I’m excited to share my savory garlic butter chicken bites paired with creamy parmesan pasta, one of my favorite Yummy Chicken Dinner Recipes that includes a surprising little twist you’ll want to read about.

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I love when a normal weeknight turns into something everyone fights over. My garlic butter chicken bites with creamy pasta hits that weird balance of rich and bright, and the garlic cloves and freshly grated Parmesan really make it sing.

I keep telling myself this counts as one of my Easy Bake Dinner Ideas but it somehow feels fancy enough for company. If you ever stand at the stove wondering What To Make For Dinner With Chicken, this is the kind of dish that stops indecision.

It’s simple, a little messy, and way more satisfying than it should be.

Ingredients

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Chicken bites: lean protein, fills you up, builds muscle, not dry if cooked right.
Pasta: carbs for energy, they’re simple carbs so watch portions or pair with protein.
Garlic: bold savory flavor, may boost immunity, gives sauce depth and a punch.
Butter: rich creamy fat, adds silkiness and flavor, use some for browning chicken.
Heavy cream: makes sauce velvety, high fat so small amounts go a long way.
Parmesan: salty umami, melts into sauce, it’s what makes it taste cheesy.
Olive oil: healthier fat, helps sear chicken, adds subtle fruitiness if extra virgin.
Lemon juice: optional bright acid, cuts richness, lifts the whole dish with freshness.

Ingredient Quantities

12 oz dried pasta (penne or fettuccine)

1 1/2 lb boneless skinless chicken breasts, cut into 1 inch bites

1 tbsp cornstarch or all purpose flour to lightly coat the chicken

1 tsp kosher salt plus more to taste

1/2 tsp freshly ground black pepper

1 tsp paprika

1 tsp Italian seasoning

2 tbsp olive oil

6 tbsp unsalted butter, divided

4 large garlic cloves, minced

1/2 cup low sodium chicken broth

1 cup heavy cream

1 cup freshly grated Parmesan cheese, plus extra for serving

1 tsp lemon juice (optional but brightens the sauce)

1/4 tsp red pepper flakes (optional)

2 tbsp fresh parsley, chopped

1/2 cup reserved hot pasta water

How to Make this

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1. Bring a large pot of salted water to a boil, cook 12 oz pasta according to package until al dente, scoop out and reserve 1/2 cup hot pasta water, then drain pasta and set aside.

2. While pasta cooks, toss 1 1/2 lb chicken bites with 1 tbsp cornstarch or flour, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika and 1 tsp Italian seasoning so they’re evenly coated.

3. Heat a large skillet over medium high, add 2 tbsp olive oil and 2 tbsp of the butter, dont crowd the pan and cook chicken in batches until golden and cooked through about 3 to 5 minutes per batch, transfer cooked pieces to a plate.

4. Lower heat to medium, add remaining 4 tbsp butter to the same skillet, then add 4 minced garlic cloves and 1/4 tsp red pepper flakes if using, sauté 30 to 45 seconds until fragrant but not brown.

5. Pour in 1/2 cup low sodium chicken broth and scrape up browned bits from the bottom, simmer 1 to 2 minutes to reduce slightly.

6. Stir in 1 cup heavy cream and bring to a gentle simmer, then whisk in 1 cup freshly grated Parmesan a little at a time until sauce is smooth and thickened.

7. Add 1 tsp lemon juice if using, taste and adjust salt and pepper, remember the cheese is salty so season carefully.

8. Return the chicken to the skillet, add the cooked pasta and pour in reserved hot pasta water a splash at a time to loosen the sauce until it coats the pasta nicely, toss to combine and warm through 1 to 2 minutes.

