Garlic Parmesan Chicken Spaghetti in Creamy Cajun Three-Cheese Sauce

Juicy chicken strips and al dente spaghetti smothered in a luxuriously creamy, spicy, and cheesy sauce—this one-pan wonder blends bold Cajun flavors with the comforting richness of three melted cheeses. Infused with garlic, butter, and a hint of heat, it’s a flavor-packed dinner that feels indulgent yet comes together in under 30 minutes. Comfort food just got a Louisiana kick.

Why You’ll Love This Recipe

This isn’t just another pasta dish—it’s a flavor explosion on a plate. With tender chicken seared to golden perfection, a velvety cheese sauce made from Velveeta, cream cheese, mozzarella, and Parmesan, and a spicy-savory twist from Cajun seasoning, every bite is rich, satisfying, and deeply delicious. It’s comfort food elevated—perfect for busy weeknights when you want something hearty, saucy, and unforgettable.

Perfect for:

• Weeknight dinners (ready in 25 minutes!)
• Fans of mac & cheese with a spicy upgrade
• Family-friendly meals
• Game day or potluck favorites

Ingredients (Serves 4)

For the Pasta & Chicken

• 12 oz (340g) spaghetti (or linguine, fettuccine)
• 2 large boneless, skinless chicken breasts, sliced into thick strips (~½ inch wide)
• 1 tbsp (15ml) olive oil
• Salt and freshly ground black pepper, to taste
• 1½ tsp Cajun seasoning (plus extra for finishing)

For the Creamy Three-Cheese Sauce

• 4 tbsp (½ stick / 56g) unsalted butter, divided
• 4 cloves garlic, minced
• 1½ cups (360ml) heavy cream
• ½ cup (120ml) chicken broth
• 4 oz (115g) Velveeta cheese, cubed (for ultra-smooth melt)
• 2 oz (60g) cream cheese, softened
• 1 cup (100g) shredded mozzarella cheese
• ¾ cup (75g) grated Parmesan cheese, fresh if possible
• ½ tsp Italian seasoning
• Optional: Pinch of red pepper flakes for extra heat

For Finishing Touches

• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Cook the Spaghetti

• Bring a large pot of salted water to a boil.
• Add spaghetti and cook according to package directions until al dente.
• Drain and set aside—do not rinse.

2. Sear the Chicken

In a large skillet over medium-high heat:

• Heat olive oil and 2 tbsp butter.
• Season chicken strips with Cajun seasoning, salt, and pepper.
• Add to skillet and cook 6–7 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C).
• Remove chicken and keep warm on a plate.

3. Sauté the Garlic

In the same skillet (don’t wipe out the fond!):

• Melt remaining 2 tbsp butter.
• Add minced garlic and sauté 30 seconds–1 minute, stirring constantly, until fragrant but not browned.

4. Build the Sauce Base

• Pour in chicken broth and heavy cream.
• Use a wooden spoon to scrape up any browned bits from the bottom of the pan—this adds deep flavor.
• Simmer gently 2–3 minutes, stirring occasionally.

5. Melt the Cheeses

• Stir in Velveeta and cream cheese until completely smooth and creamy.
• Gradually add mozzarella and Parmesan, stirring until fully melted and glossy.

6. Season & Thicken

• Stir in Italian seasoning, a pinch more Cajun seasoning, and adjust salt and pepper to taste.
• If sauce is too thick, add reserved pasta water 1 tbsp at a time.

7. Combine with Pasta

• Add drained spaghetti to the skillet.
• Toss everything together gently until each strand is coated in sauce.
• Simmer 1–2 minutes on low heat to let flavors meld.

8. Serve with Style

• Divide among bowls.
• Top with seared chicken strips.
• Spoon extra sauce over the top.
• Garnish with chopped fresh parsley.

Serve hot with:

• Garlic bread or crusty baguette
• Steamed broccoli or green beans
• A crisp green salad

You Must Know

• Use full-fat dairy —low-fat versions may curdle or thin out.
• Don’t skip the fond! Those browned bits = big flavor.
• Freshly grated Parmesan melts better —pre-shredded contains anti-caking agents.
• Tastes better the next day! Flavors deepen overnight.
• Freezer-friendly? Not ideal—the sauce can separate when thawed.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove over medium-low heat, stirring often. Microwave works but stir frequently.
• Freeze only if necessary: Up to 2 months, but expect slight texture changes.

Ingredient Substitutions

Serving Suggestions

• Serve family-style right in the skillet for rustic charm.
• Great for potlucks—bring the whole pan!
• Double the batch and freeze half for future comfort.
• Pack in lunchboxes (reheat safely).

Cultural Context

Inspired by Southern American cooking and Cajun cuisine, this recipe celebrates the joy of bold flavors and creamy comfort. Found at weeknight tables, backyard gatherings, and creative kitchens alike, it honors how a few quality ingredients—when layered with care—become something truly special.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use a larger skillet or work in batches.
• Want more heat? Add cayenne, red pepper flakes, or a dash of hot sauce.
• Make ahead: Chop chicken and prep veggies 1–2 days ahead. Store separately.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen chicken?
A: Yes—but thaw completely first for even cooking and food safety.

Q: Why did my sauce break?
A: Likely due to high heat or cold additions. Keep heat low and warm cream before adding.

Q: Is this gluten-free?
A: Only if using GF pasta and verifying all ingredients (some seasonings contain wheat).

Q: Can I make it in the oven?
A: Absolutely! After combining, transfer to a greased 9×13-inch dish and bake at 350°F for 15–20 mins.

Q: Can I air fry the chicken?
A: Yes! Air fry at 375°F for 10–12 mins, flipping halfway.

Allergy Information

Contains: dairy (butter, cream, multiple cheeses), wheat (in pasta), eggs (in some processed cheeses).
Gluten-free option: Use certified GF pasta.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed cheeses, broths, and seasonings.

Nutrition Facts (Per Serving – Approximate)

Based on 4 servings (pasta + chicken + sauce)

• Calories: 720
• Fat: 40g
• Saturated Fat: 22g
• Carbohydrates: 52g
• Fiber: 3g
• Sugar: 5g
• Protein: 38g
• Sodium: 980mg

This pasta doesn’t shout. It sizzles softly in the skillet, creamy and fragrant, saying everything a great meal should: “Grab a fork. Share me. This is good.” That’s how the best ones begin—not with silence, but with chicken, cheesiness, and someone who says, “Let’s make it together.”