Garlic Butter Chicken Spaghetti in Creamy Cheddar Parmesan Sauce Tips, FAQ & printable recipe

Tips for success

To elevate the flavor profile of the dish, consider browning the butter slightly before adding the chicken or garlic. Melting the butter over medium heat until it foams and turns a light golden brown releases a wonderful nutty aroma that complements the savory parmesan and sharp cheddar.

This simple step adds a layer of culinary sophistication to the sauce, making the entire dish taste even more complex and satisfying.

Always salt the pasta water generously before boiling the spaghetti. The water should taste like the sea, which seasons the pasta from the inside out as it expands.

This is the only chance to flavor the spaghetti itself, and skipping this step can result in a dish that tastes flat, despite the rich cheese sauce. Additionally, reserving pasta water is crucial for adjusting the final sauce consistency.

Variations

• Spicy Garlic Chicken Spaghetti: Add a pinch of crushed red pepper flakes to the garlic butter before pouring in the cream to give the dish a spicy kick.
• Broccoli Cheddar Chicken Pasta: Toss in steamed broccoli florets along with the spaghetti to add color and a classic flavor pairing.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as the cream and cheese sauce will separate and become grainy upon thawing.

Reheat

Reheat gently in a skillet over low heat, adding a splash of milk or cream and stirring constantly until hot.

Store any leftover garlic butter chicken spaghetti in an airtight container in the refrigerator for up to three days. To maintain the best quality, let the dish cool to room temperature for no more than two hours before refrigerating.

Because the cream and cheese sauce can thicken and separate slightly when chilled, it is helpful to store a small amount of extra pasta water or cream to help reconstitute the sauce when reheating.

While this dish is best enjoyed fresh, components can be prepared ahead of time to save minutes on busy nights. The chicken can be cubed, seasoned, and stored in the refrigerator up to twenty-four hours in advance.

Cheeses can also be grated and kept in airtight containers. However, it is highly recommended to cook the pasta and assemble the cheese sauce just before serving to prevent the sauce from separating or becoming dry.

Serving ideas

Serve this luxurious garlic butter chicken spaghetti immediately while it is hot and creamy. Plate the pasta in shallow bowls, twirling the spaghetti into neat nests, and top with a generous portion of the golden seared chicken bites. A final sprinkle of freshly chopped parsley adds a beautiful contrast of color and a clean, herbaceous finish that balances the rich, heavy flavors of the cheese sauce.

Accompany this hearty main dish with a light, crisp side salad dressed in a simple vinaigrette to cut through the richness of the cream and cheese. Warm garlic bread or a crusty Italian baguette is also an excellent pairing, perfect for scooping up any extra cheddar-parmesan sauce left on the plate. For a complete dining experience, serve with a chilled glass of dry white wine.

Frequently asked questions

Recipe card

Garlic Butter Chicken Spaghetti in Creamy Cheddar Parmesan Sauce

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 12 oz spaghetti
• 1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tsp salt and 1/2 tsp black pepper
• 4 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated parmesan cheese
• 2 tbsp finely chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the starchy cooking water, and set aside.
2. Toss the cubed chicken with the salt and black pepper in a medium bowl until evenly coated. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the seasoned chicken cubes and cook, stirring occasionally, until golden brown and cooked through to an internal temperature of 165°F (74°C), about 6 to 8 minutes. Transfer the chicken to a plate.
3. In the same skillet over medium heat, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant, making sure to scrape up any browned bits left from the chicken.
4. Pour the heavy cream into the skillet and bring to a gentle simmer. Reduce the heat to low, then gradually whisk in the shredded cheddar cheese and grated parmesan cheese. Continue whisking constantly until the cheeses are completely melted and the sauce is smooth and bubbling gently.
5. Add the cooked spaghetti to the bubbling cheese sauce and toss thoroughly to coat each strand. If the sauce is too thick, stir in a splash of the reserved pasta water. Gently stir in the cooked chicken cubes, sprinkle with the finely chopped fresh parsley, and serve immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

1110

Protein

61 g

Carbohydrates

78 g

Fat

61 g

Fiber

3 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.