Creamy Cheddar Parmesan Chicken Spaghetti
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I’ve been making this creamy, cheesy chicken spaghetti for years when I want something that hits every comfort-food note without a fuss. Tender strips of chicken, strands of al dente spaghetti, and a luxuriously rich sauce studded with cheddar and Parmesan — it’s weeknight-friendly but impressive enough for guests. If you’d like the printable version with photos, see Creamy Cheddar Parmesan Chicken Spaghetti recipe page for the full recipe card.
Why you’ll love this dish
This recipe gives you a creamy, cheesy pasta dinner that feels indulgent but comes together quickly. It’s great for busy families because the chicken cooks fast in strips, the sauce is made in one pan, and the whole meal is ready in about 30–35 minutes. It’s also flexible: double the sauce for leftovers, swap cheeses, or dial down the heat for kids.
“Plate after plate vanished — rich, cheesy, and so easy to make. A new family favorite.” — home cook review
Quick reasons to try it:
- Fast weeknight dinner that still tastes special.
- Kid-friendly flavors with optional red pepper for grown-ups.
- Minimal ingredients and simple cleanup.
How this recipe comes together
This is the short process so you know what to expect: cook the spaghetti until just al dente and reserve some pasta water; sear seasoned chicken strips until golden and cooked through; make the sauce in the same pan with garlic, cream, cream cheese, and broth; melt in cheddar and Parmesan; combine pasta and chicken, loosening with reserved pasta water as needed; finish with fresh herbs and a butter drizzle. For inspiration on similar cheesy pasta builds, check this cheesy chicken bites and spaghetti recipe.
Gather these items
What you’ll need (serves about 4):
- 1.25 lbs boneless, skinless chicken breasts, sliced into strips
- 12 oz spaghetti
- 1 cup heavy cream
- 2 oz cream cheese
- 1 cup shredded cheddar cheese (sharp cheddar gives more flavor)
- 1/2 cup grated Parmesan cheese
- 1 cup chicken broth
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- Salt & black pepper, to taste
- 1/2 cup reserved pasta water (if needed)
- Fresh parsley or basil for garnish
- Extra Parmesan for garnish
- Melted butter for drizzle
Ingredient notes and swaps:
- Use half-and-half instead of heavy cream for a lighter sauce, but it will be thinner — thicken with a tablespoon of cornstarch slurry if needed.
- Swap chicken breasts for boneless thighs for more richness; cook a few minutes longer until done.
- For a gluten-free version use GF spaghetti and check the broth label.
For another garlic-Parmesan chicken pasta take on a slightly different method, see this variation.
Step-by-step instructions
Follow these concise steps. Read through once before you start.
Cooking the Spaghetti
- Bring a large pot of salted water to a rolling boil.
- Add 12 oz spaghetti and cook 8–10 minutes until al dente (check package for time).
- Reserve 1/2 cup pasta water, then drain pasta and set aside.
Cooking the Chicken
- Pat chicken strips dry and season with garlic powder, paprika, salt, and pepper.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
- Add chicken in a single layer; sear 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C).
- Remove chicken to a plate and keep warm.
Making the Creamy Sauce
- In the same skillet, reduce heat to medium and add a little more butter if pan is dry.
- Sauté minced garlic until fragrant, about 30 seconds — don’t brown it.
- Pour in 1 cup chicken broth and scrape up browned bits.
- Stir in 1 cup heavy cream and 2 oz cream cheese; whisk until smooth.
- Add 1 cup shredded cheddar and 1/2 cup grated Parmesan, stirring until melted.
- Season with Italian seasoning, crushed red pepper (if using), salt, and black pepper.
- Simmer gently for 2–3 minutes until the sauce thickens slightly.
Combining Ingredients
- Return chicken to the pan, then add drained spaghetti.
- Toss everything together; if sauce seems too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.
- Taste and adjust salt, pepper, or red pepper flakes.
Serving
- Transfer to a serving platter or individual bowls.
- Garnish with chopped parsley or basil, extra Parmesan, and a drizzle of melted butter for sheen and flavor.
- Serve immediately.
Short, practical timing: total cook time ~30–35 minutes. Keep an instant-read thermometer handy to verify chicken safety (165°F).
Best ways to enjoy it
Serve this creamy chicken spaghetti with:
- A crisp green salad dressed with lemon vinaigrette to cut the richness.
- Roasted or steamed broccoli for color and texture contrast.
- Crusty garlic bread or toasted baguette to mop up the sauce.
