I just made Garlic Butter Chicken Bites With Creamy Pasta in under 30 minutes and people are already arguing over the last forkful.

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I adore this messy, stupidly good combo of Garlic Butter Chicken Bites With Creamy Pasta. I’m obsessed with how the garlic sneaks into every bite and how Parmesan cheese melts into the sauce so it clings to noodles.

It feels rich but not precious. But the best part is the chicken, juicy little bites that vanish fast.

I make this when I want a real dinner without overthinking. Chicken Recipes 30 Minutes and you’re done, basically.

No fancy plating. Just a fork, a napkin, and the satisfying quiet when everyone’s too busy eating to talk.

Trust me, you’ll want seconds.

Ingredients

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Chicken bites: hearty protein, juicy little pieces you’ll love.
Kosher salt: simple seasoning that makes everything pop.
Black pepper: warm, sharp bite that wakes the dish up.
Garlic: punchy, savory boost — it’s totally essential.
Unsalted butter: rich, silky mouthfeel that coats every bite.
Olive oil: helps brown the chicken and adds subtle fruitiness.
Italian seasoning: herby backbone, keeps things from tasting flat.
Red pepper flakes: add heat if you want a kick.
Lemon juice: bright, zesty lift that cuts the richness.
Chicken broth: savory depth so the sauce isn’t one-note.
Heavy cream: dreamily creamy texture that makes it comfort food.
Parmesan: salty, nutty umami that pulls the sauce together.
Pasta: the carby comfort base that soaks up the sauce.
Parsley: fresh green finish and a little color pop.
Salt for pasta water: seasons pasta from the inside out.
Pepper for finishing: final tweak of warmth to taste.

Ingredient Quantities

1 lb boneless skinless chicken breasts cut into bite sized pieces

1 tsp kosher salt plus more to taste

1/2 tsp freshly ground black pepper

4 cloves garlic minced (about 1 1/2 tsp)

4 tbsp unsalted butter divided

1 tbsp olive oil

1 tsp Italian seasoning

1/4 tsp red pepper flakes optional

1 tbsp fresh lemon juice

1/2 cup low sodium chicken broth

1 cup heavy cream

3/4 cup freshly grated Parmesan cheese

8 oz pasta (penne, fettuccine or your fave)

2 tbsp fresh parsley chopped for garnish

Salt and pepper for the pasta water and finishing to taste

How to Make this

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1. Bring a large pot of salted water to a boil, cook 8 oz pasta until just al dente according to package directions, reserve 1/2 cup pasta cooking water, then drain and set aside.

2. Pat 1 lb bite sized chicken pieces dry, season with 1 tsp kosher salt and 1/2 tsp black pepper and 1 tsp Italian seasoning; this helps get a nicer brown on them.

3. In a large skillet over medium high heat add 1 tbsp olive oil and 2 tbsp butter, when shimmering add chicken in a single layer, don’t crowd the pan. Cook 3–5 minutes, turning occasionally, until golden and cooked through. Remove chicken to a plate.

4. Lower heat to medium, add remaining 2 tbsp butter to the skillet, add 4 cloves minced garlic and 1/4 tsp red pepper flakes if using, cook 30–45 seconds until fragrant but not brown.

5. Stir in 1/2 cup low sodium chicken broth and 1 tbsp fresh lemon juice, scrape up any brown bits from the pan, let simmer 1–2 minutes to reduce slightly.

6. Pour in 1 cup heavy cream, bring to a gentle simmer and cook 2–3 minutes until slightly thickened. Taste and add salt and pepper as needed.

7. Off the heat stir in 3/4 cup freshly grated Parmesan until melted and smooth; if sauce feels too thick add a splash of the reserved pasta water to loosen.

8. Return chicken and any juices to the skillet, toss to coat in the sauce and simmer together 1 minute to meld flavors.

9. Add the drained pasta to the skillet, toss everything together, adding more reserved pasta water a tablespoon at a time until the sauce clings to the pasta the way you like. Finish with 2 tbsp chopped fresh parsley and extra Parmesan to serve.

10. Serve hot with a squeeze more lemon if you want brightness, and enjoy; cooks in under 30 minutes and leftovers reheat well with a splash of cream or milk.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain and reserve pasta water
3. Large heavy skillet (10 to 12 inch) for cooking chicken and sauce
4. Wooden spoon or heatproof spatula for stirring and scraping the pan
5. Tongs for turning and removing the chicken
6. Cutting board and a sharp chef’s knife to cut the chicken and mince garlic
7. Measuring cups and spoons for broth, cream, lemon juice and seasonings
8. Microplane or fine grater for freshly grated Parmesan
9. Small bowl or cup to hold reserved pasta water and mix ingredients if needed

FAQ

Q: Can I use chicken thighs instead of breasts?

A: Yes. Boneless skinless thighs work great and stay juicy. Cut into bite sized pieces and watch the cook time, they might need a minute or two more to get fully cooked.

Q: How do I know the chicken is done?

A: Pieces should be opaque all the way through and register 165°F on an instant read thermometer. If you don't have one, cut a bigger piece to check there's no pink inside and juices run clear.

Q: How can I make the sauce thicker or thinner?

A: To thicken, simmer a few extra minutes uncovered so some liquid evaporates, or stir in a little extra grated Parmesan. To thin, add a splash more chicken broth or reserved pasta water until you get the consistency you like.

Q: Can I swap the heavy cream for something lighter?

A: You can use half and half or whole milk mixed with a tablespoon of flour to help it thicken, but the sauce will be less rich and creamy than with heavy cream.

Q: How do I reheat leftovers without drying out the chicken?

