Garlic Butter Chicken Bites with Creamy Parmesan Pasta 🍗🧄 Ingredients: For the Chicken Bites: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces 2 tablespoons olive oil 4 tablespoons unsalted butter 4 cloves garlic, minced

 

Why you’ll love this dish

• Juicy chicken bites seared in garlic-butter, full of flavour.

• A creamy Parmesan pasta sauce that’s comforting, luxurious and smooth.

• Minimal cleanup: chicken and sauce cooked in the same skillet, pasta on the side.

• Easily customizable (add veg, swap pasta, lighten it up).

• Great for weeknights when you want something indulgent but manageable.

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Ingredients (4 servings)

For the chicken bites:

• 1 lb (≈450 g) boneless, skinless chicken breasts (or thighs if preferred), cut into bite-sized pieces. emiliarecipes.com+3Gourmet Martha+3Recipes by Clare+3

• 2 Tbsp olive oil (for searing). CookiGuide+1

• 4 Tbsp (unsalted) butter. Gourmet Martha+1

• 4 garlic cloves, minced. Gourmet Martha+1

• 1 tsp Italian seasoning (or alternative herbs like oregano/thyme). Gourmet Martha+1

• Salt & freshly cracked black pepper, to taste. CookiGuide

• Fresh parsley, chopped (for garnish). Gourmet Martha+1

For the creamy Parmesan pasta:

• 12 oz (≈340 g) pasta of your choice (fettuccine, penne, spaghetti, etc.). Gourmet Martha+1

• 2 Tbsp butter. Gourmet Martha

• 2 garlic cloves, minced. Gourmet Martha

• 1 cup (240 ml) heavy cream. Gourmet Martha+1

• ½ cup (120 ml) chicken broth. Gourmet Martha

• 1 cup (≈100 g) freshly grated Parmesan cheese (not the powdery pre-grated kind). CookiGuide

• Salt & pepper, to taste. Recipes by Clare

• Optional: reserving a little pasta-cooking water (~¼-½ cup) to adjust sauce consistency. Cooked by Momy

Pantry/equipment basics you’ll need:

• Large pot for pasta.

• Large heavy skillet (or sauté pan) for chicken and sauce.

• Tongs/spatula.

• Measuring cups/spoons.

• Colander to drain pasta.

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Step-by-Step Instructions

Step 1: Cook the pasta

1. Bring a large pot of salted water to a rolling boil.

2. Add the pasta and cook according to package instructions until al dente (still a bit firm). Grammy Recipes+1

3. Before draining, reserve ~¼-½ cup of pasta water and then drain the pasta. Set aside. Cooked by Momy

Step 2: Prepare & sear the chicken bites

4. While pasta is cooking (or just after), season the chicken pieces with salt, pepper and Italian seasoning. Gourmet Martha+1

5. Heat the olive oil and 2 Tbsp of butter in the skillet over medium-high heat. Once hot, add the chicken pieces in a single layer (don’t crowd the pan). Gourmet Martha

6. Let them cook undisturbed for ~3-4 minutes (or until bottom side is golden), then flip and cook another ~3-4 minutes until fully cooked through (internal temp ~165 °F / 74 °C). Timing may vary by size of pieces. CookiGuide

7. Reduce heat to medium, add the minced garlic + remaining butter. Stir for ~1-2 minutes until the garlic is fragrant and the chicken is nicely coated in garlic-butter sauce. Gourmet Martha

8. Once done, remove the chicken bites from the skillet and set aside while you build the sauce.

Step 3: Make the creamy Parmesan sauce

9. In the same skillet (so you pick up those browned bits from the chicken), melt the remaining 2 Tbsp butter (if not already) over medium heat. Add minced garlic (2 cloves) and sauté ~30 seconds until fragrant. Gourmet Martha

10. Pour in the chicken broth and heavy cream; stir and bring to a gentle simmer. Gourmet Martha+1

11. Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy. If it seems too thick, add a splash of the reserved pasta water until you reach the desired consistency. CookiGuide

12. Season with salt and pepper to taste. Taste the sauce – adjust if needed.

Step 4: Combine pasta, sauce and chicken

13. Add the drained pasta to the skillet, tossing well so the pasta is fully coated in the creamy Parmesan sauce. Use additional pasta water if needed for a looser sauce. Gourmet Martha

14. Return the chicken bites to the skillet, mixing gently so they sit on/within the pasta. Reheat for ~1 minute so everything is hot and integrated.

15. Turn off heat, garnish with chopped fresh parsley. If you like, drizzle extra garlic-butter from the chicken step over top for extra richness.

Step 5: Serve

16. Serve immediately while hot. Pair with a simple green salad (to cut richness) and crusty bread or garlic bread if desired.

17. Optional: sprinkle additional Parmesan on top, a crack of black pepper, maybe red pepper flakes for heat.

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Tips & Tricks for Best Results

• Use fresh garlic: Fresh minced garlic gives far better flavour than jarred pre-minced. CookiGuide

• Freshly grated Parmesan: Pre-grated types often contain anti-caking agents and don’t melt as smoothly. CookiGuide

• Don’t overcook the chicken: Bite-sized pieces cook quickly—once golden and no pink inside, they’re done. Overcooked chicken = dry bites.

• Hot pan + single layer: Ensures nice browning for the chicken, brings flavour.

• Use the same skillet: Carrying over the chicken’s fond (browned bits) into the sauce adds depth.

