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Garlic Butter Chicken Bites with Savory Creamy Parmesan Pasta

Transform your weeknight dinners into gourmet experiences with this quick and flavorful Garlic Butter Chicken Bites served over savory creamy Parmesan pasta, ready in under an hour.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 585
Ingredients Method Notes

Ingredients
  

Chicken and Sauce Ingredients
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch bites Thighs are juicier.
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 6 cloves garlic, minced (or 2 tsp garlic paste)
  • 1 small shallot, finely chopped (optional) Optional for added flavor.
  • 1 cup heavy cream (or 1 cup whole milk + 2 tbsp flour) For a lighter option.
  • 1 cup freshly grated Parmesan cheese Use fresh for best results.
  • 1/2 cup low-sodium chicken broth or pasta cooking water
  • 1 tsp lemon zest (optional) Brightens the sauce.
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley for garnish
  • Pinch red pepper flakes (optional) Adds a little heat.
Pasta Ingredients
  • 8 oz dry pasta (fettuccine, penne, or your favorite)

Method
 

Preparation
  1. Cut chicken into even bites, mince garlic, and measure cream and cheese. Mise en place makes this fast and calm.
  2. Pat chicken dry—moisture is the enemy of a good sear.
Cooking
  1. Boil pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
  2. In a large skillet over medium-high heat, add 1 tbsp butter and 1 tbsp oil. When shimmering, add chicken bites in a single layer. Season with salt and pepper.
  3. Cook 3–4 minutes per side until golden. Remove and set aside.
  4. Reduce heat to medium; add remaining butter and shallot. Sauté 1 minute, then add garlic and cook 30–45 seconds until fragrant (avoid burning).
  5. Deglaze with chicken broth or reserved pasta water, scraping browned bits. Add cream and bring to a gentle simmer.
  6. Stir in Parmesan off the heat until melted and silky. Return chicken to the pan and toss, then add pasta and fold gently to coat.
  7. Add lemon zest and parsley at the end for brightness and color.
Serving
  1. Serve immediately with extra grated Parmesan and a crack of black pepper.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on stovetop.