Creamy Garlic Chili Chicken Pasta with Tomato and Parsley

This creamy pasta dish takes inspiration from the classic Neapolitan spaghetti aglio e olio, but adds a luscious cream sauce and tender Italian-seasoned chicken for a satisfying meal. The combination of garlic, chili flakes, fresh tomato and parsley creates a vibrant, aromatic sauce that coats every strand of spaghetti.

Perfect for a weeknight dinner, this recipe proves that a handful of simple ingredients can come together to create something truly special. The chicken is seasoned with Italian herbs and pan-seared until golden, then served over the creamy pasta for a beautiful presentation. Less really is more!

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Ingredients

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Finely dice the tomato. Peel and thinly slice the garlic. Pick the parsley leaves from stems and roughly chop.
2. Pat the chicken dry with paper towels. Season all over with half the Italian seasoning, salt (about 1/4 tsp for 2 servings) and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3-5 minutes per side. If browning too quickly, lower heat to medium and cover after flipping. Transfer to a cutting board and tent with foil to keep warm. Wipe out the pan.
3. Once water is boiling, add the spaghetti and cook until al dente, 9-11 minutes. Reserve 1/2 cup pasta water (1 cup for 4 servings), then drain.
4. Heat a large drizzle of olive oil in the same pan over medium-low heat. Add the diced tomato, sliced garlic and chili flakes to taste (start with 1/2 tsp). Cook, stirring, until softened and fragrant, 2-3 minutes. Stir in the cream sauce base and 1/4 cup reserved pasta water (1/2 cup for 4 servings). Bring to a simmer, then remove from heat. Season with salt and pepper.
5. Add the drained spaghetti, chopped parsley and 1/2 tablespoon butter (1 tablespoon for 4 servings) to the pan with the sauce. Toss to combine. Taste and adjust seasoning. If needed, add more reserved pasta water a splash at a time until the pasta is coated in a creamy sauce.
6. Thinly slice the chicken crosswise. Divide the pasta between bowls, top with the sliced chicken and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well. Adjust cooking time according to package directions.

How can I make this dish dairy-free?

Substitute the cream sauce base with a dairy-free alternative and use vegan butter or olive oil instead of butter.

Can I prepare this recipe ahead of time?

The pasta is best served fresh, but you can cook the chicken and sauce in advance. Reheat gently and toss with freshly cooked pasta.