Savor golden chicken bites enveloped in garlic butter, served over silky fettuccine generously coated with a decadent Parmesan cream sauce. This dish combines tender bites of seasoned chicken with a velvety blend of heavy cream and Parmesan, finished with fresh parsley for color. Quick to prepare and full of comforting flavors, it effortlessly balances savory richness and fresh herbal notes. Ideal for an easy weeknight meal or as a special homemade treat, it brings Italian-inspired comfort straight to your table.
Garlic Butter Chicken Bites With Creamy Parmesan Pasta is one of those comforting recipes that tastes indulgent but comes together in about half an hour. The juicy pan-seared chicken and the luscious
creamy pasta make this a perennial favorite at my dinner table when I crave big flavor without lots of fuss.
Why You’ll Love This Recipe
- Quick weeknight dinner you can finish in one pan and one pot
- Works with any kind of pasta on hand
- Creamy and ultra comforting with a punchy garlic kick
- A hit with both kids and adults every single time
I whipped this up when we were tight on groceries but wanted something extra cozy and filling. Now it is a meal my family asks for whenever we need a little tasty pick-me-up.
Ingredients
Chicken breast: Boneless and skinless. Cut into bite-size pieces for fast cooking and juicy results. Pick fresh organic if possible
Olive oil: Adds flavor and helps brown the chicken. Choose extra virgin for best taste
Butter: Unsalted. A must for the rich garlic butter sauce. European butter gives even more depth
Garlic: Fresh cloves, minced. This is the heart of the dish. Go for plump bulbs without green shoots
Salt and pepper: Classic seasoning to balance and enhance flavors. Use kosher salt and freshly ground pepper for the best bite
Italian seasoning: Brings an herbaceous note. A fresh blend or dried mix both work well
Parsley: Fresh, chopped for garnish. Brightens and freshens up the final plate
Fettuccine or any pasta: Twelve ounces. Make sure to choose a brand with a good bite and texture
Butter for the sauce: A little extra to start the creamy base. Unsalted helps control saltiness
Garlic: Minced again for the sauce. Never too much garlic in this dish
Heavy cream: For a luscious sauce. Can swap with half and half for lighter option
Parmesan cheese: Grated. Best flavor comes from grating a wedge yourself rather than using pre-grated tubs
Chicken broth: Adds depth to the sauce. Use a low sodium variety that tastes good enough to sip
Salt and pepper: Again, for adjusting sauce flavor to perfection
Extra garlic butter: Optional drizzle at serving for extra luxury. If making extra, melt butter with minced garlic for a few seconds on the stove
Step-by-Step Instructions
Boil the Pasta:Fill a large pot with water and add a couple teaspoons of salt. Bring to a rolling boil. Add your pasta and cook until just tender with a slight bite. Drain immediately and toss with a little olive oil to keep from sticking. Set aside and reserve a bit of pasta water in case you need to loosen your sauceSear the Chicken:Heat a large skillet over medium-high. Add the olive oil and half of the butter. Wait until it shimmers before adding the chicken. Scatter your chicken pieces out so they have enough room to brown. Season with salt, pepper, and Italian seasoning. Sauté for about eight minutes, turning every couple of minutes to get all sides golden. Once cooked through and juicy, scoop the chicken out and set asideBuild the Garlic Butter Base:Lower the skillet heat to medium. Add the rest of the butter. Let it melt then add the minced garlic. Cook only until fragrant, about a minute, so it does not burn. Add the chicken back into the skillet. Stir so every piece gets glossy with garlic butterPrepare the Parmesan Cream Sauce:In a separate saucepan, melt the butter then add the garlic and cook until just softened, about thirty seconds. Slowly pour in the heavy cream and chicken broth. Stir constantly and let the sauce come to a gentle simmer over medium heat. This prevents scorchingFinish the Sauce:Once the cream is hot, start whisking in grated Parmesan a handful at a time. Whisk until fully melted and smooth. The sauce should get thick enough to coat the back of a spoon. Taste and adjust with salt and pepperToss and Combine:Add the cooked and drained pasta into the hot cheese sauce. With tongs or two big spoons, toss until every strand is coated. If the sauce needs thinning, add a splash or two of reserved pasta waterServe and Garnish:Divide creamy pasta onto plates and top each with a generous helping of chicken bites. Spoon any leftover garlic butter sauce from the skillet over top. Shower with fresh parsley and extra Parmesan, and if you want, drizzle over melted garlic butter for that final touch
You Must Know
- High in protein
- Makes amazing leftovers for lunch
- Tastes just as rich with gluten free pasta
I adore how the garlic gently softens and mellows into the sauce turning humble chicken into something truly craveable. My kids love swirling up noodles and spooning chicken on top. This has become our top requested snow day meal because it feels both special and simple.
