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Garlic butter chicken bites with creamy Parmesan pasta, garnished with parsley.

Garlic Butter Chicken Bites with Creamy Parmesan Pasta | Quick & Delicious

Make garlic butter chicken bites with creamy Parmesan pasta in under 30 minutes. This quick and flavorful dish is a weeknight favorite!
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 People
Course: DINNER
Cuisine: ITALIAN_AMERICAN
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups pasta penne or fettuccine
  • 2 chicken breasts cut into bite-sized pieces
  • 3 tbsp butter
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp paprika optional
  • Salt and black pepper to taste
  • Fresh parsley chopped (for garnish)

Equipment

  • Large pot for boiling pasta
  • Large skillet for sautéing chicken and making sauce
  • Whisk for stirring the sauce
  • Wooden spoon or spatula for tossing the pasta and chicken in the sauce
  • Knife and cutting board for chopping chicken and mincing garlic

Method
 

  1. ook the pasta: Boil pasta in salted water according to package directions. Drain and set aside.
  2. Sauté chicken bites: Season chicken pieces with salt, pepper, and paprika (if using). Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken bites and cook for 5–7 minutes until golden and cooked through. Remove and set aside.
  3. Make garlic butter sauce: In the same skillet, add the remaining 2 tbsp butter. Add minced garlic and sauté for 30 seconds until fragrant (don’t burn it!).
  4. Make creamy sauce: Reduce heat to medium-low. Pour in heavy cream and stir. Add Parmesan cheese and whisk until smooth and slightly thickened (about 2–3 minutes).
  5. Combine: Add cooked pasta and chicken bites into the skillet. Toss well to coat everything in the creamy garlic Parmesan sauce.
  6. Serve: Garnish with fresh parsley and extra Parmesan if you like. Serve immediately!

Notes

For extra flavor, sprinkle some red pepper flakes if you like a little heat.
You can substitute the heavy cream with milk for a lighter sauce, but it won’t be as creamy.
The dish can be made ahead by preparing the chicken and sauce separately, but it’s best served fresh for maximum creaminess.
If you prefer a thicker sauce, add a bit more Parmesan or let the sauce simmer for longer.