Sometimes dinner isn’t just about filling bellies but about creating something that makes everyone at the table stop, take a bite, and smile. That’s exactly how I feel every time I make this cheesy garlic chicken spaghetti in velvety cream sauce. The very first time I tried it, I was looking for a pasta dish that felt comforting but also indulgent, the kind of meal that makes you linger a little longer at the table. I had chicken on hand, plenty of garlic, and a craving for something creamy, so I let the ingredients guide me.
What came together that night has since become one of my go-to recipes. The spaghetti swirls beautifully into a thick, cheesy sauce, and the chicken turns golden and juicy with just the right amount of seasoning. The garlic blends seamlessly into the cream, while mozzarella and Parmesan create that perfect melty finish. It’s rich without being heavy, flavorful without being overwhelming, and easy enough to pull together even on a busy weeknight.
Essential Elements and Equipment
To make this recipe smooth and successful, you’ll want to gather a few key tools and ingredients:
- Large pot: For boiling spaghetti to al dente perfection.
- Skillet or sauté pan: Wide enough to hold the chicken, sauce, and pasta.
- Tongs: Helpful for tossing spaghetti into the sauce without breaking the noodles.
- Sharp knife: To cut the chicken into uniform bite-sized pieces.
- Whisk: For combining the cornstarch slurry smoothly into the cream.
- Chicken: Boneless, skinless breasts keep the dish lean while still flavorful.
- Garlic: Freshly minced garlic is key for depth and aroma.
- Mozzarella and Parmesan: Create a silky, cheesy texture in the sauce.
- Cream and broth: The base of the velvety sauce that clings to every strand of spaghetti.
With these essentials in place, you’ll be ready to create a pasta dish that’s both easy to cook and delicious to eat.
What Makes This Recipe Work
This dish isn’t just another pasta dinner. Here’s why it truly stands out:
- Seasoned chicken: Cajun seasoning and paprika bring subtle heat and smoky depth.
- Golden sear: Cooking the chicken in olive oil and butter locks in juices and flavor.
- Garlic butter base: Sautéed garlic forms the heart of the sauce, giving it warmth and aroma.
- Velvety sauce: Cream and broth balance richness with a light savory note.
- Cheese blend: Mozzarella melts smoothly, while Parmesan adds sharp, nutty flavor.
- Cornstarch slurry: Creates the perfect thickness without overpowering the sauce.
- Family appeal: It’s hearty, comforting, and easy to customize with sides or extra toppings.
Each element contributes to a dish that feels both indulgent and approachable.
Ingredients You’ll Need
- 1 pound spaghetti
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Preparation
Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions. Drain well, drizzle lightly with olive oil to prevent sticking, and set aside.
Step 2: In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken pieces, then season with Cajun seasoning, paprika, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Transfer to a plate and keep warm.
Step 3: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Stir in the minced garlic and sauté for about 1 minute, just until fragrant.
Step 4: Pour in the heavy cream and chicken broth. Stir gently and bring to a low simmer.
Step 5: In a small bowl, whisk together cornstarch and cold water until smooth. Slowly stir the slurry into the simmering sauce, whisking constantly, until it thickens, about 2–3 minutes.
Step 6: Reduce the heat to low and stir in mozzarella and Parmesan. Mix until the cheese melts completely into the sauce, creating a smooth and velvety texture.
Step 7: Add the cooked spaghetti and seared chicken to the skillet. Use tongs to toss everything together until the pasta is fully coated in the sauce and the chicken is nestled evenly throughout.
Step 8: Let the spaghetti and chicken simmer for 2–3 minutes so the flavors come together.
Step 9: Serve immediately, swirling the spaghetti onto plates and topping with plenty of creamy sauce and juicy chicken pieces.
Easy Variations to Try
One of my favorite things about this recipe is how adaptable it can be. You can keep it exactly as written or experiment a little, depending on your mood or what’s in your pantry. Here are some ideas:
- Switch the pasta: Instead of spaghetti, try fettuccine, linguine, or even penne. Shorter shapes soak up the sauce a little differently, while long noodles give that twirl-worthy experience.
- Add vegetables: Spinach, broccoli florets, or sautéed mushrooms can be folded in during the last few minutes for a boost of color and nutrition.
- Try another protein: If you don’t have chicken breasts, chicken thighs work beautifully for more juiciness. Shrimp is another great option and cooks in just minutes.
- Play with spice: Cajun seasoning adds a mild kick, but you can increase paprika or even add crushed red pepper flakes if you prefer more heat.
- Lighter version: Swap half-and-half for the cream or use reduced-fat cheese. The sauce won’t be quite as rich, but it will still be flavorful and satisfying.
- Make it extra indulgent: Stir in a little cream cheese when adding mozzarella and Parmesan for an even creamier sauce.
These variations ensure you can return to the recipe again and again, each time with a slightly different twist.
How to Serve
This dish is the kind that feels at home in many different settings. The way you serve it can change its mood entirely:
- Family dinner: Serve it family-style in a big serving bowl in the middle of the table. Everyone can dig in, and the sauce at the bottom will have people reaching for seconds.
