Introduction

Garlic Butter Chicken Bites with Creamy Parmesan Pasta is a delicious and comforting meal that’s perfect for busy weeknights. Tender chicken pieces bathed in a rich garlic butter sauce are paired with silky parmesan-coated pasta for a satisfying dish everyone will love.

This image shows a close-up of a white bowl filled with creamy pasta. The first layer is pale yellow flat pasta noodles with a smooth texture, loosely piled at the bottom. On top, there are golden brown scallops that are seared to a crispy finish, each scallop glistening with a shiny, creamy sauce that coats them and drips slightly onto the noodles. Small bits of green herbs are sprinkled over the scallops, adding a touch of color and freshness. The white marbled texture is barely visible around the edges of the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
Salt and pepper, to taste
8 oz fettuccine or pasta of your choice
1 cup heavy cream
1 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
Step 2: Season the chicken pieces with salt, pepper, and Italian seasoning while the pasta cooks.
Step 3: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken bites and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 4: In the same skillet, add the remaining butter and minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
Step 5: Pour in the heavy cream and bring it to a gentle simmer. Stir frequently for about 3 minutes.
Step 6: Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with additional salt, pepper, and red pepper flakes if desired.
Step 7: Return the cooked chicken to the skillet and add the drained pasta. Toss everything together until well coated with the creamy sauce.
Step 8: Garnish with chopped fresh parsley and serve immediately.

Tips & Variations

Use a mix of Parmesan and Pecorino Romano for a sharper cheese flavor.
Add sautéed mushrooms or spinach to the sauce for extra veggies.
For a lighter version, swap heavy cream with half-and-half or whole milk, but the sauce will be less thick.
If you prefer a little heat, increase the red pepper flakes or add a dash of hot sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or milk if the sauce has thickened too much.

How to Serve

A dish showing a bed of light yellow creamy spaghetti noodles as the base layer, topped with several browned, slightly crispy meatballs covered in a creamy white sauce. The meatballs are golden with some charred spots, and small green parsley pieces are sprinkled on top, adding a touch of color. The food is served in a white bowl, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can substitute fettuccine with any pasta you like, such as penne, linguine, or spaghetti. Just adjust cooking times according to the pasta package instructions.

How do I know if the chicken is fully cooked?

Chicken bites should be golden brown and cooked through with no pink inside. Cooking for 5-7 minutes over medium heat usually ensures this, but you can also check with a meat thermometer; the internal temperature should reach 165°F (74°C).