Description
Creamy Garlic Parmesan Chicken Spaghetti is a luscious and flavorful dish that combines tender Cajun-seasoned chicken with perfectly cooked spaghetti tossed in a rich, creamy garlic cheese sauce made with Velveeta, cream cheese, mozzarella, and Parmesan. This comforting meal is easy to prepare in under 40 minutes, making it an ideal weeknight dinner that is both satisfying and indulgent.
Ingredients
Scale
Chicken and Seasoning
- 2 large boneless, skinless chicken breasts, sliced into thick strips
- 1½ teaspoons Cajun seasoning
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
Pasta
- 12 oz spaghetti
Sauce
- 4 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup chicken broth
- 4 oz Velveeta cheese, cubed
- 2 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
Garnish
- Chopped parsley for garnish
Instructions
- Cook the spaghetti: Fill a large pot with salted water and bring it to a rapid boil. Add the spaghetti and cook according to package directions, about 8–10 minutes, until tender but still al dente. Drain and set aside, allowing excess water to drip off.
- Prepare and cook chicken: Pat chicken strips dry with paper towels to ensure seasoning sticks. Season both sides with Cajun seasoning, salt, and pepper. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken and cook for 6–7 minutes, flipping once, until golden brown and fully cooked. Transfer chicken to a plate and cover to keep warm.
- Sauté garlic and deglaze: Reduce heat to medium, melt remaining butter in the skillet. Add minced garlic and sauté about 30 seconds until fragrant without burning. Pour in chicken broth and heavy cream, scraping any browned bits from skillet bottom. Let simmer gently for 2–3 minutes.
- Create cheese sauce: Lower heat and gradually add Velveeta and cream cheese, stirring continuously until melted and smooth. Add shredded mozzarella and grated Parmesan cheese and stir until sauce thickens to desired consistency. Season with Italian seasoning, and adjust Cajun seasoning, salt, and pepper to taste.
- Combine pasta and sauce: Toss cooked spaghetti into the skillet and gently stir to coat all noodles evenly with the creamy sauce. Allow to simmer an additional 1–2 minutes so flavors meld together.
- Assemble and serve: Top the coated spaghetti with the seared chicken strips, spoon extra sauce over the top, and garnish with chopped parsley. Serve warm for a delicious, comforting meal.
Notes
- Patting the chicken dry before seasoning helps achieve a better sear and enhances flavor.
- Use low-sodium chicken broth if you want to control the saltiness of the sauce.
- For a lighter version, substitute half-and-half for heavy cream though sauce will be less rich.
- Ensure not to overcook spaghetti so it remains al dente and holds up well in the sauce.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on stovetop or microwave.
