This Creamy Garlic Herb Spaghetti with Grilled Chicken is the kind of dish that feels both comforting and elegant at the same time. Tender, juicy chicken breasts are marinated with garlic, oregano, a touch of chili heat, and olive oil, then grilled or pan-seared until golden on the outside and perfectly cooked inside. The chicken is served over a bed of silky spaghetti coated in a rich, creamy garlic and Parmesan sauce, finished with a fresh sprinkle of parsley and black pepper.
The flavors are simple but layered: the chicken brings a savory, slightly smoky note, while the spaghetti is full of mellow garlic, creaminess from the heavy cream, and a gentle saltiness from the Parmesan. The chopped parsley brightens everything up, adding freshness and color to the plate. It is a complete meal on its own, ideal for a cozy dinner at home or a slightly more special meal when you want something impressive without being complicated.
Because the recipe is straightforward and uses basic pantry ingredients, it is easy enough for a weeknight but satisfying enough to serve to guests. The steps below guide you carefully through every stage, from seasoning the chicken to building the sauce and combining everything just before serving, so each bite is well balanced and full of flavor.
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp chili flakes (optional)
- Salt and pepper to taste
- Chopped parsley (for garnish)
For the Spaghetti:
- 200 g (7 oz) spaghetti
- 2 garlic cloves, minced
- 1 tbsp butter
- 1 tbsp olive oil
- 150 ml (2/3 cup) heavy cream
- 40 g (1/3 cup) grated Parmesan
- 1 tbsp finely chopped parsley
- Salt and black pepper to taste
Instructions
- Prepare the ingredients
Start by getting all your ingredients ready. Mince the garlic for both the chicken and the sauce, keeping them in separate small bowls. Finely chop the parsley and set some aside for garnish at the end. Grate the Parmesan if it is not already grated. Pat the chicken breasts dry with paper towels so they sear better and develop a nice golden crust. - Cook the spaghetti
Bring a large pot of generously salted water to a boil. Add the spaghetti and stir once or twice to prevent it from sticking together. Cook according to the package directions until al dente, usually about 8–10 minutes. The pasta should be tender but still slightly firm in the center. Once cooked, drain the spaghetti in a colander. If you like, you can reserve a small splash of the cooking water to adjust the sauce later, then set the spaghetti aside. - Season the chicken
While the pasta is cooking, season the chicken breasts. Place them on a plate or in a shallow dish. Drizzle with the 1 tablespoon of olive oil. Add the minced garlic, dried oregano, and chili flakes if you are using them. Season both sides of the chicken with salt and pepper. Use your hands or a spoon to rub the seasoning and garlic evenly all over the surface of the chicken so the flavors penetrate the meat. Let the chicken sit for a few minutes at room temperature while you heat the pan or grill. - Grill or pan-sear the chicken
Heat a grill pan or a regular skillet over medium heat. When the pan is hot, place the seasoned chicken breasts in a single layer. Cook for about 5–7 minutes on the first side without moving them too much, allowing a golden crust to form. Flip the chicken and cook for another 5–7 minutes on the second side, or until the thickest part of the breast is cooked through and the juices run clear. The surface should be nicely browned and slightly caramelized from the garlic and herbs. - Rest and slice the chicken
Once the chicken is cooked, transfer the breasts to a clean cutting board or plate. Let them rest for about 5 minutes. This resting time allows the juices to redistribute inside the meat, keeping it tender and moist when sliced. After resting, slice the chicken breasts into even strips or bite-sized pieces, cutting across the grain for maximum tenderness. Cover lightly with foil to keep warm while you make the sauce.
- Start the garlic cream sauce
In a large skillet or saucepan, add the butter and 1 tablespoon of olive oil. Place the pan over medium heat. When the butter has melted and begins to foam gently, add the minced garlic for the sauce. Cook the garlic for about 30 seconds to 1 minute, stirring constantly, just until it becomes fragrant and slightly softened. Be careful not to let it brown, as burnt garlic can make the sauce taste bitter. - Add the cream, Parmesan, and parsley
Pour the heavy cream into the pan with the garlic and bring it to a gentle simmer. Let it bubble softly for 3–4 minutes, stirring occasionally, so it thickens slightly and absorbs the garlic flavor. Reduce the heat to low and add the grated Parmesan in small handfuls, stirring until it melts smoothly into the cream. Stir in the finely chopped parsley. Season the sauce with salt and black pepper to taste, keeping in mind that the Parmesan already adds some saltiness. - Combine the spaghetti with the sauce
Add the cooked spaghetti directly into the pan with the creamy garlic herb sauce. Toss the pasta gently with tongs or two forks until every strand is coated in the sauce. If the sauce seems too thick, you can loosen it with a small splash of the reserved pasta cooking water, adding just a little at a time until you reach a silky, glossy consistency. Taste and adjust the seasoning again if needed. - Plate and garnish
Divide the creamy garlic herb spaghetti among serving plates or shallow bowls, twirling the pasta into neat nests if you like. Arrange the sliced grilled chicken on top of each portion, slightly fanning out the slices for an attractive presentation. Sprinkle with a little extra chopped parsley and a final grind of black pepper. Serve immediately while everything is hot and the sauce is still smooth and creamy.