When I first made this Garlic Parmesan Chicken Spaghetti, I didn’t plan for it to become a family favorite. It started as one of those nights where I opened the fridge, spotted some chicken, and decided to make “something creamy.” By the time the sauce thickened and the aroma of garlic and butter filled the kitchen, everyone had drifted in, asking when dinner would be ready. That’s how I knew this recipe was a keeper.
It’s rich without being too heavy, and the Cajun seasoning gives it a warm, balanced spice that brings the whole dish to life. The chicken gets perfectly golden in the pan, the sauce comes together like silk, and the spaghetti holds it all in every twirl of your fork. What I love most is how easy it feels, even when the flavors taste restaurant-level. It’s the kind of dinner that makes an ordinary night feel a little special, and it never fails to bring everyone back for seconds.
Kitchen Essentials You’ll Need
You don’t need fancy equipment to make this recipe, just a few reliable tools that make everything easier:
- Large skillet or sauté pan: Wide enough to brown the chicken and hold the pasta and sauce together later.
- Medium pot: To cook your spaghetti to that perfect al dente texture.
- Tongs: For turning chicken and tossing the pasta in the sauce.
- Sharp knife and cutting board: Helps you slice the chicken evenly so it cooks perfectly.
- Wooden spoon or silicone spatula: For stirring and scraping up those flavorful bits from the bottom of the pan.
A few ingredients also deserve special mention:
- Cajun seasoning: Adds that signature depth and spice.
- Velveeta, cream cheese, mozzarella, and Parmesan: This four-cheese combo gives the sauce its creamy, stretchy texture.
- Fresh garlic and butter: The foundation of flavor, simple but absolutely essential.
Having everything prepped and ready before you start makes the process smoother and lets you focus on cooking instead of rushing around.
Why You’ll Love This Garlic Chicken Spaghetti
This dish combines everything you want in a comforting meal: tender chicken, creamy sauce, and a little kick of spice that keeps every bite exciting. Whether you’re cooking for your family, a special dinner, or just craving something rich and cheesy, this recipe delivers.
- Incredible flavor balance: The Cajun seasoning brings a gentle heat that pairs perfectly with the creamy cheese sauce.
- Simple to make: You only need one main skillet for the sauce and chicken, plus a pot for pasta, minimal mess, maximum payoff.
- Restaurant-style texture: The sauce is glossy, thick, and coats the spaghetti beautifully without feeling heavy.
- Family favorite: Kids love the cheesy pasta, and adults appreciate the depth of flavor from the spices and garlic.
- Flexible heat level: You can easily tone down or amp up the Cajun spice depending on your taste.
- Leftover-friendly: It reheats well, and the flavors become even richer the next day.
- Perfect for weeknights or weekends: Quick enough for busy nights but impressive enough to serve when company’s over.
It’s a dish that hits that perfect spot between creamy comfort and bold flavor, giving you a dinner that feels home-cooked but tastes indulgent.
The Ingredients
- 2 large boneless, skinless chicken breasts, sliced into thick strips
- 12 oz spaghetti
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1½ teaspoons Cajun seasoning
- Salt and black pepper to taste
- 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
- Chopped parsley for garnish
Step-by-Step Instructions
Step 1: Fill a large pot with salted water and bring it to a boil. Add the spaghetti and cook until al dente, following the package directions. Drain and set aside.
Step 2: Pat the chicken dry and season both sides with Cajun seasoning, salt, and black pepper. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for about 6 to 7 minutes, flipping once, until the pieces are golden and fully cooked. Transfer to a plate and keep warm.
Step 3: In the same skillet, melt the remaining butter. Add the minced garlic and sauté for about 30 seconds until fragrant, stirring so it doesn’t burn.
Step 4: Pour in the chicken broth and heavy cream. Use a wooden spoon to scrape up the browned bits from the bottom; those bits are packed with flavor. Let the mixture simmer gently for about 2 to 3 minutes.
