Garlic Parmesan Chicken Spaghetti in Four-Cheese Cream Sauce Recipe
Garlic Parmesan Chicken Spaghetti in a luscious four-cheese cream sauce combines tender rustic chicken strips with spaghetti coated in a rich, creamy blend of Parmesan, Velveeta, mozzarella, and provolone cheeses, all infused with garlic and Italian seasoning. This comforting dish is perfect for a hearty weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Pasta
- 12 oz spaghetti
- 1 tbsp salt (for boiling water)
Chicken and Seasoning
- 1 lb chicken breast, sliced into uneven rustic strips
- 1 tsp salt
- 1 tsp cracked black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Sauce
- 3 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 1/2 cups heavy cream
- 4 oz cream cheese, softened
- 1 cup Velveeta, cubed
- 1 1/4 cups shredded mozzarella cheese
- 1 cup shredded provolone cheese
Instructions
- Cook pasta: Bring a large pot of water to a boil, add 1 tablespoon of salt, then cook the spaghetti until just al dente. Drain and set aside.
- Season chicken: In a bowl, season the chicken breast strips evenly with 1 teaspoon salt, cracked black pepper, garlic powder, and Italian seasoning.
- Sear chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken strips and cook without moving initially to develop a deep golden crust. Continue cooking until chicken is fully cooked through, then keep it in the pan.
- Add garlic and Parmesan: Add minced garlic to the skillet and stir for about 30 seconds. Sprinkle some Parmesan cheese over the chicken and toss to slightly melt the cheese on the pieces. Remove the chicken and set aside temporarily.
- Make cream sauce: Reduce heat to low and pour heavy cream into the same skillet. Add softened cream cheese and stir until smooth and well combined.
- Incorporate cheeses: Add Velveeta cubes, shredded mozzarella, shredded provolone, and the remaining Parmesan cheese. Stir continuously until all cheeses melt together into a thick, rich cream sauce.
- Toss spaghetti: Add the cooked spaghetti back into the skillet and toss thoroughly until every strand is fully coated in the cheese sauce.
- Combine chicken and pasta: Return the cooked chicken to the skillet and gently mix everything together. Allow the mixture to sit for a minute so the sauce thickens slightly more.
- Serve: Serve the garlic Parmesan chicken spaghetti hot, while the four-cheese cream sauce remains creamy and melted.
Notes
- Use rustic uneven chicken strips for better sauce absorption and texture.
- Do not overcook spaghetti; al dente ensures it holds well when tossed in sauce.
- Adjust seasoning to taste, especially salt, considering the cheeses add saltiness.
- For a lighter version, substitute half-and-half for heavy cream, though sauce won’t be as thick.
- Leftovers can be refrigerated and gently reheated with a splash of cream or milk to restore sauce creaminess.