A Cozy, Comforting Dinner That Feels Like a Hug on a Plate
There’s something magical about the aroma of garlic butter simmering on the stove and the sight of bubbling, golden cheese fresh from the oven. This Parmesan Baked Chicken Linguine in Buttery Garlic Sauce is the kind of meal that makes a regular evening feel like a special occasion. Whether you’re cooking for your family, planning a quiet date night, or looking for a dish to impress guests, this recipe wraps comfort and elegance into every bite.
Inspired by a love for classic Italian-American comfort food, this dish brings together everything you crave—tender, juicy chicken, perfectly cooked linguine, and a rich garlic-Parmesan cream sauce that clings to every strand of pasta. The finishing touch? Melted mozzarella crowning each chicken breast, baked to perfection. It’s a dish that doesn’t just feed you—it makes you feel home.
Why You’ll Love This Recipe
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Quick but elegant – With simple ingredients and step-by-step instructions, this recipe is accessible even for beginner cooks, but tastes like it came from your favorite restaurant.
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Flavor-packed – Garlic, butter, cream, and Parmesan combine to create a luxurious sauce that’s rich but not overwhelming.
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Perfectly balanced – The tender chicken pairs beautifully with al dente linguine and melty cheese for a dish that satisfies without being too heavy.
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Versatile – It works for weeknight dinners, special occasions, or meal prep if you like to plan ahead.
Ingredients
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2 chicken breasts, butterflied or sliced thin
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8 oz linguine pasta
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2 tbsp olive oil
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2 tbsp butter
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4 cloves garlic, minced
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1¼ cups heavy cream
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¾ cup grated Parmesan cheese
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½ tsp Italian seasoning
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Salt & pepper to taste
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½ cup shredded mozzarella (for topping)
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Chopped parsley for garnish (optional)
Directions
1. Boil the Linguine to Perfection
Start by filling a large pot with water and bringing it to a rolling boil. Don’t forget to generously salt the water—this is your first chance to build flavor in the pasta. Once the water is boiling, add the linguine and cook it until it’s al dente, which usually takes about 8 to 9 minutes. Stir occasionally to prevent sticking. You’re aiming for noodles that are tender but still have a slight bite in the center. Before draining the pasta, scoop out about ½ cup of the cooking water and set it aside; this starchy water will come in handy if you need to thin your sauce later. Drain the linguine well and set it aside while you move on to the rest of the dish.
2. Prepare and Bake the Chicken
While the pasta is cooking, get started on the chicken. Preheat your oven to 400°F (200°C). Butterfly your chicken breasts if they’re thick—this means slicing them horizontally to create thinner, more even pieces that cook faster and stay juicier.
Pat the chicken dry with paper towels to help it sear properly. Season both sides generously with salt, black pepper, and a sprinkling of Italian seasoning. This blend of herbs brings out the savory richness of the chicken and pairs beautifully with the garlic-Parmesan sauce.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering and hot, gently place the seasoned chicken breasts into the pan. Sear each side for about 2 to 3 minutes, just long enough to create a golden-brown crust. You’re not cooking the chicken all the way through here—just developing flavor and color.
After searing, sprinkle the shredded mozzarella cheese generously over the top of each chicken breast. Carefully transfer the skillet to the preheated oven and bake for 10 to 12 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the cheese is melted, golden, and slightly crisp around the edges. Remove from the oven and let it rest while you finish the sauce.
3. Make the Buttery Garlic-Parmesan Sauce
While the chicken is baking, start building your creamy garlic sauce in a separate skillet. Over medium heat, melt the butter until it begins to bubble. Add the minced garlic and sauté for 1 to 2 minutes, stirring frequently. You want the garlic to soften and become fragrant without browning, which could give the sauce a bitter taste.
Once the garlic is perfectly cooked, slowly pour in the heavy cream while stirring continuously. Allow the mixture to come to a gentle simmer—don’t boil it, or the cream could separate. Stir in the grated Parmesan cheese and keep whisking until the sauce becomes smooth, thickened, and velvety. Season with a little salt and freshly ground black pepper to taste. You can adjust the consistency by adding a splash of the reserved pasta water if it feels too thick.
4. Toss, Plate, and Serve
Now it’s time to bring everything together. Add the drained linguine to the garlic-Parmesan sauce and gently toss until each strand is coated in the creamy mixture. If the sauce feels too thick or stiff, stir in a little of the reserved pasta water to loosen it up and make it silkier.
To serve, divide the creamy linguine between plates or bowls. Place one of the baked mozzarella chicken breasts on top of each portion of pasta. Finish with a sprinkle of chopped parsley for a fresh, vibrant touch that contrasts beautifully with the rich sauce.
Serve immediately while everything is warm, melty, and irresistibly delicious.
Tips for Success
Use Thin-Cut Chicken for Even, Quick Cooking
One of the best ways to ensure juicy, flavorful chicken is by slicing the breasts thin or butterflying them. Not only does this help the chicken cook more quickly, but it also ensures it cooks evenly—no more dry edges with undercooked centers. Thinner cuts also provide more surface area to achieve that golden sear in the skillet and give the melted mozzarella plenty of space to bubble and brown.
Let Garlic Be the Star
Don’t hold back when it comes to garlic—this ingredient forms the flavor foundation of your sauce. Its bold, aromatic quality is what makes the buttery cream sauce so irresistible. Be sure to sauté it just until it’s fragrant and soft, but not browned. Overcooked garlic can turn bitter quickly, so keep a close eye and stir frequently as it cooks.
