Description
This Spicy Cheesy Garlic Butter Chicken with Linguine in Four-Cheese Sauce features tender chicken chunks seared to golden perfection and tossed in a fragrant garlic butter sauce, served atop linguine coated in a rich, creamy blend of mozzarella, parmesan, fontina, and asiago cheeses with a subtle kick of crushed red pepper flakes. Perfect for a comforting and indulgent dinner, this dish balances spicy, cheesy, and buttery flavors in just 40 minutes.
Ingredients
Scale
Chicken and Garlic Butter
- 1 pound boneless chicken breasts or thighs, cut into chunks
- 1 tablespoon olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and pepper to taste
Pasta and Cheese Sauce
- 8 ounces linguine pasta
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- 1 cup shredded fontina cheese
- 1 cup shredded asiago cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Season the Chicken: Season the chicken chunks with salt, pepper, and a pinch of crushed red pepper flakes to infuse heat.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken pieces and sear them until they develop a golden crust and are cooked through. Remove the chicken from the skillet and set aside.
- Melt Butter and Sauté Garlic: In the same skillet, lower the heat and melt the butter. Add minced garlic and cook until fragrant, about 1 minute, taking care not to burn it.
- Toss Chicken in Garlic Butter: Return the cooked chicken to the skillet and coat it with the garlic butter. Add more crushed red pepper flakes here if you prefer a spicier flavor.
- Cook the Linguine: Bring a large pot of salted water to a boil. Add linguine and cook until al dente as per package instructions. Reserve ½ cup of the pasta cooking water before draining.
- Make Four-Cheese Sauce: In a separate saucepan over medium heat, warm the heavy cream. Gradually whisk in mozzarella, parmesan, fontina, and asiago cheeses until the sauce is smooth and creamy.
- Adjust Sauce Consistency: If the cheese sauce is too thick, add the reserved pasta water a little at a time to loosen it to desired consistency.
- Toss Pasta with Cheese Sauce: Add the drained linguine to the cheese sauce and toss until the pasta is thoroughly coated.
- Combine and Serve: Plate the linguine with four-cheese sauce and top with the garlic butter chicken. Garnish with chopped fresh parsley if using.
- Final Touches: Add extra crushed red pepper flakes or cheese on top if desired before serving.
Notes
- Adjust the amount of crushed red pepper flakes to suit your heat preference.
- Use chicken thighs instead of breasts for a juicier texture.
- Reserve some pasta water to help adjust the cheese sauce consistency perfectly.
- Freshly grate cheeses if possible for the best melting and flavor.
- Serve immediately to enjoy the sauce at its creamy best.
