This Garlic Butter Chicken Cheesy Spaghetti started as a quick dinner idea on one of those nights when everyone in the house was starving, and I had to make something fast that still felt like real comfort food. I remember opening the fridge and spotting a couple of chicken breasts, a stick of butter, and a small block of Velveeta cheese that I hadn’t used yet. That’s when I decided to throw together something creamy and satisfying, the kind of meal that fills the kitchen with rich, garlicky aromas and brings everyone to the table without having to call twice.
As soon as I seared the chicken and the butter hit the pan, the smell alone made my kids peek in to see what was cooking. The sauce came together beautifully, silky, golden, and cheesy enough to cling to every strand of spaghetti. What I love most about this dish is how it feels both easy and indulgent at the same time.
Kitchen Essentials You’ll Need
To make this dish come together smoothly, having the right tools ready before you start makes all the difference.
- Large skillet: You’ll need a roomy, heavy-bottomed skillet to cook the chicken evenly and later toss everything together in the creamy sauce.
- Pasta pot: For boiling the spaghetti to just the right texture.
- Tongs or wooden spoon: These help turn the chicken and mix the sauce without breaking up the pasta.
- Sharp knife: For slicing those chicken breasts into thick, tender strips.
- Whisk: To blend the cream and cheese into a smooth, glossy sauce.
Key ingredients to have ready:
- Butter and garlic for that signature flavor base.
- Velveeta, mozzarella, Parmesan, and cream cheese for a layered, melty richness that makes the sauce irresistible.
- Cajun seasoning and smoked paprika to give the chicken and sauce that gentle heat and color.
With these essentials on hand, you’ll breeze through the cooking process.
Why You’ll Love This Garlic Butter Chicken Spaghetti
This recipe wins every time because it’s everything we want in a comforting dinner: creamy, flavorful, and quick to make. Whether you’re feeding a family or just want something hearty for yourself, this dish fits perfectly.
Here’s why it stands out:
- Cheesy perfection: The blend of Velveeta, mozzarella, and Parmesan gives the sauce a rich, velvety texture that coats every bite.
- Golden, juicy chicken: The Cajun seasoning adds a light spice that pairs beautifully with the buttery sauce.
- Simple ingredients, big flavor: Everything in this recipe is easy to find and comes together in about 35 minutes.
- One-pan magic: You’ll love that most of the cooking happens in a single skillet, which means fewer dishes later.
- Customizable: You can adjust the spice level, swap the cheese blend, or even add vegetables like spinach or mushrooms for a twist.
It’s the kind of dinner that makes everyone happy and has you scraping the skillet for the last bit of sauce.
The Ingredients
- 2 large boneless, skinless chicken breasts, cut into thick strips
- 12 oz spaghetti
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1½ teaspoons Cajun seasoning
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1½ cups heavy cream
- ½ cup chicken broth
- 4 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- ¾ cup freshly grated Parmesan cheese
- 3 oz cream cheese, softened
- ½ teaspoon Italian seasoning
- Chopped parsley, for garnish
Step-by-Step Instructions
Step 1: Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain well, reserving about ½ cup of the pasta water, and set it aside while you prepare the sauce.
Step 2: Pat the chicken dry with paper towels. Season both sides generously with Cajun seasoning, smoked paprika, salt, and black pepper.
Step 3: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the seasoned chicken strips and cook for about 6 to 8 minutes, turning occasionally until they’re golden on the outside and tender inside. Transfer the cooked chicken to a plate and set it aside.
Step 4: In the same skillet, lower the heat to medium. Melt the remaining 2 tablespoons of butter and add the minced garlic. Stir it gently for about 30 seconds until fragrant.
Step 5: Pour in the chicken broth and heavy cream, stirring well to combine. Use your spoon to scrape up the flavorful browned bits from the pan; that’s where so much of the taste comes from. Let it come to a gentle simmer.
Step 6: Add Velveeta and cream cheese to the skillet, stirring until they melt completely. Gradually sprinkle in mozzarella and Parmesan, stirring constantly until the sauce becomes thick, creamy, and smooth.
