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This spicy cheesy garlic butter chicken with linguine in four-cheese sauce delivers a perfect balance of heat, creaminess, and rich flavor. Tender chicken pieces are pan-seared to a golden crisp and paired with a luscious sauce made from four melt-in-your-mouth cheeses. The linguine holds the sauce beautifully, making every bite indulgent and comforting. This dish is ideal for turning an ordinary weeknight dinner into something special without too much fuss.
Why You’ll Love This Spicy Cheesy Garlic Butter Chicken with Linguine
- Bold garlic butter and warming spices bring a mouthwatering punch to the chicken
- The four-cheese sauce is ultra creamy, rich, and satisfying
- The spicy chicken contrasts perfectly with the smooth and cheesy pasta
- Made in one pan for the chicken to keep cleanup simple
- Adaptable recipe where you can swap pasta or adjust heat to suit your taste
The first time I made this, I was surprised how easily the sauce came together while still packing so much flavor. Now it’s a guaranteed crowd-pleaser whenever I want something cozy and impressive.
Ingredients
- Chicken thighs or breasts: boneless and skinless for juicy texture and easy seasoning
- Salt and pepper: essential for bringing out all the flavors
- Smoked paprika and red pepper flakes: provide smoky warmth and lively heat
- Fresh garlic cloves: minced to add punch and fragrance
- Unsalted butter: creates the rich and velvety garlic butter base
- Olive oil: ensures an even sear and keeps butter from burning
- Linguine pasta: flat and long, it clings well to the creamy cheese sauce
- Heavy cream: the silky foundation for the velvety sauce
- Cream cheese: adds tanginess and smooth body
- Parmesan mozzarella fontina and asiago cheeses: the four cheeses that melt together for depth and stretch
- Fresh parsley: brightens the dish and provides a fresh finishing touch
Choose fresh garlic for the best aroma and opt for high-quality cheeses for maximum flavor and meltability.
Step-by-Step Instructions
- Season and Sear the Chicken:
- Generously coat chicken pieces with salt pepper smoked paprika and red pepper flakes. Heat olive oil and butter together in a skillet over medium heat. Add minced garlic and cook until fragrant about 1 minute. Add chicken and sear until golden brown and fully cooked through about 6 to 8 minutes per side depending on thickness. Remove chicken from the skillet and set aside.
- Cook the Linguine:
- Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until just al dente. Drain the pasta and set aside while reserving a little pasta water.
- Make the Four-Cheese Sauce:
- Lower the heat on the skillet and pour in the heavy cream. Stir in the cream cheese until fully melted and smooth. Gradually whisk in Parmesan mozzarella fontina and asiago cheeses until the sauce is creamy and well combined. Season with salt and pepper to taste.
- Combine Pasta and Sauce:
- Add the drained linguine directly into the cheese sauce. Toss carefully ensuring every strand is coated luxuriously. If the sauce feels too thick loosen it with a splash of the reserved pasta water.
- Assemble and Garnish:
- Slice the cooked chicken and arrange on top of the pasta. Sprinkle with freshly chopped parsley and add a pinch of red pepper flakes if you like a little extra heat.
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I love the way smoked paprika adds a subtle smoky depth that makes the chicken so crave-worthy. This recipe has been a hit at family dinners, especially when someone needs a comforting meal that still feels special.
Storage Tips
Store leftovers in an airtight container and refrigerate for up to three days. When reheating gently warm in a skillet over low heat adding a splash of cream or milk to keep the sauce smooth and creamy. Avoid microwaving to prevent separation. You can also freeze the sauce separately and reheat before tossing with fresh cooked pasta.
Ingredient Substitutions
You can substitute gouda provolone or cheddar for one of the cheeses to balance melt and flavor if needed. Use boneless skinless chicken thighs for juiciness or breasts for a leaner option. Swap linguine for fettuccine tagliatelle or a tube-shaped pasta like penne to hold sauce differently. Adjust spice by reducing red pepper flakes or using smoked sweet paprika instead.
Serving Suggestions
Serve with a crisp green salad dressed with lemon vinaigrette or garlic bread to soak up the extra sauce. A glass of chilled white wine or a light beer pairs beautifully with the rich and spicy flavors. Finish with a sprinkle of fresh parsley and an extra drizzle of garlic butter for an elegant touch.
Pro Tips
- Toast smoked paprika lightly in the pan before adding butter for an extra smoky flavor boost
- Do not skip melting the cream cheese fully before adding shredded cheeses to avoid clumps in sauce
- Reserve pasta water early to adjust sauce texture and keep it silky smooth
Commonly Asked Questions
- → Can I substitute any of the cheeses?
Yes, cheeses like gouda, provolone, or cheddar can replace one of the four. Aim to balance melty, stretchy, and sharp textures for best results.
- → Is another pasta type suitable?
Absolutely. Fettuccine, tagliatelle, or penne work well, especially those that hold sauce effectively.
- → How spicy is this dish?
The smoked paprika and red pepper flakes add warmth rather than intense heat. Adjust amounts to suit your spice preference.
- → Can I prepare components ahead of time?
Yes, marinating the chicken and grating cheeses in advance speeds up final cooking and assembly.
- → Is this dish gluten-free friendly?
Simply swap linguine for a certified gluten-free pasta. Ensure all cheeses and ingredients are also gluten-free.
- → What’s the best way to reheat leftovers?
Warm gently in a skillet with a splash of cream or broth to restore sauce creaminess; avoid microwaving for best texture.