This dish is a comforting yet elegant fusion of creamy garlic-infused pasta and tender grilled chicken glazed with a sweet-savory sauce. The pasta—likely spaghetti or linguine—is coated in a velvety white sauce enriched with garlic, herbs, and a touch of parmesan, while the chicken is grilled to perfection and brushed with a honey-barbecue glaze that caramelizes beautifully. Garnished with fresh parsley and served on a rustic plate, this meal is both visually stunning and deeply satisfying. It’s the kind of recipe that feels indulgent yet wholesome, perfect for a weekend dinner or a special lunch that doesn’t require hours in the kitchen.
INGREDIENTS:
For the Creamy Garlic Pasta:
- 250g spaghetti or linguine
- 2 tbsp butter
- 4 cloves garlic, finely minced
- 1½ cups heavy cream
- ½ cup grated parmesan cheese
- Salt and black pepper to taste
- 1 tsp dried oregano or Italian seasoning
- Fresh parsley, chopped (for garnish)
For the Glazed Grilled Chicken:
- 2 boneless chicken breasts
- 1 tbsp olive oil
- Salt and pepper to taste
- ½ tsp paprika
- ½ tsp garlic powder
For the Glaze:
- 2 tbsp honey
- 2 tbsp barbecue sauce (or soy sauce for a savory twist)
- 1 tsp lemon juice
INSTRUCTIONS:
Step 1: Prepare the Pasta Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned. Pour in the heavy cream and stir gently. Let it simmer for 3–4 minutes until slightly thickened.
Add the parmesan cheese, oregano, salt, and pepper. Stir until the cheese melts and the sauce becomes smooth. If it’s too thick, add a splash of reserved pasta water to loosen it. Toss the cooked pasta into the sauce and mix until well coated. Keep warm.
Step 2: Grill the Chicken Pound the chicken breasts slightly to even thickness. Rub them with olive oil, salt, pepper, paprika, and garlic powder. Heat a grill pan or skillet over medium-high heat. Grill the chicken for 5–6 minutes per side until golden and cooked through.
While the chicken is still hot, brush it generously with the glaze mixture (honey, barbecue sauce, and lemon juice). Let it rest for a few minutes, allowing the glaze to set and slightly caramelize.
Step 3: Assemble and Serve Slice the grilled chicken into strips or chunks. Plate the creamy pasta first, then top with the glazed chicken. Sprinkle chopped parsley over the dish for freshness and color.
Serve immediately with a wedge of lemon on the side or a sprinkle of chili flakes for heat.
Serving Suggestions & Variations:
- Add sautéed mushrooms or spinach to the pasta for extra depth.
- Use grilled shrimp or tofu instead of chicken for a pescatarian or vegetarian version.
- Swap heavy cream with coconut milk and parmesan with nutritional yeast for a dairy-free alternative.
- For a Pakistani twist, add a pinch of garam masala to the chicken marinade and garnish with coriander.