Garlic Butter Chicken Bites with Creamy Parmesan Pasta

Why I’ll Love This Recipe

I love how this dish delivers steak-house garlic butter flavor and classic Alfredo creaminess—without fuss or multiple pans. The chicken browns quickly, the pasta cooks while the sauce thickens, and everything comes together in a single skillet for minimal cleanup and maximum comfort.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, cut into bite-size pieces

• Salt and freshly ground black pepper

• Smoked or sweet paprika

• Olive oil

• Unsalted butter

• Garlic cloves, minced

• Low-sodium chicken broth

• Short pasta (penne, rotini, or shells)

• Heavy cream (or half-and-half)

• Grated Parmesan cheese

• Fresh parsley, chopped (for garnish)

directions

1. I season the chicken bites with salt, pepper, and paprika.

2. I heat olive oil in a deep skillet over medium-high heat and sear the chicken on all sides until golden and almost cooked through, about 5 minutes. I transfer the chicken to a plate.

3. In the same skillet, I melt the butter and sauté the garlic for 30 seconds until fragrant.

4. I pour in the chicken broth, scraping up browned bits, then stir in the uncooked pasta. I bring it to a boil, reduce the heat, cover, and simmer for 8–9 minutes, stirring once, until the pasta is nearly tender.

5. I add the cream, return the chicken (and any juices) to the skillet, and simmer 2–3 minutes until the sauce thickens and the pasta is al dente.

6. I stir in the Parmesan until it melts into a creamy coating, taste and adjust seasoning, then garnish with parsley before serving.

Servings and timing

This recipe makes 4 hearty portions. It takes about 10 minutes to prep and 20 minutes to cook, so dinner is ready in roughly 30 minutes.

Variations

• I swap Parmesan for Pecorino Romano when I want sharper flavor.

• For a veggie boost, I stir in baby spinach or steamed broccoli during the last 2 minutes.

• A pinch of red-pepper flakes gives subtle heat, while lemon zest brightens the sauce.

• When I’m dairy-light, I use evaporated milk instead of heavy cream—the sauce stays creamy without extra fat.

storage/reheating

I refrigerate leftovers in an airtight container up to 3 days. To reheat, I add a splash of broth or milk and warm gently on the stove or in the microwave, stirring halfway so the sauce stays velvety.

FAQs

What’s the best pasta shape for this recipe?

I choose short shapes like penne, rotini, or shells—they cook evenly in the skillet and hold the creamy sauce.

Can I make it with pre-cooked chicken?

Yes—I skip the searing step, add chopped cooked chicken with the cream, and warm it through for the final simmer.

How do I keep the sauce from getting grainy?

I lower the heat before stirring in Parmesan; gentle heat helps the cheese melt smoothly.

Is there a lighter substitute for heavy cream?

Half-and-half or evaporated milk thickened with an extra tablespoon of Parmesan gives a lighter but still creamy sauce.

Can I freeze the leftovers?

I prefer not to—cream sauces can separate after freezing. The dish keeps well in the fridge for quick lunches within a few days.

Conclusion

These Garlic Butter Chicken Bites with Creamy Parmesan Pasta satisfy my craving for rich, garlicky comfort in record time. Everything cooks in one pan, the flavor is restaurant-worthy, and the cleanup is blissfully easy—just the kind of weeknight meal I’ll return to again and again.