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Buttery Garlic Chicken Spaghetti
Louise

Buttery Garlic Chicken Spaghetti with Three-Cheese Alfredo Sauce

This buttery garlic chicken spaghetti features tender, golden-seared chicken and spaghetti coated in a rich, creamy three-cheese Alfredo sauce. Parmesan, mozzarella, and provolone melt together with heavy cream, butter, and garlic to create a silky, flavorful sauce that clings to every strand of pasta. Finished with fresh parsley and extra Parmesan, this comforting dinner is perfect for busy weeknights or special meals shared with family and friends.
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Cook Time 35 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lb (680 g) boneless, skinless chicken breasts or thighs
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp butter for the chicken
  • 1 tbsp olive oil
  • 4 cloves garlic, minced, for the chicken
  • 3 tbsp butter for the Alfredo sauce
  • 4 cloves garlic, minced, for the sauce
  • 2 cups (480 ml) heavy cream
  • ¾ cup (75 g) freshly grated Parmesan
  • ½ cup (50 g) shredded mozzarella
  • ½ cup (50 g) shredded provolone
  • ¼ tsp Italian seasoning for the sauce
  • ¼ tsp black pepper for the sauce
  • salt, to taste, for the sauce
  • ½ cup reserved starchy pasta water, as needed
  • 12 oz (340 g) spaghetti
  • salt, for the pasta water
  • 2 tbsp fresh parsley, chopped
  • extra grated Parmesan, for serving
  • red pepper flakes (optional)

Equipment

  • large pot For boiling the spaghetti.
  • large skillet For searing the chicken and preparing the garlic Alfredo sauce.
  • colander For draining the spaghetti after reserving pasta water.
  • Tongs For turning the chicken and tossing the spaghetti in the sauce.
  • Cutting board For slicing the cooked chicken.
  • Chef's knife For mincing garlic, chopping parsley, and slicing chicken.
  • Measuring cups and spoons For measuring the pasta, cream, seasonings, and cheeses.
  • Instant-read thermometer To check that the chicken reaches 165°F (74°C) internally.
  • Microplane or fine grater For freshly grating Parmesan.

Method
 

  1. Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook until just al dente according to the package directions, usually 1–2 minutes less than suggested. Before draining, reserve about ½ cup of starchy pasta water. Drain the spaghetti and set it aside without rinsing.
  2. Pat the chicken dry with paper towels. Season both sides with Italian seasoning, paprika, salt, and black pepper. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Once the butter is foaming, add the chicken and cook for 5–7 minutes per side, depending on thickness, until deeply golden and the internal temperature reaches 165°F (74°C). Transfer to a plate and let rest for 5 minutes.
  3. Reduce the heat to medium. In the same skillet, without wiping it out, add the remaining 3 tablespoons of butter. Once melted, add the minced garlic and cook for 30–60 seconds, stirring constantly until fragrant. Do not let the garlic brown.
  4. Pour in the heavy cream. Add the Italian seasoning and black pepper. Let the mixture simmer gently for 3–5 minutes, stirring occasionally. Avoid bringing it to a hard boil.
  5. Lower the heat. Gradually stir in the Parmesan, mozzarella, and provolone, adding a handful at a time and allowing each addition to melt before adding more. Stir until smooth and glossy. If the sauce is too thick, add a tablespoon or two of reserved pasta water until it reaches a silky consistency.
  6. Add the drained spaghetti directly to the skillet and toss until every strand is coated. Slice the rested chicken against the grain into strips or bite-sized pieces. Fold the chicken into the pasta or arrange the slices on top.
  7. Remove the skillet from the heat. Sprinkle with chopped fresh parsley and extra grated Parmesan. Add a pinch of red pepper flakes if desired. Serve immediately while the sauce is hot and the cheese is stretchy.

Notes

Use freshly grated Parmesan for the smoothest sauce, as pre-grated cheese can make it grainy. Reserve about ½ cup of starchy pasta water before draining the spaghetti to adjust the sauce consistency. Cook the chicken until its internal temperature reaches 165°F (74°C), then let it rest for 5 minutes before slicing. Keep the heat low when adding the cheeses and avoid boiling the cream vigorously to prevent the sauce from separating. Chicken thighs tend to stay juicier than breasts. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of milk, cream, or pasta water. Freezing is not recommended because the cream sauce may become grainy.