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One-Pot Chicken Linguine with Garlic Mozzarella Sauce

A comforting one-pot dish that combines tender chicken, al dente linguine, and a creamy garlic mozzarella sauce, perfect for family dinners or cozy nights in.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces linguine Ensure it’s the good stuff; a brand like Barilla holds up well!
  • 1 pound boneless, skinless chicken breast Fresh is best. If you’re in a pinch, thawed frozen works too.
  • 2 tablespoons olive oil Use extra virgin for an aromatic flavor.
  • 4 cloves garlic, minced Nothing beats fresh garlic! If you have a garlic press, now’s the time to use it!
  • 1 cup chicken broth Low-sodium is preferable to control salt levels.
  • 1 cup heavy cream For a luscious, creamy sauce—don’t skimp here!
  • 1 cup shredded mozzarella cheese Fresh, high-quality mozzarella will add that gooey texture we love.
  • to taste salt Freshly ground pepper adds a nice kick!
  • fresh basil or parsley for garnish These herbs brighten up the dish beautifully.

Method
 

Preparation
  1. Start by cutting the chicken into bite-sized pieces and seasoning with salt and pepper.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat.
  3. Add the chicken to the pot and sauté for about 5-7 minutes, or until golden brown.
  4. Toss in the minced garlic and sauté for approximately 1 minute until fragrant.
  5. Pour in the chicken broth and heavy cream. Stir well.
  6. Add the linguine to the pot, bring to a gentle boil, then cover and reduce to a simmer. Cook for about 9-11 minutes.
  7. Once the linguine is tender, remove from heat and stir in the mozzarella cheese until melty and creamy.
  8. Adjust seasoning with more salt or pepper if needed.
  9. Finish with fresh herbs on top and serve hot.

Notes

Quality ingredients matter; invest in good-quality chicken and cheese for a tastier outcome. Leftovers can be stored in an airtight container in the fridge for up to 3 days.