A: Reheat gently in a skillet over low heat with a splash of milk or chicken broth, stirring until warm. Microwaving works too but use short intervals and stir between them so the sauce heats evenly.

Q: Can I make this ahead or freeze it?

A: The chicken and sauce freeze okay for up to 2 months, but the texture of the cream sauce can change a bit. Thaw overnight in the fridge and reheat gently with a little broth. It's better to undercook the pasta if you plan to mix and reheat together, or store pasta separately and combine when reheating.

Garlic Butter Chicken Bites With Creamy Parmesan Pasta – Easy Comfort Meal Recipe Substitutions and Variations

Chicken (1 lb boneless skinless breasts): swap with boneless skinless chicken thighs for more flavor and less drying, or use cubed turkey breast if you want a milder taste, or for a vegetarian option use extra-firm tofu pressed and cubed.
Unsalted butter (4 tbsp): replace with ghee for nuttier flavor and higher smoke point, or use extra-virgin olive oil for a lighter, dairy-free choice, or try a neutral oil like avocado oil if you want no extra flavor.
Heavy cream (1 cup): use half-and-half plus 2 tbsp cream cheese for a creamy texture with less fat, or stir in 3/4 cup whole milk plus 2 tsp cornstarch (mix cornstarch with a little cold milk first) to thicken, or use full-fat coconut milk for a dairy-free twist.
Freshly grated Parmesan (3/4 cup): swap with Pecorino Romano for a saltier sharper bite, or use Asiago for a milder nuttier flavor, or for a vegan option sprinkle nutritional yeast and add a pinch of salt to mimic the savory cheese taste.

Pro Tips

1) Dry the chicken really well before seasoning and cooking. If the pieces are damp they steam instead of browning, and you lose that golden crust that adds so much flavor. Pat with paper towels and give them a little space in the pan so they brown instead of pile up.

2) Use the reserved pasta water little by little to get the sauce perfect. The starch helps the sauce cling to the pasta, but too much makes it thin and gloopy. Add one tablespoon at a time until it looks creamy and coats the noodles.

3) Grate the Parmesan fresh, dont use the pre-shredded stuff. Fresh cheese melts smoother and gives a cleaner flavor. Also taste for salt only after you add the cheese since Parmesan is salty and can easily make it too salty.

4) For brighter flavor add lemon at two points: a splash in the pan while the broth is reducing to wake up the sauce, and a little squeeze at the end to lift everything. But go light with the finish so it doesnt overpower the cream.

Garlic Butter Chicken Bites With Creamy Parmesan Pasta – Easy Comfort Meal Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I just made Garlic Butter Chicken Bites With Creamy Pasta in under 30 minutes and people are already arguing over the last forkful.

Servings

servings

Calories

820

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander to drain and reserve pasta water
3. Large heavy skillet (10 to 12 inch) for cooking chicken and sauce
4. Wooden spoon or heatproof spatula for stirring and scraping the pan
5. Tongs for turning and removing the chicken
6. Cutting board and a sharp chef’s knife to cut the chicken and mince garlic
7. Measuring cups and spoons for broth, cream, lemon juice and seasonings
8. Microplane or fine grater for freshly grated Parmesan
9. Small bowl or cup to hold reserved pasta water and mix ingredients if needed

Ingredients

1 lb boneless skinless chicken breasts cut into bite sized pieces
1 tsp kosher salt plus more to taste
1/2 tsp freshly ground black pepper
4 cloves garlic minced (about 1 1/2 tsp)
4 tbsp unsalted butter divided
1 tbsp olive oil
1 tsp Italian seasoning
1/4 tsp red pepper flakes optional
1 tbsp fresh lemon juice
1/2 cup low sodium chicken broth
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
8 oz pasta (penne, fettuccine or your fave)
2 tbsp fresh parsley chopped for garnish
Salt and pepper for the pasta water and finishing to taste

Directions

Bring a large pot of salted water to a boil, cook 8 oz pasta until just al dente according to package directions, reserve 1/2 cup pasta cooking water, then drain and set aside.
Pat 1 lb bite sized chicken pieces dry, season with 1 tsp kosher salt and 1/2 tsp black pepper and 1 tsp Italian seasoning; this helps get a nicer brown on them.
In a large skillet over medium high heat add 1 tbsp olive oil and 2 tbsp butter, when shimmering add chicken in a single layer, don’t crowd the pan. Cook 3–5 minutes, turning occasionally, until golden and cooked through. Remove chicken to a plate.
Lower heat to medium, add remaining 2 tbsp butter to the skillet, add 4 cloves minced garlic and 1/4 tsp red pepper flakes if using, cook 30–45 seconds until fragrant but not brown.
Stir in 1/2 cup low sodium chicken broth and 1 tbsp fresh lemon juice, scrape up any brown bits from the pan, let simmer 1–2 minutes to reduce slightly.
Pour in 1 cup heavy cream, bring to a gentle simmer and cook 2–3 minutes until slightly thickened. Taste and add salt and pepper as needed.
Off the heat stir in 3/4 cup freshly grated Parmesan until melted and smooth; if sauce feels too thick add a splash of the reserved pasta water to loosen.
Return chicken and any juices to the skillet, toss to coat in the sauce and simmer together 1 minute to meld flavors.
Add the drained pasta to the skillet, toss everything together, adding more reserved pasta water a tablespoon at a time until the sauce clings to the pasta the way you like. Finish with 2 tbsp chopped fresh parsley and extra Parmesan to serve.
Serve hot with a squeeze more lemon if you want brightness, and enjoy; cooks in under 30 minutes and leftovers reheat well with a splash of cream or milk.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.