Garlic Parmesan Cheddar Chicken Linguine in Creamy Butter Sauce

Garlic Parmesan Cheddar Chicken Linguine in Creamy Butter Sauce is one of those indulgent pasta dishes I turn to when I want something rich, flavorful, and comforting. Tender pieces of chicken are cooked with garlic and butter, then tossed with linguine and smothered in a luxurious, cheesy cream sauce made with both Parmesan and cheddar. Every bite is creamy, savory, and completely satisfying.

Why You’ll Love This Recipe

I love how this dish combines simple ingredients to create something that feels downright decadent. The butter sauce is velvety and smooth, the garlic adds warmth, and the combination of Parmesan and cheddar gives it a deep, cheesy flavor that clings perfectly to the linguine. It’s a weeknight-friendly recipe that feels like a restaurant meal, and I always go back for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• Salt and black pepper
• Olive oil or butter (for cooking the chicken)
• Garlic cloves, minced
• Linguine pasta
• Unsalted butter
• Heavy cream
• Chicken broth (or pasta water)
• Grated Parmesan cheese
• Shredded sharp cheddar cheese
• Italian seasoning or dried parsley (optional, for garnish)
• Crushed red pepper flakes (optional, for heat)

Directions

1. I season the chicken with salt and pepper, then cook it in a large skillet with a little olive oil or butter over medium-high heat until browned and cooked through. I remove it from the skillet and set it aside.
2. In the same pan, I melt butter and sauté the garlic until fragrant, about 1 minute.
3. I pour in the heavy cream and a splash of chicken broth or pasta water, then bring it to a gentle simmer.
4. I stir in the Parmesan and cheddar cheese slowly, whisking until the sauce becomes smooth and creamy.
5. Meanwhile, I cook the linguine in salted boiling water until al dente, then drain.
6. I return the cooked chicken to the pan, then toss in the linguine, stirring everything together until the pasta is coated with the sauce.
7. I sprinkle with Italian seasoning or parsley and crushed red pepper flakes if I want a little kick, then serve immediately.

Servings and timing

This recipe serves 4 to 6 people. It takes about 15 minutes to prep and 20 minutes to cook, so I usually have it on the table in 35 minutes or less.

Variations

Sometimes I add steamed broccoli, spinach, or sun-dried tomatoes for color and extra flavor. When I want a smoky twist, I use smoked cheddar . For a lighter version, I substitute half of the cream with whole milk and reduce the cheese slightly. I’ve even made this dish with fettuccine or penne when I don’t have linguine on hand.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them gently on the stove or in the microwave with a splash of cream, milk, or water to loosen up the sauce. I don’t recommend freezing this dish, as the creamy sauce can separate after thawing and reheating.

FAQs

Can I use pre-cooked chicken?

Yes, I often use leftover roasted or grilled chicken. I just add it to the sauce during the final step to warm it through.

Will the sauce still work without cheddar?

Absolutely. I can use all Parmesan if I prefer a sharper, more traditional Alfredo-style flavor. But the cheddar adds a unique richness that I really enjoy.

Can I use milk instead of heavy cream?

I can, but the sauce won’t be as thick or rich. If I do, I usually make a roux first with butter and flour to help thicken the sauce before adding milk.

What’s the best pasta for this recipe?

I usually go with linguine, but fettuccine, spaghetti, or even short pasta like penne work great. It’s all about personal preference.

How do I keep the cheese sauce from getting grainy?

I make sure to add the cheese gradually on low heat and whisk continuously. Using freshly grated cheese (instead of pre-shredded) also helps create a smoother sauce.

Conclusion

Garlic Parmesan Cheddar Chicken Linguine in Creamy Butter Sauce is a rich, satisfying dish that’s perfect for when I want to treat myself—or impress someone else. It’s quick enough for a weeknight but delicious enough for a special dinner, and the cheesy, garlicky sauce makes every bite irresistible. Once I make it, it usually ends up in my regular dinner rotation.

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