• Reserve pasta water: The starchy water helps loosen the sauce and helps it cling to pasta.

• Simmer gently: Heavy cream + cheese can split or become grainy if overheated. Keep heat moderate.

• Adjust sauce consistency: If too thick, add pasta water or a dash more broth/cream; if too thin, simmer a little longer.

• Balance richness: Since the dish is rich, pair with something fresh (salad, lemon wedge) or lighten pasta type if you prefer.

• Season well and taste as you go: With rich sauces you don’t want bland—tasting and adjusting salt/pepper/garlic is key.

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Variations & Customisations

• Vegetable boost: Stir in baby spinach, sun-dried tomatoes, roasted cherry tomatoes or broccoli in the last few minutes. One recipe recommends adding spinach or mushrooms for extra nutrition. Ella Dishes

• Spicy version: Add red pepper flakes or cayenne when sautéing garlic for a little heat. emiliarecipes.com

• Lighter version: Use half-and-half instead of heavy cream or reduce butter slightly. Use whole-wheat or gluten-free pasta if needed.

• Protein swap: Use chicken thighs for juicier bites; or swap for shrimp/tofu if you like.

• Herb variation: Add fresh thyme, rosemary or basil instead of Italian seasoning.

• One-pan version: Cook the pasta directly in the sauce (with some extra broth), reducing pots. Some reddit home-cooks share this approach. Reddit

• Kid-friendly version: Omit strong herbs or spice, serve with simple garlic bread or steamed veg on the side.

• Make-ahead: You can prepare the chicken ahead (season & cook, then refrigerate) and quickly reheat and combine with freshly made sauce/pasta.

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Storing, Leftovers & Reheating

• Fridge storage: Place leftovers in an airtight container. Keeps up to ~3 days. One source notes 3 days for cream-based sauce dishes. statonfoods

• Freezing: Cream-based sauces often separate when frozen/thawed; not ideal. If you freeze, store sauce and pasta/chicken separately; thaw carefully, reheat gently with additional cream or broth.

• Reheating tip: Gently warm in a skillet over low-medium heat; add a splash of broth or cream to restore creaminess. Avoid microwave high heat which can turn sauce grainy.

• Leftover ideas: Use leftover chicken and pasta for baked pasta dish: toss with extra sauce, sprinkle cheese, bake until golden. Or turn into lunch by reheating about half portion with extra veg.

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Nutritional Thoughts

• This dish is rich in protein (chicken + Parmesan) and fats (butter + cream).

• Carbohydrates come from pasta; you can swap for whole-wheat or lower-carb pasta if preferred.

• Because of cream and butter, the dish is indulgent—balance with a side of salad or green veg.

• You may reduce butter/cream or pasta portion for lighter version.

• Checking ingredient labels (especially for Parmesan) ensures fewer additives and better quality.

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Serving Suggestions

• Serve with garlic bread or warm crusty bread to soak up sauce.

• A green salad (mixed greens, lemon vinaigrette) pairs perfectly to cut richness.

• Optional side: roasted asparagus or steamed broccoli.

• For beverage: A light white wine (e.g., Pinot Grigio) or sparkling water with lemon helps cleanse the palate.

• Garnish: Fresh parsley (or basil) adds colour and freshness. Freshly cracked black pepper on top is always nice.

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Timing & What to Prep Ahead

• Prep time: ~10 minutes (cut chicken, chop garlic, measure ingredients). Recipes by Clare

• Cooking time: ~20-25 minutes. Total ~30-35 minutes from start to finish.

• What you can prep earlier:

  • Cut chicken into pieces and season (store in fridge until use).

  • Grate Parmesan ahead of time.

  • Start boiling pasta water while prepping chicken.

• During the chicken cook, your pasta water can boil and your pasta cook simultaneously—efficient multitasking.

• With everything ready, final combine and serve smoothly.

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Troubleshooting & Common Mistakes

• Sauce too thin: If it’s runny, simmer a little longer uncovered to reduce, or add a bit more Parmesan.

• Sauce separated or grainy: Likely overheated heavy cream + cheese at too high heat. Keep simmer gentle and whisk cheese in gradually.

• Chicken pieces overcooked/dry: Cut into moderate-sized pieces, don’t over-cook; remove from pan once done and add back later.

• Pasta over-cooked/mushy: Cook to al dente; remember it will sit in sauce and absorb more liquid.

• Flavor bland: If you skip breadcrumbs, herbs or seasoning, the richness may dominate but lack punch. Taste and adjust salt, pepper, garlic.

• Too rich/heavy: Serve with large green salad, reduce butter/cream or use lighter cream variant.

• Leftovers dry out: Reheat with additional cream/broth and cover pan while reheating.

• Cheese clumps: Add cheese gradually, stir constantly as sauce is warm but not boiling.

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Final Thoughts

This Garlic Butter Chicken Bites with Creamy Parmesan Pasta recipe offers a perfect blend of comfort and flavour: garlic, butter, juicy chicken and cheesy pasta sauce. It’s rich yet straightforward to prepare—ideal for a weeknight when you want something extra special.

If you follow the steps, pay attention to technique (especially with searing and sauce), and customise to your liking (veg addition, spice, pasta type), you’ll end up with a dish that looks and tastes like you took your time—but you made it in under an hour.

Would you like me to create a printable recipe card (A4/PDF) of this dish—ingredients list, step-by-step, tips & variations—that you can save or print?