Oh, you’re in for a treat! This spicy cheesy garlic butter chicken with linguine in four cheese sauce is the kind of dish that makes you close your eyes and sigh with happiness after the first bite. It’s my go-to when I want something indulgent but don’t feel like spending hours in the kitchen. The garlic butter chicken gets perfectly golden, the four-cheese sauce is so creamy it’ll make you weak in the knees, and that little kick of red pepper flakes? Absolute perfection. My husband always jokes that this is the only recipe where he’ll actually do the dishes without being asked – that’s how good it is!

Why You’ll Love This Spicy Cheesy Garlic Butter Chicken with Linguine

Trust me, this dish is going to become your new favorite for so many reasons:

• That first bite – The combination of garlic butter chicken and four-cheese sauce is pure magic. It’s rich, creamy, and just spicy enough to keep you coming back for more.
• Weeknight hero – Ready in 30 minutes flat! Perfect for when you want something fancy-feeling without the fuss.
• Cheese lovers unite – Mozzarella, cheddar, parmesan, AND provolone? Yes please! The blend melts into this velvety sauce that coats every strand of linguine.
• Customizable spice – Add more red pepper flakes if you’re feeling bold, or dial it back for kids. The garlic butter base makes it delicious either way.
• Leftovers taste even better (if you have any!) – The flavors meld together beautifully overnight. Just reheat gently and enjoy.

Seriously, this dish checks all the boxes – quick, comforting, and packed with flavor. Your taste buds will thank you!

Ingredients for Spicy Cheesy Garlic Butter Chicken with Linguine

Alright, let’s gather our goodies! Here’s everything you’ll need to make this dreamy dish. I’m a firm believer that good ingredients make good food, so don’t skimp on the cheese – trust me, it’s worth it.

• 2 boneless, skinless chicken breasts – sliced into even pieces so they cook uniformly
• 8 oz linguine – the perfect shape to cradle all that cheesy goodness
• 4 tbsp butter – divided (2 for chicken, 2 for sauce) because butter makes everything better
• 4 cloves garlic – minced (fresh is best – I can always tell when someone uses jarred!)
• 1/2 tsp red pepper flakes – adjust to your heat preference, but this gives the perfect gentle kick
• 1/2 cup heavy cream – the luxurious base for our sauce
• 1/2 cup shredded mozzarella – for that perfect stretch
• 1/2 cup shredded cheddar – adds a nice sharpness
• 1/4 cup grated parmesan – because what’s Italian without parmesan?
• 1/4 cup shredded provolone – my secret weapon for extra creaminess
• 1/4 tsp salt – to enhance all those beautiful flavors
• 1/4 tsp black pepper – freshly ground if you’ve got it
• 1 tbsp chopped parsley – for that fresh pop of color at the end

Pro tip: If you’ve got time, shred your own cheese – it melts so much better than the pre-shredded stuff which has anti-caking agents. I know it’s an extra step, but your sauce will be silkier for it!

Equipment You’ll Need

Grab these kitchen essentials – you probably have most already! No fancy gadgets needed for this cozy dish.

• Large skillet (10-12 inches) – for cooking the chicken and making that luscious cheese sauce
• Pot for pasta – big enough to give your linguine room to dance
• Tongs – my go-to for flipping chicken and tossing pasta
• Wooden spoon – perfect for stirring that creamy sauce without scratching your pan
• Colander – to drain the linguine (save some pasta water though!)

That’s it! Now let’s get cooking – the cheese awaits!

How to Make Spicy Cheesy Garlic Butter Chicken with Linguine

Okay, let’s dive into making this dreamy dish! I’ve broken it down into easy steps so you can nail it on your first try. Just follow along – I promise it’s easier than it sounds!

Cooking the Linguine

First things first – get your pasta water boiling! Cook the linguine until it’s al dente (that fancy Italian way of saying “with a little bite”). Reserve about half a cup of that starchy pasta water before draining – it’s liquid gold for adjusting your sauce later.

Preparing the Chicken

While the pasta cooks, season those chicken slices with salt and pepper. Melt half your butter in a hot skillet and cook the chicken until golden brown – about 5-6 minutes per side. Remove it to rest (this keeps it juicy!) while we make the magic sauce.

Making the Four Cheese Sauce

Same skillet, more deliciousness! Melt the remaining butter and sauté the garlic and red pepper flakes just until fragrant – about 30 seconds to a minute (don’t let the garlic burn!). Pour in the heavy cream, then gradually stir in all four cheeses until melted and silky smooth. If your sauce seems too thick, splash in some reserved pasta water a tablespoon at a time.

Combining Everything

Now for the grand finale! Toss your cooked linguine right into that cheesy sauce until every strand is coated. Slice your rested chicken and arrange it over the top. A sprinkle of fresh parsley adds color and freshness – then dig in while it’s gloriously hot and melty!

