Last Thursday was one of those whirlwind days. My kids had back-to-back soccer practice, my husband was running late from work, and I was already on my third cup of lukewarm coffee by 4 p.m. You know those moments when the fridge stares back at you and dares you to make magic happen with what’s left? That was me.
I had a pack of chicken breasts and some fettuccine—and not much else calling my name. But here’s the fun part: I thrive on this kind of kitchen improv.
I remembered seeing a note I scribbled on a sticky note months ago: “Garlic + Butter + Pasta = magic.” I must’ve jotted it down after scrolling through one of those late-night recipe rabbit holes. So I got to work, channeling my inner culinary MacGyver, and 45 minutes later, we were digging into what my youngest now calls “Mom’s golden chicken noodles.”
The chicken bites turned out so tender, swimming in garlicky butter, and the creamy Parmesan pasta was rich but not overwhelming. It felt indulgent but still manageable—no heavy cream hangover here. It wasn’t just dinner. It was a moment of calm. And you better believe I wrote the exact steps down so I could make it again (and share it with you!).
Short Description
Garlic Butter Chicken Bites with Creamy Parmesan Pasta is a cozy, family-approved dinner featuring golden seared chicken in garlicky butter over a bed of rich, creamy Parmesan fettuccine. Comforting, easy, and packed with flavor, this dish comes together in under an hour.
Key Ingredients
For the Chicken Bites:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces (I used Tasty Besty Food 1M)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish)
For the Creamy Parmesan Pasta:
- 12 oz fettuccine (or any pasta of your choice)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- Salt and pepper, to taste
- Extra garlic butter (optional, for drizzling)
Tools Needed
- Large skillet
- Medium saucepan
- Pasta pot
- Colander
- Tongs or spatula
- Measuring cups and spoons
- Garlic press (optional but helpful)
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook fettuccine according to the package directions until al dente—usually about 10-12 minutes. Drain and set aside. (Toss it in a teaspoon of olive oil to prevent sticking if you’re prepping it early.)
Step 2: Cook the Chicken Bites
In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook for 6–8 minutes, flipping halfway, until golden brown and fully cooked through. Remove the chicken from the pan and set aside.
Step 3: Make the Garlic Butter Sauce
Using the same skillet, reduce heat to medium. Melt 4 tablespoons of butter and add the minced garlic. Sauté for about 30 seconds until fragrant but not browned.
Return the cooked chicken to the pan, tossing to coat in the garlic butter sauce. Turn off the heat and let it rest while you prep the pasta sauce.
Step 4: Prepare the Creamy Parmesan Sauce
In a separate skillet (or cleaned-out original one), melt 2 tablespoons of butter over medium heat. Add the remaining 2 cloves of minced garlic and sauté for 30 seconds. Pour in the heavy cream and chicken broth, stirring to combine. Bring it to a low simmer—not a full boil.
Step 5: Add Parmesan and Seasoning
Gradually whisk in the grated Parmesan cheese until smooth and silky. Season to taste with salt and pepper. Let the sauce thicken for 3–4 minutes, stirring often. The consistency should coat the back of a spoon.
Step 6: Combine Pasta and Sauce
Toss your cooked pasta into the creamy Parmesan sauce, using tongs to ensure every strand is coated. Let it warm through for 2 minutes so the pasta soaks up some of that richness.
Step 7: Serve and Garnish
Plate a generous swirl of creamy pasta and top with those irresistible garlic butter chicken bites. Drizzle with extra garlic butter from the skillet if desired. Sprinkle with fresh parsley and serve immediately.
Why You’ll Love This Recipe
Flavor-Packed: Garlicky, buttery, and cheesy in all the right ways
Quick & Easy: Ready in under an hour
Budget-Friendly: Simple pantry staples, nothing fancy
Family-Approved: Even picky eaters love it
Flexible: Works with chicken thighs, gluten-free pasta, or veggie add-ins
Comfort Food: Creamy pasta + juicy chicken = satisfying dinner every time
Mistakes to Avoid & Solutions
Overcooking the Chicken: Bite-sized pieces cook quickly. Use medium-high heat and don’t overcrowd the pan. Remove when they’re golden and firm.
Solution: Use a thermometer—chicken should reach 165°F internally.
Clumpy Cheese Sauce: Dumping all the Parmesan at once can make it lumpy.
Solution: Gradually whisk in small amounts and keep the sauce at a gentle simmer, not boiling.
Greasy Sauce: Too much butter or overheating can cause separation.
Solution: Stick to the measured amounts and low simmer.