Step 7: Add Italian seasoning, then taste the sauce and adjust with a little more salt and pepper if needed. If it seems too thick, pour in a bit of the reserved pasta water to loosen it to your liking.
Step 8: Add the cooked spaghetti to the skillet and toss until every strand is coated in the glossy three-cheese sauce.
Step 9: Return the seared chicken to the skillet and gently mix it in. Let it sit in the sauce for a minute or two to soak up the flavor.
Step 10: Serve immediately. Arrange the spaghetti and chicken side by side on the plate, garnish with chopped parsley, and sprinkle extra Parmesan on top before serving.
Fun Variations You Can Try
Once you’ve made this recipe once, you’ll see how easy it is to play around with flavors while keeping that same creamy texture everyone loves.
- Make it extra spicy: Add crushed red pepper flakes or a few dashes of hot sauce to the sauce for a bold twist.
- Add vegetables: Toss in sautéed spinach, broccoli, or mushrooms for more color and texture.
- Swap the pasta: Try fettuccine, penne, or linguine instead of spaghetti for a new look and bite.
- Lighter version: Replace half the cream with whole milk to make it slightly less rich but still delicious.
- Try shrimp or sausage: Swap out the chicken for another protein to give it a whole new flavor profile.
- Add a lemony touch: Squeeze a little fresh lemon juice at the end for brightness against the rich sauce.
Every variation keeps the dish exciting while maintaining its signature creamy, buttery taste.
How I Love to Serve It
I usually serve this meal straight from the skille; it feels homier that way, and the sauce stays hot and creamy. I like to twirl the pasta into small piles and lay the chicken slices right beside it. The contrast of the creamy spaghetti next to the golden Cajun butter chicken looks as good as it tastes.
This dish pairs wonderfully with a simple green salad or garlic bread on the side. If I’m serving guests, I’ll add a small sprinkle of chopped parsley for color and a few extra shavings of Parmesan on top to make it look restaurant-ready.
Helpful Tips from My Kitchen
Over time, I’ve found a few simple tricks that make this recipe foolproof every time:
- Let the cream and cheeses come to room temperature before adding them; they melt more evenly.
- Cook the chicken in batches if your pan isn’t large enough; crowding prevents a good sear.
- Stir the sauce gently but constantly to prevent sticking.
- Save that pasta water; it’s your best tool for adjusting the sauce texture.
- Reheat leftovers on low heat with a splash of cream or milk to bring the sauce back to life.
Important Cooking Reminders
These quick reminders make all the difference between a good pasta and one that truly shines.
- Watch the heat: Keep it on medium or low once you add the cream and cheese to prevent curdling or separation.
- Don’t skip the seasoning: The balance between the salt, Cajun spice, and smoky paprika gives the sauce its flavor depth.
- Let the sauce simmer, not boil: A gentle simmer helps the cheeses melt evenly into the cream, creating that smooth, glossy texture.
- Use fresh Parmesan: Pre-shredded cheese doesn’t melt as well, and fresh Parmesan gives better flavor and consistency.
- Taste as you go: Seasoning in layers builds flavor naturally instead of adding salt at the end.
Following these reminders will help you achieve that perfect balance of creamy, cheesy, and buttery in every bite.
Nutritional Information (Estimated)
Each serving of Garlic Butter Chicken Cheesy Spaghetti offers satisfying richness with hearty portions of both protein and carbs.
- Calories: ~920 per serving
- Protein: ~47g
- Carbohydrates: ~52g
- Total Fat: ~61g
- Saturated Fat: ~35g
- Cholesterol: ~230mg
- Sodium: ~950mg
- Calcium: High due to the blend of cheeses
Note: Nutritional values are approximate and can vary slightly based on ingredient brands and exact measurements.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
Common Questions You Might Have
1. Can I use half-and-half instead of heavy cream?
Yes, you can substitute half-and-half if you prefer a slightly lighter sauce. It won’t be quite as thick, but you can add an extra ounce of cream cheese or a handful of mozzarella to help maintain the creamy consistency.
