Garlic Butter Chicken Bites with Creamy Parmesan Pasta is one of those weeknight meals that feels like something I’d order at a restaurant—but it’s ready in just 30 minutes. The tender, juicy chicken bites are packed with garlic butter flavor, and the creamy parmesan sauce clings beautifully to each strand of pasta. It’s rich, comforting, and guaranteed to satisfy.
Why You’ll Love This Recipe
I love this recipe because it’s fast, easy, and indulgent without being fussy. The garlic butter chicken is full of flavor and cooks quickly, while the parmesan pasta adds a creamy, luxurious touch. I can make this dish with pantry staples, and it always feels special enough for a cozy dinner or a casual date night at home.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breasts
garlic, minced
unsalted butter
fettuccine or linguine
freshly grated parmesan cheese
heavy cream
salt and pepper
fresh parsley (optional)
directions
I start by mincing the garlic and cutting the chicken into bite-sized pieces.
In a large skillet over medium-high heat, I melt 2 tablespoons of butter, then add the chicken and cook until golden and cooked through—this takes about 5–7 minutes.
I stir in the minced garlic, season with salt and pepper, and let it sauté for another minute until the garlic becomes fragrant.
I add the heavy cream and the remaining 2 tablespoons of butter to the skillet, then stir in the grated parmesan cheese until the sauce becomes smooth and creamy.
While the sauce comes together, I cook the pasta according to the package directions until al dente. Before draining, I reserve a little pasta water.
I combine the drained pasta with the creamy chicken sauce in the skillet, adding splashes of pasta water until I reach the desired consistency.
I finish with a sprinkle of fresh parsley, if I have it on hand.
Servings and timing
This recipe makes 4 servings. It takes about 10 minutes to prep and 20 minutes to cook, for a total of 30 minutes from start to finish.
Variations
I like to switch up the pasta and use penne, rigatoni, or even spaghetti when I’m out of fettuccine.
For a little kick, I sometimes add a pinch of red pepper flakes with the garlic.
When I want to lighten the dish, I swap the heavy cream with half-and-half or use less butter.
Adding sautéed mushrooms or spinach gives it an extra layer of texture and flavor.
I’ve also tried it with cooked shrimp instead of chicken—it works beautifully.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of milk or water and warm it gently on the stovetop or in the microwave to bring back the creamy texture without drying it out.
FAQs
Can I use pre-shredded parmesan cheese?
I prefer freshly grated parmesan because it melts more smoothly into the sauce. Pre-shredded cheese can be clumpy due to added anti-caking agents.
What kind of pasta works best for this dish?
I usually go for fettuccine or linguine, but really any pasta that holds sauce well—like penne or rotini—will work just fine.
How do I keep the sauce from getting too thick?
I use a bit of the reserved pasta water to loosen the sauce to my desired consistency. It also helps the sauce cling better to the pasta.
Can I make this recipe ahead?
I find this dish is best fresh, but I’ve prepped the chicken and garlic earlier in the day to save time. I keep the cream and pasta separate until I’m ready to assemble.
What can I serve with it?
I like serving this with a side salad or steamed broccoli to add a bit of freshness and balance out the richness of the pasta.
Conclusion
Garlic Butter Chicken Bites with Creamy Parmesan Pasta is the kind of dish I turn to when I need something quick, comforting, and full of flavor. With simple ingredients and just one pan for the sauce, it’s an easy win any night of the week.
Garlic Butter Chicken Bites with Creamy Parmesan Pasta is a quick and satisfying dish featuring juicy chicken, a rich garlic butter sauce, and creamy parmesan-coated pasta—ready in just 30 minutes.
Ingredients
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
4 cloves garlic, minced
4 tablespoons unsalted butter, divided
8 oz fettuccine or linguine
1 cup freshly grated parmesan cheese
1 cup heavy cream
Salt and black pepper, to taste
Fresh parsley, chopped (optional)
Instructions
Mince the garlic and cut the chicken into bite-sized pieces.
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the chicken and cook for 5–7 minutes until golden and cooked through.
Add the minced garlic, season with salt and pepper, and sauté for 1 minute until fragrant.
Stir in the heavy cream and remaining 2 tablespoons of butter. Add the grated parmesan cheese and stir until the sauce is smooth and creamy.
Meanwhile, cook the pasta according to package directions until al dente. Reserve a bit of pasta water before draining.
Add the drained pasta to the skillet with the sauce. Mix well, adding reserved pasta water as needed to reach desired consistency.
Garnish with chopped parsley if using, and serve immediately.
Notes
Use freshly grated parmesan for the smoothest sauce texture.
Red pepper flakes can add a subtle heat.
Half-and-half can replace heavy cream for a lighter option.
Great with added veggies like mushrooms or spinach.
Store leftovers for up to 3 days and reheat gently with a splash of milk or water.
