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Cheesy Mozzarella Garlic Parmesan Chicken Spaghetti

There’s something incredibly comforting about a warm plate of cheesy spaghetti loaded with tender chicken and a rich garlic Parmesan sauce. Easy to whip up and packed with flavor, this dish is perfect for busy weeknights or casual get-togethers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Sauce
  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 tbsp olive oil for searing chicken
  • 3 tbsp unsalted butter divided
  • 4 cloves garlic finely minced
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 tsp paprika for flavor and color
  • salt and freshly ground black pepper to taste
  • 12 oz spaghetti perfect pasta base
  • 1 cup heavy cream for silky sauce texture
  • 0.5 cup chicken broth adds savory depth
  • 4 oz cream cheese softened
  • 1 cup Parmesan cheese freshly grated
  • 1 cup mozzarella cheese shredded
  • 0.5 tsp crushed red pepper flakes optional
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet
  • Large Pot
  • Tongs or Spatula

Method
 

  1. Step 1: Bring a large pot of salted water to a boil. Cook spaghetti until just al dente. Drain and set aside.
  2. Step 2: In a large skillet over medium-high heat, warm olive oil and 2 tablespoons of butter. Add chicken in a single layer. Sprinkle with salt, pepper, garlic powder, paprika, and Italian seasoning. Let sear undisturbed for a few minutes until golden, then stir and cook until done. Remove chicken and set aside.
  3. Step 3: Lower heat to medium. Melt remaining tablespoon of butter in skillet. Add minced garlic and sauté about 30 seconds until fragrant but not browned.
  4. Step 4: Pour in chicken broth and heavy cream, scraping up browned bits. Let simmer gently to combine flavors.
  5. Step 5: Stir in softened cream cheese until melted. Gradually add Parmesan and mozzarella cheeses, stirring continuously until sauce is smooth and creamy.
  6. Step 6: Season sauce with salt, pepper, and optional crushed red pepper flakes to taste.
  7. Step 7: Add cooked spaghetti to the skillet and toss gently to coat. Cook on low heat 1-2 minutes to help sauce cling.
  8. Step 8: Return chicken to skillet and fold gently into pasta mixture. Heat through briefly.
  9. Step 9: Garnish with chopped fresh parsley. Serve immediately and enjoy!

Notes

Swap chicken breasts for thighs for juicier meat. Add mushrooms, spinach, or sun-dried tomatoes for extra flavor. Store leftovers in fridge up to 3 days or freeze up to 2 months. Reheat gently with a splash of broth or cream to loosen sauce.