Can I use pre-shredded cheese?

Technically? Yes. But should you? Not if you want that ultra-smooth sauce! Pre-shredded cheeses contain anti-caking agents that can make your four cheese sauce slightly grainy. I know it's tempting to save time, but trust me—freshly grated melts like a dream. That said, if you're in a pinch, go for it—just expect a slightly different texture.

How do I reduce the spiciness?

Easily! Start with just 1/4 tsp of red pepper flakes instead of the full teaspoon. You can always add more later. If you've already made it too spicy, stir in an extra splash of cream or a pat of butter to mellow the heat. A squeeze of lemon juice helps balance flavors too!

What other pasta shapes work well?

Linguine's my favorite for clinging to that cheesy sauce, but penne, fettuccine, or even rigatoni work great! Short pastas like fusilli trap the sauce inside their curls beautifully. Just avoid very delicate shapes (like angel hair)—they'll get overwhelmed by the rich sauce and chicken.

Can I make this dish ahead of time?

Absolutely! Cook everything separately, then combine and reheat gently with a splash of milk to loosen the sauce. The flavors actually deepen overnight. Just know the pasta will soak up some sauce—it'll still taste amazing, just less "saucy."

How do I store leftovers?

Pop them in an airtight container in the fridge for 3-4 days. When reheating, add a tablespoon of milk or cream and warm slowly over low heat, stirring often. The microwave works too—just cover and use 50% power in short bursts to avoid cheesy cement!

Spicy Cheesy Garlic Butter Chicken With Linguine in Four Cheese Sauce

Description

A rich and flavorful dish featuring tender chicken in a spicy, cheesy garlic butter sauce served over linguine with a creamy four-cheese sauce.

Ingredients

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

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Instructions

Cook linguine according to package instructions. Drain and set aside.
Season chicken with salt and pepper. Heat olive oil in a pan and cook chicken until golden and fully cooked. Slice into strips.
In the same pan, melt butter over medium heat. Add garlic and red pepper flakes, sauté for 1 minute.
Pour in heavy cream and bring to a simmer. Stir in mozzarella, cheddar, parmesan, and provolone until melted and smooth.
Add cooked linguine and chicken to the sauce, tossing to coat evenly.
Garnish with fresh parsley and serve hot.

Notes

Adjust red pepper flakes for desired spiciness.
Use freshly grated 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