Heck yes, it’s time to get your kitchen dancing with this irresistible garlic butter chicken bites and creamy parmesan pasta combo that’ll have everyone begging for seconds. Howdy, food friends! I’m absolutely thrilled to share this crowd-pleaser that perfectly balances juicy, flavorful chicken with the creamiest, cheesiest pasta you’ve ever twirled around your fork. Honestly, this dish is so good it might just become your new signature meal for everything from busy weeknights to impressive dinner parties.
Why This Recipe Works
- The chicken bites are pan-seared to golden perfection in a luxurious garlic butter sauce that creates an incredible crust while keeping the interior incredibly juicy and tender, ensuring every bite is packed with flavor.
- We use a combination of heavy cream and freshly grated parmesan cheese to create an ultra-creamy sauce that clings beautifully to every strand of pasta without becoming greasy or separating, thanks to proper emulsification techniques.
- Cooking the pasta al dente and reserving some starchy pasta water allows us to adjust the sauce consistency perfectly, creating a silky smooth texture that coats each bite evenly without becoming gloppy or thick.
- The addition of fresh herbs like parsley added at the end provides a bright, fresh contrast to the rich, creamy elements, balancing the dish and adding complexity to every mouthful.
- This recipe comes together in under 30 minutes using simple, accessible ingredients, making it perfect for busy weeknights while still delivering restaurant-quality results that will impress even the pickiest eaters.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 3 tablespoons all-purpose flour
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- 12 ounces fettuccine or linguine pasta
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Equipment Needed
- Large skillet or sauté pan
- Large pot for boiling pasta
- Colander
- Cutting board and sharp knife
- Measuring cups and spoons
- Box grater for parmesan cheese
- Wooden spoon or spatula
- Tongs for turning chicken
Instructions
Prepare and Season the Chicken
Begin by patting your chicken breasts completely dry with paper towels – this crucial step ensures we get that beautiful golden sear instead of steaming the chicken. Cut the chicken into uniform 1-inch cubes, making sure all pieces are approximately the same size so they cook evenly. In a medium bowl, combine the chicken cubes with 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, paprika, garlic powder, and all-purpose flour. Toss everything together until each piece is evenly coated with the seasoning mixture. The flour will help create a lovely crust on the chicken and also help thicken our sauce later. Let the chicken sit while you prepare your other ingredients – about 10-15 minutes of resting time allows the flour to adhere better and the seasonings to penetrate the meat.
Cook the Pasta to Perfection
Bring a large pot of generously salted water to a rolling boil – you want the water to taste like the sea, as this is your only chance to season the pasta itself from the inside out. Add your fettuccine or linguine and cook according to package directions until al dente, which typically takes about 8-10 minutes. Al dente means “to the tooth” in Italian, and you’ll know it’s ready when the pasta still has a slight firmness when bitten. Before draining, reserve about 1 cup of the starchy pasta water – this liquid gold will be essential for creating our silky smooth sauce later. Drain the pasta in a colander but do not rinse it, as the starch on the surface helps the sauce cling to every strand.
Sear the Chicken Bites
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil and 2 tablespoons of butter. Once the butter has melted and the mixture is shimmering hot (about 350°F if you have a thermometer), carefully add the chicken pieces in a single layer without overcrowding the pan. You may need to work in batches to avoid steaming the chicken. Cook for 3-4 minutes without moving the pieces to allow a golden-brown crust to develop on the first side. Using tongs, flip each piece and cook for another 3-4 minutes until the chicken is cooked through and reaches an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a clean plate.
Create the Garlic Butter Sauce
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and cook for just 30-60 seconds until fragrant – be careful not to burn the garlic as it will turn bitter. Pour in the chicken broth to deglaze the pan, scraping up all those delicious browned bits from the bottom with a wooden spoon. These fond bits are packed with flavor and will make your sauce incredible. Let the broth reduce by about half, which should take 2-3 minutes of simmering. Slowly pour in the heavy cream while stirring constantly to incorporate it smoothly into the sauce.
Combine Everything into Creamy Perfection
Reduce the heat to low and gradually whisk in the freshly grated parmesan cheese until it’s completely melted and the sauce is smooth and creamy. Add the remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Return the cooked chicken bites to the skillet along with any accumulated juices. Add the drained pasta and toss everything together until the pasta is evenly coated with the luxurious sauce. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Finish with fresh parsley and lemon juice, giving everything one final toss to combine. Serve immediately while hot and creamy!
Tips and Tricks
For the absolute best results, always use freshly grated parmesan cheese from a block rather than pre-shredded cheese. The pre-shredded varieties contain anti-caking agents that prevent them from melting smoothly into your sauce, often resulting in a grainy or separated texture. When grating your own cheese, use the fine side of your box grater for the creamiest incorporation. If you want to take your chicken to the next level, consider brining the chicken cubes for 30 minutes before cooking. Create a simple brine with 4 cups water, 1/4 cup salt, and 1 tablespoon sugar – this will ensure incredibly juicy chicken that stays moist even if slightly overcooked.
When cooking your pasta, always salt your water generously – about 1-2 tablespoons of kosher salt for a large pot of water. This is your only opportunity to season the pasta itself from the inside out, and properly salted pasta water makes a significant difference in the final flavor of your dish. Don’t be afraid of the salt – most of it goes down the drain anyway. For an extra flavor boost, consider adding a garlic clove or two and a sprig of fresh herbs to your pasta water while it boils. The pasta will absorb these subtle flavors as it cooks, adding another layer of complexity to your final dish.
