Mince the garlic clove finely on the cutting board.

Combine 100 ml cream, lemon juice, salt, black pepper, paprika, garlic powder, and curry powder in a mixing bowl.

Coat the chicken pieces with the cream marinade. Refrigerate for 15 minutes.

Mix all-purpose flour with salt, black pepper, paprika, garlic powder, and dried oregano on a plate.

Dredge the marinated chicken pieces in the seasoned flour. Press the coating onto both sides.

Bring a large saucepan of salted water to a boil. Cook the pasta until al dente according to package instructions.

Reserve 100 ml pasta cooking water. Drain the pasta in a colander.

Heat olive oil in a large frying pan over medium heat. Fry the coated chicken for 5 to 7 minutes per side until golden and cooked through.

Transfer the cooked chicken to a plate. Let it rest while making the sauce.

Sauté the minced garlic in the same frying pan for 30 seconds. Pour in the remaining 100 ml cream and pasta cooking water.

Stir in salt, black pepper, ground cumin, chili powder, wholegrain mustard, and honey. Simmer the sauce for 2 to 3 minutes until slightly thickened.

Add the drained pasta to the creamy sauce. Toss until every strand is coated.

Slice the rested chicken pieces. Serve the chicken over the creamy pasta.