- Casual gathering: Plate it with garlic bread or breadsticks on the side. The bread soaks up extra sauce and makes the meal even more satisfying.
- Date-night meal: Swirl the spaghetti neatly onto plates and top each with slices of golden chicken, then spoon the extra sauce around the edges for a restaurant-style presentation.
- Meal prep lunches: Divide portions into containers and refrigerate. When reheated, the sauce remains creamy, making it perfect for busy weekdays.
- Kid-friendly approach: Serve the chicken sliced on the side of the pasta for little ones. They’ll love the cheesy sauce and tender bites of chicken.
Recipe Tips
Here are some tips I’ve learned from making this recipe many times:
- Salt the pasta water generously. It’s the only chance to flavor the spaghetti itself.
- Don’t overcook the chicken. Remove it as soon as it’s golden and cooked through, or it can dry out.
- Make the slurry smooth. Whisk the cornstarch into cold water before adding it to the sauce to prevent lumps.
- Use freshly grated cheese. It melts more smoothly and gives the sauce that silky texture you want.
- Toss the pasta gently. Using tongs keeps the noodles intact and helps coat them evenly in the sauce.
- Serve immediately. The sauce thickens as it cools, so enjoy it while it’s hot and creamy.
- Store leftovers properly. Keep them in an airtight container in the refrigerator for up to three days. Add a splash of milk or broth when reheating to bring the sauce back to life.
These small adjustments make a big difference and ensure the dish comes out delicious every time.
Cooking Notes
- Always cook the pasta just to al dente. Overcooked spaghetti can become mushy once tossed in the sauce.
- If you like a thinner sauce, hold back on the cornstarch or add extra broth.
- To give the chicken extra flavor, let it sit for 10 minutes with the seasoning before cooking.
- Stir the sauce constantly after adding cheese to prevent it from sticking or clumping.
- Garnish with fresh parsley if you like a pop of color and freshness.
Nutritional Information
(Per serving, approximately)
- Calories: 680
- Protein: 38g
- Carbohydrates: 54g
- Fat: 34g
- Fiber: 2g
- Sodium: 710mg
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce in advance and store them separately. Cook the spaghetti just before serving and toss everything together so the pasta stays fresh.
2. What if I don’t have Cajun seasoning?
You can make a quick substitute with a mix of paprika, garlic powder, onion powder, oregano, and a pinch of cayenne. It will bring a similar flavor profile.
3. How do I keep the sauce from getting too thick when reheating?
Add a splash of chicken broth or milk when reheating and stir gently. This will loosen the sauce and restore its creamy consistency.
4. Can I use pre-cooked chicken?
Yes, though fresh chicken gives the best flavor. If using pre-cooked chicken, skip the searing step and simply warm the chicken in the sauce before adding the pasta.
Conclusion
Cheesy Garlic Chicken Spaghetti in Velvety Cream Sauce is one of those meals that brings joy to the table every single time. It combines the best of everything tender, juicy chicken, creamy pasta, and a sauce that’s rich and comforting yet still balanced. The garlic adds depth, the Cajun seasoning provides warmth, and the blend of mozzarella and Parmesan gives that irresistible cheesy finish.
What I love most about this recipe is its versatility. It works just as well for a weeknight dinner as it does for entertaining. You can serve it in casual style or dress it up with a little garnish and elegant plating. It’s hearty without being fussy, indulgent without being complicated.
Every time I make it, I’m reminded how simple ingredients can come together to create something truly special. If you’re craving comfort food that feels elevated, this recipe is a must-try. Once you twirl that first forkful of spaghetti and take a bite of the golden, garlicky chicken, I think you’ll agree this is a keeper you’ll want to make again and again.
Print
Cheesy Garlic Chicken Spaghetti in Velvety Cream Sauce
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 1 pound spaghetti
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions. Drain well, drizzle lightly with olive oil to prevent sticking, and set aside.
Step 2: In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken pieces, then season with Cajun seasoning, paprika, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Transfer to a plate and keep warm.
Step 3: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Stir in the minced garlic and sauté for about 1 minute, just until fragrant.
Step 4: Pour in the heavy cream and chicken broth. Stir gently and bring to a low simmer.
Step 5: In a small bowl, whisk together cornstarch and cold water until smooth. Slowly stir the slurry into the simmering sauce, whisking constantly, until it thickens, about 2–3 minutes.
Step 6: Reduce the heat to low and stir in mozzarella and Parmesan. Mix until the cheese melts completely into the sauce, creating a smooth and velvety texture.
Step 7: Add the cooked spaghetti and seared chicken to the skillet. Use tongs to toss everything together until the pasta is fully coated in the sauce and the chicken is nestled evenly throughout.
Step 8: Let the spaghetti and chicken simmer for 2–3 minutes so the flavors come together.
Step 9: Serve immediately, swirling the spaghetti onto plates and topping with plenty of creamy sauce and juicy chicken pieces.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 680
- Sodium: 710
- Fat: 34
- Carbohydrates: 54
- Protein: 38