I had an aha moment when the garlic butter locked in insane juiciness and my Parmesan Chicken And Pasta tasted like a restaurant meal in under 30 minutes.
I’m obsessed with this Garlic Butter Chicken Bites with Creamy Parmesan Pasta because it tastes like something you’d fight your roommate for. I screwed up dinner once, salt forgot, and cooked it anyway; magic happened.
Tender bites of boneless skinless chicken breasts swimming in butter and garlic, and that nutty hit from freshly grated Parmesan cheese makes it stick to the pasta like it was meant to be. It’s stupidly simple and solidly satisfying.
And it hits the sweet spot between quick weeknight wins and restaurant vibes. Chicken Recipes 30 Minutes and Parmesan Chicken And Pasta rolled into one winner
Ingredients
- Chicken bites bring hearty protein and comfort.
- Salt wakes flavors, keep it balanced.
- Pepper adds mild heat and earthiness.
- Basically garlic powder gives quick garlicky punch.
- Paprika lends warm color and subtle sweetness.
- Olive oil for searing and mellow flavor.
- Butter makes sauce rich and silky.
- Plus fresh garlic gives bright, sharp garlic notes.
- Pasta soaks up sauce, it’s pure comfort.
- Cream brings lush, velvety texture to sauce.
- Broth adds savory depth, it’s subtle.
- Flour helps thicken, keeps sauce clingy.
- Basically Parmesan adds nutty, salty cheesiness.
- Herb mix gives an aromatic, herby backbone.
- Parsley sprinkles freshness, it’s bright.
- Plus lemon brightens everything with zing.
- Red pepper flakes add quick spicy kick.
Ingredient Quantities
- 1 pound boneless skinless chicken breasts or thighs cut into bite size pieces
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper plus more to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter divided
- 4 large garlic cloves minced about 1 tablespoon
- 8 ounces fettuccine spaghetti or linguine
- 1 cup heavy cream
- 1/2 cup low sodium chicken broth
- 1 tablespoon all purpose flour to help thicken
- 1 to 1 1/2 cups freshly grated Parmesan cheese divided plus extra for serving
- 1 teaspoon Italian seasoning or a mix of dried basil oregano and thyme
- 1 tablespoon fresh parsley chopped for garnish
- 1 teaspoon fresh lemon juice optional but nice for brightness
- Red pepper flakes a pinch optional for heat
How to Make this
1. Bring a large pot of salted water to a boil and cook 8 ounces fettuccine (or spaghetti/linguine) according to package directions until al dente, reserve 1 cup pasta water, then drain.
2. While pasta cooks, pat 1 pound bite size chicken pieces dry and toss with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika.
3. Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and sear, flipping occasionally, until golden and cooked through, about 5 to 6 minutes. Remove chicken to a plate and keep warm.
4. In the same skillet, lower heat to medium, add the remaining 2 tablespoons butter and 1 tablespoon minced garlic. Cook about 30 seconds until fragrant but not brown, scraping up brown bits from the pan.
5. Sprinkle 1 tablespoon all purpose flour over the garlic butter, stir for 30 seconds to cook the raw flour taste, then slowly whisk in 1 cup heavy cream and 1/2 cup low sodium chicken broth until smooth.
6. Stir in 1 to 1 1/2 cups freshly grated Parmesan cheese (start with 1 cup, add more for thickness and cheesiness), 1 teaspoon Italian seasoning, a pinch of red pepper flakes if using, and 1 teaspoon fresh lemon juice if using. Simmer gently until sauce thickens, about 2 to 3 minutes, add a splash of reserved pasta water if too thick.
7. Taste and adjust seasoning with more kosher salt or black pepper as needed.
8. Add drained pasta to the sauce and toss to coat, adding more reserved pasta water a little at a time to reach a creamy consistency you like.
9. Fold the cooked chicken bites back into the sauced pasta and heat through for a minute so flavors meld.
10. Serve immediately topped with chopped fresh parsley and extra grated Parmesan. Enjoy warm, this comes together in under 30 minutes and is perfect for busy nights.
Equipment Needed
1. Large stock pot for boiling the pasta (and you can save the pasta water here)
2. Colander to drain the pasta
3. Large skillet or sauté pan (think 12 inch) for cooking chicken and making the sauce
4. Tongs or pasta fork to toss the pasta in the sauce
5. Wooden spoon or heatproof spatula for stirring and scraping up browned bits
6. Whisk for smoothing in the cream and broth with the flour
7. Measuring cups and spoons for the cream, broth, flour and seasonings
8. Box grater for freshly grated Parmesan and a small knife and cutting board for the chicken and parsley
FAQ
Garlic Butter Chicken Bites With Creamy Parmesan Pasta – Easy Comfort Meal Recipe Substitutions and Variations
- Chicken (1 lb boneless pieces): use turkey breast cut into bites, firm tofu pressed and cubed for a vegetarian option, or shrimp for a quicker cook time
- Heavy cream (1 cup): substitute half and half for a lighter sauce, whole milk plus 2 tablespoons of cornstarch to thicken, or coconut milk for a dairy free twist (flavor will change)
- Freshly grated Parmesan (1 to 1 1/2 cups): Pecorino Romano for a saltier sharper taste, Asiago or Grana Padano as milder alternatives, or nutritional yeast for a vegan option
- Fettuccine/spaghetti/linguine (8 oz): swap for penne or rigatoni if you want tubes that catch sauce, use gluten free pasta for GF needs, or toss with zucchini noodles for low carb (cook shorter so they stay firm)
Pro Tips
1. Pat the chicken super dry and dont crowd the pan. If pieces are wet or too close they steam instead of getting that nice golden crust. Cook in batches if you need to, they brown faster and taste way better.
