Garlic Butter Chicken Bites With Creamy Pasta Recipe

I’m sharing my garlic butter chicken bites with creamy parmesan pasta as a simple, family-friendly answer to what to make for dinner with chicken that’s quick enough for busy weeknights.

I still get a little proud when a recipe knocks it out of the park, and this one does. Imagine punchy garlic and nutty parmesan cheese folding into creamy pasta, while tender chicken bites bring a little chew that keeps you coming back for more.

I made this for a random weeknight and everyone asked for the recipe, then seconds, then “can you make that again?” It’s simple enough for Easy Bake Dinner Ideas but tasty enough to show up in my Yummy Chicken Dinner Recipes notes. Try it when you want easy comfort without sounding boring, you won’t regret it.

Ingredients

• Chicken brings lean protein, cooks quick, soaks up garlic butter, it’s hearty and filling.
• Pasta gives carbs for energy, comforts, texture varies with shape, soaks sauce nicely.
• Butter adds richness and silkiness, gives savory flavor and a golden sear.
• Garlic brings punch and aroma, sharp but mellow when browned, not sweet.
• Parmesan adds salty, nutty umami, melts into sauce, boosts protein and calcium.
• Heavy cream gives silky body and richness, makes sauce creamy and luxurious.
• Cream cheese can thicken and smooth, optional for extra tang and creaminess.
• Lemon brightens with acid, parsley freshens, both cut richness and lift flavors.

Ingredient Quantities

• 1 1/2 lb boneless skinless chicken breasts or thighs
• 8 oz dried pasta (penne, fettuccine or linguine)
• 4 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 4 garlic cloves, minced
• 1 small shallot or 1/2 small yellow onion, minced
• 1 cup heavy cream
• 1/2 cup low sodium chicken broth
• 1 cup freshly grated parmesan cheese, plus extra for serving
• 2 oz cream cheese (optional)
• 1 tsp Italian seasoning
• 1/2 tsp paprika (smoked or regular)
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice (optional)

How to Make this

1. Bring a large pot of salted water to a boil and cook 8 oz pasta per package instructions until al dente, then reserve about 1 cup of the pasta water and drain the pasta.

2. Cut 1 1/2 lb boneless skinless chicken into 1 inch bite sized pieces and season with salt, black pepper, 1/2 tsp paprika and 1 tsp Italian seasoning.

3. Heat a large skillet over medium high and add 1 tbsp olive oil and 2 tbsp unsalted butter. When hot add the chicken in a single layer, don’t crowd the pan, and cook about 4 to 6 minutes until browned and cooked through, stirring once or twice. Chicken should reach 165 F or no pink remains. Remove chicken to a plate and set aside.

4. Reduce heat to medium, add the remaining 2 tbsp butter to the same pan, then add 1 small minced shallot or 1/2 small minced yellow onion and cook 1 to 2 minutes until soft. Add 4 minced garlic cloves and cook 30 to 45 seconds until fragrant, be careful not to burn it.

5. Pour in 1/2 cup low sodium chicken broth to deglaze the pan, scraping up the brown bits, then stir in 1 cup heavy cream and 2 oz cream cheese if using. Bring to a gentle simmer and let it thicken for 2 to 3 minutes.

6. Turn off the heat briefly and stir in 1 cup freshly grated parmesan cheese until melted and smooth. If the sauce is too thick add reserved pasta water a splash at a time until you get a creamy consistency. Add 1/4 tsp red pepper flakes if you like heat, taste and adjust salt and black pepper.

7. Return the chicken to the skillet and add the cooked pasta, toss everything together over low heat for 1 to 2 minutes so the pasta soaks up the sauce and the chicken warms through.

8. Finish with 2 tbsp chopped fresh parsley and 1 tbsp lemon juice if using, and toss again. For extra gloss stir in a small pat of butter right before serving.

9. Serve immediately with extra grated parmesan on top. Leftovers keep 3 days in the fridge, reheat gently with a splash of cream or reserved pasta water so it doesn’t dry out.

Equipment Needed

1. Large pot for boiling pasta (reserve about 1 cup pasta water)
2. Colander or fine mesh strainer to drain pasta
3. Large skillet or sauté pan 12 inch for cooking chicken and sauce
4. Chef’s knife
5. Cutting board
6. Measuring cups and spoons
7. Tongs or a pasta fork for tossing and serving
8. Wooden spoon or silicone spatula for scraping the pan
9. Microplane or box grater for fresh parmesan
10. Instant read thermometer to check chicken hits 165 F

FAQ

Garlic Butter Chicken Bites With Creamy Pasta Recipe Substitutions and Variations

• Chicken breasts or thighs <=> Shrimp or firm tofu. Shrimp cooks in 2-4 mins so add near the end, tofu should be pressed, cubed and crisped in the pan so it holds up and soaks up the garlic-butter flavor.
• 8 oz dried pasta <=> Gluten-free pasta, or zucchini noodles (zoodles) or spaghetti squash. Zoodles need just a quick toss so they dont get soggy, spaghetti squash takes longer to roast but gives a nice texture.
• 1 cup heavy cream <=> Full-fat canned coconut milk for dairy-free, or 3/4 cup milk + 1/4 cup melted butter for a quick swap, or half-and-half thickened with 1 tsp cornstarch. Heat gently so it doesn’t separate.
• 1 cup freshly grated parmesan <=> Pecorino Romano or Asiago for a sharper, saltier note, or nutritional yeast if you need a vegan option. If you use Pecorino taste before adding salt.

Pro Tips

1) Salt early or brine quick: seasoning the chicken 15-30 minutes ahead (or a quick salt water brine) makes it way juicier, don’t rely on sprinkling salt right before cooking. letting it sit also helps the seasoning stick.

2) Brown in batches, don’t crowd the pan, you want little brown bits for flavor. if you pile everything in it just steams and you lose that tasty crust.

3) Add grated parmesan off the heat and stir slowly so it melts smooth, hot sauce + cheese = grainy texture if you rush it. if using cream cheese, soften it first and whisk into the warm cream so no lumps.

4) Keep extra starchy pasta water and use it sparingly, a tablespoon at a time, to loosen the sauce. for leftovers reheat gently with a splash of cream or milk so it doesnt dry out or get gummy.