Garlic Butter Chicken Bites with Creamy Parmesan Pasta
This recipe features tender chicken bites coated in a rich garlic butter sauce, served alongside creamy parmesan pasta. It’s a quick and delicious meal, perfect for a weeknight dinner.
Equipment
- 1 Large skillet
- 1 Medium pot
- 1 Cooking spoon
- 1 set Measuring cups and spoons
- 1 Pasta strainer
- 1 Knife
- 1 Cutting board
Ingredients
- 1.5 lbs chicken breast, diced
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- 8 ounces pasta (fettuccine or penne)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ¼ cup chopped fresh parsley for garnish
Instructions
- Start by boiling water in a medium pot. Once it’s boiling, add a pinch of salt and the pasta. Cook according to package directions until al dente. Drain and set aside.
- In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the diced chicken and season with Italian seasoning, salt, and pepper. Cook for about 6-8 minutes, until the chicken is golden brown and cooked through.
- Reduce the heat to low and add the minced garlic to the skillet. Cook for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Remove the chicken from the skillet and set aside. In the same skillet, add the remaining 2 tablespoons of butter, heavy cream, and garlic powder. Stir well to combine and bring to a slight simmer.
- Gradually add the grated Parmesan cheese to the sauce, stirring constantly, until the cheese is fully melted and the sauce is creamy. Adjust seasoning if necessary.
- Add the cooked pasta and chicken back into the skillet. Toss everything together until well coated with the creamy sauce.
- Remove from heat and garnish with chopped parsley before serving.
Notes
You can add vegetables like spinach or broccoli to the pasta for an extra nutrient boost.
For a lighter version, you may use chicken thighs instead of breast or use half-and-half instead of heavy cream.
This dish can be made ahead of time and reheated; however, the pasta may absorb the sauce, so consider adding a splash of milk for creaminess.