Cheesy Chicken Alfredo Spaghetti
This Chicken Spaghetti with Alfredo Sauce is the kind of comfort food that feels fancy but is simple enough for a busy weeknight. It’s kid-approved, weeknight-easy, and absolutely loaded with garlicky flavor and cheesy goodness!
You’re going to want to add this yummy pasta recipe to your meal plan!
Why You’ll Love My Recipe
- Easy weeknight meal with just a handful of ingredients.
- Restaurant-worthy meal without the price tag!
- Starts with meal-prep friendly shredded chicken.
Who’s hungry for some cheesy, delicious comfort food? Pasta recipes are almost always my go-to when I need a quick meal. They’re quick and budget-friendly, especially when you’re juggling all the things and still want something delicious on the table.
Ingredient Tips
For step-by-step instructions and a full printable recipe card with all the ingredients and measurements needed to make my chicken spaghetti with alfredo sauce recipe, please scroll down to the teal box below.
- Butter: Either salted or unsalted butter will work in this recipe. When I make this for my mother-in-law, I use unsalted butter to control the salt a bit more. (Keep in mind the cheese adds a bit of saltiness, too).
- Heavy Cream: In my grocery store, this is called heavy whipping cream. This is what makes the sauce so rich and creamy!
- Pasta: While this recipe calls for spaghetti, you can make it with any sort of long or short pasta. I love it with penne and fettuccine just as much as spaghetti, but my sister only makes it with angel hair pasta.
- Parmesan Cheese: Skip the pre-grated stuff – trust me. Freshly grated cheese melts better and tastes SO much better, so go ahead and splurge on this dish. Honestly, you really cannot make a creamy sauce with the pre-grated Parmesan.
- Shredded Chicken: Save time by using slow cooker shredded chicken, or grab a rotisserie chicken from the store. My favorite mealtime hack is making a big batch of this pulled chicken that I can use throughout the week.
- Mozzarella Cheese: Unlike Parmesan cheese, pre-shredded mozzarella will melt okay, although you won’t get quite the same gooeyness as if you grate it yourself. Other good melty cheeses you can use are fontina, Monterey Jack, and -my favorite – Gruyère. You could also use a combo of cheeses.
(Find more slow cooker shredded chicken recipes to make your weeknight meals easier!)
Variations
- For a lighter version, substitute half and half or light cream for the heavy cream.
- I like to garnish this with fresh basil, but if you don’t have any on hand, dried basil will do the trick! You could also use fresh parsley.
- Add veggies like steamed broccoli or chopped spinach for extra nutrients and flavor -bonus, no extra veggie side dish needed!
- For a little spicy kick, add a pinch of red pepper flakes to the alfredo sauce (which is how my husband loves it!).
- If you want to go for a cream rosa type sauce, mix in leftover marinara chicken. It’s super tasty.
Out of something you need? Check out our free ingredient substitutions printable!
Ang’s Recipe Tips
Here are a few tips that will make sure your creamy chicken spaghetti comes out perfectly:
- Reserve a bit of the starchy pasta water. This comes in handy if your sauce gets a little too thick. You could also use chicken stock to thin it out.
- I know I already said this, but I can’t overstate it – use fresh parmesan cheese that you grate yourself. (You can use a food processor or get a kiddo in the kitchen to give you a hand!)
Serving Suggestions
Who’s ready to eat?! Serve up your creamy chicken spaghetti with more Parmesan cheese. If you really want to get fancy, you can even add a drizzle of basil pesto on top – it’s so good! (Or if you’ve been careful with the salt, try a pinch of basil salt.)
I like to serve this Italian breadsticks, garlic cheese bombs, or garlic knots – because carbs. You can also balance out the richness of the pasta with something fresh and crunchy like an arugula salad, Caesar salad without the chicken, or one of these veggie side dishes.
Let’s eat!
I’d love to hear how it turned out for you! Leaving a quick comment and rating not only makes my day, but it also helps other busy moms know it’s a recipe worth trying. Your feedback means the world—and it keeps our little kitchen community growing! 💕
Cheesy Chicken Alfredo Spaghetti
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Ingredients
Alfredo Sauce
- 1/2 cup butter
- 1½ cups heavy whipping cream
- 2 teaspoons garlic minced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Cups fresh Parmesan cheese grated
Chicken Spaghetti Casserole
- 3 cups shredded chicken
- 1 lb spaghetti
- 1 cup mozzarella cheese shredded
- fresh basil for garnish optional
Instructions
- Preheat the oven to 350°F.
- Cook the pasta according to the instructions on the box. Drain and set aside.1 lb spaghetti
- While the pasta cooks, melt the butter in a large non-stick skillet over low heat, then add the garlic and cook until fragrant (about 1-2 minutes).1/2 cup butter, 2 teaspoons garlic minced
- Add in cream and simmer for 2 minutes.1½ cups heavy whipping cream
- Whisk in the seasonings.1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Slowly add the parmesan cheese a little at a time, whisking constantly.2 Cups fresh Parmesan cheese
- In a large serving bowl, toss the cooked pasta and shredded chicken with cheesy sauce to coat.3 cups shredded chicken
- Lightly grease a 9×13 baking dish with butter or cooking spray.
- Transfer the pasta to the baking dish and top with mozzarella cheese.1 cup mozzarella cheese
- Bake for 20 minutes until the cheese is melted and the top is golden brown.
- Garnish with fresh basil or fresh parsley, if desired.fresh basil for garnish
Equipment
Notes
Storage
This cheesy pasta is super tasty for leftovers, but it’s not freezer-friendly because of that luscious cream sauce, which will get grainy when it freezes and thaws. To Store: Leftover cheesy chicken alfredo spaghetti should be stored in an airtight container in the fridge. It will keep for 3-4 days. (These are my favorite airtight containers.) To Reheat: Heat up leftovers in a non-stick skillet with a splash or two of heavy cream to help revive the sauce. I don’t recommend microwaving these leftovers.Nutrition
Similar Recipes
I’m a sucker for cheesy pasta. I’d probably eat it for breakfast, lunch, and dinner if I could. Here are a few of my other favorite pasta dishes:
- chicken broccoli pasta bake – ready in 30 minutes
- Italian mac and cheese – another baked pasta dish topped with breadcrumbs
- chicken spaghetti with Rotel – just 15 minutes to prep
- lemon ricotta pasta – restaurant worthy in just 25 minutes
