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Delicious Garlic Butter Chicken Bites served with creamy Parmesan pasta

Garlic Butter Chicken Bites with Creamy Parmesan Pasta

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A cozy weeknight meal featuring juicy chicken bites coated in a creamy Parmesan sauce, served with fettuccine or penne.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 1080
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces Thighs are richer, breasts are leaner.
  • 4 tablespoons butter, for searing the chicken Adds browning and rich flavor.
  • 6 cloves garlic, minced, for the chicken Gives fragrant, savory depth.
  • 1 teaspoon Italian seasoning A blend of herbs to season the chicken.
  • 0.5 teaspoon paprika Mild color and subtle smokiness.
  • 0.5 teaspoon salt Enhances all flavors; adjust to taste.
  • 0.25 teaspoon black pepper A mild bite to balance richness.
  • a pinch red pepper flakes (optional) For a faint spicy lift if desired.
  • 2 tablespoons olive oil, for the skillet Helps with even searing and prevents butter from burning.
  • Juice of 0.5 lemon lemon Brightens and lifts the dish.
  • 2 tablespoons fresh parsley, chopped, for the chicken Fresh herb finish for color and freshness.
For the creamy sauce
  • 12 ounces pasta (fettuccine or penne) Fettuccine gives a more ribbon-like coating, penne traps sauce in its tubes.
  • 2 tablespoons butter (for the sauce) Base for the roux and added richness.
  • 3 cloves garlic, minced (for the sauce) More garlic to flavor the cream sauce.
  • 2 tablespoons all-purpose flour Thickens the sauce into a silky consistency.
  • 1.5 cups whole milk Provides body and smoothness to the sauce.
  • 0.5 cup heavy cream Adds luxurious creaminess and richness.
  • 1 cup freshly grated Parmesan cheese, Salty, nutty flavor that melts into the sauce.
  • 0.5 teaspoon salt (for the sauce) To taste; Parmesan is salty so start modestly.
  • 0.25 teaspoon black pepper (for the sauce) Gentle seasoning for balance.
  • 0.25 teaspoon nutmeg Tiny amount brightens the cream without being obvious.
  • 2 tablespoons fresh parsley, chopped (optional, for garnish) Fresh, green finish.

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil. Add 12 ounces of pasta and cook until al dente according to package instructions. Before draining, reserve 1 cup of the cooking water, then drain the pasta and set aside.
  2. In a bowl, toss the bite-sized chicken pieces with 1 teaspoon Italian seasoning, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper so each piece is evenly coated.
Cooking
  1. Heat 2 tablespoons olive oil and 4 tablespoons butter in a large skillet over medium-high heat. Once the butter is foaming and the pan is hot, add the chicken in a single layer and sear until golden brown on both sides and cooked through.
  2. Remove the chicken from the skillet and set aside.
  3. Lower the heat to medium, add the 6 cloves minced garlic to the now-empty skillet, and sauté briefly until fragrant, about 30 seconds to 1 minute.
  4. Return the seared chicken to the skillet, add a pinch of red pepper flakes if using, and squeeze the juice of half a lemon over the chicken. Toss to combine and keep warm while you make the sauce.
  5. In the same skillet, melt the 2 tablespoons butter over medium heat.
  6. Add the 3 cloves minced garlic for the sauce and cook until fragrant, about 30 seconds.
  7. Sprinkle in the 2 tablespoons all-purpose flour and stir to form a roux, cooking for about 1 minute to remove the raw flour taste.
  8. Gradually whisk in 1½ cups whole milk and ½ cup heavy cream until smooth. Bring the mixture to a gentle simmer, stirring often, and cook until the sauce thickens slightly, about 3 to 5 minutes.
  9. Stir in 1 cup freshly grated Parmesan cheese until melted and smooth. Season with ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon nutmeg.
  10. If the sauce is too thick, whisk in a few tablespoons of the reserved pasta water until you reach your desired consistency.
  11. Add the drained pasta to the skillet and toss to coat thoroughly with the creamy Parmesan sauce.
  12. Fold the seared chicken bites back into the sauced pasta so each bite is coated and warmed through.
  13. Sprinkle 2 tablespoons fresh parsley over the top for color. Serve warm and enjoy.

Nutrition

Serving: 1gCalories: 1080kcalCarbohydrates: 100gProtein: 65gFat: 52gSaturated Fat: 25gSodium: 900mgFiber: 4gSugar: 3g

Notes

Cut chicken into uniform pieces for even cooking. Toast garlic gently to avoid bitterness. Use reserved pasta water to adjust sauce consistency without diluting flavor. Freshly grate Parmesan for best melting and flavor. Refrigerate leftovers for up to 3 days and reheat gently. Freezing is recommended for chicken bites separately.

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