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Garlic Butter Chicken Bites With Creamy Parmesan Pasta is one of those comforting recipes that tastes indulgent but comes together in about half an hour. The juicy pan-seared chicken and the luscious creamy pasta make this a perennial favorite at my dinner table when I crave big flavor without lots of fuss.
I whipped this up when we were tight on groceries but wanted something extra cozy and filling. Now it is a meal my family asks for whenever we need a little tasty pick-me-up.
Ingredients
- Chicken breast: Boneless and skinless. Cut into bite-size pieces for fast cooking and juicy results. Pick fresh organic if possible
- Olive oil: Adds flavor and helps brown the chicken. Choose extra virgin for best taste
- Butter: Unsalted. A must for the rich garlic butter sauce. European butter gives even more depth
- Garlic: Fresh cloves, minced. This is the heart of the dish. Go for plump bulbs without green shoots
- Salt and pepper: Classic seasoning to balance and enhance flavors. Use kosher salt and freshly ground pepper for the best bite
- Italian seasoning: Brings an herbaceous note. A fresh blend or dried mix both work well
- Parsley: Fresh, chopped for garnish. Brightens and freshens up the final plate
- Fettuccine or any pasta: Twelve ounces. Make sure to choose a brand with a good bite and texture
- Butter for the sauce: A little extra to start the creamy base. Unsalted helps control saltiness
- Garlic: Minced again for the sauce. Never too much garlic in this dish
- Heavy cream: For a luscious sauce. Can swap with half and half for lighter option
- Parmesan cheese: Grated. Best flavor comes from grating a wedge yourself rather than using pre-grated tubs
- Chicken broth: Adds depth to the sauce. Use a low sodium variety that tastes good enough to sip
- Salt and pepper: Again, for adjusting sauce flavor to perfection
- Extra garlic butter: Optional drizzle at serving for extra luxury. If making extra, melt butter with minced garlic for a few seconds on the stove
Step-by-Step Instructions
- Boil the Pasta:
- Fill a large pot with water and add a couple teaspoons of salt. Bring to a rolling boil. Add your pasta and cook until just tender with a slight bite. Drain immediately and toss with a little olive oil to keep from sticking. Set aside and reserve a bit of pasta water in case you need to loosen your sauce
- Sear the Chicken:
- Heat a large skillet over medium-high. Add the olive oil and half of the butter. Wait until it shimmers before adding the chicken. Scatter your chicken pieces out so they have enough room to brown. Season with salt, pepper, and Italian seasoning. Sauté for about eight minutes, turning every couple of minutes to get all sides golden. Once cooked through and juicy, scoop the chicken out and set aside
- Build the Garlic Butter Base:
- Lower the skillet heat to medium. Add the rest of the butter. Let it melt then add the minced garlic. Cook only until fragrant, about a minute, so it does not burn. Add the chicken back into the skillet. Stir so every piece gets glossy with garlic butter
- Prepare the Parmesan Cream Sauce:
- In a separate saucepan, melt the butter then add the garlic and cook until just softened, about thirty seconds. Slowly pour in the heavy cream and chicken broth. Stir constantly and let the sauce come to a gentle simmer over medium heat. This prevents scorching
- Finish the Sauce:
- Once the cream is hot, start whisking in grated Parmesan a handful at a time. Whisk until fully melted and smooth. The sauce should get thick enough to coat the back of a spoon. Taste and adjust with salt and pepper
- Toss and Combine:
- Add the cooked and drained pasta into the hot cheese sauce. With tongs or two big spoons, toss until every strand is coated. If the sauce needs thinning, add a splash or two of reserved pasta water
- Serve and Garnish:
- Divide creamy pasta onto plates and top each with a generous helping of chicken bites. Spoon any leftover garlic butter sauce from the skillet over top. Shower with fresh parsley and extra Parmesan, and if you want, drizzle over melted garlic butter for that final touch
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I adore how the garlic gently softens and mellows into the sauce turning humble chicken into something truly craveable. My kids love swirling up noodles and spooning chicken on top. This has become our top requested snow day meal because it feels both special and simple.
Storage Tips
Keep pasta and chicken separate for storage if possible to maintain texture and flavor. Place both in airtight containers in the refrigerator and they will stay fresh for up to three days. Warm gently in a skillet with a splash of water or broth to restore creaminess. Avoid reheating in the microwave as it can overcook the chicken.
Ingredient Substitutions
If you do not have fettuccine, use penne, spaghetti, or even short pasta shapes like rigatoni. For the cream, half and half or coconut cream work in a pinch. Parmesan can easily be swapped for pecorino romano or grana padano. Rotisserie chicken also works beautifully for ultra fast prep.
Serving Suggestions
Pair this with garlic bread and a crisp green salad. The richness of the sauce makes this meal shine with simple steamed greens like broccoli or asparagus. A glass of chilled white wine will balance the creamy notes perfectly.
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If you follow the steps and use good quality fresh ingredients this garlic butter chicken pasta will taste like a restaurant meal but with all the warmth of home. Trust me you are going to want to keep this in regular dinner rotation.
Frequently Asked Questions
- → What type of pasta works best with this dish?
Fettuccine is ideal, but any pasta that holds creamy sauce, like linguine or penne, also pairs well.
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs offer extra juiciness and work perfectly with the garlic butter and Parmesan elements.
- → How can I prevent the sauce from splitting?
Simmer the cream gently and whisk the cheese in slowly to ensure a smooth, stable sauce texture.
- → Can the dish be made ahead of time?
Prepare the components in advance and combine just before serving for best texture and flavor.
- → Is there a substitute for heavy cream?
Half-and-half can be used for a lighter sauce, though the richness may be reduced slightly.
- → What garnishes pair well?
Fresh parsley adds color and brightness, while a drizzle of extra garlic butter amps up savory flavor.