9. Finish with 2 tbsp chopped parsley and extra grated Parmesan for serving, then plate and enjoy — it wont last long.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain pasta (and catch that reserved pasta water)
3. Large skillet, 10 to 12 inch, for browning the chicken and making the sauce
4. Mixing bowl and a spoon to toss chicken with cornstarch and spices
5. Tongs or a slotted spoon to turn and remove chicken without splashing
6. Measuring cups and spoons for broth, cream, butter, spices etc.
7. Whisk for smoothing the cream and cheese, plus a wooden spoon or spatula to scrape browned bits
8. Box grater or microplane for freshly grated Parmesan
9. Cutting board and a sharp chef knife, plus a plate to rest the cooked chicken before returning to the pan

FAQ

Q: How do I get the chicken bites nice and crispy instead of soggy? A: Pat the chicken dry, toss with the cornstarch or flour, dont crowd the pan and make sure the oil is hot before adding the pieces. Sear in batches so each piece gets color, 3 to 4 minutes per side until golden, then finish in the sauce. Hot pan, little space, and cornstarch are the tricks.

Q: My cream sauce is too thin or too thick, how do I fix it? A: If it’s too thin add a handful more Parmesan and simmer gently till it thickens; simmer uncovered a few minutes. If it’s too thick add a splash of the reserved hot pasta water (start with a tablespoon at a time) or extra cream until it loosens. The starchy pasta water is magic, saves many sauces.

Q: Can I swap the heavy cream for something lighter? A: Yes, but be careful. Half and half works ok but the sauce will be thinner, you can add a spoon of cream cheese or a little cornstarch slurry to thicken. Milk alone may separate if heated too high, and Greek yogurt will curdle unless you temper it slowly off the heat. For best, stick with heavy cream if you can.

Q: How spicy or bright can I make it? A: Add the 1/4 tsp red pepper flakes or more if you like heat, and finish with the 1 tsp lemon juice to brighten the whole dish. Taste as you go, a little lemon goes a long way, dont add too much early or it’ll flatten the cream.

Q: How should I store and reheat leftovers? A: Keep in an airtight container in the fridge up to 3 days. Reheat gently on the stove over low heat with a splash of cream or milk, stirring so it doesnt separate. You can microwave in short bursts, stirring between them. Freezing the full pasta with cream isnt great, freeze the chicken separately and remake a quick sauce when you reheat.

Q: What are the right cook times and how do I know the chicken is safe? A: Pasta cooks to al dente per package, usually 9 to 12 minutes, reserve 1/2 cup hot pasta water before draining. Chicken bites take about 4 to 6 minutes total in a hot skillet depending on size. Use an instant read thermometer if you have one: chicken is done at 165 F. If you dont have one cut a piece open and make sure juices run clear.

Garlic Butter Chicken Bites With Creamy Pasta Recipe Substitutions and Variations

For 12 oz dried pasta: swap with 12 oz gluten-free or whole-wheat pasta, or use 4 medium zucchinis spiralized into zoodles. Zoodles cook much faster so add them to the sauce in the last 1-2 minutes.
For 1 1/2 lb chicken bites: use about 1 lb peeled deveined shrimp (cook 2-3 mins per side) or 14 oz extra-firm tofu, pressed, cubed and pan-fried until golden for a vegetarian option.
For 1 cup heavy cream: use 3/4 cup whole milk + 1/4 cup cream cheese or mascarpone for creaminess, or 1 cup full-fat coconut milk for dairy-free. Stir gently and warm slowly so it doesn’t separate.
For 1 cup freshly grated Parmesan: use Pecorino Romano or Asiago for a sharper, saltier note, or 3 tbsp nutritional yeast per cup for a cheesy dairy-free swap.

Pro Tips

– Pat the chicken dry and let the cornstarch sit on it for a few minutes before cooking, that little rest helps it brown way better. Heat the oil until it’s shimmering, cook in a single layer and do batches if you need to, otherwise you’ll end up steaming not searing.

– Add the Parmesan off the heat or with the pan just barely warm, otherwise the cheese can get grainy or clump. Use finely grated cheese from a block when you can, pre-shredded has stuff that stops it melting smooth.

– Use the reserved hot pasta water slowly, a splash at a time, to loosen and glue the sauce to the noodles. The starch is magic, but too much water will make it thin so go slow and stop when it coats the pasta.

