I perfected garlic butter chicken bites with creamy parmesan pasta that somehow disappears from the plate every time, and it’s become one of my favorite Yummy Chicken Dinner Recipes.

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I love how these chicken bites find the line between bold and simple. The savory pieces give you that sharp hit of flavor while the pasta stays silky and somehow not over the top, i couldnt believe how fast everyone went back for seconds.

I cut everything into bite size chicken pieces so it’s easy to eat and the freshly grated Parmesan adds that salty tang that somehow ties every bite together. If you’re stuck asking What To Make For Dinner With Chicken this is one of those Easy Healthy Yummy Dinner Recipes that actually makes people pause and then ask for the recipe.

Ingredients

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Chicken: Tender protein punch, low carb, fills you up and soaks up garlic butter
Garlic: Adds sharp savory heat, immune boost claims, makes dish super aromatic
Butter: Rich, gives silky mouthfeel and salty savor, big on flavor
Heavy cream: Creates creamy sauce, high calorie but luxurious texture and flavor
Parmesan: Salty nutty cheese, adds umami, boosts calcium
Pasta: Carbs that fuel you, absorbs sauce, choose whole grain if you want
Lemon: Brightens rich sauce with citrus, adds subtle tang and freshness
Parsley: Fresh herb, adds color and light herbal lift, not overpowering
Olive oil: Helps brown chicken, heart healthy fats, subtle fruity note

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts or thighs cut into 1 inch pieces

8 ounces dry pasta (penne or fettuccine work great)

3 tablespoons unsalted butter divided

1 tablespoon olive oil

4 cloves garlic minced divided

1 cup heavy cream

1 cup freshly grated Parmesan cheese plus extra for serving

1/2 cup low sodium chicken broth

1/4 cup chopped fresh parsley

Juice of half a lemon about 1 tablespoon optional

1/2 teaspoon red pepper flakes optional

Salt and freshly ground black pepper to taste

How to Make this

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

2. Pat 1 1/2 pounds chicken dry and cut into 1 inch pieces, season with salt, pepper and 1/2 teaspoon red pepper flakes if using, set aside.

3. Heat a large skillet over medium high heat, add 2 tablespoons unsalted butter and 1 tablespoon olive oil, when hot add chicken in a single layer, don’t crowd the pan or it wont brown, cook about 4 to 6 minutes until golden and cooked through, add half the minced garlic during the last minute, then transfer chicken to a plate.

4. Reduce heat to medium, add the remaining 1 tablespoon butter to the same skillet, add the other minced garlic and cook about 30 seconds until fragrant, pour in 1/2 cup low sodium chicken broth and 1 cup heavy cream, scrape up any browned bits from the bottom.

5. Let the sauce come to a gentle simmer and thicken for 3 to 5 minutes, then stir in 1 cup freshly grated Parmesan a little at a time until smooth and creamy.

6. Add a tablespoon or so of lemon juice if using, taste and season with more salt and pepper if needed, loosen the sauce with reserved pasta water as needed to reach desired consistency.

7. Return the cooked chicken to the skillet, add the drained pasta and toss everything together for 1 to 2 minutes so the pasta soaks up the sauce and the chicken reheats.

8. Stir in 1/4 cup chopped fresh parsley, give it a final taste and adjust seasoning, add extra red pepper flakes if you want more heat.

9. Serve right away with extra Parmesan for sprinkling and a little extra lemon if you like, this goes great with a simple green salad.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander for draining and reserving pasta water
3. Large skillet (12 in or similar) for browning chicken and making sauce
4. Tongs or slotted spoon to move and toss the chicken and pasta
5. Chef’s knife for cutting the chicken and mincing garlic
6. Cutting board you dont mind getting messy
7. Measuring cups and spoons for cream, broth, and seasonings
8. Box grater for freshly grated Parmesan
9. Wooden spoon or heatproof spatula to scrape browned bits and stir the sauce

FAQ

Can I use a different pasta than penne or fettuccine?

Yes. Any dry pasta works — short shapes like rigatoni or shells hold the sauce well, long pasta like spaghetti or linguine also work. Cook to al dente, reserve a cup of pasta water, then toss with the sauce to finish.

Should I use chicken breasts or thighs, and how do I keep the bites juicy?

Thighs are more forgiving and stay juicier, breasts are leaner. Dont overcrowd the pan, sear over medium-high heat until browned, then finish cooking; internal temp should hit 165°F. Let the chicken rest a couple minutes before mixing with pasta.

My sauce is too thin or too thick, what do I do?

Too thin: simmer gently to reduce, or stir in a little more grated Parmesan off the heat to thicken; you can also add a splash of reserved pasta water for silkiness. Too thick: loosen with chicken broth, cream, or reserved pasta water a tablespoon at a time.

Any tips so the garlic doesnt burn and get bitter?

Add most of the garlic to the butter near the end of browning, keep heat medium-low and stir, burnt garlic tastes bitter. Using a mix of olive oil and butter raises the smoke point so the butter wont burn as fast.

Can I make this ahead or freeze leftovers?

