Discover a dish that combines succulent chicken bites, seared in garlic and butter, with a delightfully rich creamy Parmesan sauce. Tossed with al dente pasta and kissed by a hint of red pepper, this remarkable meal offers a perfect balance of elegance and comfort while promising an irresistible dining experience.

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I’ve always been a fan of hearty dishes that pack in a ton of flavor and nutrition. This garlic butter chicken bites with savory creamy Parmesan pasta is one of my favorites to whip up.

I start with 1 lb boneless chicken breasts cut into bite size pieces, season them with salt and pepper, and sometimes lightly dredge in 1/2 cup all purpose flour. Then I fry them in 2 tbsp olive oil with 4 tbsp unsalted butter.

I add 5 minced garlic cloves which fill the kitchen with an amazing smell. For the pasta, I use 8 oz fettuccine tossed in a rich sauce made with 1 cup heavy cream, 1 cup grated Parmesan cheese and 1/2 cup chicken broth, plus a pinch of red pepper flakes for that extra kick.

I finish it up with a sprinkle of fresh parsley. This garlic butter chicken with Parmesan pasta delivers balanced protein, good fats and carb energy in every bite.

Enjoy your meal!

Why I Like this Recipe

I love this recipe because:

• I feel like it gives me a super rich flavor in every bite. The creamy Parmesan and garlicky butter just make my taste buds go wild.
• I enjoy that it’s pretty easy to whip up, even when I’m not in the mood for something too fancy. It’s like a comfort meal that makes me feel at home.
• I love how the tender chicken and soft pasta blend together with just the right hint of spice from the red pepper flakes.
• The aroma while it’s cooking fills my kitchen with such a welcoming, cozy vibe that it always brightens my day.

Garlic Butter Chicken Bites with Savory Creamy Parmesan Pasta is such a hearty and flavor full dish. The chicken bites are cooked in a garlicky butter sauce that gives them a awesome taste, and then they’re tossed with a rich, creamy Parmesan pasta. It’s one of those meals that feels both comforting and satisfying while still having that little kick from the red pepper flakes. I really love it because it’s simple enough to cook on a busy night but still feels a little bit fancy.

Ingredients

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Chicken: Lean, protein-rich, and filling.
It makes the dish hearty and satisfying.
Garlic: Bursting with flavor and a bit of fiber.
It punches up every bite.
Heavy Cream: Lush and rich, it creates a velvety smooth sauce that comforts the palate.
Parmesan: Cheesy and salty, boosting flavors with an irresistible umami finish.
Pasta: Full of carbohydrates, providing a hearty base that fills you up.
Butter: Adds a creamy texture and richness that ties all flavors together.
Olive Oil: Offers subtle fruitiness enhancing overall depth and smooth mouthfeel.
Chicken Broth: Lends savory moisture, balancing the creamy sauce perfectly.
Red Pepper Flakes: Just a pinch adds a gentle spicy kick to the mix.

Ingredient Quantities

1 lb boneless chicken breasts, cut into bite size pieces

Salt and pepper to taste

1/2 cup all purpose flour (for dredging, this is optional)

4 tbsp unsalted butter, divided

2 tbsp olive oil

5 garlic cloves, minced

8 oz pasta of your choice (fettuccine works really well)

1 cup heavy cream

1 cup grated Parmesan cheese

1/2 cup chicken broth

1/4 tsp red pepper flakes for a little heat (optional)

Fresh parsley, chopped for garnish

How to Make this

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1. Season the chicken bites with salt and pepper; if you like, lightly dredge them in the flour.

2. Heat the olive oil and 2 tbsp of your butter in a large skillet over medium-high heat, then add the chicken. Fry until they get a nice golden color on all sides and are cooked through. Remove the chicken and set aside.

3. In the same skillet, toss in the minced garlic with the remaining 2 tbsp of butter. Let the garlic cook for about a minute until it’s fragrant (but don’t let it burn).

4. Pour in the chicken broth and heavy cream, stirring well as you scrape up any tasty bits stuck on the bottom of the pan.

5. Stir in the grated Parmesan cheese and add red pepper flakes for a bit of heat. Let the sauce come to a gentle simmer until it thickens a bit.

6. While your sauce is simmering, cook the pasta in salted boiling water according to the package instructions until al-dente. Drain the pasta once done.

7. Return the chicken bites to the skillet and let them simmer in the creamy sauce for a couple of minutes so they soak up the flavors.

