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Tangy Garlic Butter Chicken Bites with Savory Creamy Parmesan Pasta

A delightful dish combining crispy chicken bites in garlic butter sauce with creamy parmesan pasta, perfect for cozy family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken Bites
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • 3 tablespoons butter
  • 2 tablespoons freshly chopped parsley for garnish
For the Creamy Parmesan Pasta
  • 8 oz pasta (fettuccine or spaghetti)
  • 1 cup heavy cream
  • 1 cup freshly grated parmesan cheese
  • 2 cloves garlic, minced
  • to taste Salt and pepper
  • 1 tablespoon olive oil

Method
 

Preparation
  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
Cook the Chicken
  1. In a large skillet, melt the butter over medium heat.
  2. In a bowl, season the chicken pieces with garlic powder, paprika, salt, and pepper.
  3. Add the seasoned chicken to the skillet and cook for about 6–8 minutes, turning occasionally, until golden brown and fully cooked.
Make the Creamy Sauce
  1. In the same skillet where you cooked the chicken, add olive oil and minced garlic. Sauté until fragrant, about 1 minute.
  2. Lower the heat and pour in the heavy cream, stirring continuously. Add the grated parmesan and mix until the cheese has melted and the sauce is creamy. Season with salt and pepper to taste.
Combine
  1. Add the cooked pasta and chicken bites to the creamy sauce, stirring to coat well. Allow cooking for an additional 2–3 minutes on low heat to let the flavors meld.
Serve
  1. Plate the pasta and chicken, and sprinkle with freshly chopped parsley before serving.

Notes

For lighter options, swap heavy cream for Greek yogurt or half-and-half. Avoid curdling the cream by keeping the heat low and stirring continuously. Refrigerate leftovers in an airtight container for up to 3 days or freeze for a month. Reheat by thawing in the fridge and warming on low heat with a splash of milk or cream.