Creamy Parmesan Pasta with Garlic Butter Chicken Bites

Craving a Quick and Delicious Dinner?

Are you constantly on the hunt for a weeknight dinner that tastes like a gourmet meal but requires minimal effort? If you’re nodding your head, you’re in the right place! We all know the power of a truly satisfying pasta dish, and when you couple that with succulent, perfectly cooked chicken, you’ve got a winner. This Creamy Parmesan Pasta with Garlic Butter Chicken Bites is designed to be your new go-to. It’s packed with rich, savory flavors and a luxurious texture that will have everyone asking for seconds. Forget takeout; this easy recipe is about to become your family’s new favorite.

Ingredients for Creamy Parmesan Pasta with Garlic Butter Chicken Bites

This recipe balances simple, accessible ingredients with incredible flavor. We’ve outlined common substitutions below to make it work for you!

For the Garlic Butter Chicken Bites:

• 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3-4 cloves garlic, minced (about 1 tablespoon)
• 1/2 teaspoon dried Italian seasoning
• Salt and freshly ground black pepper to taste
• Optional: A pinch of red pepper flakes for a little heat
• Substitutions: Chicken thighs are more forgiving and tend to stay moister than breasts. If you don’t have olive oil, avocado oil or another high-heat oil can be used. For a dairy-free option, use a plant-based butter alternative.

For the Creamy Parmesan Pasta:

• 12 oz pasta of your choice (fettuccine, penne, or rotini work well)
• 1/2 cup reserved pasta water
• 1 cup heavy cream (or half-and-half for a lighter sauce)
• 1 cup grated Parmesan cheese (look for good quality, freshly grated for best flavor!)
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced (about 2 teaspoons)
• 1/4 cup milk (any kind)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish (optional)
• Substitutions: For a gluten-free pasta option, choose your favorite GF variety. If you don’t have heavy cream, evaporated milk or a full-fat coconut milk (for dairy-free and a subtle flavor twist) can be used. Pecorino Romano can be used in place of some or all of the Parmesan for a sharper, saltier cheese flavor.

Timing is Everything

This recipe is designed for speed and ease, making it perfect for busy evenings. On average, similar pasta recipes can take between 30-45 minutes. We’ve streamlined this process to be even quicker!

Step-by-Step Instructions

Step 1: Prepare the Chicken

Pat your chicken dry with paper towels. This helps the chicken to brown nicely rather than steam. Cut the chicken into uniform 1-inch cubes. Season generously with salt, black pepper, and the Italian seasoning. If you like a little heat, add a pinch of red pepper flakes now!

Step 2: Cook the Chicken

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer, making sure not to overcrowd the pan. You may need to cook the chicken in batches. Sear for about 3-4 minutes per side until golden brown and cooked through. Remove the cooked chicken from the skillet and set it aside on a plate. Don’t wipe out the skillet yet; those browned bits are flavor gold!

Step 3: Cook the Pasta

While the chicken is cooking or resting, bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Before draining, ladle out about 1 cup of the starchy pasta water and set it aside. Drain the pasta well.

Step 4: Make the Garlic Butter Sauce

Reduce the heat under the skillet where you cooked the chicken to medium. Add the 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 30-60 seconds until fragrant, being careful not to burn it. Then, pour in the heavy cream and milk. Bring to a gentle simmer, stirring occasionally. Let it simmer for 2-3 minutes to thicken slightly. Season with salt and pepper to taste.

Step 5: Combine and Finish

Add the grated Parmesan cheese to the simmering sauce and stir until it’s melted and smooth. If the sauce seems too thick, stir in a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. Return the cooked chicken bites to the skillet. Add the drained pasta to the sauce. Toss everything together gently to ensure the pasta and chicken are well coated. Cook for another minute or two, allowing the pasta to absorb some of the sauce. Taste and adjust seasoning if needed. Garnish with fresh chopped parsley, if desired, before serving.

Nutritional Information

Please note that nutritional values are estimates and can vary based on specific ingredients and portion sizes.

• Calories: Approx. 650-750 per serving
• Protein: Approx. 35-45g
• Fat: Approx. 35-45g
• Carbohydrates: Approx. 50-60g

Healthier Alternatives

Want to lighten up this delicious dish without sacrificing flavor? Try these swaps:

• Lighter Cream Sauce: Use half-and-half or even whole milk instead of heavy cream. You can also incorporate some of the reserved pasta water for creaminess.
• Whole Wheat Pasta: Opt for whole wheat pasta for added fiber and nutrients.
• Leaner Protein: Use extra-lean chicken breast or even turkey breast.
• Add More Veggies: Stir in steamed broccoli florets, spinach, or sautéed mushrooms for extra nutrients and fiber.
• Reduced Fat Cheese: While it impacts flavor and meltability, you can use a reduced-fat Parmesan, but be mindful of the sodium content.

Serving Suggestions

This creamy pasta dish is incredibly satisfying on its own, but here are a few ideas to round out your meal:

• A simple side salad with a light vinaigrette to cut through the richness.
• Garlic bread or crusty baguette for soaking up any extra sauce.
• Steamed asparagus or green beans for a fresh, green complement.
• A glass of crisp white wine, like a Pinot Grigio or Sauvignon Blanc.

Common Mistakes to Avoid

• Overcrowding the Pan: When searing chicken, cook in batches to ensure a good sear rather than steaming, which results in bland, pale meat.
• Not Salting Pasta Water: Pasta water should taste like the sea! This seasons the pasta from the inside out.
• Burning the Garlic: Garlic cooks very quickly. Add it to the melted butter and sauté briefly until fragrant, not brown or crispy, which can turn it bitter.
• Sauce Too Thick or Thin: Use reserved pasta water judiciously. It contains starch that helps emulsify the sauce and allows it to cling beautifully to the pasta. Add it a tablespoon at a time until you reach the perfect consistency.
• Using Pre-Shredded Parmesan: Pre-shredded cheese contains anti-caking agents that can make it difficult to melt smoothly into a sauce. Grate your own for the best results.

Storing Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream if the sauce seems dry. Avoid microwaving, as it can sometimes make the pasta mushy and the sauce separate. If reheating for one large portion, consider adding a little extra liquid to compensate for moisture loss.

Frequently Asked Questions

***Can I make this pasta dish ahead of time?***

While it’s best enjoyed fresh, you can prepare certain components ahead. The chicken can be cooked and refrigerated, and the sauce can be made separately. Combine and heat through just before serving to maintain the best texture.

***How do I make the sauce richer?***

For an even richer sauce, use only heavy cream and a bit more Parmesan cheese. You can also whisk in an extra tablespoon of butter at the end.

***What kind of pasta is best for this recipe?***

Longer pastas like fettuccine or linguine capture the creamy sauce well, but short shapes like penne, rotini, or farfalle are also excellent choices as they hold the sauce and chicken bits within their nooks and crannies.

***Can I add vegetables to this dish?***

Absolutely! Sautéed mushrooms, wilted spinach, steamed broccoli, or sun-dried tomatoes are fantastic additions that complement the creamy sauce and chicken.

***My sauce is too thin, what should I do?***

Simmer the sauce for a few more minutes uncovered to allow it to reduce and thicken. You can also create a slurry by mixing 1 tablespoon of cornstarch or flour with 2 tablespoons of cold water, then whisking it into the simmering sauce until it thickens.