Here’s what you are going to need to make it:

Pasta: You can use any type, like spaghetti, penne, or fusilli.

Chicken Breast: A lean protein source that adds flavor and texture. Dicing it allows it to cook quickly and evenly.

Butter: Adds richness and depth of flavor to the dish.

Garlic: Provides a strong, aromatic flavor that enhances the dish.

Milk: Creates a creamy base for the sauce.

Cream Cheese: Contributes creaminess and a slight tang to the sauce. It helps thicken the sauce and adds a smooth texture.

Onion: Adds sweetness and depth of flavor when sautéed.

Oregano: Earthy herb

Chili Flakes: Adds a bit of heat to the dish. You can adjust the amount based on your spice preference.

Black Pepper: Enhances the overall flavor and adds a bit of spiciness.

Salt: Essential for bringing out the flavors of all the ingredients. Adjust to taste.

Paprika Powder: Adds a mild sweetness and a subtle smoky flavor.

Pasta Water: The starchy water helps adjust the consistency of the sauce.

INGREDIENTS

• 200 grams pasta

• 1 Chicken breast

• 1 tbsp butter

• 6 garlic cloves

• 1/2 cup milk

• 2 tbsps. Cream cheese

• 1/2 onion (finely chopped)

• 1/2 tsp oregano

• 1/2 tsp chili flakes

• 1/2 tsp black pepper

• 1/2 tsp salt

• 1/2 tsp paprika powder

• 1/4 pasta water or as needed

INSTRUCTIONS

Step 1: Boil the Pasta

• Start by bringing about 4 cups of water to a boil in a large pot. Add salt to the water this enhances the pasta’s flavor as it cooks. Once the water is boiling, add your pasta and cook it according to the package instructions, which usually takes about 8-10 minutes. The key here is to keep an eye on the pasta. You want it to be al dente, which means it should still have a slight bite to it when you taste it. Once it’s done, strain it and rinse it briefly under cold water.

Step 2: Sear the Chicken

• In a large pan, melt 1 tablespoon of butter over medium heat. Add 4 of the minced garlic cloves and sauté them for about 30 seconds until fragrant. Next, add the chicken breast, cut into bite-sized cubes. Season the chicken with a sprinkle of paprika, salt, and black pepper. Cook the chicken for about 5-7 minutes or until it’s golden brown and fully cooked. Make sure to stir occasionally so it cooks evenly. Once done, remove the chicken from the pan and set it aside.

Step 3: Make the Creamy Sauce

• In the same pan, add a little more butter if needed, along with the remaining minced garlic and the finely chopped onion. Sauté these for a minute or two until the onions become translucent and fragrant. At this point, add in the chili flakes and oregano. Next, pour in the milk and add the cream cheese. Stir continuously to ensure the cream cheese melts smoothly into the milk, creating a creamy base for your sauce. After a minute, add about 1/4 cup of the reserved pasta water. This is a game-changer this starchy water will help bind everything together and give your sauce a lovely, silky texture. Adjust the consistency as needed; you want it creamy but not overly thick.

Step 4: Combine Everything

• Once your sauce is at the desired consistency, it’s time to add the cooked chicken back into the pan. Mix it in well, allowing the chicken to soak up all that creamy sauce. Finally, gently fold in the boiled pasta, ensuring every strand is coated in the sauce.

Step 5: Taste and Adjust

• Take a moment to taste your pasta and adjust the seasoning. You might want to add a little more salt, pepper, or even a dash of chili flakes.

Step 6: Serve and Enjoy

• Now that you’ve got your creamy chicken pasta ready, it’s time to serve! Transfer it to bowls or plates and garnish with some freshly chopped parsley or grated Parmesan cheese for an extra touch. A side salad or garlic bread pairs beautifully with this dish, making for a complete meal.

Tips and notes:

• Just before you drain the pasta, scoop out a mugful of the pasta cooking water. This will be used for the sauce – the starch in the water reacts with the oil in the cream / butter and thickens the sauce.

• Flat wide pastas are best for creamy sauces like this, but any pasta will work just fine, short, long, normal or fancy. Use dried not fresh pasta.

• Give the chicken a good sear! This adds a lot of flavors. Taking the chicken out of the pan and adding it back later keeps it from getting overcooked and dry. Don’t rush the searing process; a good sear adds a ton of flavor and texture to the chicken.

• Feel free to add veggies like spinach, cherry tomatoes, or bell peppers for added nutrition and color.

• This dish can be made ahead of time and reheated. Just add a splash of milk or pasta water when reheating to bring back that creamy consistency.

• Instead of heavy cream, you can also use half-and-half in this recipe.

• Try different cheeses or herbs to personalize the dish to your taste.

• ALTERNATIVE OF CREAM CHEESE – 2 TBSP CHEDDAR AND 2 TBSP HEAVY CREAM OR MAKE A PASTE WITH 3 TBSP FETA AND 3 TBSP HEAVY CREAM