Storage Tips
Keep pasta and chicken separate for storage if possible to maintain texture and flavor. Place both in airtight containers in the refrigerator and they will stay fresh for up to three days. Warm gently in a skillet with a splash of water or broth to restore creaminess. Avoid reheating in the microwave as it can overcook the chicken.
Ingredient Substitutions
If you do not have fettuccine, use penne, spaghetti, or even short pasta shapes like rigatoni. For the cream, half and half or coconut cream work in a pinch. Parmesan can easily be swapped for pecorino romano or grana padano. Rotisserie chicken also works beautifully for ultra fast prep.
Serving Suggestions
Pair this with garlic bread and a crisp green salad. The richness of the sauce makes this meal shine with simple steamed greens like broccoli or asparagus. A glass of chilled white wine will balance the creamy notes perfectly.
Pro Tips
- Pat the chicken pieces extra dry before searing for the crispiest golden colour
- Always shred your own Parmesan for the smoothest sauce
- Do not rush when adding the cheese to the cream. Take time to melt it in batches so your sauce stays silky
If you follow the steps and use good quality fresh ingredients this garlic butter chicken pasta will taste like a restaurant meal but with all the warmth of home. Trust me you are going to want to keep this in regular dinner rotation.
Frequently Asked Questions
→ What type of pasta works best with this dish?
Fettuccine is ideal, but any pasta that holds creamy sauce, like linguine or penne, also pairs well.→ Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs offer extra juiciness and work perfectly with the garlic butter and Parmesan elements.→ How can I prevent the sauce from splitting?
Simmer the cream gently and whisk the cheese in slowly to ensure a smooth, stable sauce texture.→ Can the dish be made ahead of time?
Prepare the components in advance and combine just before serving for best texture and flavor.→ Is there a substitute for heavy cream?
Half-and-half can be used for a lighter sauce, though the richness may be reduced slightly.→ What garnishes pair well?
Fresh parsley adds color and brightness, while a drizzle of extra garlic butter amps up savory flavor.
Garlic Butter Chicken Creamy Parmesan
Golden chicken in garlic butter atop pasta coated with silky Parmesan cream. Rich, balanced, and satisfying.
Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
Ingredients
→ For the Chicken
01 450 g boneless, skinless chicken breasts, cut into bite-sized pieces
02 2 tablespoons olive oil
03 4 tablespoons unsalted butter
04 4 cloves garlic, minced
05 Salt, to taste
06 Black pepper, to taste
07 1 teaspoon Italian seasoning
08 Fresh parsley, chopped, for garnish
09 Extra garlic butter, optional, for drizzling
→ For the Pasta
10 340 g fettuccine or preferred pasta
11 2 tablespoons unsalted butter
12 2 cloves garlic, minced
13 240 ml heavy cream
14 100 g Parmesan cheese, grated
15 120 ml chicken broth
16 Salt, to taste
17 Black pepper, to taste
Instructions
Step 01
Boil a large pot of salted water. Add pasta and cook until al dente, then drain and set aside.
Step 02
Heat olive oil in a large pan over medium-high heat. Add chicken pieces, season with salt, pepper, and Italian seasoning, and cook for 6-8 minutes until golden and fully cooked. Remove chicken and set aside.
Step 03
Reduce heat to medium. Melt butter in the same pan and sauté minced garlic until aromatic. Return cooked chicken to the pan and toss to coat evenly with sauce.
Step 04
In a separate pan, melt butter over medium heat. Sauté minced garlic briefly, then gradually add heavy cream and chicken broth. Bring to a gentle simmer.
Step 05
Whisk in grated Parmesan cheese until melted and sauce thickens. Season with salt and pepper to preference.
Step 06
Toss the drained pasta with the creamy Parmesan sauce to ensure even coating.
Step 07
Plate the sauced pasta, top with garlic butter chicken bites, and garnish with chopped parsley. Drizzle extra garlic butter if desired.
