If comfort food is what you're craving, this Three Cheese Chicken Spaghetti checks every box. I start by seasoning and searing juicy chicken until it's perfectly golden on the outside while staying tender inside. Then I build an incredibly creamy garlic sauce using butter, heavy cream, chicken broth, and plenty of bold Cajun seasoning.
To make it even better, I melt together Parmesan, mozzarella, and cheddar cheese until the sauce becomes silky, rich, and packed with flavor. Finally, I toss in perfectly cooked spaghetti and the seasoned chicken so every bite is coated in that creamy three cheese sauce. Finished with fresh parsley, this is one of those easy dinners that tastes like it came from your favorite restaurant but is simple enough to make any night of the week.
Why You'll Love This Recipe
Ultra creamy and loaded with cheese.
Golden seasoned chicken in every bite.
Ready in about 35 minutes.
Better than most restaurant pasta.
Perfect balance of creamy and Cajun flavor.
Great for weeknight dinners.
Leftovers reheat beautifully.
Family approved and incredibly satisfying.
Recipe Variations
Spicy Cajun
Double the Cajun seasoning and add extra crushed red pepper.
Bacon Chicken
Add crispy chopped bacon before serving.
Shrimp Version
Replace the chicken with sautéed shrimp.
Broccoli Alfredo
Add steamed broccoli for extra vegetables.
Spinach Chicken
Fold fresh spinach into the sauce until wilted.
Mushroom Lovers
Sauté sliced mushrooms with the garlic.
Four Cheese
Add cream cheese or Gruyère for an even richer sauce.
Blackened Chicken
Season the chicken with blackening seasoning before cooking for even bolder flavor.
Three Cheese Spaghetti
Ingredients
- 12 ounces spaghetti
- 2 cups cooked chicken breast diced or shredded
- 1 to 2 tablespoons olive oil for cooking the chicken
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon Cajun seasoning
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon crushed red pepper flakes optional
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Drain and set aside.
- Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken and cook for 5 to 7 minutes, allowing a golden-brown crust to develop. Remove the chicken from the skillet and set aside.
- Using the same skillet, add 2 tablespoons of olive oil and the butter over medium heat. Once melted, stir in the minced garlic and cook for about 1 minute until fragrant.
- Pour in the chicken broth and heavy cream. Stir well and allow the mixture to simmer for 3 to 4 minutes until it begins to thicken slightly.
- Add the Cajun seasoning, paprika, onion powder, garlic powder, salt, black pepper, and optional red pepper flakes. Stir until everything is well combined.
- Add the Parmesan cheese first, stirring until melted. Gradually stir in the mozzarella and cheddar cheese until the sauce is smooth, creamy, and fully combined.
- Return the cooked chicken to the skillet. Add the cooked spaghetti and toss everything together until every strand of pasta is coated in the creamy three cheese sauce.
- Allow everything to cook together for another 2 to 3 minutes so the flavors blend. Sprinkle with fresh chopped parsley and serve immediately.
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