Step 5: Lower the heat and add the Velveeta and cream cheese. Stir until both melt completely into the sauce. Gradually mix in the mozzarella and Parmesan, stirring until smooth and creamy. The sauce should be thick, glossy, and rich enough to coat the spoon.
Step 6: Add Italian seasoning and a little more Cajun seasoning if you like extra flavor. Taste and adjust the salt and pepper as needed.
Step 7: Toss in the cooked spaghetti and stir until each strand is coated in the creamy Cajun cheese sauce. Simmer for another minute or two so the pasta absorbs all that flavor.
Step 8: Place the seared chicken over or beside the pasta. Spoon some extra sauce on top and finish with a sprinkle of chopped parsley. Serve warm and enjoy every cheesy, garlicky bite.
Fun Variations You Can Try
One of the best parts about this recipe is how easy it is to customize. Once you’ve made it once, you’ll start dreaming up all sorts of ways to make it fit your family’s preferences or whatever ingredients you already have in the fridge. Here are a few ideas to keep it exciting:
- Make it spicier: Add an extra pinch of Cajun seasoning, a bit of red pepper flakes, or even a spoonful of hot sauce for more kick.
- Go mild and creamy: Use less Cajun seasoning and a little more Parmesan for a smoother, gentler flavor that’s great for kids.
- Swap the protein: Try it with shrimp, sausage, or even leftover rotisserie chicken. Shrimp adds a touch of seafood sweetness, while sausage gives it a heartier, smoky flavor.
- Vegetable twist: Add sautéed bell peppers, spinach, mushrooms, or broccoli for color and nutrition. They blend perfectly with the creamy sauce and add texture.
- Lighter version: Substitute half the heavy cream with whole milk or evaporated milk to reduce richness but keep the sauce silky.
- Different pasta options: This sauce pairs beautifully with fettuccine, linguine, or even penne if you prefer shorter pasta.
Once you get the hang of it, this dish becomes a base recipe you can reinvent again and again depending on your mood or pantry.
How I Love to Serve It
This pasta looks like it belongs on a restaurant menu, but it serves beautifully right from your own kitchen table. I usually plate it by twirling the spaghetti into little nests, then laying the golden chicken slices right beside it. A drizzle of that cheesy Cajun sauce over the top makes it irresistible.
For a complete meal, I like to serve it with a simple green side, something crisp like Caesar salad, roasted asparagus, or even steamed broccoli works perfectly. Garlic bread or warm dinner rolls help scoop up every bit of sauce. And if you’re feeding a crowd, you can double the recipe easily; it holds up well in a big skillet and looks impressive when served family-style in a large dish.
Helpful Tips from My Kitchen
Making a creamy pasta dish this indulgent doesn’t have to be intimidating. These small tips help everything turn out smooth, flavorful, and easy every time.
- Cook the pasta just right: Stop boiling as soon as it’s al dente so it doesn’t overcook when tossed with the sauce.
- Don’t rush the melting process: Add the cheeses slowly and stir patiently for a perfectly smooth sauce.
- Save some pasta water: If your sauce feels too thick, add a splash of the reserved pasta water to loosen it slightly.
- Brown the chicken well: The golden crust on the chicken brings flavor and texture. Don’t crowd the pan or move it too early.
- Taste and adjust: Cajun seasoning blends vary in saltiness and heat, so always taste before adding more.
- Use freshly grated Parmesan: It melts more smoothly than the pre-packaged kind and adds a richer, nuttier flavor.
Following these little details will make a noticeable difference, giving your dish that homemade, perfectly balanced touch every single time.
Important Cooking Reminders
- Use a heavy skillet so the sauce heats evenly.
- Keep the heat low once the cheese is added to prevent curdling.
- Stir constantly while melting the cheeses.
- Let the sauce thicken gently rather than rushing it.
- Always season gradually instead of dumping spices all at once.
- Garnish only right before serving so the parsley stays fresh and bright.
- Don’t reheat the sauce on high heat; use gentle warmth to keep it creamy.