– Keep the garlic low and don’t let it brown, it goes bitter fast. If you want an extra glossy, rich sauce, swirl in a couple cold knobs of butter at the very end off the heat, it gives a nicer mouthfeel.

– Taste before salting, because the cheese and broth add salt already. A tiny squeeze of lemon at the end wakes everything up, but add it sparingly so it doesnt overpower the cream.

Garlic Butter Chicken Bites With Creamy Pasta Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

1116

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander to drain pasta (and catch that reserved pasta water)
3. Large skillet, 10 to 12 inch, for browning the chicken and making the sauce
4. Mixing bowl and a spoon to toss chicken with cornstarch and spices
5. Tongs or a slotted spoon to turn and remove chicken without splashing
6. Measuring cups and spoons for broth, cream, butter, spices etc.
7. Whisk for smoothing the cream and cheese, plus a wooden spoon or spatula to scrape browned bits
8. Box grater or microplane for freshly grated Parmesan
9. Cutting board and a sharp chef knife, plus a plate to rest the cooked chicken before returning to the pan

Ingredients

12 oz dried pasta (penne or fettuccine)
1 1/2 lb boneless skinless chicken breasts, cut into 1 inch bites
1 tbsp cornstarch or all purpose flour to lightly coat the chicken
1 tsp kosher salt plus more to taste
1/2 tsp freshly ground black pepper
1 tsp paprika
1 tsp Italian seasoning
2 tbsp olive oil
6 tbsp unsalted butter, divided
4 large garlic cloves, minced
1/2 cup low sodium chicken broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese, plus extra for serving
1 tsp lemon juice (optional but brightens the sauce)
1/4 tsp red pepper flakes (optional)
2 tbsp fresh parsley, chopped
1/2 cup reserved hot pasta water

Directions

Bring a large pot of salted water to a boil, cook 12 oz pasta according to package until al dente, scoop out and reserve 1/2 cup hot pasta water, then drain pasta and set aside.
While pasta cooks, toss 1 1/2 lb chicken bites with 1 tbsp cornstarch or flour, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika and 1 tsp Italian seasoning so they’re evenly coated.
Heat a large skillet over medium high, add 2 tbsp olive oil and 2 tbsp of the butter, dont crowd the pan and cook chicken in batches until golden and cooked through about 3 to 5 minutes per batch, transfer cooked pieces to a plate.
Lower heat to medium, add remaining 4 tbsp butter to the same skillet, then add 4 minced garlic cloves and 1/4 tsp red pepper flakes if using, sauté 30 to 45 seconds until fragrant but not brown.
Pour in 1/2 cup low sodium chicken broth and scrape up browned bits from the bottom, simmer 1 to 2 minutes to reduce slightly.
Stir in 1 cup heavy cream and bring to a gentle simmer, then whisk in 1 cup freshly grated Parmesan a little at a time until sauce is smooth and thickened.
Add 1 tsp lemon juice if using, taste and adjust salt and pepper, remember the cheese is salty so season carefully.
Return the chicken to the skillet, add the cooked pasta and pour in reserved hot pasta water a splash at a time to loosen the sauce until it coats the pasta nicely, toss to combine and warm through 1 to 2 minutes.
Finish with 2 tbsp chopped parsley and extra grated Parmesan for serving, then plate and enjoy — it wont last long.

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: 517g
Total number of serves: 4
Calories: 1116kcal
Fat: 68.2g
Saturated Fat: 31.9g
Trans Fat: 0.4g
Polyunsaturated: 5g
Monounsaturated: 20g
Cholesterol: 281mg
Sodium: 780mg
Potassium: 698mg
Carbohydrates: 69.3g
Fiber: 2.5g
Sugar: 2g
Protein: 74g
Vitamin A: 1200IU
Vitamin C: 2mg
Calcium: 315mg
Iron: 4.8mg

Garlic Butter Chicken Bites With Creamy Pasta Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Garlic Butter Chicken Bites With Creamy Pasta Recipe Substitutions and Variations

Pro Tips