sauce.
• Cook the chicken until golden-brown with crisp seared edges and fully cooked through.
• Use 1 tablespoon of the butter and half the garlic for the chicken’s 30-second garlic-butter finish.
• Use the remaining butter and garlic for the creamy white sauce.
• Cook the cream, milk and cream cheese gently until smooth and slightly thick.
• Remove the skillet from the heat before adding the mozzarella and remaining Parmesan.
• Add reserved pasta water only if needed.
• Serve the coated linguine beside the chicken and finish with chopped fresh parsley.
• No overall prep time, total cook time, serving yield or nutrition information was supplied.

Storage and Reheating

Specific storage and reheating instructions were not included with the supplied recipe.