Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Servings: 4 persons
Key Takeaways
- These Garlic Butter Chicken Bites with Creamy Parmesan Pasta deliver restaurant-quality flavor in just 20 minutes
- Perfectly seasoned chicken cubes seared in garlic butter create irresistible flavor in every bite
- The secret to the creamiest pasta is adding cheese gradually to the warm cream sauce
- Simple pantry ingredients transform into a complete meal with minimal effort
How to Make Restaurant-Quality Pasta in Your Kitchen Tonight
Tired of bland chicken dinners that don’t excite anyone at the table? Looking for a quick meal that still feels special?
These Garlic Butter Chicken Bites with Creamy Parmesan Pasta solve both problems at once. The combination of juicy chicken bathed in garlicky butter and tossed with silky parmesan pasta creates a meal that tastes like it came from your favorite Italian restaurant.
I designed this recipe to be foolproof even for kitchen beginners. With simple ingredients and clear steps, you’ll have a delicious dinner on the table in about 20 minutes that will make your family think you’ve been cooking all day.
The Garlic Butter Chicken Bites with Creamy Parmesan Pasta brings together tender chicken pieces and al dente pasta in a sauce so good you’ll want to lick the plate. This has become my go-to recipe when I need something quick but still want to impress.
Nutrition Facts per Serving
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 520 | – |
| Total Fat | 22g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 125mg | 42% |
| Sodium | 680mg | 30% |
| Total Carbohydrates | 42g | 15% |
| Dietary Fiber | 2g | 7% |
| Sugars | 2g | – |
| Protein | 38g | 76% |
Everything You’ll Need
Ingredients
| Ingredient | Measurement | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 1½ pounds | Cut into 1-inch cubes |
| Salt | 1 teaspoon | Divided |
| Black pepper | ½ teaspoon | Freshly ground |
| Garlic powder | 1 teaspoon | – |
| Unsalted butter | 4 tablespoons | Divided |
| Garlic cloves | 4 | Minced |
| Fettuccine pasta | 8 ounces | – |
| Heavy cream | 1 cup | – |
| Parmesan cheese | 1 cup | Freshly grated |
| Fresh parsley | 2 tablespoons | Chopped, for garnish |
| Red pepper flakes | ¼ teaspoon | Optional, for heat |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large skillet | For cooking chicken |
| Medium pot | For boiling pasta |
| Cutting board | For prepping ingredients |
| Sharp knife | For cutting chicken |
| Measuring cups and spoons | For accurate measurements |
| Colander | For draining pasta |
| Wooden spoon | For stirring |
| Timer or phone timer | To track cooking times |
| Meat thermometer (optional) | To check chicken doneness |
| Aluminum foil | For covering cooked chicken |
Possible Substitutions
- Chicken: Use boneless thighs instead of breasts for juicier bites (similar to the technique in my Chicken Nanban recipe)
- Pasta: Any pasta shape works—try penne or rotini if you don’t have fettuccine
- Heavy cream: Half-and-half can work in a pinch (though sauce will be thinner)
- Parmesan: Pecorino Romano makes a good substitute
- Garlic: Replace fresh with ½ teaspoon additional garlic powder if needed
Detailed Step-by-Step Instructions for Beginners
Preparation Phase (5 minutes)
- Get organized
- Read through the entire recipe before starting
- Make sure you have all ingredients and tools ready
- Clear counter space for prepping
- Wash your hands thoroughly with soap for 20 seconds
- Prepare the water for pasta
- Fill a medium pot with 3 quarts (12 cups) of water
- Place pot on stove and turn heat to high
- Cover with lid to help water boil faster
- Don’t add salt yet – we’ll do this later when water boils
- Prepare the chicken
- Take chicken breasts out of packaging
- Pat them dry with paper towels (this helps them cook better)
- Place on cutting board (preferably plastic for raw meat)
- Cut into 1-inch cubes by:
- First slicing the breast into 1-inch wide strips
- Then cutting each strip into 1-inch pieces
- Place cubed chicken in a bowl
- Season the chicken
- Sprinkle ½ teaspoon salt over chicken pieces
- Add ½ teaspoon black pepper
- Add 1 teaspoon garlic powder
- Use clean hands or a spoon to toss chicken until all pieces are evenly coated
- Set aside while you prepare other ingredients
- Prepare the garlic
- Place garlic cloves on cutting board
- Use the flat side of your knife to gently crush each clove
