Cheesy Chicken Linguine with Roasted Broccoli & Garlic Mushrooms

 

Cheesy Chicken Linguine with Roasted Broccoli & Garlic Mushrooms

Ingredients:

12 oz linguine pasta

1 lb chicken breast, sliced into strips

1½ cups broccoli florets

1 cup sliced mushrooms

Salt, black pepper, garlic powder, smoked paprika

3 tbsp olive oil (divided)

3 tbsp butter

4 cloves garlic, minced

1 cup heavy cream

¾ cup milk

1¼ cups shredded mozzarella or parmesan cheese (or a blend)

Optional: red pepper flakes, fresh parsley, extra parmesan for topping

Instructions

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a mixing bowl, toss the broccoli florets and sliced mushrooms with 1½ tablespoons olive oil, a sprinkle of salt, black pepper, and garlic powder.

Spread them evenly on a baking sheet and roast for 15–20 minutes, until they’re tender, lightly caramelized, and fragrant.

Cook the Linguine

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, following package directions.

Drain well, drizzle lightly with olive oil to prevent sticking, and set aside.

Sear the Chicken

Season the chicken strips generously with salt, pepper, and smoked paprika.

In a large skillet, heat the remaining 1½ tablespoons of olive oil over medium-high heat. Sear the chicken for 5–6 minutes, turning once, until golden on the outside and fully cooked through.

Transfer to a plate and keep warm.

Make the Cheesy Garlic Sauce

In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant and golden (avoid burning).

Pour in the heavy cream and milk, stirring to combine. Simmer gently for 2–3 minutes, then reduce the heat and slowly whisk in the shredded cheese — a little at a time — until melted into a smooth, creamy sauce that coats the back of a spoon.

Combine Everything

Add the cooked linguine, roasted broccoli, garlic mushrooms, and seared chicken back into the skillet.

Toss everything together gently until each strand of pasta is beautifully coated in the creamy, cheesy sauce. Adjust seasoning with salt and pepper as needed.

Finish and Serve

Transfer the pasta to serving bowls. Top with fresh parsley, a pinch of red pepper flakes for gentle heat, and a final dusting of extra Parmesan for richness.

Serve warm — each bite filled with tender chicken, roasted vegetables, and a luxuriously cheesy garlic cream that lingers with every forkful.