Creamy, spicy, garlicky, and absolutely irresistible—this Spicy Cheesy Garlic Butter Chicken with Linguine in Four-Cheese Sauce is the ultimate indulgence for pasta and chicken lovers. Perfectly seared, juicy chunks of seasoned chicken sit atop a bed of tender linguine drenched in a rich, velvety four-cheese sauce. A touch of heat and lots of garlicky goodness bring this dish to a whole new level.
Whether you’re planning a comforting weeknight dinner or impressing guests at a casual get-together, this recipe delivers restaurant-worthy flavor right from your kitchen. Each bite balances buttery garlic notes with gooey cheese and that satisfying spice that keeps you going back for more.
What Kind of Cheese Should I Use for the Sauce?
The magic of the four-cheese sauce lies in the perfect blend of cheeses. For this dish, I recommend using a mix of mozzarella for stretch, Parmesan for nutty sharpness, cream cheese for richness, and blue cheese for a bold, tangy twist. If blue cheese isn’t your thing, swap it with Gouda or Fontina for a more mellow blend.
Ingredients for the Spicy Cheesy Garlic Butter Chicken with Linguine in Four-Cheese Sauce:
Chicken breast: The base protein, cubed and seasoned, sears beautifully and holds flavor well.
Linguine: Its flat shape is ideal for capturing every drop of cheesy sauce.
Garlic cloves: The backbone of the butter sauce, adding aroma and sharp depth.
Unsalted butter: It forms the base of the garlic sauce and ensures richness without oversalting.
Mozzarella cheese: Brings gooey texture and mild flavor to the sauce.
Parmesan cheese: Adds that classic salty kick and deep umami.
Cream cheese: Makes the sauce ultra creamy and silky.
Blue cheese: For tangy complexity (or substitute with a milder cheese if desired).
Heavy cream: Blends everything into a luscious, pourable sauce.
Red pepper flakes: Infuses gentle heat into the creamy base.
Paprika and cayenne pepper: Adds smoky warmth and spice to the chicken.
Salt and black pepper: To season every component to perfection.
Chopped parsley: A pop of color and fresh contrast to the rich sauce.
How To Make the Spicy Cheesy Garlic Butter Chicken with Linguine in Four-Cheese Sauce:
Step 1: Sear the Chicken
Cube the chicken breasts into bite-sized pieces. Season generously with paprika, cayenne, salt, and pepper. Heat a skillet over medium-high heat and sear the chicken in a mix of olive oil and butter until golden brown and fully cooked. Remove and set aside.
Step 2: Cook the Linguine
Boil a large pot of salted water and cook linguine until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the rest.
Step 3: Make the Garlic Butter Base
In the same skillet used for the chicken, melt more butter and add minced garlic. Sauté until fragrant but not browned, about 1 minute.
Step 4: Build the Four-Cheese Sauce
Lower heat to medium. Add cream cheese and stir until melted. Slowly pour in the heavy cream, followed by the mozzarella, Parmesan, and blue cheese. Stir until melted and smooth. Toss in red pepper flakes for heat and adjust salt to taste. If sauce is too thick, add a splash of pasta water.
Step 5: Combine and Finish
Add the drained linguine to the sauce and toss to coat. Fold in the cooked chicken. Let everything simmer for 2-3 minutes to blend flavors. Garnish with chopped parsley and a dash of extra red pepper or paprika for color.
Serving and Storing:
Serve this dish hot right out of the pan, topped with a final sprinkle of Parmesan or extra parsley. A crisp green salad and garlic bread on the side turn it into a full dinner.
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat gently over the stove with a splash of cream or milk to revive the sauce. Freezing is not recommended due to the dairy-heavy sauce, which may separate upon thawing.
Frequently Asked Questions:
What if I don’t like blue cheese?
No worries—substitute it with Fontina, Havarti, or Gouda for a milder flavor.
Can I use a different pasta?
Absolutely. Fettuccine, tagliatelle, or even penne all work well. Just choose something that holds the sauce nicely.
Is this dish very spicy?
It has a warm kick thanks to cayenne and red pepper flakes. You can reduce or omit to tone it down.
Can I make this dish ahead of time?
You can prep the chicken and sauce a day in advance. Reheat everything together just before serving, adding a splash of cream if needed.
Can I make it gluten-free?
Yes! Just use your favorite gluten-free linguine and make sure your cheeses are certified gluten-free.
Is there a way to make it lighter?
For a lighter version, substitute half-and-half for heavy cream, use reduced-fat cheeses, and opt for a smaller portion of pasta per serving.
More Recipe Suggestions:
Roasted Asparagus with Blue Cheese and Bacon
Blue Cheese Walnut Thyme Puff Pastry Twirls
Cheesy Garlic Butter Mushroom Stuffed Chicken
Spicy Cheesy Garlic Butter Chicken with Linguine in Four-Cheese Sauce
Equipment
Ingredients
- 2 large chicken breasts cubed
- 8 oz linguine pasta
- 4 garlic cloves minced
- 3 tbsp unsalted butter
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 oz cream cheese
- 1/4 cup crumbled blue cheese or substitute Fontina/Gouda
- 1 cup heavy cream
- 1/2 tsp red pepper flakes
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Salt to taste
- Black pepper to taste
- 1 tbsp olive oil
- 2 tbsp chopped parsley for garnish
Instructions
- Cube chicken breasts and season with paprika, cayenne, salt, and pepper.
- Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear chicken until browned and cooked through. Set aside.
- Cook linguine in a pot of salted boiling water until al dente. Reserve 1/2 cup pasta water and drain the rest.
- In the same skillet, melt remaining butter and sauté garlic until fragrant, about 1 minute.
- Add cream cheese and stir until melted. Slowly add heavy cream.
- Stir in mozzarella, Parmesan, and blue cheese. Let melt until smooth.
- Add red pepper flakes and adjust salt if needed. Thin with pasta water if sauce is too thick.
- Toss cooked linguine into the sauce, then fold in the seared chicken.
- Simmer 2–3 minutes to blend flavors. Garnish with parsley and serve immediately.
Notes:
- Use Fontina or Gouda if you’re not a fan of blue cheese.
- Add more cream or milk when reheating to restore the sauce’s silkiness.
- Want it less spicy? Reduce or omit the cayenne and red pepper flakes.