- Peel off the papery skin
- Mince garlic by:
- Making thin slices lengthwise
- Turning and slicing crosswise
- Continuing to chop until pieces are very small (about 1/16 inch)
- Divide minced garlic into two piles:
- Larger pile for chicken (about 3 cloves worth)
- Smaller pile for pasta sauce (about 1 clove worth)
- Prepare remaining ingredients
- Grate the Parmesan cheese if not already grated
- Measure out heavy cream (1 cup)
- Chop parsley if using fresh
- Place all measured ingredients near stove for easy access
Cooking Phase (15 minutes)
- Cook the pasta
- Check if water is boiling (look for large bubbles consistently breaking the surface)
- Once boiling, add ½ teaspoon salt to the water
- Add fettuccine pasta to the water:
- If using long pasta, hold the bundle and add it gradually as it softens
- Don’t break the pasta – it will soften and bend as it cooks
- Stir pasta immediately with a wooden spoon to prevent sticking
- Set a timer for the exact cooking time on pasta package (usually 8-10 minutes)
- Stir occasionally throughout cooking time
- Beginner tip: Pasta is done when it’s “al dente” – still slightly firm when bitten, not mushy
- Prepare to cook chicken
- Place large skillet on stove on another burner
- Turn heat to medium-high
- Add 2 tablespoons butter to skillet
- Let butter melt completely (it will foam slightly)
- Tilt pan to ensure bottom is coated with butter
- Cook the chicken (first side)
- Once butter is melted and hot (but not brown), add chicken pieces
- Arrange chicken in a single layer (important: don’t crowd the pan)
- If all chicken doesn’t fit, cook in two batches
- Let chicken cook WITHOUT stirring for full 2 minutes
- Warning: Don’t move the chicken! This creates the golden crust (this technique creates a beautiful sear, similar to my Brown Sugar Garlic Chicken)
- Set a timer for 2 minutes to avoid guessing
- Cook the chicken (second side)
- After 2 minutes, use tongs or a spatula to flip each piece
- If chicken sticks to pan, it’s not ready to flip – wait 30 more seconds
- Cook for 2 more minutes on second side
- Check that chicken is getting golden brown on both sides
- Add garlic to chicken
- Add the larger portion of minced garlic to the pan
- Stir constantly for exactly 1 minute
- Beginner warning: Watch carefully – garlic burns quickly and becomes bitter
- If garlic starts to brown too fast, reduce heat slightly
- Check chicken doneness
- Cut into a larger piece of chicken to check for doneness
- Chicken should be white throughout, not pink
- If using a meat thermometer, chicken is done at 165°F
- If chicken isn’t done, cook 1-2 minutes more
- Once done, turn off heat under chicken
- Transfer chicken to a clean plate
- Cover loosely with aluminum foil to keep warm
- Check pasta and prepare for draining
- Test pasta doneness by taking out one piece with a fork
- Blow on it to cool, then taste
- It should be tender but still have a slight firmness in center
- Before draining, reserve ¼ cup of pasta water:
- Use a measuring cup to carefully scoop out water
- Set aside near stove
- Place colander in sink
- Carefully pour pasta into colander to drain (watch for steam!)
- Do not rinse pasta – the starch helps sauce stick
- Make the pasta sauce
- Return same skillet used for chicken to stove (no need to wash)
- Turn heat to medium-low
- Add remaining 2 tablespoons butter
- Once melted, add reserved teaspoon of minced garlic
- Stir constantly for 30 seconds until fragrant
- Pour in 1 cup heavy cream slowly
- Stir to combine with butter and garlic
- Bring to a gentle simmer (small bubbles at edges)
- Beginner tip: Watch carefully – don’t let cream boil or it might curdle
- Add cheese to sauce
- Reduce heat to low
- Add grated Parmesan cheese in three batches, not all at once
- Stir continuously between additions until cheese melts
- Keep stirring until sauce is smooth and slightly thickened (about 2 minutes)
- If sauce seems too thick, add 1 tablespoon of reserved pasta water at a time
- Combine pasta with sauce
- Add drained pasta directly to sauce in skillet
- Use tongs or two large spoons to gently toss pasta until fully coated
- If sauce is too thick, add more reserved pasta water, one tablespoon at a time
- Beginner tip: The sauce will continue to thicken as it cools
- Add chicken to pasta
- Uncover chicken and check for any collected juices on plate
- Pour any juices into the pasta (this adds flavor!)
