
Cheesy Garlic Chicken Spaghetti with Velveeta Cream Sauce is the kind of comfort food that disappears fast around my table. This creamy pasta dish brings together tender seasoned chicken, rich Velveeta sauce, and plenty of garlic for an easy weeknight meal that tastes like a splurge.
The first time I made this, we ate every bite right from the skillet and I could not believe something this comforting took so little effort.
Ingredients
- Boneless skinless chicken breasts: choose fresh firm fillets for tenderness and flavor
- Olive oil: helps the seasoning stick and adds silkiness to the finished sauce
- Cajun seasoning: delivers bold flavor with just the right kick look for a blend without additives for best results
- Garlic powder: adds sweet fragrant base notes
- Smoked paprika: offers a subtle woodsy edge
- Spaghetti: classic shape for soaking up every drop of sauce use a good quality Italian brand if you can
- Unsalted butter: allows you to control the salt level and gives the sauce a rich base
- Fresh garlic: use plump cloves for the best aroma and subtle spice
- All-purpose flour: thickens the sauce so it clings to every noodle
- Whole milk: supplies creamy texture and deeper dairy flavor
- Velveeta cheese: classic choice for meltability and a super smooth finish
- Cream cheese: brings a tangy note and extra richness
- Shredded mozzarella: melts easily for additional gooeyness use whole milk mozzarella for creamier results
- Grated Parmesan cheese: adds salty nutty depth get real Parmigiano Reggiano for best taste
- Salt and pepper: to balance and brighten the flavors
- Fresh parsley or chives: optional for a pop of freshness and color choose bright greens without wilting
Step-by-Step Instructions
- Cook the Pasta:
- Bring a big pot of salted water to a boil Add your spaghetti and cook until al dente usually eight to ten minutes Drain well and set aside This is your time to salt the water generously for well-seasoned noodles
- Season and Sear the Chicken:
- Toss the chicken pieces with olive oil Cajun seasoning garlic powder and smoked paprika in a mixing bowl Massage everything together so each piece is coated Heat a large skillet over medium high and add the chicken in a single layer Let the pieces sear on each side until golden and cooked through about six to eight minutes Total doneness matters here so cut a piece to check if you are unsure
- Make the Garlic Butter Roux:
- Remove the chicken and lower your skillet heat to medium Drop in the butter and when melted add your minced fresh garlic Stir constantly until the aroma is sweet and fragrant about a minute Sprinkle in the flour and stir to make a loose paste cooking one to two minutes so the flour loses its raw taste
- Build the Cream Sauce:
- Pour in the whole milk slowly whisking the whole time to avoid lumps Let the sauce bubble gently for three to five minutes until it thickens and just coats the back of your spoon
- Melt in the Cheeses:
- Reduce the heat to low Add cubes of Velveeta and softened cream cheese Stir patiently so everything melts evenly and you get a perfectly smooth glossy sauce
- Finish with More Cheese:
- Add shredded mozzarella and Parmesan Stir until the cheeses are fully melted Taste and season with salt and pepper Keep the heat low so your sauce stays smooth
- Combine and Serve:
- Add the cooked chicken and spaghetti back to the skillet Toss very well so each strand is coated with the lush cheese sauce Serve hot and garnish with chopped parsley or chives if you like the color and bite

I am obsessed with the way Velveeta melts into the sauce making it unbelievably silky My kids call this cheese magic and it has become our go to dinner for sleepover nights When I see their faces light up I know it is a keeper
Storage tips
Store leftovers in an airtight container in the fridge for up to three days The sauce may thicken slightly but it loosens right up with a splash of milk when reheating Warm gently on the stovetop over low heat for best texture Microwaving works too just stir halfway through
Ingredient substitutions
You can swap boneless chicken thighs for the breasts for even juicier bites If you want to lighten things up try reduced fat cream cheese and part skim mozzarella For a vegetarian version skip the chicken and add mushrooms or sautéed zucchini instead
Serving suggestions
I love this with a simple green salad and crusty bread The sauce is so rich you do not need much else For a flavor boost add a few shakes of hot sauce at the table Steamed broccoli or roasted veggies make great sidekicks
Cultural context
Cheesy chicken spaghetti is a classic in Southern kitchens The Velveeta cheese sauce is a nostalgic favorite for its ability to melt smoothly and coat pasta without splitting This is the stuff of Sunday suppers and church potlucks
Frequently Asked Questions
- → Can I substitute Velveeta with another cheese?
Yes, you can use cheddar or American cheese for a similar creamy texture, though flavor may vary slightly.
- → How do I prevent the sauce from clumping?
Whisk the milk in gradually after creating the roux and stir constantly to ensure a smooth sauce.
- → What can I use instead of Cajun seasoning?
Try a combination of paprika, garlic powder, onion powder, cayenne, and black pepper for a homemade blend.
- → Is it possible to use pre-cooked chicken?
Yes, stir in shredded or cubed cooked chicken during the final mixing step to heat it through.
- → How can I make it less spicy?
Reduce Cajun seasoning or omit the smoked paprika for a milder flavor while keeping the cheesy sauce rich.
- → Can this dish be made ahead?
Prepare the sauce and chicken in advance; combine with cooked pasta and reheat gently before serving.