- A light white wine like Pinot Grigio or a cold lager if you want alcohol pairings.
Plating tip: twist the spaghetti into nests with tongs for a restaurant-style presentation and place chicken strips on top. Finish with a parsley flurry and a small butter drizzle.
Storage and reheating tips
Keeping leftovers:
- Refrigerate in an airtight container within 2 hours. Eat within 3–4 days.
- Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating:
- Reheat gently on the stove over low heat with a splash of milk, cream, or reserved pasta water to loosen the sauce.
- Microwave in 30‑second bursts, stirring in between, adding liquid as needed so it doesn’t dry out.
Food safety: always reheat to 165°F and never refreeze fully thawed leftovers without cooking.
Pro chef tips
- Don’t skip reserving pasta water — the starch helps the sauce cling to noodles.
- Slice chicken into even strips for uniform cooking. Thin strips cook quickly and absorb sauce better.
- Use freshly grated Parmesan; pre-grated often contains anti-caking agents that affect melting.
- If sauce separates, whisk in a small sliver of cold butter off heat to emulsify.
- Taste as you go: cheddar and Parmesan have different saltiness; adjust seasoning at the end.
Creative twists
- Add sun-dried tomatoes and baby spinach for brightness and color.
- Swap cheddar for smoked Gouda for a deeper, smoky flavor.
- Make it spicy: increase crushed red pepper or add a splash of hot sauce.
- Turn it into a one-pan bake: after combining, top with extra cheddar and bake at 375°F for 10–12 minutes until bubbly.
- Vegetarian option: replace chicken with roasted mushrooms or cauliflower steaks and use vegetable broth.
Your questions answered
Q: How long will this recipe take from start to finish?
A: Plan on about 30–35 minutes: 8–10 minutes to cook pasta, 6–8 minutes to sear chicken, and ~8–10 minutes to make and finish the sauce and combine.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs add more flavor and stay juicier. Cook 1–2 minutes longer per side and confirm they reach 165°F.
Q: Is it safe to freeze the pasta?
A: Yes — freeze in airtight containers for up to 2 months. Texture may soften slightly; reheat slowly with added liquid to refresh the sauce.
Q: Can I make this ahead for a dinner party?
A: You can cook everything except tossing the pasta with the sauce. Reheat the sauce and chicken gently, then mix with freshly cooked pasta just before serving for best texture.
Q: How can I make it lighter?
A: Use half-and-half instead of heavy cream, reduce the amount of cheddar, and add extra vegetables. Note: the sauce will be thinner; thicken with a small cornstarch slurry if desired.
Conclusion
If you enjoyed this creamy cheddar-Parmesan chicken spaghetti, you might also like a rich white-wine Parmesan version — see the Creamy Chicken Pasta from What’s in the Pan for another technique. For more garlic-Parmesan pasta inspiration that leans into bright garlic flavor, check out this Garlic Parmesan Pasta with Chicken. And for a simple garlic-Parmesan chicken pasta with family-friendly notes, visit Garlic Parmesan Chicken Pasta at Sprinkles and Sprouts.
Creamy Cheddar Parmesan Chicken Spaghetti
Ingredients
Method
- Bring a large pot of salted water to a rolling boil.
- Add 12 oz spaghetti and cook 8–10 minutes until al dente (check package for time).
- Reserve 1/2 cup pasta water, then drain pasta and set aside.
- Pat chicken strips dry and season with garlic powder, paprika, salt, and pepper.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
- Add chicken in a single layer; sear 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C).
- Remove chicken to a plate and keep warm.
- In the same skillet, reduce heat to medium and add a little more butter if pan is dry.
- Sauté minced garlic until fragrant, about 30 seconds — don’t brown it.
- Pour in 1 cup chicken broth and scrape up browned bits.
- Stir in 1 cup heavy cream and 2 oz cream cheese; whisk until smooth.
- Add 1 cup shredded cheddar and 1/2 cup grated Parmesan, stirring until melted.
- Season with Italian seasoning, crushed red pepper (if using), salt, and black pepper.
- Simmer gently for 2–3 minutes until the sauce thickens slightly.
- Return chicken to the pan, then add drained spaghetti.
- Toss everything together; if sauce seems too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.
- Taste and adjust salt, pepper, or red pepper flakes.
- Transfer to a serving platter or individual bowls.
- Garnish with chopped parsley or basil, extra Parmesan, and a drizzle of melted butter for sheen and flavor.
- Serve immediately.
