I can’t wait to share my Parmesan Chicken And Pasta, featuring garlic butter chicken bites paired with Parmesan pasta that comes together in under 30 minutes.
I gotta admit, juicy boneless skinless chicken cut into bite size pieces surprised me with how much character it brings when tossed with freshly grated Parmesan cheese. This little combo made me rework my weeknight rotation, and honestly it reads like a quick Parmesan Chicken And Pasta revelation.
It’s the kind of thing I throw into my Chicken Recipes 30 Minutes mental list when evenings run short. There’s a creaminess and a hit of savory that keeps you curious about the next forkful, and I always catch myself planning tiny tweaks for round two.
Ingredients
- Chicken: Lean protein, fills you up, builds muscle, watch added sodium if pre-marinated or processed
- Garlic: Adds sharp savory flavor, may boost immunity, low calories, not sweet or sour
- Butter: Rich in fat, makes sauce silky, use moderation for heart health, adds richness
- Heavy cream: Gives creamy mouthfeel, high calories and fat, makes dish indulgent and smooth
- Parmesan: Sharp salty cheese, adds umami, calcium and protein, seasons without extra salt sometimes
- Pasta: Mostly carbs for energy, choose whole grain for fiber and nutrients, keeps you full
- Lemon and parsley: Lemon adds bright acid and zest, parsley freshens, adds vitamins and color
Ingredient Quantities
- 1 lb (450 g) boneless skinless chicken breasts or thighs, cut into bite size pieces
- Salt and freshly ground black pepper to taste
- 1 tsp paprika
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 5 cloves garlic, minced and divided
- 8 oz (225 g) pasta such as fettuccine linguine or penne
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) low sodium chicken broth or reserved pasta water
- 1 to 1 1/4 cups (100 to 125 g) freshly grated Parmesan cheese
- 1/4 tsp crushed red pepper flakes optional
- 2 tbsp chopped fresh parsley plus more for garnish
- Lemon zest and juice of 1 lemon optional
How to Make this
1. Bring a large pot of salted water to a boil and cook 8 oz pasta until just al dente according to package directions; before draining, scoop out and reserve about 1 cup pasta water, then drain the pasta.
2. Meanwhile pat 1 lb bite size chicken pieces dry and season with salt, pepper, 1 tsp paprika and 1/2 tsp garlic powder.
3. Heat 2 tbsp olive oil and 2 tbsp of the butter in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook until golden and cooked through, about 4 to 6 minutes, tossing once. Add 2 of the minced garlic cloves in the last 30 seconds, then transfer the chicken to a plate.
4. Reduce heat to medium-low and add the remaining 2 tbsp butter to the same skillet. Add the other 3 minced garlic cloves and sauté 20 to 30 seconds until fragrant but not browned, scraping up any browned bits from the pan.
5. Pour in 1 cup heavy cream and 1/2 cup low sodium chicken broth or 1/2 cup of the reserved pasta water, bring to a gentle simmer and let it reduce for 1 to 2 minutes so it thickens slightly.
6. Remove the pan from heat and slowly whisk in 1 to 1 1/4 cups freshly grated Parmesan until smooth and creamy; stir in 1/4 tsp crushed red pepper flakes if using, and taste for salt and pepper. If the sauce seems too thick, loosen with a splash of the reserved pasta water until you get the consistency you like.
7. Return the cooked pasta and chicken to the skillet, toss everything together over low heat for 1 to 2 minutes so the pasta soaks up the sauce. Stir in 2 tbsp chopped fresh parsley and the lemon zest and juice of 1 lemon if you want a bright lift.
8. Serve immediately, garnished with extra Parmesan and more chopped parsley. Enjoy the garlicky, buttery comfort — it’s quick and messy and exactly what you want on a weeknight.
Equipment Needed
1. Large pot for boiling salted water and cooking the pasta
2. Colander or fine mesh strainer to drain pasta and save about 1 cup of the pasta water
3. Large skillet (12 inch works great) for searing the chicken and making the sauce
4. Tongs or a slotted spoon to turn and remove the chicken
5. Wooden spoon or silicone spatula to scrape up browned bits and stir the sauce
6. Measuring cups and spoons for cream, broth and spices
7. Cutting board and chef’s knife for cutting chicken, mincing garlic and zesting the lemon
8. Microplane or small grater for lemon zest and a box grater or rasp for fresh Parmesan
9. Whisk (or fork) and a small bowl to slowly blend the Parmesan into the cream so it gets smooth
FAQ
Garlic Butter Chicken Bites With Creamy Parmesan Pasta – Easy Comfort Meal Recipe Substitutions and Variations
- Chicken (1 lb): swap with 1 lb firm tofu, pressed and cubed for a vegetarian version, or use 1 lb shrimp, peeled and deveined, cook 2 to 4 minutes until pink
- Heavy cream (1 cup): use 1 cup half and half plus 1 tbsp cornstarch whisked in to thicken, or 3/4 cup Greek yogurt mixed with 1/4 cup milk for creaminess with a bit of tang
- Parmesan (1 to 1 1/4 cups): substitute Pecorino Romano or Asiago for a sharper cheese, or 3 to 4 tbsp nutritional yeast for a dairy free option, add salt to taste
- Pasta (8 oz): swap with equal weight gluten free pasta, or use spiralized zucchini or other veggie noodles for a low carb alternative, just shorten the cook time so they dont get soggy
Pro Tips
– Pat the chicken super dry and don’t crowd the pan. If you pile pieces in they’ll steam instead of getting that golden crust, so cook in batches and let each piece sit undisturbed a couple minutes before flipping.
