Spicy Cheesy Garlic Butter Chicken with Linguine in Four-Cheese Sauce
Creamy and spicy with rich garlic butter flavor, this indulgent pasta dish features golden-seared chicken over tender linguine tossed in a luscious four-cheese sauce. Perfect for cozy dinners or crowd-pleasing meals.
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.
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