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Garlic Butter Chicken Bites with Creamy Parmesan Pasta

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A comforting weeknight dinner featuring tender chicken bites in garlic butter paired with creamy Parmesan pasta.

Ingredients

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  • 1½ pounds boneless, skinless chicken breasts (or thighs) — cut into bite-sized pieces
  • 4 tablespoons butter
  • 6 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons olive oil
  • Juice of half a lemon
  • 2 tablespoons fresh parsley, chopped
  • 12 ounces pasta (fettuccine or penne)
  • 2 tablespoons butter (for sauce)
  • 3 cloves garlic, minced (for sauce)
  • 2 tablespoons all-purpose flour
  • 1½ cups whole milk
  • ½ cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ½ teaspoon salt (for sauce)
  • ¼ teaspoon black pepper (for sauce)
  • ¼ teaspoon nutmeg
  • 2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions

  1. Prepare the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain and set the pasta aside.
  2. Season the chicken: Cut the chicken into bite-sized pieces and toss with Italian seasoning, paprika, salt, and black pepper until evenly coated.
  3. Brown the chicken: In a large skillet over medium-high heat, add olive oil and 4 tablespoons butter. When hot, add the chicken in a single layer and cook until golden, about 3 to 4 minutes each side.
  4. Add garlic and finish the chicken: Once cooked, reduce heat to medium, push the chicken to one side of the skillet, and add the minced garlic. Cook until fragrant, about 30 seconds. Stir everything together, add red pepper flakes if using, lemon juice, and 2 tablespoons chopped parsley. Remove the chicken and keep warm.
  5. Start the sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the 3 cloves minced garlic for the sauce and cook until fragrant, about 30 seconds.
  6. Make the roux: Stir in the all-purpose flour and whisk for 1 minute to form a roux.
  7. Add dairy: Gradually pour in the whole milk while whisking to avoid lumps, then add the heavy cream. Bring to a gentle simmer, whisking until slightly thickened, about 3 to 5 minutes.
  8. Finish the sauce: Lower the heat and stir in the freshly grated Parmesan until melted and smooth. Season with salt, black pepper, and nutmeg.
  9. Combine pasta and chicken: Toss the cooked pasta into the sauce to coat evenly. Return the chicken to the skillet, gently combining it with the pasta and sauce, allowing everything to warm through for a minute or two.
  10. Serve: Plate immediately and garnish with the optional fresh parsley.

Notes

Use room temperature chicken for even searing. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://easydishestomake.com/garlic-butter-chicken-bites-creamy-parmesan-pasta-3/