I just made garlic butter chicken bites with creamy Parmesan pasta and I swear Yummy Chicken Dinner Recipes don’t get more addictive, so keep scrolling.
I’m obsessed with garlic butter chicken bites and creamy pasta because they nudge every craving I actually have. I love the mix of salty butter and garlic crashing into tender chicken and a sauce made with 1 cup freshly grated Parmesan cheese that feels rich without being heavy.
But it’s not just indulgent, it’s the kind of reliable dinner that disappears faster than I can Instagram it. I adore how simple it feels on a packed weeknight and how everyone asks for seconds.
Meal Ideas With Recipes that actually work. Yummy Chicken Dinner Recipes I make again and again, constantly.
Ingredients
- Chicken brings hearty protein and tender bites you’ll love.
- Pasta gives carb comfort and soaks up sauce.
- Olive oil keeps things moist and adds mild fruitiness.
- Butter makes sauce silky and rich, classic comfort.
- Garlic gives punchy aroma and savory depth.
- Cream makes sauce lush and totally spoonable.
- Broth thins sauce a little and adds savory notes.
- Parmesan brings salty, nutty umami and creamy melt.
- Italian seasoning adds herby warmth without thinking hard.
- Smoked paprika gives gentle smokiness and a warm color.
- Basically salt and pepper pull all flavors together.
- Plus lemon brightens everything and cuts through richness.
- Parsley adds fresh green color and a clean finish.
- Crushed red pepper gives optional heat if you want.
Ingredient Quantities
- 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
- 8 oz pasta (fettuccine, penne, or your fave)
- 3 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup low sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- About 1 tsp salt and 1/2 tsp black pepper, or more to taste
- 1 tbsp lemon juice (optional but brightens it up)
- 2 tbsp chopped fresh parsley
- Pinch of crushed red pepper flakes, optional
How to Make this
1. Bring a large pot of salted water to a boil, cook 8 oz pasta according to package directions until al dente, reserve 1/2 cup pasta cooking water, drain and set aside.
2. Pat 1 lb chicken pieces dry, season with about 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1 tsp Italian seasoning.
3. Heat 3 tbsp olive oil and 2 tbsp of the butter in a large skillet over medium high heat, add chicken in a single layer (don’t overcrowd, do it in batches if needed) and sear until golden and cooked through, about 4-6 minutes, transfer chicken to a plate.
4. Reduce heat to medium, add remaining 2 tbsp butter to the skillet, stir in 4 cloves minced garlic and a pinch of crushed red pepper flakes if using, cook until fragrant, about 30 seconds to 1 minute, don’t burn the garlic.
5. Pour in 1/2 cup low sodium chicken broth to deglaze the pan, scrape up browned bits, then add 1 cup heavy cream and 1 tbsp lemon juice if using, stir and bring to a gentle simmer.
6. Gradually whisk in 1 cup freshly grated Parmesan cheese until melted and smooth, taste and adjust seasoning with more salt or pepper if needed; if sauce seems too thick, thin with reserved pasta water a few tablespoons at a time.
7. Add cooked pasta and the seared chicken back into the skillet, toss to coat evenly in the creamy sauce, heat through for 1-2 minutes so flavors marry.
8. Stir in 2 tbsp chopped fresh parsley for brightness, check seasoning one more time and add extra lemon juice or pepper if it needs a lift.
9. Serve immediately with extra grated Parmesan on top, a drizzle of olive oil if you like, and a final sprinkle of parsley or crushed red pepper flakes for color and kick.
Equipment Needed
1. Large pot for boiling pasta (with tight lid if you got one)
2. Colander to drain the pasta and save that starchy water
3. Large heavy skillet or frying pan for searing chicken and making the sauce
4. Tongs or slotted spoon to turn and remove the chicken
5. Wooden spoon or heatproof spatula to scrape up browned bits and stir the sauce
6. Whisk for smoothing in the Parmesan so it doesnt clump
7. Chef knife and cutting board to cut the chicken and chop parsley
8. Measuring cups and spoons for oil, broth, cream and seasonings
9. Box grater for freshly grated Parmesan (or a microplane)
FAQ
Garlic Butter Chicken Bites With Creamy Pasta Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless chicken thighs for more flavor and juiciness, just cut them same size and cook a little longer if needed.
- Heavy cream: use half and half thickened with 1 to 2 tsp cornstarch, or stir in 2 oz cream cheese to whole milk for a richer, slightly tangy sauce.
- Parmesan cheese: Pecorino Romano or Grana Padano both work great if you want a sharper or saltier bite, just taste and adjust salt.
- Pasta: use gluten free pasta, or for a lighter option try spiralized zucchini noodles but add them at the very end so they don’t go soggy.
