What the heck is this?
This dish is everything you crave after a long day—tender chicken bites seared to golden perfection in garlicky butter, paired with a creamy, dreamy Parmesan pasta that tastes like a hug in a bowl. It’s rich without being too heavy, cozy without being boring, and comes together in under an hour with pantry staples and a whole lot of flavor. Think date night meets weeknight survival mode—but way more delicious.
Why You’ll Love This Recipe
You’re getting crispy-edged chicken bites that are juicy on the inside, tossed in a garlic butter glaze that clings to every piece. Then you get silky pasta coated in a luscious Parmesan cream sauce with just enough garlic and black pepper to make your taste buds dance. It’s fast, fancy-ish, kid-friendly, and completely addictive. Also? It reheats like a dream, so lunch tomorrow just got exciting.
The Good Stuff You’ll Need
For the Chicken Bites:
• 1.5 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• Salt and pepper, to taste
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 cloves garlic, minced
• Optional: squeeze of lemon juice or a pinch of red pepper flakes
For the Creamy Parmesan Pasta:
• 8 oz pasta (penne, fettuccine, or your favorite shape)
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup heavy cream (or half and half for a lighter version)
• 3/4 cup grated Parmesan cheese (plus more for serving)
• Salt and black pepper, to taste
• Optional: a splash of pasta water to loosen the sauce
• Optional garnish: chopped parsley or basil
Let’s Do This
- Prep the pasta first
Bring a large pot of salted water to a boil and cook your pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining—this magic liquid can help loosen your sauce later if needed. Set pasta aside. - Cook the chicken bites
While the pasta’s going, season the chicken pieces with salt, pepper, paprika, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed) and sear for 3–4 minutes per side, until golden and cooked through. Don’t overcrowd the pan—you want those crispy edges, not steam. Remove chicken from the skillet and set aside. - Make it garlicky
Reduce heat to medium-low, add the butter and minced garlic to the same skillet, and stir for 30 seconds to 1 minute until fragrant. Add the chicken back in and toss to coat. Finish with a squeeze of lemon juice or a pinch of red pepper flakes if you’re feeling spicy. Keep warm. - Build the creamy pasta sauce
In a separate saucepan (or wipe out your pasta pot), melt the butter over medium heat. Add the garlic and sauté for 30 seconds. Sprinkle in the flour and whisk for 1 minute to form a roux. Slowly pour in the cream, whisking constantly until smooth. Simmer for 2–3 minutes until thickened. Add Parmesan cheese, stir until melted, and season with salt and black pepper. If the sauce feels too thick, stir in a splash of reserved pasta water. - Combine and conquer
Add the drained pasta to the sauce and toss until well coated and glossy. Plate the creamy Parmesan pasta and top generously with those buttery garlic chicken bites. Garnish with extra cheese and parsley if you’re feeling fancy.
Serving Suggestions
Serve it with garlic bread or a crusty baguette to soak up every drop of sauce
Pair it with a green salad or sautéed spinach for something fresh on the side
A crisp white wine (like Pinot Grigio or Sauvignon Blanc) takes it to restaurant level
Need heat? Drizzle on some chili crisp or a dash of hot sauce
Switch It Up
Use shrimp or scallops instead of chicken for a seafood version
Add sautéed mushrooms, spinach, or sun-dried tomatoes to the pasta
Swap heavy cream for evaporated milk or full-fat coconut milk for a twist
Make it low-carb by serving the chicken over zucchini noodles or cauliflower mash
Make-Ahead Tips
The chicken bites can be cooked ahead and stored in the fridge for up to 3 days
You can make the Parmesan sauce a day ahead, then reheat it gently with a splash of milk
Store leftovers in an airtight container and reheat gently over low heat with extra cream or pasta water to bring it back to life
Freezing isn’t ideal due to the cream sauce, but it’ll hold in the fridge beautifully for short-term storage
Questions People Actually Ask
Q: Can I use pre-cooked chicken?
A: You can, but you’ll miss out on the seared garlic butter flavor. If you’re in a pinch, go ahead—just warm it in the garlic butter before serving.
Q: Can I use milk instead of cream?
A: Yes, but the sauce will be thinner and less rich. Whole milk works better than skim, and adding a bit of cream cheese or extra Parmesan can help thicken it.
Q: Is this kid-friendly?
A: Absolutely. It’s creamy, cheesy, garlicky goodness that most picky eaters will devour—just tone down the pepper or red chili flakes if needed.
Garlic Butter Chicken Bites with Savory Creamy Parmesan Pasta: Your New Weeknight Wonder
- Total Time: 40 minutes
- Yield: 4 servings
Description
This dish is everything you crave after a long day—tender chicken bites seared to golden perfection in garlicky butter, paired with a creamy, dreamy Parmesan pasta that tastes like a hug in a bowl. It’s rich without being too heavy, cozy without being boring, and comes together in under an hour with pantry staples and a whole lot of flavor. Think date night meets weeknight survival mode—but way more delicious.
Ingredients
For the Chicken Bites:
• 1.5 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• Salt and pepper, to taste
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 cloves garlic, minced
• Optional: squeeze of lemon juice or a pinch of red pepper flakes
For the Creamy Parmesan Pasta:
• 8 oz pasta (penne, fettuccine, or your favorite shape)
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup heavy cream (or half and half for a lighter version)
• 3/4 cup grated Parmesan cheese (plus more for serving)
• Salt and black pepper, to taste
• Optional: a splash of pasta water to loosen the sauce
• Optional garnish: chopped parsley or basil
Instructions
Prep the pasta first
Bring a large pot of salted water to a boil and cook your pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining—this magic liquid can help loosen your sauce later if needed. Set pasta aside.Cook the chicken bites
While the pasta’s going, season the chicken pieces with salt, pepper, paprika, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed) and sear for 3–4 minutes per side, until golden and cooked through. Don’t overcrowd the pan—you want those crispy edges, not steam. Remove chicken from the skillet and set aside.Make it garlicky
Reduce heat to medium-low, add the butter and minced garlic to the same skillet, and stir for 30 seconds to 1 minute until fragrant. Add the chicken back in and toss to coat. Finish with a squeeze of lemon juice or a pinch of red pepper flakes if you’re feeling spicy. Keep warm.Build the creamy pasta sauce
In a separate saucepan (or wipe out your pasta pot), melt the butter over medium heat. Add the garlic and sauté for 30 seconds. Sprinkle in the flour and whisk for 1 minute to form a roux. Slowly pour in the cream, whisking constantly until smooth. Simmer for 2–3 minutes until thickened. Add Parmesan cheese, stir until melted, and season with salt and black pepper. If the sauce feels too thick, stir in a splash of reserved pasta water.Combine and conquer
Add the drained pasta to the sauce and toss until well coated and glossy. Plate the creamy Parmesan pasta and top generously with those buttery garlic chicken bites. Garnish with extra cheese and parsley if you’re feeling fancy.
Notes
Serve it with garlic bread or a crusty baguette to soak up every drop of sauce
Pair it with a green salad or sautéed spinach for something fresh on the side
A crisp white wine (like Pinot Grigio or Sauvignon Blanc) takes it to restaurant level
Need heat? Drizzle on some chili crisp or a dash of hot sauce
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~680 kcal per serving
- Carbohydrates: ~35g per serving
- Protein: ~43g per serving