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One-Pot Chicken Linguine with Garlic Mozzarella Sauce

This comforting one-pot chicken linguine dish features tender chicken and a creamy garlic mozzarella sauce, making it a perfect meal for busy weeknights or gatherings.
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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: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz. linguine pasta Opt for fresh pasta for a delicate texture.
  • 2 tbsp olive oil Extra virgin is best for flavor.
  • 1 lb chicken breast (cut into bite-sized pieces) Ensure it's room temperature for even cooking.
  • 3 cloves garlic (minced) Fresh garlic enhances the flavor profile.
  • 2 cups chicken broth Homemade adds more depth than store-bought.
  • 1 cup heavy cream For a dreamy, creamy sauce.
  • 1.5 cups shredded mozzarella cheese Use whole milk mozzarella for best melting.
  • Salt and pepper To taste.
  • Fresh parsley (chopped, for garnish) Adds a pop of color and freshness.

Method
 

Preparation
  1. In a large pot over medium heat, add olive oil. Once shimmering, add the chicken pieces, seasoning with salt and pepper. Sauté until browned (about 5-7 minutes), and ensure they are cooked through. Remove and set aside.
  2. In the same pot with fond left from the chicken, add minced garlic and sauté for about 30 seconds until fragrant.
  3. Pour in the chicken broth and bring to a simmer. Add the linguine pasta, ensuring it’s submerged.
  4. Let it cook for about 10-12 minutes or until the pasta is al dente, stirring frequently.
  5. Stir in the heavy cream. Gradually add the mozzarella cheese, mixing until fully melted and the sauce is creamy.
  6. Add the cooked chicken back to the pot, stirring to combine everything. Adjust seasoning as needed.
  7. Serve hot, garnished with fresh parsley.

Notes

For make-ahead options, you can prep the chicken and sauce the day before. This dish can be frozen for up to one month; store the pasta and sauce separately. Leftovers can be stored in an airtight container in the fridge for up to 3 days.