Creamy Chicken Garlic Parmesan Linguini

Creamy Chicken Garlic Parmesan Linguini Recipe at The Little Shop of Olive Oils

The Comfort Bowl You Didn’t Know You Needed

There’s something so satisfying about a bowl of creamy pasta—especially when it’s loaded with garlic, tender chicken, and rich Parmesan. This Creamy Chicken Garlic Parmesan Linguini is our go-to comfort food at The Little Shop of Olive Oils, and yes, the secret is in the oil.  We use our house Garlic Olive Oil to bring depth, warmth, and flavor without overpowering the dish. 

What makes a dish like this so satisfying is the balance of flavors and textures. You’ve got perfectly cooked linguini, juicy chicken, and a smooth, velvety sauce made with garlic, cream, and Parmesan. It’s the kind of meal that feels restaurant-worthy, but comes together easily at home in about 30–40 minutes.

This version is all about keeping things simple while letting those familiar, comforting flavors shine. The garlic adds depth, the Parmesan brings that savory richness, and the cream ties everything together into a sauce that’s indulgent without being overwhelming.

It’s perfect for weeknight dinners, cozy weekends, or anytime you want something a little more comforting on the table. Serve it with a simple salad or warm bread, and you’ve got a meal that feels easy, satisfying, and just a little special.

Creamy Chicken Garlic Parmesan Linguini

The Little Shop of Olive Oils

Servings

4

Prep Time

15 minutes

Cook Time

25 minutes

Calories

620

Cuisine

Italian

Category

Main Dishes

A rich and comforting creamy chicken garlic Parmesan linguini made with tender chicken, garlic, and a silky Parmesan cream sauce for an easy, restaurant-style pasta dish at home.

Creamy Chicken Garlic Parmesan Linguini

Ingredients

  • 12 oz linguini
  • 2 tbsp Garlic Olive Oil
  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • ¼ cup pasta water (reserved from cooking)
  • Fresh parsley, chopped (for garnish)

Directions

  1. Boil linguini in salted water according to package instructions. Reserve ¼ cup pasta water before draining.

  2. In a large skillet, heat 1 tbsp Garlic Olive Oil over medium heat. Add chicken, season with salt and pepper, and cook until golden and cooked through. Remove from pan and set aside.

  3. Add remaining 1 tbsp Garlic Olive Oil to the same pan. Sauté mushrooms until browned (about 5 minutes), then add garlic and cook for another minute.

  4. Reduce heat to low, stir in the heavy cream, and let it gently simmer. Add the Parmesan cheese and reserved pasta water, stirring until smooth.

  5. Return the chicken to the pan, then add drained pasta. Toss everything together until well coated and heated through.

  6. Plate and garnish with fresh parsley and a little extra Parmesan if you’d like. Serve warm!

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