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Cook spaghetti according to package directions until al dente. Break the spaghetti in half before cooking to make it easier to manage in the skillet. Drain well and set aside.

In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Be careful not to brown the garlic.

Stir in the butter until completely melted. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.

Reduce the heat to low. Add the softened cream cheese cubes, stirring continuously with a whisk until the cream cheese is completely melted and the sauce is smooth.

Gradually add 1 cup of the freshly grated Parmesan cheese, stirring constantly until the cheese is fully incorporated and the sauce is smooth and slightly thickened. Season with salt and black pepper.

Add the shredded cooked chicken and chicken broth to the Alfredo sauce. Stir to combine and heat through for 2-3 minutes, ensuring the chicken is warmed.

Add the cooked spaghetti to the skillet. Using tongs, toss gently until the spaghetti is fully coated in the creamy Alfredo sauce.

Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese, if desired.


Cook spaghetti according to package directions until al dente. Break the spaghetti in half before cooking to make it easier to manage in the skillet. Drain well and set aside.

In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Be careful not to brown the garlic.

Stir in the butter until completely melted. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.

Reduce the heat to low. Add the softened cream cheese cubes, stirring continuously with a whisk until the cream cheese is completely melted and the sauce is smooth.

Gradually add 1 cup of the freshly grated Parmesan cheese, stirring constantly until the cheese is fully incorporated and the sauce is smooth and slightly thickened. Season with salt and black pepper.

Add the shredded cooked chicken and chicken broth to the Alfredo sauce. Stir to combine and heat through for 2-3 minutes, ensuring the chicken is warmed.

Add the cooked spaghetti to the skillet. Using tongs, toss gently until the spaghetti is fully coated in the creamy Alfredo sauce.

Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese, if desired.