2. Reserve more than you think of the pasta water. Start with a few tablespoons when thinning the sauce, but keep the rest nearby. The starchy water is magic for a silky, clingy sauce and you wont need extra cream.
3. Grate your own Parmesan from a block, dont use pre-shredded. Freshly grated melts smoother and gives a cleaner flavor. If the sauce seems grainy, lower the heat, whisk in a splash of pasta water and stir until glossy.
4. Finish with acid and heat for balance. A squeeze of lemon and a pinch of red pepper flakes at the end wakes up the whole dish. Add them little by little so you dont overdo it.
Garlic Butter Chicken Bites With Creamy Parmesan Pasta – Easy Comfort Meal Recipe
I had an aha moment when the garlic butter locked in insane juiciness and my Parmesan Chicken And Pasta tasted like a restaurant meal in under 30 minutes.
4
servings
874
kcal
Equipment: 1. Large stock pot for boiling the pasta (and you can save the pasta water here)
2. Colander to drain the pasta
3. Large skillet or sauté pan (think 12 inch) for cooking chicken and making the sauce
4. Tongs or pasta fork to toss the pasta in the sauce
5. Wooden spoon or heatproof spatula for stirring and scraping up browned bits
6. Whisk for smoothing in the cream and broth with the flour
7. Measuring cups and spoons for the cream, broth, flour and seasonings
8. Box grater for freshly grated Parmesan and a small knife and cutting board for the chicken and parsley
Ingredients
-
1 pound boneless skinless chicken breasts or thighs cut into bite size pieces
-
1 teaspoon kosher salt plus more to taste
-
1/2 teaspoon freshly ground black pepper plus more to taste
-
1/2 teaspoon garlic powder
-
1/2 teaspoon paprika
-
2 tablespoons olive oil
-
3 tablespoons unsalted butter divided
-
4 large garlic cloves minced about 1 tablespoon
-
8 ounces fettuccine spaghetti or linguine
-
1 cup heavy cream
-
1/2 cup low sodium chicken broth
-
1 tablespoon all purpose flour to help thicken
-
1 to 1 1/2 cups freshly grated Parmesan cheese divided plus extra for serving
-
1 teaspoon Italian seasoning or a mix of dried basil oregano and thyme
-
1 tablespoon fresh parsley chopped for garnish
-
1 teaspoon fresh lemon juice optional but nice for brightness
-
Red pepper flakes a pinch optional for heat
Directions
- Bring a large pot of salted water to a boil and cook 8 ounces fettuccine (or spaghetti/linguine) according to package directions until al dente, reserve 1 cup pasta water, then drain.
- While pasta cooks, pat 1 pound bite size chicken pieces dry and toss with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika.
- Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and sear, flipping occasionally, until golden and cooked through, about 5 to 6 minutes. Remove chicken to a plate and keep warm.
- In the same skillet, lower heat to medium, add the remaining 2 tablespoons butter and 1 tablespoon minced garlic. Cook about 30 seconds until fragrant but not brown, scraping up brown bits from the pan.
- Sprinkle 1 tablespoon all purpose flour over the garlic butter, stir for 30 seconds to cook the raw flour taste, then slowly whisk in 1 cup heavy cream and 1/2 cup low sodium chicken broth until smooth.
- Stir in 1 to 1 1/2 cups freshly grated Parmesan cheese (start with 1 cup, add more for thickness and cheesiness), 1 teaspoon Italian seasoning, a pinch of red pepper flakes if using, and 1 teaspoon fresh lemon juice if using. Simmer gently until sauce thickens, about 2 to 3 minutes, add a splash of reserved pasta water if too thick.
- Taste and adjust seasoning with more kosher salt or black pepper as needed.
- Add drained pasta to the sauce and toss to coat, adding more reserved pasta water a little at a time to reach a creamy consistency you like.
- Fold the cooked chicken bites back into the sauced pasta and heat through for a minute so flavors meld.
- Serve immediately topped with chopped fresh parsley and extra grated Parmesan. Enjoy warm, this comes together in under 30 minutes and is perfect for busy nights.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 314g
- Total number of serves: 4
- Calories: 874kcal
- Fat: 51g
- Saturated Fat: 27g
- Trans Fat: 0.25g
- Polyunsaturated: 2.5g
- Monounsaturated: 15g
- Cholesterol: 294mg
- Sodium: 875mg
- Potassium: 475mg
- Carbohydrates: 44g
- Fiber: 2g
- Sugar: 3g
- Protein: 46g
- Vitamin A: 1000IU
- Vitamin C: 1.5mg
- Calcium: 344mg
- Iron: 1mg