I finally nailed What To Make For Dinner With Chicken with garlic butter chicken bites and creamy parmesan pasta, and honestly my family insisted on seconds before I could save any for meal prep.

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I love these garlic butter chicken bites with creamy parmesan pasta because they hit exactly the kind of dinner I crave: rich and easy. I adore the way the boneless skinless chicken breasts or thighs get insanely flavorful next to a silky sauce, and the garlic, minced really sings without stealing the show.

But the best part is how this sits on the table and disappears. I’m obsessed with quick Yummy Chicken Dinner Recipes and this ranks top.

Totally an Easy To Eat Meals vibe. Pure comfort on a plate.

No fuss. Just want more.

Give me another bowl, please

Ingredients

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Chicken bites: juicy protein, soaks up buttery garlic goodness.
Salt: brings out flavor, don’t be shy with it.
Black pepper: mild kick, keeps things interesting.
Paprika: smokey color and subtle warmth, very cozy.
Italian seasoning: herb blend, gives that classic pasta vibe.
Flour: light coating for golden browning, a tiny secret.
Olive oil: searing help, adds a fruity backbone.
Butter: rich, silky mouthfeel that hugs every bite.
Garlic: bright, punchy aromatics, you’ll want extra.
Pasta: the comfy carb that soaks up creamy sauce.
Heavy cream: lush, velvety base for the sauce.
Chicken broth: adds savory depth without heaviness.
Parmesan: nutty, salty finish that pulls it together.
Red pepper flakes: little heat, wakes up the dish.
Lemon juice: bright pop, cuts through richness.
Parsley: fresh green finish, looks and tastes clean.

Ingredient Quantities

1 lb boneless skinless chicken breasts or thighs, cut into 1 inch bites

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

1 tsp paprika

1 tsp Italian seasoning

2 tbsp all purpose flour for light coating (optional, helps browning)

2 tbsp olive oil for searing

4 tbsp unsalted butter, divided

4 cloves garlic, minced (about 1 1/2 tbsp)

8 oz pasta (penne, fettuccine, or your favorite)

1 cup heavy cream

1/2 cup low sodium chicken broth

1 to 1 1/4 cups freshly grated Parmesan cheese, divided

1/4 tsp red pepper flakes (optional, for a little heat)

1 tbsp fresh lemon juice (optional, brightens the sauce)

2 tbsp fresh parsley, chopped (for garnish)

How to Make this

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1. Pat the chicken dry, cut into 1 inch bites, then season with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika and 1 tsp Italian seasoning; toss with 2 tbsp flour if you want a nicer crust, but it’s optional.

2. Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium high heat until shimmering, then add the chicken in a single layer (work in batches if needed) and sear until golden and cooked through, about 4 to 6 minutes total; transfer chicken to a plate and don’t crowd the pan or it will steam.

3. Lower heat to medium, add the remaining 2 tbsp butter and the minced garlic to the same skillet, cook until fragrant about 30 to 45 seconds, careful not to burn it, then stir in 1/4 tsp red pepper flakes if using.

4. Meanwhile cook 8 oz pasta in salted boiling water according to package directions until al dente, reserve about 1/2 cup pasta water before draining.

5. Pour 1 cup heavy cream and 1/2 cup low sodium chicken broth into the skillet with the garlic, bring to a gentle simmer and let it reduce for 2 to 3 minutes so it thickens a little.

6. Lower heat and whisk in 1 to 1 1/4 cups freshly grated Parmesan cheese a handful at a time until smooth and creamy; if sauce seems too thick add some reserved pasta water a splash at a time to reach desired consistency.

7. Stir in 1 tbsp fresh lemon juice if using, taste and adjust seasoning with more salt and pepper if needed; the lemon brightens things up but dont overdo it.

8. Add the cooked pasta and seared chicken back into the skillet, toss gently to coat everything in the creamy parmesan sauce and heat through for a minute.

9. Turn off the heat, sprinkle 2 tbsp chopped fresh parsley over the top and give one last toss; let rest for a minute so the sauce clings to the pasta.

10. Serve hot with extra grated Parmesan on the side, and if you want crisper chicken next time try a hotter pan or a quick broil for a minute.

Equipment Needed

1. Large heavy skillet (10 to 12 inch) for searing chicken and making the sauce
2. Large pot with lid for boiling the pasta
3. Cutting board for prepping chicken, garlic and parsley
4. Chef’s knife for cutting chicken and mincing garlic
5. Tongs or a slotted spatula to turn and transfer the chicken
6. Measuring cups and spoons for cream, broth, cheese and spices
7. Box grater or microplane for freshly grated Parmesan
8. Colander to drain the pasta and reserve pasta water
9. Small whisk or wooden spoon to smooth the sauce and finish tossing the pasta

FAQ

Q: Can I use chicken thighs instead of breasts and will cooking time change?

A: Yes, thighs work great and often stay juicier, but they can be slightly thinner or thicker so watch the sear. Bite-size thigh pieces usually need the same 4 to 6 minutes total in the pan, just cook until browned and no pink inside.

Q: Do I have to dust the chicken with flour?

A: No, it’s optional. The flour helps get a nicer brown crust and slightly thickens the sauce later, but if you want gluten free skip it and just season the chicken well.

Q: How do I make the sauce thinner or thicker?

A: For thinner sauce add a splash more chicken broth or pasta cooking water until you hit the consistency you like. To thicken, simmer a bit longer, stir in more grated Parmesan, or mix 1 tsp cornstarch with 1 tbsp cold water and stir that in, cook until it thickens.

Q: Can I make this ahead and reheat it?

A: Yes, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat with a little extra cream or milk so the sauce loosens up, or microwave in short bursts stirring between. Overheating will dry the chicken or make the sauce grainy.

