Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. That is how Southern flavors settle and sing. Store in the refrigerator and reheat gently, adding a little cream or milk to loosen the sauce.

Is there a way to make this lighter?

You can use half-and-half instead of heavy cream and reduce or omit the Velveeta. Use a nonfat chicken broth and a little extra Parmesan for flavor. The sauce will be lighter but still satisfying.

Can I use a slow cooker or crock pot for this recipe?

Yes. Brown the chicken first, then combine everything except the pasta in the slow cooker. Cook on low for a couple of hours until warm and the cheeses are melted. Add the cooked spaghetti at the end and stir to combine. This is a good option for hands-off days.

What if my sauce looks grainy after reheating?

Graininess usually comes from overheating the cheese or letting the sauce boil. Reheat slowly on low heat and whisk frequently. A little splash of cream or milk helps smooth things back out.

How long will leftovers last?

Stored in an airtight container, leftovers keep well for up to three days in the refrigerator. For longer storage, freeze in portioned containers for up to two months.

Easy Garlic Butter Chicken Spaghetti in Creamy Three Cheese Alfredo Sauce 2026

Name: Garlic Butter Chicken Spaghetti in Creamy Three Cheese Alfredo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 2 large boneless, skinless chicken breasts, cut into thick strips; 12 oz spaghetti; 1 tablespoon olive oil; 4 tablespoons unsalted butter, divided; 4 cloves garlic, minced; 1 1/2 teaspoons Cajun seasoning; 1/2 teaspoon smoked paprika; Salt and freshly ground black pepper, to taste; 1 1/2 cups heavy cream; 1/2 cup chicken broth; 4 oz Velveeta cheese, cubed; 1 cup shredded mozzarella cheese; 3/4 cup freshly grated Parmesan cheese; 3 oz cream cheese, softened; 1/2 teaspoon Italian seasoning; Chopped parsley (for garnish)

Description

A comforting Southern dish featuring spaghetti tossed in a rich, creamy three cheese Alfredo sauce with garlic butter chicken.

Ingredients

Scale

2 large boneless, skinless chicken breasts, cut into thick strips
12 oz spaghetti
1 tablespoon olive oil
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1 1/2 cups heavy cream
1/2 cup chicken broth
4 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
3/4 cup freshly grated Parmesan cheese
3 oz cream cheese, softened
1/2 teaspoon Italian seasoning
Chopped parsley (for garnish)

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Instructions

Cook spaghetti according to package instructions and set aside.
Toss lightly with butter to keep separate.
In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat.
Add chicken strips, season with Cajun seasoning, smoked paprika, salt, and pepper.
Cook until browned and cooked through. Set aside.
In the same skillet, melt the remaining butter and add minced garlic. Sauté until fragrant.
Add heavy cream and chicken broth, stir well, and bring to a gentle simmer.
Slowly add Velveeta, mozzarella, Parmesan, and cream cheese, mixing until melted and smooth.
Combine cooked spaghetti and chicken with sauce, stirring to coat evenly.
Serve hot, garnished with parsley.

Notes

Use real butter for a richer flavor. Freshly grated Parmesan cheese provides a nuttier finish. Consider adding extra herbs for brightness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 3g
Sodium: 500mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 40g
Cholesterol: 150mg