– Don’t add the Parmesan while the cream is boiling. Take the pan off heat, then slowly whisk in freshly grated Parm in small handfuls so the sauce stays silky and doesn’t go grainy. If it starts to look too thick or oily, loosen it with reserved pasta water a little at a time.
– Use freshly grated Parm from a block, not the pre-shredded stuff. It melts way better and gives you a smoother, cheesier sauce. Let the cheese come to room temp if you can, it blends easier.
– Brighten it at the end with lemon and a hit of pasta water, not earlier. Acid loses its punch if cooked too long, so add lemon juice and parsley off the heat and taste, then tweak salt and pepper.
Garlic Butter Chicken Bites With Creamy Parmesan Pasta – Easy Comfort Meal Recipe
I can't wait to share my Parmesan Chicken And Pasta, featuring garlic butter chicken bites paired with Parmesan pasta that comes together in under 30 minutes.
4
servings
875
kcal
Equipment: 1. Large pot for boiling salted water and cooking the pasta
2. Colander or fine mesh strainer to drain pasta and save about 1 cup of the pasta water
3. Large skillet (12 inch works great) for searing the chicken and making the sauce
4. Tongs or a slotted spoon to turn and remove the chicken
5. Wooden spoon or silicone spatula to scrape up browned bits and stir the sauce
6. Measuring cups and spoons for cream, broth and spices
7. Cutting board and chef’s knife for cutting chicken, mincing garlic and zesting the lemon
8. Microplane or small grater for lemon zest and a box grater or rasp for fresh Parmesan
9. Whisk (or fork) and a small bowl to slowly blend the Parmesan into the cream so it gets smooth
Ingredients
-
1 lb (450 g) boneless skinless chicken breasts or thighs, cut into bite size pieces
-
Salt and freshly ground black pepper to taste
-
1 tsp paprika
-
1/2 tsp garlic powder
-
2 tbsp olive oil
-
4 tbsp unsalted butter, divided
-
5 cloves garlic, minced and divided
-
8 oz (225 g) pasta such as fettuccine linguine or penne
-
1 cup (240 ml) heavy cream
-
1/2 cup (120 ml) low sodium chicken broth or reserved pasta water
-
1 to 1 1/4 cups (100 to 125 g) freshly grated Parmesan cheese
-
1/4 tsp crushed red pepper flakes optional
-
2 tbsp chopped fresh parsley plus more for garnish
-
Lemon zest and juice of 1 lemon optional
Directions
- Bring a large pot of salted water to a boil and cook 8 oz pasta until just al dente according to package directions; before draining, scoop out and reserve about 1 cup pasta water, then drain the pasta.
- Meanwhile pat 1 lb bite size chicken pieces dry and season with salt, pepper, 1 tsp paprika and 1/2 tsp garlic powder.
- Heat 2 tbsp olive oil and 2 tbsp of the butter in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook until golden and cooked through, about 4 to 6 minutes, tossing once. Add 2 of the minced garlic cloves in the last 30 seconds, then transfer the chicken to a plate.
- Reduce heat to medium-low and add the remaining 2 tbsp butter to the same skillet. Add the other 3 minced garlic cloves and sauté 20 to 30 seconds until fragrant but not browned, scraping up any browned bits from the pan.
- Pour in 1 cup heavy cream and 1/2 cup low sodium chicken broth or 1/2 cup of the reserved pasta water, bring to a gentle simmer and let it reduce for 1 to 2 minutes so it thickens slightly.
- Remove the pan from heat and slowly whisk in 1 to 1 1/4 cups freshly grated Parmesan until smooth and creamy; stir in 1/4 tsp crushed red pepper flakes if using, and taste for salt and pepper. If the sauce seems too thick, loosen with a splash of the reserved pasta water until you get the consistency you like.
- Return the cooked pasta and chicken to the skillet, toss everything together over low heat for 1 to 2 minutes so the pasta soaks up the sauce. Stir in 2 tbsp chopped fresh parsley and the lemon zest and juice of 1 lemon if you want a bright lift.
- Serve immediately, garnished with extra Parmesan and more chopped parsley. Enjoy the garlicky, buttery comfort — it's quick and messy and exactly what you want on a weeknight.
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.
Nutrition Facts
- Serving Size: 364g
- Total number of serves: 4
- Calories: 875kcal
- Fat: 55.4g
- Saturated Fat: 25.9g
- Trans Fat: 0.3g
- Polyunsaturated: 5g
- Monounsaturated: 16.3g
- Cholesterol: 214mg
- Sodium: 670mg
- Potassium: 485mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 2.3g
- Protein: 54g
- Vitamin A: 1500IU
- Vitamin C: 2.5mg
- Calcium: 350mg
- Iron: 2.3mg