Bland Flavor: Under-seasoned pasta and sauce will taste flat.
Solution: Salt the pasta water generously and taste the sauce before serving.
Sticky Pasta: Leaving pasta to sit can make it clump.
Solution: Toss with a little oil or sauce immediately after draining.
Serving and Pairing Suggestions
Serving Style: This dish is best plated family-style with garlic bread and a big salad in the center of the table.
Sides: Try roasted broccoli, sautéed green beans, or a simple Caesar salad.
Drinks: A chilled glass of Chardonnay or a sparkling citrus water pairs beautifully.
Occasions: It’s a hit for weeknights, casual dinner parties, or even meal prep Sundays.
Storage and Reheating Tips
Storage:
Refrigerate leftovers in an airtight container for up to 3 days.
Keep chicken and pasta separate if possible to preserve textures.
Reheating:
Warm pasta gently on the stovetop with a splash of cream or broth to loosen the sauce.
Reheat chicken in a skillet over low heat or microwave it for 45 seconds, covered.
Freezing:
Not recommended for cream-based pasta, but cooked chicken bites freeze well for up to 1 month.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work great and are often juicier. Just trim excess fat before cooking.
2. What can I substitute for heavy cream?
Use half-and-half or a mix of milk and cream cheese, but the sauce won’t be quite as rich.
3. Is this recipe gluten-free?
It can be! Just swap in your favorite gluten-free pasta and check your broth and cheese labels.
4. Can I add vegetables?
Absolutely—spinach, mushrooms, or peas are great additions. Add them during the garlic butter stage or toss with the pasta.
5. Can I make this ahead?
You can prep the chicken and sauce earlier in the day. Reheat everything gently before serving and cook the pasta fresh.
Tips & Tricks
Let the chicken rest for a minute before tossing it in the garlic butter—this helps it stay juicy.
Reserve a splash of pasta water in case you need to loosen the sauce.
For extra flavor, add a dash of lemon juice to the garlic butter for brightness.
Toast the garlic lightly—don’t rush it—so it adds depth, not bitterness.
Recipe Variations
1. Spicy Cajun Version
Add 1 teaspoon Cajun seasoning to the chicken instead of Italian herbs.
Stir in a pinch of red pepper flakes to the cream sauce.
Swap in linguine for a more rustic feel.
2. Lemon Herb Chicken Pasta
Use lemon zest and juice in the garlic butter.
Replace Parmesan with Pecorino Romano.
Add fresh thyme or basil for brightness.
3. Broccoli Alfredo Twist
Steam 1 cup broccoli florets and stir into the sauce with pasta.
Use rotini or penne for a chunkier texture.
4. Mushroom Lovers’ Delight
Sauté sliced cremini mushrooms with garlic before adding cream.
Use a splash of white wine in the sauce.
Final Thoughts
Every now and then, I stumble upon a meal that just clicks—simple ingredients, minimal fuss, and a whole table of happy faces. This Garlic Butter Chicken with Creamy Parmesan Pasta has quickly become one of those meals in our house. It’s the kind of dish that makes a regular weeknight feel just a little bit special. It doesn’t rely on hard-to-find ingredients or complex steps—just good food made with heart.
There’s something comforting about watching that glossy sauce hug each strand of pasta, and those buttery chicken bites disappearing faster than I can plate them. Even my teen, who usually “isn’t in the mood for pasta,” asked for seconds. That’s a win in my book.
Garlic Butter Chicken Bites With Creamy Parmesan Pasta
Ingredients
For the Chicken Bites:
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces (I used Tasty Besty Food 1M)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Fresh parsley chopped (for garnish)
For the Creamy Parmesan Pasta:
- 12 oz fettuccine or any pasta of your choice
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup chicken broth
- Salt and pepper to taste
- Extra garlic butter optional, for drizzling
Instructions
- Boil salted water and cook fettuccine 10–12 minutes until al dente. Drain and set aside. Toss with a teaspoon of olive oil if prepping early.
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Cook 6–8 minutes, turning once, until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Return chicken and toss to coat. Turn off heat.
- In another skillet, melt butter over medium heat. Sauté garlic 30 seconds. Add heavy cream and chicken broth, simmer gently.
- Whisk in Parmesan until smooth. Season with salt and pepper. Cook 3–4 minutes until sauce thickens.
- Toss pasta into sauce with tongs. Warm for 2 minutes to absorb flavors.
- Plate pasta, top with chicken bites, drizzle with extra garlic butter, and garnish with parsley. Serve immediately.
