Garlic Butter Chicken Bites with Creamy Parmesan Pasta
A quick and cozy dinner featuring juicy garlic butter chicken and rich Parmesan cream sauce tossed with your favorite pasta — perfect for weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Skillet, Stovetop
- Cuisine: American, Italian-Inspired
Ingredients
For the Chicken Bites:
Boneless chicken breast or thigh, cut into bite-sized pieces
Unsalted butter
Garlic cloves, minced
Italian seasoning
Salt & black pepper
Chopped parsley (for garnish)
For the Creamy Parmesan Pasta:
Pasta (penne, fettuccine, or preferred shape)
Unsalted butter
Garlic cloves, minced
All-purpose flour
Whole milk or heavy cream
Grated Parmesan cheese
Salt & black pepper
Crushed red pepper flakes (optional)
Instructions
Cook the Pasta: Bring salted water to a boil and cook pasta until al dente. Drain and reserve a bit of pasta water.
Sear the Chicken: In a skillet, melt butter over medium-high heat. Add chicken, Italian seasoning, minced garlic, salt, and pepper. Cook 5–7 minutes until golden and fully cooked. Set aside, keeping pan bits.
Make the Sauce: In the same skillet, melt more butter and sauté garlic. Whisk in flour to create a roux, then gradually add milk or cream until smooth and thickened.
Add Cheese & Season: Stir in grated Parmesan until melted. Thin sauce with a splash of pasta water if needed. Season with salt, pepper, and red pepper flakes.
Combine Pasta & Chicken: Toss pasta in the sauce until coated. Stir in chicken and heat through.
Serve: Plate hot, garnish with extra Parmesan, parsley, and a pinch of red pepper flakes if desired.
Notes
For a dairy-free version, use plant-based butter, milk, and cheese alternatives.
Great with add-ins like spinach, peas, or cherry tomatoes.
Swap chicken for shrimp or Italian sausage for variation.
Use Asiago, Fontina, or Pecorino for a cheese twist.
Store leftovers for up to 3 days and reheat gently with a splash of milk or cream.
