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Garlic butter chicken bites with creamy Parmesan pasta served in a large skillet with fresh parsley

Garlic Butter Chicken Bites with Creamy Parmesan Pasta

Juicy golden-brown garlic butter chicken bites served over a silky, rich Parmesan cream sauce with perfectly cooked pasta. A comforting, restaurant-quality weeknight dinner ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts cut into bite-sized pieces
  • 1 tsp seasoning salt for the chicken
  • 0.5 tsp black pepper for the chicken
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter for the chicken
  • 3 cloves garlic minced, for the chicken
  • 0.5 tsp red pepper flakes optional, for the chicken
  • 1 tbsp fresh parsley chopped, for garnish
  • 8 oz pasta fettuccine, penne, or spaghetti
  • 1 tbsp unsalted butter for the sauce
  • 3 cloves garlic minced, for the sauce
  • 1 cup heavy cream
  • 0.5 cup whole milk room temperature preferred
  • 0.75 cup Parmesan cheese freshly grated, room temperature
  • 0.5 tsp seasoning salt for the sauce
  • 0.25 tsp black pepper for the sauce
  • 0.5 tsp Italian seasoning
  • 0.25 tsp red pepper flakes optional, for the sauce
  • 0.5 cup reserved pasta water if needed to thin sauce

Equipment

  • Large skillet
  • Medium pot for pasta
  • Cutting board and knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of well-salted water to a boil. Cook pasta until just al dente, pulling it about 1 minute early. Before draining, reserve half a cup of pasta water. Drain and set aside.
  2. Toss chicken pieces with seasoning salt, black pepper, smoked paprika, and garlic powder until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 4 to 5 minutes, stirring occasionally, until deep golden brown and cooked through.
  3. Reduce heat to medium. Add butter, minced garlic, and red pepper flakes to the skillet. Stir for 1 to 2 minutes until garlic is fragrant and butter coats the chicken. Remove chicken from the pan and set aside.
  4. In the same skillet over medium heat, melt 1 tablespoon of butter. Add garlic and cook for 30 seconds. Pour in heavy cream and milk, stirring constantly. Season with salt, pepper, and Italian seasoning.
  5. Add freshly grated Parmesan a little at a time, stirring after each addition until fully melted. If sauce thickens too quickly, add reserved pasta water a splash at a time. Remove from heat before it over-reduces.
  6. Add drained pasta to the sauce and toss to coat. Return to low heat and simmer 2 minutes. Return garlic butter chicken bites to the skillet and stir gently. Garnish with fresh parsley and extra Parmesan before serving.

Notes

Always use freshly grated Parmesan for a smooth sauce. Do not crowd the chicken or it will steam instead of sear. Let cream and milk sit at room temperature for 10 minutes before adding to reduce risk of curdling. Reserve pasta water before draining. Remove skillet from heat before the sauce over-reduces as it thickens further while cooling.