Pro Tips
1) Don’t rush browning the chicken. Let it get a really good golden crust before flipping, otherwise it’ll steam and not caramelize. If your pan looks crowded, do it in two batches, and keep the first batch on a plate loosely tented with foil so it stays warm.
2) Save more than 1/2 cup pasta water. I usually keep at least a full cup handy. The starchy water is magic for loosening the sauce without watering it down, and it helps the sauce cling to the pasta better.
3) Grate your own Parmesan and add it off the heat. Pre-grated stuff can be grainy and wont melt as smoothly. Turn the heat down to low before you stir in the cheese, and whisk gently so it doesn’t seize or get stringy.
4) Brighten and balance at the end. Don’t skip the lemon or a tiny splash of reserved pasta water if it tastes heavy. Also taste for salt only after the cheese is in, because Parmesan adds a lot of saltiness. A pinch more pepper or red pepper flakes at the end can wake up the whole dish.
Garlic Butter Chicken Bites With Creamy Pasta Recipe
I just made garlic butter chicken bites with creamy Parmesan pasta and I swear Yummy Chicken Dinner Recipes don't get more addictive, so keep scrolling.
4
servings
908
kcal
Equipment: 1. Large pot for boiling pasta (with tight lid if you got one)
2. Colander to drain the pasta and save that starchy water
3. Large heavy skillet or frying pan for searing chicken and making the sauce
4. Tongs or slotted spoon to turn and remove the chicken
5. Wooden spoon or heatproof spatula to scrape up browned bits and stir the sauce
6. Whisk for smoothing in the Parmesan so it doesnt clump
7. Chef knife and cutting board to cut the chicken and chop parsley
8. Measuring cups and spoons for oil, broth, cream and seasonings
9. Box grater for freshly grated Parmesan (or a microplane)
Ingredients
-
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
-
8 oz pasta (fettuccine, penne, or your fave)
-
3 tbsp olive oil
-
4 tbsp unsalted butter, divided
-
4 cloves garlic, minced
-
1 cup heavy cream
-
1/2 cup low sodium chicken broth
-
1 cup freshly grated Parmesan cheese
-
1 tsp Italian seasoning
-
1/2 tsp smoked paprika
-
About 1 tsp salt and 1/2 tsp black pepper, or more to taste
-
1 tbsp lemon juice (optional but brightens it up)
-
2 tbsp chopped fresh parsley
-
Pinch of crushed red pepper flakes, optional
Directions
- Bring a large pot of salted water to a boil, cook 8 oz pasta according to package directions until al dente, reserve 1/2 cup pasta cooking water, drain and set aside.
- Pat 1 lb chicken pieces dry, season with about 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1 tsp Italian seasoning.
- Heat 3 tbsp olive oil and 2 tbsp of the butter in a large skillet over medium high heat, add chicken in a single layer (don’t overcrowd, do it in batches if needed) and sear until golden and cooked through, about 4-6 minutes, transfer chicken to a plate.
- Reduce heat to medium, add remaining 2 tbsp butter to the skillet, stir in 4 cloves minced garlic and a pinch of crushed red pepper flakes if using, cook until fragrant, about 30 seconds to 1 minute, don’t burn the garlic.
- Pour in 1/2 cup low sodium chicken broth to deglaze the pan, scrape up browned bits, then add 1 cup heavy cream and 1 tbsp lemon juice if using, stir and bring to a gentle simmer.
- Gradually whisk in 1 cup freshly grated Parmesan cheese until melted and smooth, taste and adjust seasoning with more salt or pepper if needed; if sauce seems too thick, thin with reserved pasta water a few tablespoons at a time.
- Add cooked pasta and the seared chicken back into the skillet, toss to coat evenly in the creamy sauce, heat through for 1-2 minutes so flavors marry.
- Stir in 2 tbsp chopped fresh parsley for brightness, check seasoning one more time and add extra lemon juice or pepper if it needs a lift.
- Serve immediately with extra grated Parmesan on top, a drizzle of olive oil if you like, and a final sprinkle of parsley or crushed red pepper flakes for color and kick.
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: 312g
- Total number of serves: 4
- Calories: 908kcal
- Fat: 56.6g
- Saturated Fat: 27.1g
- Trans Fat: 0.3g
- Polyunsaturated: 3.5g
- Monounsaturated: 25.7g
- Cholesterol: 205mg
- Sodium: 1120mg
- Potassium: 450mg
- Carbohydrates: 45g
- Fiber: 1.9g
- Sugar: 1.5g
- Protein: 52.3g
- Vitamin A: 800IU
- Vitamin C: 3mg
- Calcium: 305mg
- Iron: 3.5mg