- Gently add chicken pieces to pasta and sauce
- Carefully fold everything together with a wooden spoon
- Let cook for 1 minute to warm chicken through and combine flavors
Finishing Touches
- Final taste test
- Turn off heat
- Carefully taste a small amount (it will be hot!)
- Add more salt or pepper if needed (start with ¼ teaspoon)
- Stir gently to incorporate any additional seasonings
- Garnish and serve
- Sprinkle chopped parsley over the top
- Add red pepper flakes if desired
- Serve immediately in warmed bowls or plates
- Presentation tip: Twirl pasta with tongs for a nice height in bowls
- Optional: Offer extra grated Parmesan at the table
Troubleshooting Tips
Common Issues and Fixes
- Dry chicken: You cooked it too long. Next time, use a timer and remove chicken as soon as it reaches 165°F internal temperature.
- Lumpy sauce: Your heat was too high. For a smooth sauce, keep heat on low and add cheese gradually while stirring constantly.
- Sticky pasta: You didn’t stir it enough while cooking or let it sit too long after draining. Toss pasta with a small amount of olive oil if not adding to sauce immediately.
- Bland flavor: Don’t skip seasoning the pasta water. Also, taste before serving and adjust with salt and pepper as needed.
- Burning garlic: Garlic burns easily and becomes bitter. If your stove runs hot, reduce heat when adding garlic or add it later in the cooking process.
- Watery sauce: You didn’t let the cream reduce enough. Next time, simmer a bit longer before adding cheese, or use less pasta water.
- Grainy sauce: Your heat was too high when adding cheese, causing it to separate. Always add cheese with heat on low, and remove from heat completely if needed.
Delicious Variations for Garlic Butter Chicken Bites
Change It Up
- Lemon Garlic Version
- Add zest and juice of 1 lemon to the chicken while cooking
- Finish with extra lemon zest on top
- Veggie Boost
- Add 1 cup cherry tomatoes and 2 cups fresh spinach when returning chicken to the skillet
- Cook just until spinach wilts
- Herb Explosion
- Mix in 1 tablespoon each of fresh basil, oregano, and thyme with the parsley
- Indian-Inspired Twist
- Add 1 teaspoon each of cumin and coriander to the chicken seasoning
- Stir in ¼ teaspoon of garam masala to the sauce
- For a more complex flavor profile, check out my Delicious Chicken Masala for inspiration
Storing and Reheating Your Garlic Butter Chicken Pasta
This dish will keep in the refrigerator for up to 3 days in an airtight container.
For best reheating results:
- Microwave method:
- Place portion in microwave-safe dish
- Add 1 tablespoon of water or milk
- Cover with microwave-safe lid or paper towel
- Heat on 70% power for 1-2 minutes, stirring halfway through
- Check temperature and heat for additional 30-second intervals if needed
- Stovetop method (preferred):
- Place in a skillet over medium-low heat
- Add 2-3 tablespoons of milk or chicken broth
- Cover with lid
- Stir gently every minute until heated through (about 5 minutes)
- If sauce seems too thick, add a little more liquid
Note: Freezing is not recommended as the cream sauce will separate when thawed.
Safety Notes & Helpful Tips
Food Safety
- Chicken must reach an internal temperature of 165°F to be safe
- Don’t reuse cutting boards or utensils that touched raw chicken without washing thoroughly with hot, soapy water
- Wash hands for 20 seconds with soap after handling raw chicken
- Refrigerate leftovers within 2 hours of cooking
- When reheating, ensure food reaches 165°F throughout
Pro Tips for Perfect Garlic Butter Chicken Pasta
- Chicken cutting hack: Partially freeze chicken breasts for 15 minutes to make them easier to cut into even pieces
- Cheese tip: Grate your own Parmesan—pre-grated has anti-caking agents that can make sauce grainy
- Flavor boost: The starchy pasta water helps sauce cling to pasta and adds flavor
- Quick prep: Cut chicken the night before and store in a sealed container in the refrigerator
- Dinner party trick: Make pasta and sauce separately and combine just before serving for a fresh-tasting meal
- Temperature matters: Let cream come to room temperature before adding to reduce risk of curdling
- Even cooking: Try to cut chicken pieces the same size so they cook evenly
- Test for doneness: White chicken juices (not pink) indicate chicken is cooked through
Dietary Notes
- Gluten-Free Option: Use your favorite gluten-free pasta
- Lower-Fat Version: Substitute half-and-half for heavy cream and reduce butter to 2 tablespoons total
- Keto-Friendly Adaptation: Replace pasta with zucchini noodles or shirataki noodles