These reminders keep your sauce silky and the flavor deep, giving you restaurant-worthy results without the stress.
Nutritional Information (Estimated)
- Calories: 930 per serving
- Protein: 47g
- Carbohydrates: 48g
- Fat: 62g
- Sodium: 950mg
- Sugar: 3g
Values are approximate and may vary based on specific brands or substitutions used.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty: Easy
Common Questions You Might Have
1. Can I make this ahead of time?
Yes, you can cook the sauce and chicken a day in advance. Store them separately from the pasta, then reheat the sauce gently on the stove before tossing everything together. If it thickens too much, just stir in a splash of milk or broth.
2. How do I keep the sauce from getting too thick?
If your sauce starts to tighten up, add a bit of reserved pasta water, milk, or broth while stirring. The key is to add small amounts slowly until it reaches your ideal texture.
3. Can I make it less spicy?
Absolutely. Just reduce the Cajun seasoning or use a mild version. The creamy sauce will still be full of flavor even with less heat.
4. Can I freeze the leftovers?
This dish is best enjoyed fresh, but you can freeze it for up to a month. When reheating, thaw it overnight in the refrigerator and warm it slowly on low heat while adding a little cream or broth to restore the texture.
Conclusion
This Garlic Parmesan Chicken Spaghetti in Creamy Cajun Three-Cheese Sauce is one of those meals that feels like a treat every single time. It’s bold, creamy, and satisfying, yet simple enough for a weeknight dinner. Every bite brings a little of everything: tender chicken, garlicky cream sauce, and a cozy blend of cheeses that coat every strand of pasta.
What makes this recipe so special is how flexible it is. You can make it mild or spicy, use different cheeses, or switch up the protein entirely. No matter how you tweak it, the heart of this dish stays the same: rich flavor, simple ingredients, and a home-cooked warmth that fills the table.
When I make this pasta, I always end up with quiet at the table, the kind that only happens when everyone’s too busy enjoying their food. And that’s how I know dinner turned out just right.
Print
Garlic Parmesan Chicken Spaghetti in Creamy Cajun Three-Cheese Sauce
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
The Ingredients
- 2 large boneless, skinless chicken breasts, sliced into thick strips
- 12 oz spaghetti
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1½ teaspoons Cajun seasoning
- Salt and black pepper to taste
- 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
- Chopped parsley for garnish
Instructions
Step 1: Fill a large pot with salted water and bring it to a boil. Add the spaghetti and cook until al dente, following the package directions. Drain and set aside.
Step 2: Pat the chicken dry and season both sides with Cajun seasoning, salt, and black pepper. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for about 6 to 7 minutes, flipping once, until the pieces are golden and fully cooked. Transfer to a plate and keep warm.
Step 3: In the same skillet, melt the remaining butter. Add the minced garlic and sauté for about 30 seconds until fragrant, stirring so it doesn’t burn.
Step 4: Pour in the chicken broth and heavy cream. Use a wooden spoon to scrape up the browned bits from the bottom; those bits are packed with flavor. Let the mixture simmer gently for about 2 to 3 minutes.
Step 5: Lower the heat and add the Velveeta and cream cheese. Stir until both melt completely into the sauce. Gradually mix in the mozzarella and Parmesan, stirring until smooth and creamy. The sauce should be thick, glossy, and rich enough to coat the spoon.
Step 6: Add Italian seasoning and a little more Cajun seasoning if you like extra flavor. Taste and adjust the salt and pepper as needed.
Step 7: Toss in the cooked spaghetti and stir until each strand is coated in the creamy Cajun cheese sauce. Simmer for another minute or two so the pasta absorbs all that flavor.
Step 8: Place the seared chicken over or beside the pasta. Spoon some extra sauce on top and finish with a sprinkle of chopped parsley. Serve warm and enjoy every cheesy, garlicky bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 930
- Sodium: 950
- Fat: 62
- Carbohydrates: 48
- Protein: 47