Creamy Garlic Chicken Pasta
A rich, garlicky chicken pasta made budget-friendly with all-purpose cream and everyday Philippine grocery items. Perfect for a quick weeknight dinner — one pot for the pasta, one pan for everything else, all stove-top.
⏱ prep 15 min🔥 cook 25 min🍽 3 servingsEasy
🧺 Ingredients
6 ingredients we don't carry yet — check your pantry or the palengke for those.
spaghetti noodles · 250 gnot available in our shop yetunavailable
💡 Any brand works; local brands are usually cheaper and just as good here.
Swap idea: fettuccine — Use the same way; slightly wider noodles that hold cream sauce well.
chicken breast fillet · 300 g, sliced into thin stripsnot available in our shop yetunavailable
💡 Thigh fillet is more forgiving if you tend to overcook chicken.
Swap idea: chicken thigh fillet — Juicier and often cheaper per kilo; cook the same way, about 1 minute longer per side.
garlic cloves · 6 piece, peeled and mincedGARLIC POWDER 50g · ₱6.50
💡 Garlic is the star here, so do not skimp. Native garlic from the palengke is extra fragrant.
all-purpose cream · 250 mlnot available in our shop yetunavailable
💡 This is the classic PH stand-in for heavy cream and works perfectly for this dish.
Swap idea: evaporated milk with cornstarch — Lighter, cheaper sauce: mix 250 ml evaporated milk with 1 tsp cornstarch before adding to the pan.
grated cheddar cheese · 50 g, gratedoptionalnot available in our shop yetunavailable
💡 Skip this if on a tight budget; the sauce is still creamy without it. Flavor differs from parmesan but is masarap in its own way.
Swap idea: quick-melt cheese — Melts smoothly into the sauce for an extra creamy finish.
butter · 2 tbspnot available in our shop yetunavailable
💡 Salted or unsalted both work; just taste before adding more salt later.
Swap idea: Star Margarine — Classic Pinoy budget swap; slightly different flavor but still tasty with garlic.
cooking oil · 1 tbspCooking Oil 1.5L Palm · ₱135
💡 Any neutral oil works: vegetable, canola, or palm oil.
salt · 2 tsp, dividedSalt Refined 250g · ₱8.75
💡 Most of this goes into the pasta water; you only need a little for the chicken and sauce.
ground black pepper · 0.5 tspBlack Pepper Ground 50g · ₱23.50
💡 Freshly cracked pepper on top at the end makes it feel extra special.
chicken bouillon cube · 1 piece, crumbledoptionalnot available in our shop yetunavailable
💡 Adds savory depth to the sauce; skip if you prefer to avoid it.
Swap idea: chicken broth powder — Use 1 tsp of powder in place of the cube; stir into the cream the same way.
spring onion (dahon ng sibuyas) · 1 piece, thinly slicedoptionalParsley 50g · ₱26
💡 Optional, but it adds nice color and freshness on top.
👩🍳 How to cook it
- 1
Prep everything first~10 min
Slice the chicken into thin, even strips and season with about half a teaspoon of salt and a few cracks of pepper. Peel and mince the garlic. Grate the cheese and thinly slice the spring onion. Set everything within reach of the stove.
- 💡 Thin, even chicken slices cook faster and stay tender.
- 💡 Prep first so you are not rushing later — the sauce comes together fast.
🍳 knife · chopping board · grater · small bowls or plates
- 2
Boil the pasta~12 min
Fill a large pot with about 2 liters of water and bring to a rolling boil over high heat. Add 1 to 1.5 teaspoons of salt, then cook the spaghetti 1 minute less than the package instructions so it stays slightly firm. Before draining, scoop out about 1 cup (250 ml) of the starchy pasta water and set it aside, then drain the pasta.
- 💡 Salt the water well — it seasons the pasta itself.
- 💡 Do not forget to save the pasta water; it helps the sauce cling to the noodles.
🍳 large pot · strainer · measuring cup or mug
- 3
Sear the chicken~6 min
While the pasta cooks, heat the oil in a wide pan over medium-high heat on your gas or induction stove. Lay the chicken strips in a single layer and cook for 2 to 3 minutes per side until lightly golden and fully cooked. Transfer to a plate and set aside.
- 💡 Do not crowd the pan; cook in two batches if needed so the chicken browns instead of steaming.
- 💡 Those browned bits left in the pan are extra flavor for the sauce — do not wash them off.
🍽 Serving: Serve family-style in one big pasta bowl at the center of the table, or twirl neat portions onto individual plates using tongs. Pairs well with toasted pandesal brushed with garlic butter and a cold glass of calamansi juice or iced tea.
🧊 Leftovers: In the PH heat, do not leave leftovers out for more than 1 to 2 hours. Let the pasta cool slightly, transfer to an airtight container, refrigerate right away, and eat within 2 days. The sauce will thicken in the fridge — normal lang yan.
♨️ Reheating: Reheat in a pan over low heat with 2 to 3 tablespoons of water or milk, stirring until the sauce turns creamy again. In the microwave, heat in 1-minute bursts with a splash of liquid, stirring in between so it does not dry out.
~720 kcal per serving · Rough estimate only; will vary by brand, exact quantities, and whether optional cheese and chicken cube are used.