Ready in about 25 minutes — a rich, creamy, garlicky meal with juicy caramelized chicken and silky Parmesan pasta, inspired by the dish in your photo.

Servings: 4
Prep: 10 minutes
Cook: 15 minutes
Total: ~25 minutes
Difficulty: Easy

 Complete Ingredients

🍗 Garlic Chicken

• 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp cooking oil
• 1 tbsp butter
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp cornflour/cornstarch — optional, for extra browning

🧄 Creamy Garlic Sauce

• 2 tbsp butter
• 5–6 cloves garlic, finely minced
• ½ cup chicken stock
• 1 cup heavy cream or cooking cream
• ½ cup freshly grated Parmesan cheese
• ½ tsp Italian seasoning
• ¼ tsp black pepper
• Salt, to taste
• 1 tbsp chopped fresh parsley
• Optional: ¼ tsp chili flakes

🍝 Garlic Parmesan Pasta

• 300 g spaghetti, linguine or fettuccine
• 2 tbsp butter
• 3–4 cloves garlic, minced
• ½ cup heavy cream
• ¾ cup freshly grated Parmesan
• ¼–½ cup reserved pasta water
• ½ tsp Italian seasoning
• ¼ tsp black pepper
• Salt, to taste
• 1 tbsp fresh parsley

Optional garnish

• Extra Parmesan
• Fresh parsley
• Black pepper
• Chili flakes
• A little melted butter

👩‍🍳 Step-by-Step Recipe

1. Cook the pasta

Bring a large pot of water to a boil.

Add plenty of salt.

Cook 300 g pasta according to the package directions until al dente.

Before draining, reserve approximately ½ cup pasta water.

Why save pasta water?

The starchy water helps loosen the Parmesan sauce and makes it glossy and creamy instead of thick and clumpy.

Drain the pasta but don’t rinse it.

2. Season the chicken

Put the 500 g chicken pieces in a bowl.

Add:

• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp cornflour, if using

Toss until every piece is coated.

💡 Cornflour tip

Cornflour isn’t essential, but a thin coating helps create the golden, slightly crispy edges visible on the chicken in your photo.

3. Sear the chicken

Heat a large skillet over medium-high heat.

Add:

• 1 tbsp oil
• 1 tbsp butter

When hot, add the chicken in a single layer.

Don’t overcrowd the pan.

Cook for approximately:

3–4 minutes on the first side

then turn and cook another:

3–4 minutes

until golden brown and cooked through.

The chicken should reach an internal temperature of 74°C / 165°F.

Remove the chicken from the skillet and set aside.

🔥 Important

Don’t wipe the skillet clean.

Those browned bits on the bottom are packed with flavor and will become part of your garlic sauce.

4. Make the creamy garlic sauce

Reduce the heat to medium.

Add:

2 tbsp butter

Once melted, add:

5–6 minced garlic cloves

Cook for approximately 30–60 seconds.

Don’t burn the garlic.

You want it fragrant and lightly golden.

5. Add chicken stock

Pour in:

½ cup chicken stock

Scrape the bottom of the skillet with a wooden spoon.

This releases all those delicious browned chicken bits.

Simmer for approximately 1–2 minutes.

6. Add the cream

Pour in:

1 cup heavy cream/cooking cream

Add:

• ½ tsp Italian seasoning
• ¼ tsp black pepper
• Chili flakes, if desired

Stir well.

Let it gently simmer for approximately 2–3 minutes.

Don’t boil aggressively.

7. Add Parmesan

Reduce the heat to low.

Gradually add:

½ cup freshly grated Parmesan

while stirring continuously.

The sauce should become:

smooth + creamy + thick + glossy

Taste it.

Add salt only if necessary because Parmesan and chicken stock can already be salty.

8. Return the chicken

Put the cooked chicken back into the sauce.

Coat each piece well.

Simmer for approximately 1–2 minutes.

Sprinkle with fresh parsley.

At this point you have your Creamy Garlic Chicken.

🍝 9. Make the Garlic Parmesan Pasta

You can make this in a second pan, or prepare it while the chicken is cooking.

Melt:

2 tbsp butter

over medium-low heat.

Add:

3–4 minced garlic cloves

Cook for approximately 30–45 seconds.

10. Add cream

Pour in:

½ cup cream

Add:

• ½ tsp Italian seasoning
• ¼ tsp black pepper

Simmer gently for about 1 minute.

11. Add Parmesan

Turn the heat to low.

Add:

¾ cup freshly grated Parmesan

Stir continuously.

The sauce will become thick.

Add ¼ cup reserved pasta water and stir.

Add more pasta water a tablespoon at a time until you reach the consistency you want.

12. Add the pasta

Add the drained pasta directly into the sauce.

Toss thoroughly for 1–2 minutes.

Every strand should be coated with the creamy garlic-Parmesan sauce.

Finish with:

• Fresh parsley
• Black pepper
• Extra Parmesan

🍽️ 13. Plate Like the Photo

For the presentation shown in your picture:

First:

Twirl a generous portion of creamy pasta using tongs or a pasta fork.

Then:

Arrange several pieces of golden garlic chicken beside or partially over the pasta.

Finally:

Garnish with:

• Chopped parsley
• Parmesan
• Freshly cracked black pepper
• Optional chili flakes

For an extra glossy appearance, drizzle a tiny amount of melted garlic butter over the chicken.