Freshly Grated Parmesan Is Key
There’s a big difference between freshly grated Parmesan and the kind that comes pre-packaged. Fresh Parmesan melts smoother, tastes more vibrant, and gives your sauce that luxurious, restaurant-quality finish. Pre-shredded cheese often contains anti-caking agents that prevent it from melting properly, which can leave your sauce grainy or dull. If you want that silky, melt-in-your-mouth texture, grating it yourself is well worth the extra step.
Use Pasta Water to Perfect the Sauce
Before you drain your linguine, always reserve some of the cooking water. This starchy liquid can work wonders for your sauce—it helps emulsify the cream and cheese, making the texture smoother and helping it cling beautifully to the pasta. Add it a little at a time, stirring as you go, until the sauce reaches the consistency you love: silky, rich, and just thick enough to coat every bite.
Serving Suggestions
This dish shines on its own, but you can round out your meal with:
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A crisp Caesar salad or mixed greens with a lemon vinaigrette
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Garlic bread or buttery dinner rolls to soak up the extra sauce
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A light sparkling water with lemon, or a chilled glass of white wine like Chardonnay or Pinot Grigio
Make It Your Own
Add Veggies
You can toss in spinach, sun-dried tomatoes, or steamed broccoli with the linguine for added color and nutrition.
Swap the Pasta
Prefer penne, fettuccine, or spaghetti? Go for it—this sauce is flexible and works with any shape.
Try a Protein Twist
This recipe also works beautifully with shrimp or seared salmon instead of chicken.
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely. This dish can be prepared in advance with just a little planning. The best approach is to cook the components separately: bake the chicken, cook the pasta, and make the garlic-Parmesan sauce. Store the pasta and sauce together in an airtight container in the refrigerator, and keep the chicken in a separate container. When you’re ready to serve, reheat the pasta and sauce gently in a skillet over low heat, stirring in a splash of milk or cream to help loosen the sauce and bring it back to a creamy consistency. Reheat the chicken in the oven at 350°F (175°C) for about 10 minutes, or until warmed through and the cheese is melted again. Then plate everything together as usual. It’s a great make-ahead option for busy weeknights or meal prepping.
Can I freeze it?
Freezing the full dish is not recommended because cream-based sauces tend to separate and become grainy once thawed and reheated. However, you can freeze the cooked chicken on its own. Once it has fully cooled, wrap the chicken tightly in foil or place it in a freezer-safe container. It will keep well for up to 2 months. When you’re ready to use it, reheat the chicken in the oven and serve it with freshly cooked pasta and sauce for the best texture and flavor.
What if I don’t have heavy cream?
If you don’t have heavy cream on hand, you can substitute with half-and-half, although the result will be a thinner, lighter sauce. To help thicken it, add a little extra Parmesan cheese or make a quick roux using 1 tablespoon of butter and 1 tablespoon of flour before pouring in the milk or half-and-half. Let the roux cook for about a minute before slowly adding your liquid, stirring constantly to avoid lumps. This will give the sauce more body and a smoother consistency.
Can I use pre-cooked chicken?
Yes, pre-cooked chicken is a convenient option if you’re short on time or looking to use leftovers. While freshly cooked chicken will always offer the best texture and flavor, pre-cooked can work just fine. Slice it and top it with shredded mozzarella, then bake it in the oven for a few minutes at 375°F (190°C) until heated through and the cheese has melted. This quick step helps recreate the gooey, cheesy finish of the original recipe.
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Parmesan Baked Chicken Linguine in Buttery Garlic Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This creamy, comforting pasta dish features tender baked chicken topped with golden mozzarella, nestled over a bed of linguine tossed in a rich, buttery garlic-Parmesan sauce. It’s the perfect recipe for cozy evenings, casual gatherings, or whenever you’re craving a restaurant-quality meal at home.
Ingredients
2 chicken breasts, butterflied or sliced thin
8 oz linguine pasta
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
1¼ cups heavy cream
¾ cup grated Parmesan cheese
½ tsp Italian seasoning
Salt & pepper to taste
½ cup shredded mozzarella (for topping)
Chopped parsley for garnish (optional)
Instructions
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Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 8–9 minutes. Reserve ½ cup pasta water, drain the pasta, and set aside.
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Preheat oven to 400°F (200°C). Season both sides of the chicken with salt, pepper, and Italian seasoning.
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Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden.
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Top chicken with mozzarella and transfer skillet to oven. Bake for 10–12 minutes, or until the internal temperature reaches 165°F (74°C) and cheese is melted and bubbly.
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In a separate skillet, melt butter over medium heat. Add minced garlic and sauté 1–2 minutes until fragrant.
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Pour in heavy cream, stir continuously, and bring to a gentle simmer.
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Stir in grated Parmesan until the sauce is smooth and creamy. Season with salt and pepper to taste.
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Toss cooked linguine in the garlic-Parmesan sauce, adding reserved pasta water a little at a time if needed to loosen the sauce.
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Plate the pasta and top each serving with a baked chicken breast. Garnish with chopped parsley if desired. Serve warm.
Notes
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Use freshly grated Parmesan for a smoother, more flavorful sauce.
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Don’t overcook the garlic—just sauté until fragrant to avoid bitterness.
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For a veggie boost, stir in baby spinach, sun-dried tomatoes, or steamed broccoli with the pasta.
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Leftovers can be stored in the fridge for up to 2 days; reheat gently with a splash of cream or milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
