This creamy garlic parmesan chicken spaghetti is the ultimate comfort dinner: tender chicken strips seared to golden perfection, tossed with al dente spaghetti in a rich and cheesy garlic sauce. It blends Italian-style flavor with a touch of Cajun seasoning for warmth, creating a family-friendly meal that’s ready in about 35 minutes. The velvety sauce made with cream, three kinds of cheese, and bold seasonings makes every bite indulgent and satisfying.
Why You’ll Love This Dish
- Silky, cheesy sauce that clings to every strand of pasta
- Succulent chicken with savory seasoning
- One-pot style cooking for easy cleanup
- Ready fast — perfect for weeknights
Ingredients
Protein & Pasta
- 2 large boneless, skinless chicken breasts, sliced into thick strips
- 12 ounces (about 340 g) spaghetti, cooked al dente
Base & Flavor
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1½ teaspoons Cajun seasoning
- Salt and black pepper, to taste
Sauce & Cheeses
- 1½ cups heavy cream
- ½ cup chicken broth
- 4 ounces processed cheese (such as Velveeta), cubed
- 2 ounces cream cheese, at room temperature
- 1 cup shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
Finishing Touch
- Chopped parsley for garnish
Step-by-Step Instructions
1. Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain and set aside.
2. Season and Sear the Chicken
Pat the sliced chicken strips dry with paper towels. Sprinkle both sides with the Cajun seasoning, salt, and black pepper.
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the chicken strips and cook for 6–7 minutes, turning once, until they are golden and cooked through. Transfer the cooked chicken to a plate and keep warm.
3. Sauté the Garlic
In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for about 30 seconds, stirring constantly until fragrant.
4. Build the Sauce
Pour in the chicken broth and heavy cream. Use a wooden spoon to scrape up any browned bits from the bottom of the pan — those bits add rich flavor. Allow the liquid to simmer gently for 2–3 minutes to thicken slightly.
5. Melt the Cheeses
Reduce the heat to low. Add the cubed processed cheese and cream cheese. Stir until melted and smooth. Gradually sprinkle in the mozzarella and Parmesan cheeses, stirring until the sauce becomes thick, creamy, and silky.
6. Season the Sauce
Stir in the Italian seasoning. Taste the sauce and add extra Cajun seasoning, salt, or black pepper if desired.
7. Combine with Pasta
Add the cooked spaghetti to the skillet and toss until every strand is coated in the creamy sauce. Let it simmer for 1–2 minutes so the pasta absorbs the sauce and everything melds beautifully.
8. Serve
Divide the creamy garlic parmesan chicken spaghetti into plates or bowls. Arrange the seared chicken strips on top, spoon extra sauce over everything, and sprinkle with chopped parsley. Serve while hot and enjoy!
Tips for Best Results
- Pat dry the chicken before seasoning to help it brown evenly.
- Use freshly grated Parmesan for the smoothest, richest sauce.
- If the sauce becomes too thick, add a splash of chicken broth or pasta water.
- For a lighter version, substitute half-and-half for heavy cream.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove with a splash of broth or milk to restore creaminess.