Tips for Perfect Spicy Cheesy Garlic Butter Chicken with Linguine

Want to make sure your dish turns out restaurant-worthy every time? Here are my hard-earned secrets:

• Adjust the heat – Start with 1/4 tsp red pepper flakes if you’re sensitive to spice, or go up to 1 tsp if you love the burn!
• Shred it fresh – Pre-shredded cheese has anti-caking agents that make sauces grainy. Take the extra few minutes to shred your own – the difference is amazing.
• Pasta water is magic – That starchy liquid helps the sauce cling to noodles and thins it perfectly. Add a tablespoon at a time until you get the right consistency.
• Don’t overcook the garlic – One minute max! Burnt garlic turns bitter and ruins the whole dish.
• Let chicken rest – Those 5 minutes while you make the sauce allows juices to redistribute so your chicken stays juicy.

Variations to Try

This recipe is like your favorite little black dress – perfect as-is but so fun to accessorize! Here are some delicious twists I’ve tried (and loved):

• Cheese swap: Try gouda instead of provolone for a smoky note, or gruyère for extra nuttiness.
• Veggie boost: Stir in sautéed mushrooms or spinach right before adding the pasta.
• Protein play: Shrimp works beautifully instead of chicken (cook just until pink!).
• Pasta alternatives: Fettuccine holds sauce wonderfully, or go low-carb with zucchini noodles.

The best part? This dish forgives experimentation – have fun making it your own!

Serving Suggestions

This dish is a showstopper all on its own, but here’s how I love to round out the meal:

• Crusty garlic bread – For scooping up every last bit of that cheesy sauce (trust me, you’ll want to!)
• Simple green salad – The crisp freshness balances the richness perfectly
• Chilled white wine – A crisp Pinot Grigio cuts through all that creamy goodness beautifully

Keep it simple – the pasta’s the real star here!

Storage and Reheating Instructions

Leftovers? (Lucky you!) Store this beauty airtight in the fridge for up to 3 days. When reheating, splash in a tablespoon of milk or cream and warm gently over low heat – microwave works too, but stir every 30 seconds. The sauce stays creamy instead of breaking. Pro tip: Add fresh parsley after reheating for brightness!

Nutritional Information

Here’s the scoop on what’s in each glorious serving (about one plateful): roughly 620 calories, 35g fat (20g saturated), 45g carbs, 38g protein. But listen – these numbers can dance around depending on your exact ingredients. More cheese? Different pasta brand? It’ll change slightly, so take it as a friendly guide, not gospel!

Frequently Asked Questions

Can I use a different pasta?
Absolutely! While linguine’s my favorite for holding the sauce, fettuccine works great too. If you’re feeling adventurous, try penne – those little tubes trap the cheesy goodness inside.

How can I make it less spicy?
Easy fix! Just reduce or skip the red pepper flakes. The dish still shines with all that garlic butter and cheese goodness. Start with 1/8 teaspoon if you’re unsure – you can always add more next time.

Can I make this ahead?
You sure can! The sauce thickens as it cools, so when reheating, just add a splash of milk or cream to loosen it up. The flavors actually deepen overnight – bonus!

What’s the best cheese substitute for lactose intolerance?
Try lactose-free versions of the cheeses, or use a blend of aged cheeses (they’re naturally lower in lactose). Violife makes great dairy-free alternatives that melt beautifully too.

My sauce is too thick – help!
No worries! That reserved pasta water is your best friend here. Add a tablespoon at a time until it reaches your perfect consistency. Warm milk works in a pinch too.

Spicy Cheesy Garlic Butter Chicken with Linguine in 30 Minutes

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• Author: Christina R. Jones
• Total Time: 30 mins
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

A rich and flavorful dish combining tender chicken, garlic butter, and a creamy four-cheese sauce served over linguine.

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts, sliced
• 8 oz linguine
• 4 tbsp butter
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella
• 1/2 cup shredded cheddar
• 1/4 cup grated parmesan
• 1/4 cup shredded provolone
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped parsley (for garnish)

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Instructions

1. Cook linguine according to package instructions. Drain and set aside.
2. Season chicken with salt and black pepper. In a large skillet, melt 2 tbsp butter over medium heat. Cook chicken until golden and fully cooked, about 5-6 minutes per side. Remove and set aside.
3. In the same skillet, melt remaining butter. Add garlic and red pepper flakes, sauté for 1 minute.
4. Pour in heavy cream, then stir in mozzarella, cheddar, parmesan, and provolone until melted and smooth.
5. Add cooked linguine and toss to coat in the cheese sauce.
6. Slice chicken and place over linguine. Garnish with parsley before serving.

Notes

• Adjust red pepper flakes for desired spiciness.
• Shred your own cheese for better melting.
• Reserve some pasta water to thin the sauce if needed.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 plate
• Calories: 620
• Sugar: 3g
• Sodium: 680mg
• Fat: 35g
• Saturated Fat: 20g
• Unsaturated Fat: 12g
• Trans Fat: 1g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 155mg

Keywords: spicy, cheesy, garlic butter chicken, linguine, four cheese sauce