You can make and refrigerate for 3-4 days. Reheat gently in a skillet with a splash of cream or broth to bring it back together. Freezing cream-based sauce isnt great, it can separate; if you must freeze, freeze the cooked chicken separate and thaw/reheat with fresh sauce.

Any simple swaps for heavy cream or Parmesan?

Half-and-half will work but the sauce will be thinner; add a cornstarch slurry or a bit of cream cheese to thicken. Pecorino Romano or Asiago can replace Parmesan but adjust salt since theyre saltier. Always use freshly grated cheese for the creamiest result.

Garlic Butter Chicken Bites With Creamy Pasta Recipe Substitutions and Variations

Chicken (1 1/2 lb): shrimp (cooks faster so cut time), ground turkey or pork (brown and season), firm tofu (press it first so it soaks up the sauce)
Pasta (8 oz): gluten free or chickpea pasta (same cooking method usually), zucchini noodles (low carb, add at the end so they dont get soggy)
Heavy cream (1 cup): half and half + 2 tsp cornstarch (thickens without extra fat), whole milk + 2 oz cream cheese (richer texture), full fat canned coconut milk (dairy free, slightly sweet)
Parmesan (1 cup): Pecorino Romano or Asiago (similar salty, tangy flavor), grated Parmesan blend, nutritional yeast (vegan, nutty cheesy note)

Pro Tips

1. Pat the chicken really dry and dont crowd the skillet. If you shove too much in there it will steam not brown, so work in batches if you need to. Let each piece sit untouched for a couple minutes so it gets a nice color, that crust adds a lot of flavor.

2. Save at least a cup of the pasta water and add it slowly. Start with a few tablespoons then add more until the sauce clings to the pasta. The starchy water is magic for smoothing and thinning the sauce without watering it down.

3. Turn the heat down before you add the Parmesan and grate it fresh. High heat or pre grated powder will make the sauce grainy. Add cheese a little at a time and stir off the heat if it looks like it might seize up.

4. Brighten and finish at the end. A squeeze of lemon and a small pat of butter or drizzle of olive oil just before serving brings the whole dish together. And taste, dont be afraid to add a touch more salt or pepper right at the end.

Garlic Butter Chicken Bites With Creamy Pasta Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I perfected garlic butter chicken bites with creamy parmesan pasta that somehow disappears from the plate every time, and it's become one of my favorite Yummy Chicken Dinner Recipes.

Servings

servings

Calories

913

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander for draining and reserving pasta water
3. Large skillet (12 in or similar) for browning chicken and making sauce
4. Tongs or slotted spoon to move and toss the chicken and pasta
5. Chef’s knife for cutting the chicken and mincing garlic
6. Cutting board you dont mind getting messy
7. Measuring cups and spoons for cream, broth, and seasonings
8. Box grater for freshly grated Parmesan
9. Wooden spoon or heatproof spatula to scrape browned bits and stir the sauce

Ingredients

1 1/2 pounds boneless skinless chicken breasts or thighs cut into 1 inch pieces
8 ounces dry pasta (penne or fettuccine work great)
3 tablespoons unsalted butter divided
1 tablespoon olive oil
4 cloves garlic minced divided
1 cup heavy cream
1 cup freshly grated Parmesan cheese plus extra for serving
1/2 cup low sodium chicken broth
1/4 cup chopped fresh parsley
Juice of half a lemon about 1 tablespoon optional
1/2 teaspoon red pepper flakes optional
Salt and freshly ground black pepper to taste

Directions

Bring a large pot of salted water to a boil, cook 8 ounces pasta until al dente according to package, reserve about 1 cup of the pasta water, then drain the pasta.
Pat 1 1/2 pounds chicken dry and cut into 1 inch pieces, season with salt, pepper and 1/2 teaspoon red pepper flakes if using, set aside.
Heat a large skillet over medium high heat, add 2 tablespoons unsalted butter and 1 tablespoon olive oil, when hot add chicken in a single layer, don't crowd the pan or it wont brown, cook about 4 to 6 minutes until golden and cooked through, add half the minced garlic during the last minute, then transfer chicken to a plate.
Reduce heat to medium, add the remaining 1 tablespoon butter to the same skillet, add the other minced garlic and cook about 30 seconds until fragrant, pour in 1/2 cup low sodium chicken broth and 1 cup heavy cream, scrape up any browned bits from the bottom.
Let the sauce come to a gentle simmer and thicken for 3 to 5 minutes, then stir in 1 cup freshly grated Parmesan a little at a time until smooth and creamy.
Add a tablespoon or so of lemon juice if using, taste and season with more salt and pepper if needed, loosen the sauce with reserved pasta water as needed to reach desired consistency.
Return the cooked chicken to the skillet, add the drained pasta and toss everything together for 1 to 2 minutes so the pasta soaks up the sauce and the chicken reheats.
Stir in 1/4 cup chopped fresh parsley, give it a final taste and adjust seasoning, add extra red pepper flakes if you want more heat.
Serve right away with extra Parmesan for sprinkling and a little extra lemon if you like, this goes great with a simple green salad.

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.