There’s something magical about the combination of garlic butter and parmesan that never fails to make my mouth water. Today, I’m excited to share one of my favorite weeknight dinner recipes that brings together succulent chicken bites and creamy pasta in a dish that’s both comforting and elegant. This recipe has become my go-to when I want to impress dinner guests without spending hours in the kitchen.
Why You’ll Love This Recipe
When I first developed this recipe, I was looking for something that would satisfy both my craving for Italian flavors and my need for a protein-rich meal. The result is this perfect marriage of tender chicken bites and luxurious pasta that’s become a staple in my kitchen. The sauce is silky smooth, the chicken is juicy, and every bite is packed with flavor.
Kitchen Equipment Needed
| Essential Items | Optional Items |
|---|---|
| Large skillet (12-inch) | Microplane grater |
| Heavy-bottom pot | Garlic press |
| Colander | Kitchen thermometer |
| Measuring cups/spoons | Meat mallet |
| Wooden spoon | Kitchen timer |
| Sharp knife | Serving platter |
Ingredients
For the Chicken Bites:
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breast | 2 lbs | Cut into 1-inch cubes |
| Butter | 4 tbsp | Unsalted |
| Garlic | 6 cloves | Freshly minced |
| Italian seasoning | 1 tbsp | |
| Salt | 1 tsp | |
| Black pepper | 1/2 tsp | Freshly ground |
| Olive oil | 2 tbsp | For cooking |
For the Creamy Parmesan Pasta:
| Ingredient | Amount | Notes |
|---|---|---|
| Fettuccine | 1 lb | Or pasta of choice |
| Heavy cream | 2 cups | Room temperature |
| Parmesan cheese | 1 1/2 cups | Freshly grated |
| Garlic | 4 cloves | Minced |
| Butter | 3 tbsp | Unsalted |
| Salt | To taste | |
| Black pepper | To taste | Freshly ground |
| Fresh parsley | 1/4 cup | Chopped |
| Reserve pasta water | 1 cup | As needed |
Step-by-Step Instructions
Preparing the Chicken:
- Pat the chicken cubes dry with paper towels – this ensures better browning
- Season with Italian seasoning, salt, and pepper
- Heat olive oil in a large skillet over medium-high heat
- Cook chicken in batches (don’t overcrowd!) for 4-5 minutes until golden
- Add 2 tablespoons of butter and 3 cloves of minced garlic to each batch
- Cook for an additional 2-3 minutes until chicken is cooked through
- Set aside and keep warm
Making the Creamy Pasta:
- Bring a large pot of salted water to boil
- Cook pasta according to package instructions minus 1 minute
- Reserve 1 cup of pasta water before draining
- In the same pot, melt butter over medium heat
- Add minced garlic and sauté for 1 minute
- Pour in heavy cream and bring to a gentle simmer
- Gradually stir in parmesan cheese until melted
- Add pasta back to the pot and toss until well coated
- Adjust consistency with reserved pasta water as needed
Final Assembly:
- Plate the creamy pasta
- Top with garlic butter chicken bites
- Garnish with extra parmesan and fresh parsley
- Serve immediately while hot
Pro Tips From My Kitchen
- Always use freshly grated parmesan cheese – pre-grated won’t melt properly
- Room temperature cream prevents sauce from splitting
- Don’t rinse the pasta after cooking – the starch helps the sauce stick
- If sauce thickens too much, thin with reserved pasta water
- Season at every step for the best flavor development
Common Issues and Solutions
| Problem | Solution |
|---|---|
| Sauce is too thick | Add reserved pasta water gradually |
| Chicken isn’t browning | Ensure pan is hot enough and chicken is dry |
| Sauce is grainy | Use room temp cream and add cheese gradually |
| Pasta is clumping | Toss with olive oil if not using sauce immediately |
| Garlic burning | Lower heat when adding garlic |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 680 |
| Protein | 45g |
| Carbohydrates | 48g |
| Fat | 35g |
| Fiber | 2g |
| Sodium | 890mg |
Serving size: 1/6 of recipe
Storage and Reheating
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 3-4 days | Store pasta and chicken separately |
| Freezer | 2-3 months | Sauce may separate when thawed |
To reheat: Warm pasta gently in a pan with a splash of cream or milk. Heat chicken separately to prevent overcooking.
Serving Suggestions
- Fresh garden salad with balsamic vinaigrette
- Roasted garlic bread
- Steamed seasonal vegetables
- Sautéed mushrooms as a side
- Fresh lemon wedges for brightness
Recipe Variations
- Substitute chicken with shrimp for a seafood version
- Use different pasta shapes like penne or rigatoni
- Add sautéed mushrooms to the sauce
- Include sun-dried tomatoes for extra flavor
- Make it spicy with red pepper flakes
- Use half and half instead of heavy cream for a lighter version
Frequently Asked Questions
Q: Can I use chicken thighs instead of breast meat?
A: Yes! Chicken thighs work wonderfully and often stay juicier. Just adjust cooking time slightly as they may take a few minutes longer.
Q: Is there a dairy-free version of this recipe?
A: You can substitute heavy cream with coconut cream and use nutritional yeast instead of parmesan. The flavor will be different but still delicious.
Q: Can I make this ahead of time?
A: While best served fresh, you can prepare the components separately. Reheat the pasta with extra cream, and quickly warm the chicken before combining.
Q: How can I prevent the sauce from breaking?
A: Use room temperature cream, add cheese gradually off heat, and avoid boiling the sauce once the cheese is added.
Q: What’s the best way to reheat leftovers?
A: Gently warm the pasta in a pan with a splash of cream, stirring frequently. Heat chicken separately to avoid overcooking.
Tips for Success
- Quality ingredients make a difference – use fresh garlic and real Parmigiano-Reggiano
- Don’t skip drying the chicken – it’s crucial for achieving that golden crust
- Keep your pasta al dente – it will continue cooking slightly in the sauce
- Have all ingredients prepped before starting – this recipe moves quickly
- Trust your instincts with seasoning – taste and adjust as you go
Remember, cooking should be enjoyable! Don’t stress if things aren’t perfect the first time – with practice, this dish will become second nature. I’d love to hear how this recipe turns out in your kitchen!
