Garlic Butter Chicken Bites With Creamy Pasta Recipe

I paired savory garlic butter chicken bites with creamy parmesan pasta as one of my go-to Yummy Chicken Dinner Recipes, and I’m about to share the little trick that keeps the chicken tender and the sauce silky.

I love how garlic and chicken together can flip a dull night into something you actually want to eat again and again. The bites have a quick crisp outside with tender inside, and the sauce that coats everything somehow feels richer than it should.

I tried this when friends just dropped by and instead of nibbling we all dug in, plates cleared in minutes. If you keep asking What To Make For Dinner With Chicken this might be the one that makes them stop scrolling and just eat.

I messed it up once and still ate it, so its definitely forgiving.

Ingredients

• Pasta: mainly carbs for energy, some fibre if whole grain, fills you up quickly.
• Chicken: lean protein, builds muscle, low in carbs, keeps dish hearty and satisfying.
• Garlic: adds pungent savory flavor, may support immune health, not sweet but aromatic.
• Parmesan: salty umami cheese, adds richness and calcium, can be high in sodium.
• Heavy cream: makes sauce silky and rich, high fat so use in moderation, very creamy.
• Butter: adds golden flavor and mouthfeel, saturated fat for richness, melts into sauce.
• Lemon juice: brightens flavors with acidity, cuts richness, adds light fresh tang.

Ingredient Quantities

• 1 lb (450 g) dried pasta (penne, fettuccine or spaghetti)
• 1 1/2 lb (680 g) boneless skinless chicken breasts, cut into 1 inch bites
• 1 tsp kosher salt plus extra for pasta water
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked or sweet paprika
• 2 tbsp olive oil
• 4 tbsp (1/4 cup) unsalted butter, divided
• 4 large garlic cloves, minced (about 2 tbsp)
• 1 small shallot, minced (or 1/4 cup finely chopped onion)
• 1 tsp dried Italian seasoning
• 1/4 tsp crushed red pepper flakes (optional)
• 1/2 cup (120 ml) low sodium chicken broth
• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) whole milk (or extra cream if you want richer)
• 1 1/2 cups (about 150 g) freshly grated Parmesan cheese
• 2 oz (60 g) cream cheese, softened (optional for extra creaminess)
• 1 tbsp fresh lemon juice (about half a lemon)
• 2 tbsp chopped fresh parsley for garnish

How to Make this

1. Bring a large pot of water to a rolling boil, add a generous pinch of salt, then cook the pasta until just al dente according to package directions; reserve about 1 cup of the pasta water, then drain and set pasta aside.

2. Pat the chicken bites dry, season with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika and a little of the Italian seasoning; toss to coat evenly.

3. Heat 2 tbsp olive oil and 2 tbsp of the butter in a large skillet over medium-high heat. Work in batches so you don’t crowd the pan, and sear the chicken bites until golden and cooked through, about 4 to 6 minutes per batch; transfer cooked chicken to a plate and keep the fond in the pan.

4. Lower heat to medium, add the remaining 2 tbsp butter, then add the minced shallot and garlic; cook until softened and fragrant, about 30 to 60 seconds, stirring so the garlic doesn’t burn. Stir in the remaining Italian seasoning and the crushed red pepper flakes if using.

5. Pour in 1/2 cup low sodium chicken broth to deglaze the pan, scraping up those browned bits, and let it reduce for 1 to 2 minutes.

6. Stir in the heavy cream and whole milk, then add the cream cheese if you want extra richness; simmer gently until the sauce starts to thicken, about 3 to 5 minutes.

7. Reduce heat to low and whisk in the freshly grated Parmesan until smooth and creamy; if the sauce looks too thick, loosen it with some of the reserved pasta water until you reach the texture you like.

8. Add 1 tbsp fresh lemon juice, taste and adjust seasoning with extra salt or pepper if needed, then return the chicken and any juices to the skillet and warm through for a minute or two.

9. Toss the cooked pasta into the sauce until everything is well coated, warm and combined, adding more reserved pasta water if needed to get a silky finish. Serve topped with the chopped fresh parsley.

Equipment Needed

1. Large pot for boiling the pasta (with lid)
2. Colander to drain and reserve pasta water
3. Large skillet (about 12 inch) for searing chicken and making the sauce
4. Cutting board
5. Chef’s knife
6. Measuring cups and measuring spoons
7. Wooden spoon or heatproof spatula for stirring
8. Tongs for turning chicken and tossing pasta
9. Box grater or microplane for fresh Parmesan
10. Small heatproof cup or ladle to hold and pour reserved pasta water

FAQ

Garlic Butter Chicken Bites With Creamy Pasta Recipe Substitutions and Variations

• Pasta (penne/fettuccine/spaghetti): swap for gluten free pasta (brown rice or chickpea) or try zoodles (spiralized zucchini) for a low carb option, just squeeze excess water first cause they get soggy.
• Chicken breasts: use boneless skinless chicken thighs instead, theyre juicier and forgive overcooking better; or sub shrimp for a quicker cook, just watch the time.
• Heavy cream / cream cheese: use full fat coconut milk for a dairy free version, or thin Greek yogurt with a splash of milk for a lighter tangy sauce, warm slowly so it doesnt split.
• Freshly grated Parmesan: swap with Pecorino Romano for a sharper saltier bite or use nutritional yeast if you need a vegan option.

Pro Tips

– Pat the chicken dry and let it sit at room temp for a bit before cooking, it sears way better that way and wont steam in the pan. Work in small batches so you get a real brown crust, otherwise everything just steams.

– Save a big cup of the pasta water and add it a splash at a time when you finish the sauce, the starchy water is what turns a heavy cream sauce silky instead of gluey.

– Take the pan off the heat before you add the grated Parmesan and whisk it in slowly, that way the cheese melts smooth and doesnt clump. If the sauce looks grainy or starts to split, whisk in a little hot pasta water or an extra spoon of cream until it comes back together.

– Add the lemon and final salt right at the end and taste, acid brightens everything so dont skimp but go slowly. Let the cooked chicken rest a minute before tossing with pasta so you dont dilute the sauce with hot juices.