Name: Garlic Parmesan Cheddar Chicken Linguine in Creamy Butter Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts or thighs; Salt and black pepper, to taste; 1/2 teaspoon paprika (optional); 2 tablespoons olive oil or butter (for cooking chicken); 12 oz linguine pasta; 3 cloves garlic, minced; 3 tablespoons unsalted butter; 1 cup heavy cream or half-and-half; 1/2 cup grated parmesan cheese; 1 cup shredded sharp cheddar cheese; 1/4 cup chicken broth or reserved pasta water (optional); Chopped fresh parsley or basil, for garnish

Jump to Recipe·Leave a Review

Garlic Parmesan Cheddar Chicken Linguine in Creamy Butter Sauce is a rich and indulgent pasta dish that’s full of bold flavor and comforting textures. Tender linguine is coated in a velvety butter sauce infused with garlic, loaded with melted cheddar and parmesan, and topped with juicy, golden-browned chicken. It’s a decadent, one-pan dinner I love making when I want something that feels like a restaurant meal at home.

Why You’ll Love This Recipe

I love how this dish brings together the best of everything: creamy sauce, flavorful cheese, and perfectly seasoned chicken. It’s satisfying, comforting, and always a hit at the dinner table. The cheddar adds a bold, sharp kick, while parmesan gives it a salty, nutty depth. And because it’s all tossed with linguine, every bite is coated in that creamy, buttery goodness. Garlic Parmesan Cheddar Chicken Linguine in Creamy Butter Sauce

Ingredients

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

Boneless, skinless chicken breasts or thighs
Salt and black pepper
Paprika (optional, for seasoning the chicken)
Olive oil or butter (for cooking the chicken)
Linguine pasta
Garlic, minced
Unsalted butter
Heavy cream or half-and-half
Grated parmesan cheese
Shredded sharp cheddar cheese
Chicken broth (optional, to loosen the sauce)
Fresh parsley or basil (for garnish)

Directions

I season the chicken with salt, pepper, and a bit of paprika, then sear it in a hot skillet with butter or olive oil until golden and fully cooked. I set it aside to rest, then slice it thin.
While the chicken cooks, I boil the linguine in salted water until al dente, then drain and set aside.
In the same pan where I cooked the chicken, I melt more butter and sauté the garlic for about 30 seconds until fragrant.
I pour in the cream and let it simmer gently, then stir in the parmesan and cheddar cheese until melted and smooth.
If the sauce gets too thick, I add a splash of chicken broth or reserved pasta water to loosen it.
I add the cooked linguine to the sauce, tossing until evenly coated.
I top the pasta with the sliced chicken, sprinkle with fresh herbs, and serve it hot.

Servings and timing

This recipe makes about 4 generous servings. It takes around 15 minutes to prep and 25 minutes to cook, so I usually have it ready in about 40 minutes total.

Variations

I sometimes add sautéed spinach or roasted broccoli for extra greens.
Using a mix of white cheddar and gruyere adds even more flavor depth.
If I want a lighter version, I use half-and-half instead of cream and cut back on the butter.
I’ve made it with penne or fettuccine when I don’t have linguine on hand, and it still turns out great.

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them gently in a skillet over low heat with a splash of milk or cream to bring the sauce back to life. The microwave works too, but I stir halfway through to keep the sauce smooth. I don’t recommend freezing it since the creamy sauce can separate. Garlic Parmesan Cheddar Chicken Linguine in Creamy Butter Sauce

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, I can. I just slice or shred it and add it to the sauce near the end so it warms through without drying out.

Will the cheddar make the sauce grainy?

Not if I add it slowly over low heat and stir constantly. I also make sure not to boil the sauce once the cheese is in—it helps keep everything smooth and creamy.

Can I make this ahead of time?

Yes, but I store the sauce and pasta separately if possible. When I reheat them together, I add a splash of broth or cream to refresh the sauce.

Is there a non-dairy version of this?

I’ve used plant-based butter, oat cream, and vegan cheese substitutes before—it’s not exactly the same, but it still turns out creamy and delicious.

What sides go well with this dish?

I usually serve it with a light green salad, garlic bread, or roasted veggies like asparagus or Brussels sprouts.

Conclusion

Garlic Parmesan Cheddar Chicken Linguine in Creamy Butter Sauce is a rich and satisfying dish that turns a simple dinner into something special. The creamy, cheesy sauce clings to every strand of pasta, and the juicy chicken takes it over the top. Whether I’m cooking for guests or just treating myself to a cozy meal, this recipe never disappoints.