If you’re watching your calorie intake but still want that creamy texture, you can substitute half-and-half or whole milk for the heavy cream, though the sauce won’t be quite as rich or stable. To prevent curdling when using lower-fat dairy, make sure to keep the heat low when adding it to the sauce and consider adding a teaspoon of cornstarch mixed with a tablespoon of cold water to help stabilize the emulsion. For a dairy-free version, canned coconut milk makes an excellent substitute for heavy cream and provides a similar richness, though it will impart a subtle coconut flavor that pairs surprisingly well with the garlic and parmesan.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the pasta will continue to absorb the sauce and may become drier. When reheating, add a splash of milk or cream and reheat gently over low heat while stirring frequently to restore the creamy texture. Avoid microwaving on high power as this can cause the dairy to separate. For meal prep purposes, you can prepare the components separately and combine them when ready to serve for the best texture experience.
Recipe Variations
- For a veggie-packed version, add 2 cups of chopped vegetables like broccoli florets, sliced mushrooms, or spinach during the last few minutes of cooking. Sauté the mushrooms with the garlic for earthy depth, or stir in fresh spinach at the very end until just wilted. Broccoli florets can be blanched in the pasta water during the last 2 minutes of cooking, then drained with the pasta.
- Transform this into a spicy arrabbiata-style dish by increasing the red pepper flakes to 1 teaspoon and adding 1/4 cup of tomato paste when you add the garlic. Cook the tomato paste for a minute until it darkens slightly, then proceed with the recipe. The tomato adds acidity and color that balances the richness beautifully.
- For an elegant restaurant-style twist, substitute the chicken with large shrimp or scallops. Sear the seafood for just 1-2 minutes per side until opaque, then remove before making the sauce. Return the seafood at the very end to warm through without overcooking. The delicate seafood pairs wonderfully with the creamy garlic sauce.
- Create a baked version by transferring the combined pasta and chicken to a baking dish, topping with additional parmesan and mozzarella cheese, and baking at 375°F for 15-20 minutes until bubbly and golden brown. This creates a delicious crispy cheese topping that contrasts beautifully with the creamy interior.
- For a lighter alternative, use zucchini noodles or spaghetti squash instead of traditional pasta. Sauté the zucchini noodles briefly in the sauce just to warm through, or mix the sauce with roasted spaghetti squash strands. The vegetable noodles absorb the sauce beautifully while keeping the dish lower in carbohydrates.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work wonderfully in this recipe and many people actually prefer them for their richer flavor and juicier texture. Since thighs have more fat content, they’re more forgiving if slightly overcooked. Cut boneless, skinless thighs into 1-inch pieces and follow the same cooking instructions. You may need to cook them for an additional minute or two since thigh meat is slightly denser. The rendered fat from the thighs will add even more flavor to your sauce. Just be sure to check that the internal temperature reaches 165°F for food safety.
How can I prevent my sauce from breaking or separating?
The key to a smooth, unbroken sauce is controlling your heat and incorporating ingredients gradually. Always keep the heat at medium-low when adding dairy products like cream and cheese. Remove the skillet from the heat entirely when adding the parmesan, letting the residual heat melt it gradually while whisking constantly. If your sauce does start to look grainy or separated, you can often rescue it by adding a tablespoon of cold butter and whisking vigorously off the heat, or by blending in a splash of hot pasta water which can help re-emulsify the sauce.
Can I make this dish ahead of time for a party?
You can prepare components ahead of time to make assembly quicker, but I don’t recommend combining everything until just before serving. Cook the pasta al dente, toss it with a little olive oil to prevent sticking, and store separately. The chicken can be cooked and refrigerated for up to 24 hours. The sauce can be prepared without the parmesan cheese and refrigerated. When ready to serve, gently reheat the sauce, stir in the cheese until melted, then combine with reheated chicken and pasta. Add a splash of cream or milk if the sauce seems too thick after refrigeration.
What’s the best way to reheat leftovers?
The gentlest method is to reheat on the stovetop over low heat with a splash of milk, cream, or chicken broth added to restore moisture. Stir frequently until heated through, which usually takes 5-7 minutes. If using a microwave, place in a microwave-safe dish, add a tablespoon of liquid, cover loosely, and heat at 50% power in 1-minute intervals, stirring between each interval. Avoid high power settings as they can cause the dairy to separate and the chicken to become rubbery. The pasta will continue to absorb liquid, so you’ll likely need to add more moisture than you think.
Can I freeze this garlic butter chicken pasta?
I don’t recommend freezing the complete dish as cream-based sauces tend to separate and become grainy when frozen and thawed. The pasta also becomes mushy upon reheating from frozen. However, you can freeze the cooked chicken bites separately for up to 3 months. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag. The sauce base (without dairy) can also be frozen. When ready to use, thaw completely, then gently reheat the sauce, add fresh cream and cheese, and combine with freshly cooked pasta and the thawed chicken.
Summary
This garlic butter chicken bites with creamy parmesan pasta combines juicy, golden-brown chicken with luxuriously smooth pasta in a sauce that’s restaurant-quality yet simple enough for weeknights. With pro tips for perfect results and creative variations, it’s sure to become a new family favorite that delivers incredible flavor in every bite.