2. What’s the best way to reheat leftovers without losing the creaminess?
The key is to reheat slowly. Place leftovers in a skillet over low heat with a splash of milk or cream, stirring until warmed through. Avoid microwaving on high heat it can make the sauce separate or turn greasy.
3. Can I make this dish ahead of time?
You can cook the chicken and sauce ahead, then store them separately in the refrigerator. When ready to serve, warm the sauce gently, boil fresh pasta, and toss everything together. This helps keep the spaghetti from becoming too soft or absorbing all the sauce.
4. Can I make it less spicy for kids?
Definitely. Reduce or omit the Cajun seasoning and smoked paprika, and add a pinch of garlic powder instead. The flavor will still be rich and buttery without any heat.
5. What if my sauce gets too thick?
Add a small splash of reserved pasta water or milk and stir until it loosens. It’s better to add liquid gradually so you don’t thin the sauce too much.
These small adjustments make this recipe easy to customize based on what you have in your fridge or your family’s preferences.
Conclusion
Garlic Butter Chicken Cheesy Spaghetti has become one of those meals I come back to again and again because it strikes the perfect balance between comfort and simplicity. The creamy sauce is rich without being heavy, the chicken adds just the right amount of flavor, and the whole dish feels like something you’d find in a cozy family restaurant even though it comes straight from your own kitchen.
I love how forgiving this recipe is, too. Even if you’re not the type who cooks every night, it’s nearly impossible to mess up. The sauce thickens naturally, the flavors blend beautifully, and it only takes about half an hour to put together. Whether it’s a busy weekday or a relaxed weekend dinner, this pasta always hits the spot.
Print
Garlic Butter Chicken Cheesy Spaghetti
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
The Ingredients
- 2 large boneless, skinless chicken breasts, cut into thick strips
- 12 oz spaghetti
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1½ teaspoons Cajun seasoning
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1½ cups heavy cream
- ½ cup chicken broth
- 4 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- ¾ cup freshly grated Parmesan cheese
- 3 oz cream cheese, softened
- ½ teaspoon Italian seasoning
- Chopped parsley, for garnish
Instructions
Step 1: Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain well, reserving about ½ cup of the pasta water, and set it aside while you prepare the sauce.
Step 2: Pat the chicken dry with paper towels. Season both sides generously with Cajun seasoning, smoked paprika, salt, and black pepper.
Step 3: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the seasoned chicken strips and cook for about 6 to 8 minutes, turning occasionally until they’re golden on the outside and tender inside. Transfer the cooked chicken to a plate and set it aside.
Step 4: In the same skillet, lower the heat to medium. Melt the remaining 2 tablespoons of butter and add the minced garlic. Stir it gently for about 30 seconds until fragrant.
Step 5: Pour in the chicken broth and heavy cream, stirring well to combine. Use your spoon to scrape up the flavorful browned bits from the pan; that’s where so much of the taste comes from. Let it come to a gentle simmer.
Step 6: Add Velveeta and cream cheese to the skillet, stirring until they melt completely. Gradually sprinkle in mozzarella and Parmesan, stirring constantly until the sauce becomes thick, creamy, and smooth.
Step 7: Add Italian seasoning, then taste the sauce and adjust with a little more salt and pepper if needed. If it seems too thick, pour in a bit of the reserved pasta water to loosen it to your liking.
Step 8: Add the cooked spaghetti to the skillet and toss until every strand is coated in the glossy three-cheese sauce.
Step 9: Return the seared chicken to the skillet and gently mix it in. Let it sit in the sauce for a minute or two to soak up the flavor.
Step 10: Serve immediately. Arrange the spaghetti and chicken side by side on the plate, garnish with chopped parsley, and sprinkle extra Parmesan on top before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 920
- Sodium: 950
- Protein: 47
- Cholesterol: 230