Description
Savor the perfect weeknight dinner with these Garlic Butter Chicken Bites paired with a savory, creamy Parmesan pasta. Tender chicken pieces are seasoned and cooked in garlic butter, then combined with a luscious Parmesan cream sauce tossed with fettuccine, creating a rich and comforting meal that’s quick and easy to make.
Ingredients
Scale
Chicken
- 1 ½ pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Pasta & Sauce
- 8 oz fettuccine or linguine pasta
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- ½ cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- Chopped parsley, for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to boil. Cook the fettuccine or linguine according to package instructions until al dente. Drain and set aside to keep warm.
- Cook Chicken: While pasta is cooking, heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken pieces and season with Italian seasoning, paprika, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken turns golden and is cooked through.
- Add Garlic Butter: Add the remaining 2 tablespoons of butter and minced garlic to the skillet with the chicken. Stir and cook for an additional 1–2 minutes until the garlic is fragrant. Remove the chicken from the skillet and set aside.
- Prepare Cream Sauce: In the same skillet, sprinkle the flour over the remaining butter and whisk continuously for about 30 seconds to cook out the raw flour taste. Gradually add the milk and heavy cream while whisking constantly to create a smooth sauce. Simmer the mixture for 3–4 minutes until it thickens.
- Add Parmesan: Stir in the freshly grated Parmesan cheese until the sauce is melted, creamy, and smooth.
- Toss Pasta & Combine: Add the cooked pasta to the creamy sauce and toss to evenly coat the noodles. Return the cooked chicken to the skillet and combine thoroughly with the pasta and sauce.
- Garnish and Serve: Sprinkle chopped parsley over the dish for a fresh finish and serve warm.
Notes
- You can substitute half-and-half for the milk and heavy cream for a lighter sauce.
- For extra depth of flavor, add a splash of white wine to the skillet before adding the flour.
- Consider stirring in some baby spinach or sun-dried tomatoes along with the pasta for additional texture and taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 140 mg
