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