⭐ Secrets to Getting Chicken Like the Photo

Don’t boil the chicken

High enough heat to sear gives you those beautiful dark caramelized edges.

Don’t overcrowd the pan

If the chicken is crowded, it releases water and steams instead of browning.

Use chicken thighs

Thighs stay juicy and are more forgiving than chicken breast.

Dry the chicken first

Pat the chicken dry with paper towels before seasoning.

Don’t constantly move it

Let it sit against the hot skillet long enough to develop a crust.

🧄 How Garlicky Should It Be?

For mild garlic:

• 3–4 cloves total

For medium:

• 6–8 cloves total

For the very garlicky restaurant-style version:

• 9–12 cloves total

Fresh garlic is strongly recommended.

🧀 Best Parmesan

Freshly grated Parmesan melts much better than pre-shredded Parmesan.

If possible, grate it yourself immediately before making the sauce.

Pre-grated cheese can sometimes make cream sauces grainy because of anti-caking agents.

🥛 Can I Use Milk Instead of Cream?

Yes, but the sauce won’t be as rich.

For a lighter sauce, use:

1 cup whole milk + 1 tbsp butter + 1 tbsp flour

Make a small roux with the butter and flour first, then gradually whisk in the milk.

🍶 Can I Use Cooking Cream?

Yes.

If using Pakistani-style cooking cream, the exact thickness varies by brand.

Start with slightly less pasta water and add it gradually.

🌶️ Spicy Garlic Chicken Version

Add to the chicken seasoning:

• ½ tsp chili powder
• ½ tsp chili flakes
• ¼ tsp cayenne pepper

You can also add a little hot sauce to the cream sauce.

🍄 Mushroom Version

Add:

150–200 g sliced mushrooms

Sauté them after removing the chicken.

Cook until their water evaporates and they become golden.

Then proceed with the garlic sauce.

🥦 Vegetable Version

Excellent additions include:

• Broccoli
• Spinach
• Mushrooms
• Bell peppers
• Zucchini
• Sun-dried tomatoes

For spinach, add 1–2 handfuls toward the end of cooking.

🥓 Extra-Rich Version

You can add crispy bacon pieces to the pasta.

Cook bacon first, remove it, then use a little of the rendered fat to cook the chicken.

Add the crispy bacon at the end.

🧀 Three-Cheese Version

For an even richer sauce:

• ½ cup Parmesan
• ½ cup mozzarella
• 2 tbsp cream cheese

Add the cheeses over low heat and loosen with pasta water.

❓ Frequently Asked Questions

Why did my Parmesan sauce become grainy?

Usually because:

• The heat was too high.
• Parmesan was added too quickly.
• Pre-grated Parmesan was used.
• The sauce boiled after adding cheese.

Fix: Keep the heat low and add freshly grated Parmesan gradually.

Why is my sauce too thick?

Add reserved pasta water 1 tablespoon at a time, stirring after each addition.

Why is my sauce too thin?

Simmer gently for another 1–3 minutes.

You can also add a little more Parmesan.

Why isn’t my chicken brown?

Likely causes:

• Pan wasn’t hot enough.
• Chicken was wet.
• Too much chicken was added at once.
• Chicken was moved constantly.

Cook in batches if necessary.

Can I use chicken breast?

Absolutely.

Use 500 g boneless chicken breast cut into bite-sized pieces.

Because breast meat is leaner, avoid overcooking it.

Can I use leftover cooked chicken?

Yes.

Skip the long chicken-cooking step and simply brown the pieces briefly before adding them to the sauce.

Can I use penne?

Yes. Penne, rigatoni, fettuccine, linguine and spaghetti all work.

Fettuccine or linguine gives the closest creamy-pasta appearance to your photograph.

Can I make this ahead?

Yes, but creamy Parmesan pasta is best freshly made.

If preparing ahead, keep the chicken and pasta separate.

Reheat the sauce gently and add a splash of milk, cream or pasta water.

How long does it keep?

Refrigerate leftovers in an airtight container and consume within 3–4 days.

Reheat thoroughly.

Can I freeze it?

The chicken freezes well.

The cream-based pasta sauce is less ideal for freezing because dairy sauces can separate when thawed.

For the best quality, freeze the chicken separately and make fresh pasta.

📊 Approximate Nutrition

For 1 of 4 servings, including chicken and pasta:

These are rough estimates. Actual nutrition varies significantly with the pasta, cream, Parmesan, butter, chicken and amount of salt used.

⚠️ Allergens

This recipe contains:

• Milk/dairy: butter, cream, Parmesan
• Gluten: regular wheat pasta
• Possible soy: depending on packaged ingredients

The basic recipe contains no nuts.

If preparing for someone with allergies, check the labels of the pasta, stock, cheese and cream.

📝 Quick Recipe Card

Chicken

500 g chicken thighs

• 1 tbsp oil
• 1 tbsp butter
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp Italian seasoning
• salt & pepper

Sear until golden and cooked through.

Sauce

2 tbsp butter

• 5–6 garlic cloves
• ½ cup stock
• 1 cup cream
• ½ cup Parmesan
• Italian seasoning + pepper

Simmer gently, add Parmesan, then return chicken.

Pasta

300 g pasta

• 2 tbsp butter
• 3–4 garlic cloves
• ½ cup cream
• ¾ cup Parmesan
• ¼–½ cup pasta water

Toss until creamy.

Finish

Fresh parsley + Parmesan + black pepper + optional chili flakes.

Total time: ~25 minutes. 🍗🧄🍝