8. Add the drained pasta to your sauce and chicken, tossing everything together so the pasta gets coated evenly.

9. Give it a taste and adjust the salt and pepper if needed.

10. Serve hot, garnished with the chopped fresh parsley, and enjoy your hearty meal!

Equipment Needed

1. Large skillet – for frying the chicken, cooking garlic, and simmering the sauce
2. Knife and cutting board – for chopping the chicken, garlic, and parsley
3. Measuring cups and spoons – to measure the butter, olive oil, broth, and heavy cream
4. Spatula or tongs – to flip and stir the chicken and sauce
5. Large pot – for boiling the pasta in salted water
6. Colander – to drain the pasta after it’s cooked

FAQ

Q: Can I use chicken thighs instead of chicken breasts?

A: Yeah, you can totally use thighs if you prefer a juicier bite. Just note that they might need a little extra cook time.

Q: Do I have to dredge the chicken in flour?

A: Not at all. Dredging in flour is optional, but it does help create a nice crust on the outside if you're up for it.

Q: What type of pasta should I use?

A: Fettuccine is awesome for this dish, but really any pasta you like should work fine. Just pick your favorite!

Q: Can I adjust the level of spiciness in the dish?

A: Sure thing. The red pepper flakes are just for a bit of heat, so you can add more or less depending on how spicy you like it.

Q: How do I make sure the pasta and chicken both come out perfect?

A: Make sure you time it right. Cook the pasta al dente and don't overcook the chicken; once its no longer pink inside, it's good to go.

Garlic Butter Chicken Bites With Savory Creamy Parmesan Pasta Recipe Substitutions and Variations

If you don’t have boneless chicken breasts, you can easily substitute boneless, skinless chicken thighs or even turkey cutlets for a richer flavor.
If you’re not keen on dredging the chicken in all-purpose flour, try using cornstarch or a gluten free flour blend instead for a crispier coating.
If you run out of unsalted butter, salted butter works fine too (just be careful with the extra salt you add) or you can use a dairy free butter alternative.
If heavy cream is not available, you could mix half and half with a little extra butter to keep the creamy texture or use coconut cream if you don’t mind a hint of coconut flavor.
If you don’t have chicken broth, use vegetable broth or even a splash of diluted white wine with water for a lighter, tangy twist.

Pro Tips

1. When you dredge the chicken in flour, make sure to shake off the extra so that you don’t get clumps in your pan while frying
2. Be careful when cooking the garlic; if you let it burn it will make your sauce taste bitter, so keep an eye on it while it fries in the butter
3. If the sauce seems too thick, try adding a little bit of the pasta water to get it to a smooth consistency
4. Taste your sauce at the end and adjust salt and pepper as needed, because sometimes a bit more seasoning is all it needs to really come together

Garlic Butter Chicken Bites With Savory Creamy Parmesan Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

700

kcal

Equipment: 1. Large skillet – for frying the chicken, cooking garlic, and simmering the sauce
2. Knife and cutting board – for chopping the chicken, garlic, and parsley
3. Measuring cups and spoons – to measure the butter, olive oil, broth, and heavy cream
4. Spatula or tongs – to flip and stir the chicken and sauce
5. Large pot – for boiling the pasta in salted water
6. Colander – to drain the pasta after it’s cooked

Ingredients

1 lb boneless chicken breasts, cut into bite size pieces
Salt and pepper to taste
1/2 cup all purpose flour (for dredging, this is optional)
4 tbsp unsalted butter, divided
2 tbsp olive oil
5 garlic cloves, minced
8 oz pasta of your choice (fettuccine works really well)
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup chicken broth
1/4 tsp red pepper flakes for a little heat (optional)
Fresh parsley, chopped for garnish

Directions

Season the chicken bites with salt and pepper; if you like, lightly dredge them in the flour.
Heat the olive oil and 2 tbsp of your butter in a large skillet over medium-high heat, then add the chicken. Fry until they get a nice golden color on all sides and are cooked through. Remove the chicken and set aside.
In the same skillet, toss in the minced garlic with the remaining 2 tbsp of butter. Let the garlic cook for about a minute until it's fragrant (but don't let it burn).
Pour in the chicken broth and heavy cream, stirring well as you scrape up any tasty bits stuck on the bottom of the pan.
Stir in the grated Parmesan cheese and add red pepper flakes for a bit of heat. Let the sauce come to a gentle simmer until it thickens a bit.
While your sauce is simmering, cook the pasta in salted boiling water according to the package instructions until al-dente. Drain the pasta once done.
Return the chicken bites to the skillet and let them simmer in the creamy sauce for a couple of minutes so they soak up the flavors.
Add the drained pasta to your sauce and chicken, tossing everything together so the pasta gets coated evenly.
Give it a taste and adjust the salt and pepper if needed.
Serve hot, garnished with the chopped fresh parsley, and enjoy your hearty meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.