Garlic Butter Chicken Bites with Creamy Parmesan Pasta Recipe
Looking for a comforting yet quick dinner idea that everyone will love? This Garlic Butter Chicken Bites with Creamy Parmesan Pasta recipe is the perfect answer.
Equipment
- Large skillet
- Medium saucepan
- Mixing bowls
- Whisk
- Tongs
- Cutting board
- Knife
- Colander
- Wooden spoon or spatula
Ingredients
For the Chicken Bites:
- 1 lb 450 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 tbsp unsalted butter
- 3 cloves garlic minced
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red chili flakes optional
For the Creamy Parmesan Pasta:
- 8 oz 225 g pasta (fettuccine, linguine, or penne)
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1/4 tsp ground nutmeg optional
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Cook the pasta by bringing a pot of salted water to a boil and cooking the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Prepare the chicken bites by seasoning the chicken pieces with paprika, salt, and pepper. Heat 2 tablespoons of butter in a skillet over medium heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Add minced garlic and chili flakes (if using) to the skillet. Cook for another 1-2 minutes, then remove the chicken and set aside.
- Make the creamy Parmesan sauce in the same skillet by adding olive oil and garlic. Sauté until fragrant, about 30 seconds. Stir in the chicken broth and heavy cream, and simmer for 3-4 minutes, stirring frequently. Add grated Parmesan cheese and nutmeg, whisking until the sauce is smooth. Season with salt and pepper to taste.
- Combine the pasta by adding the cooked pasta to the skillet and tossing to coat in the creamy sauce. Use reserved pasta water to adjust the consistency if needed.
- Finish the dish by returning the chicken bites to the skillet and tossing everything together. Garnish with fresh parsley and serve hot.
Notes
- Use fresh garlic for maximum flavor in both the chicken and sauce.
- Don’t overcook the chicken; remove it as soon as it’s no longer pink inside.
- Grate your Parmesan cheese from a block for the creamiest sauce.
- Reserve pasta water before draining to adjust sauce consistency.
- Allow the sauce to simmer gently; avoid boiling to prevent curdling.