Q: Want it dairy free or lighter, what are my options?

A: Swap butter for olive oil, use a dairy free cream or full fat coconut milk for texture, and nutritional yeast instead of Parmesan for cheesy flavor. The sauce will taste different but still tasty. For lighter version use half-and-half or whole milk, but sauce will be less rich.

Q: Can I use a different pasta or make it a low carb meal?

A: Absolutely, any pasta works — penne, fettuccine, shells. For low carb, serve the chicken and creamy garlic sauce over zucchini noodles, spaghetti squash, or cauliflower rice. If using zoodles, add them at the end and heat just until warmed so they don't get mushy.

Garlic Butter Chicken Bites With Creamy Pasta Recipe Substitutions and Variations

Chicken (1 lb boneless skinless): swap with peeled shrimp (same weight, cook faster) or firm tofu (press and cube). Shrimp gives a seafood twist, tofu soaks up the sauce well but needs a little extra sear.
Heavy cream (1 cup): use 1 cup half and half plus 2 tbsp cream cheese for similar richness, or 3/4 cup whole milk plus 3 tbsp melted butter if you want a lighter but still creamy sauce.
Freshly grated Parmesan (1 to 1 1/4 cups): substitute Pecorino Romano or Asiago (same amount). Pecorino is saltier and tangier so taste as you go.
Pasta (8 oz): swap for zucchini noodles or spaghetti squash for a lower carb option. If using veg noodles, toss them into the sauce just at the end so they don’t get soggy.

Pro Tips

1) Dredge the chicken lightly in flour if you want a better crust, but shake off the excess or you’ll end up with a gluey mess. Also get the pan screaming hot before you add pieces, work in batches so the pan stays hot, and don’t move the chicken too much while it sears.

2) Save some pasta water and add it slowly to the sauce, just a tablespoon at a time until it coats the pasta. The starch in that water is magic for getting the sauce to cling, so don’t dump it all at once or you’ll thin it out.

3) Keep an eye on the garlic, it goes from fragrant to bitter in like 10 seconds. Add it after you pull the chicken, and lower the heat. If you do scorch some, rescue the sauce by adding a splash of cream or broth and scraping the brown bits left in the pan.

4) Taste and fix at the end. Parmesan varies wildly in saltiness so wait until the cheese is melted then adjust salt and pepper, and if the sauce feels flat, a tiny squeeze of lemon brightens it up but a little goes a long way.

Garlic Butter Chicken Bites With Creamy Pasta Recipe

Recipe by Bob Jones

0.0 from 0 votes

I finally nailed What To Make For Dinner With Chicken with garlic butter chicken bites and creamy parmesan pasta, and honestly my family insisted on seconds before I could save any for meal prep.

Servings

servings

Calories

886

kcal

Equipment: 1. Large heavy skillet (10 to 12 inch) for searing chicken and making the sauce
2. Large pot with lid for boiling the pasta
3. Cutting board for prepping chicken, garlic and parsley
4. Chef’s knife for cutting chicken and mincing garlic
5. Tongs or a slotted spatula to turn and transfer the chicken
6. Measuring cups and spoons for cream, broth, cheese and spices
7. Box grater or microplane for freshly grated Parmesan
8. Colander to drain the pasta and reserve pasta water
9. Small whisk or wooden spoon to smooth the sauce and finish tossing the pasta

Ingredients

1 lb boneless skinless chicken breasts or thighs, cut into 1 inch bites
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1 tsp paprika
1 tsp Italian seasoning
2 tbsp all purpose flour for light coating (optional, helps browning)
2 tbsp olive oil for searing
4 tbsp unsalted butter, divided
4 cloves garlic, minced (about 1 1/2 tbsp)
8 oz pasta (penne, fettuccine, or your favorite)
1 cup heavy cream
1/2 cup low sodium chicken broth
1 to 1 1/4 cups freshly grated Parmesan cheese, divided
1/4 tsp red pepper flakes (optional, for a little heat)
1 tbsp fresh lemon juice (optional, brightens the sauce)
2 tbsp fresh parsley, chopped (for garnish)

Directions

Pat the chicken dry, cut into 1 inch bites, then season with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika and 1 tsp Italian seasoning; toss with 2 tbsp flour if you want a nicer crust, but it's optional.
Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium high heat until shimmering, then add the chicken in a single layer (work in batches if needed) and sear until golden and cooked through, about 4 to 6 minutes total; transfer chicken to a plate and don’t crowd the pan or it will steam.
Lower heat to medium, add the remaining 2 tbsp butter and the minced garlic to the same skillet, cook until fragrant about 30 to 45 seconds, careful not to burn it, then stir in 1/4 tsp red pepper flakes if using.
Meanwhile cook 8 oz pasta in salted boiling water according to package directions until al dente, reserve about 1/2 cup pasta water before draining.
Pour 1 cup heavy cream and 1/2 cup low sodium chicken broth into the skillet with the garlic, bring to a gentle simmer and let it reduce for 2 to 3 minutes so it thickens a little.
Lower heat and whisk in 1 to 1 1/4 cups freshly grated Parmesan cheese a handful at a time until smooth and creamy; if sauce seems too thick add some reserved pasta water a splash at a time to reach desired consistency.
Stir in 1 tbsp fresh lemon juice if using, taste and adjust seasoning with more salt and pepper if needed; the lemon brightens things up but dont overdo it.
Add the cooked pasta and seared chicken back into the skillet, toss gently to coat everything in the creamy parmesan sauce and heat through for a minute.
Turn off the heat, sprinkle 2 tbsp chopped fresh parsley over the top and give one last toss; let rest for a minute so the sauce clings to the pasta.
Serve hot with extra grated Parmesan on the side, and if you want crisper chicken next time try a hotter pan or a quick broil for a minute.

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.