Set oven to 375°F (190°C). Grease a 9x13-inch baking dish generously with softened butter.
Boil linguini in salted water for 1 minute less than package directions. Drain and set aside.
In a large bowl, whisk together cream of chicken soup, cream cheese, garlic, sour cream, chicken broth, parsley, garlic powder, black pepper, and salt until smooth.
Stir in half of the mozzarella and cheddar cheeses.
Fold in shredded chicken and cooked linguini until well coated.
Transfer mixture to the prepared baking dish.
Top with remaining mozzarella and cheddar cheeses.
Bake for 30–35 minutes, until bubbly and golden.
Let cool for a few minutes before serving. Enjoy the creamy, cheesy comfort!
