Let Me Tell You About This Garlic Butter Chicken Pasta (and That Time I Burnt the Garlic...)
You know those nights when you just want something that's a bit fancy (like, Instagram-fancy) but also doesn't trash every pan in your kitchen? That’s when I whip up these Garlic Butter Chicken Bites with Creamy Parmesan Pasta. My sister actually calls these "midweek celebration bites," which is dramatic, but honestly, she’s onto something. First time I made this, I burned the garlic—smelled the whole house up like a dodgy pizzeria. But once you get that step right, oh wow, the rest is a breeze. Plus, the leftovers are fighting-over-it good. Well, if you have any.
Why I Always Go Back to This Recipe
I make this when my fridge is looking a bit sad, or my kid’s school project has left me with zero energy, or I just want to feel like a dinner hero without sweating bullets. My family goes wild for it (even my picky kid who thinks "herbs" are a threat). And, ok, sometimes I double the sauce because, well, creamy pasta is never a bad idea, right? Also, on nights when I simply can't face chopping garlic—pre-minced stuff works! Shock, horror, I know. But nobody ever complained. The only annoying bit is remembering to actually cook the chicken bites in batches; otherwise, they steam instead of sizzle...which is a little soul-crushing. Still, so worth it.
What You’ll Need (But Sub What You Want)
- 2 large chicken breasts, cut into bite-sized pieces (I sometimes use thighs if they're on sale; juicier!)
- 3 tablespoons unsalted butter (honestly, salted butter works, just go easy on the extra salt)
- 4 garlic cloves, minced (but that jarred stuff is fine if you’re tired)
- 1 teaspoon Italian seasoning (or just a mix of oregano and basil—my cupboard is a mess so I improvise)
- Salt and pepper, to taste (my grandmother always insisted on Maldon salt, but I use whatever’s closest)
- 250g (about half a box) pasta—penne, linguine, or whatever’s lurking in the pantry
- 1 cup heavy cream (tried half-and-half once, was a bit meh, but doable)
- ¾ cup freshly grated Parmesan (pre-shredded is fine if you’re not feeling fancy)
- Fresh parsley, chopped, for garnish (optional but makes you look like you have your life together)
How I Actually Make It (Real Life Version)
- Get your pasta cooking. Big pot of salty water, rolling boil. Chuck in your pasta. Give it a stir so it doesn’t clump up into a monster. Set a timer, because, um, I always get distracted.
- Meanwhile, season your chicken pieces with salt, pepper, and Italian seasoning. Toss it so everything gets a bit of love.
- Heat half the butter in a biggish skillet—medium-high. Wait till it gets foamy, then pile on half the chicken. This is where I usually sneak a taste once it’s cooked through (quality control, right?). Once it’s golden and cooked (about 3-4 minutes per side), scoop out those bites and repeat with the rest, adding more butter as you go.
- Now, the garlic moment. Lower the heat, toss in the garlic. Stir it around for, I dunno, 30 seconds? It goes from "yum" to "oh no" real quick, so don’t wander off. This is where I used to always burn it, so now I hover.
- Add the cream. Pour it in (it’ll bubble up a bit, don’t panic). Stir in the Parmesan until it’s all melty and delicious-looking. If it’s too thick, splash in a bit of pasta water—like, a ladleful. If it’s too thin, just let it bubble for a minute or two.
- Drain the pasta (save a mugful of the water—trust me, it’s magic). Dump the pasta straight into the pan with the sauce. Give it a good toss (this bit always looks like a mess; it sorts itself out).
- Toss the chicken bites back in, along with any juices that snuck out. Mix it all till glossy and gorgeous. Taste for salt and pepper (and, yeah, maybe another cheeky taste here).
- Shower with parsley if you’re feeling fancy. Eat immediately, before anyone else sniffs it out.
Notes From My Many (Many) Attempts
- If you forget the Italian seasoning, just use whatever dry or fresh herbs you like. Once I used rosemary—kinda weird but not bad.
- Let the sauce sit for a couple minutes before eating—it thickens up (I think it tastes better the next day, actually).
- Pasta water is the answer to almost everything.
Things I've Tried (For Better or Worse)
- Tried spinach in the sauce—good! Sun-dried tomatoes? Also solid. Broccoli was...let’s just say not my finest hour.
- Swapping chicken for shrimp works, but skip the Italian seasoning—just use lemon zest instead.
- Once, I added bacon; too much going on, but my brother-in-law still talks about it.
Equipment I Use (But You Don’t Need to Be Fancy)
- Large nonstick skillet (I used a regular stainless pan once—just soaked it overnight)
- Big pasta pot (mine has a wonky handle, still works)
- Wooden spoon or spatula; honestly, any spoon will do as long as it stirs
Don’t have a colander? I just fish out the pasta with tongs. Works fine.
How Long It'll Keep (If At All!)
This keeps in the fridge for a couple days, tightly covered. Though honestly, in my house it never lasts more than a day! Reheat gently with a splash of water or milk, or just eat it cold; no judgment here.
How I Like to Serve It
Honestly, often just a big messy bowl and a fork. But if I’m trying to impress (like, when my aunt visits), I’ll do a crisp green salad on the side and maybe garlic bread. My husband sometimes puts hot sauce on top...which is, well, his thing.
Things I Learned the Hard Way (Don’t Be Me)
- Don’t rush the garlic; I once tried cranking up the heat and it went from raw to burnt in about three seconds. Just don’t.
- Don’t be shy with the Parmesan—pre-grated is fine, but more is more.
- Mix the chicken into the pasta off the heat or it’ll go rubbery. Trust me.
Questions I Actually Get
- Can I make this with gluten-free pasta? Yep, works just fine. I like the Barilla one (here), though sometimes the texture is a little odd cold.
- What if I don’t have cream? Use whole milk and maybe a pat of cream cheese (saw this on Serious Eats). Or just go with half-and-half and hope for the best.
- How spicy is this? Not at all, unless you add chili flakes (sometimes I do, but then my kid complains!).
- Can I freeze it? Hmm, technically yes, but the sauce gets a bit weird and grainy. I wouldn’t, but you do you!
- Is it okay to prep the chicken ahead? Absolutely. Sometimes I marinate it in the morning and it’s even better. Or, sometimes I forget, and it’s still good.
Okay, quick tangent—I once tried making the sauce with Greek yogurt to "make it healthy" (thanks, Instagram). Not worth it. Just enjoy the cream and walk an extra block or two tomorrow. If you want more kitchen inspiration, Half Baked Harvest has recipes that always get me out of a midweek dinner rut.
So, that’s it—a real person’s guide to Garlic Butter Chicken Bites with Creamy Parmesan Pasta. Messy, delicious, and honestly, maybe even better than takeout. Send me a photo if you make it (or just tell me your pasta disaster, I’ve heard worse!).
Ingredients
- 500g boneless, skinless chicken breast, cut into bite-sized pieces
- 250g pasta (penne or fettuccine)
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup grated parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Season the chicken pieces with salt and black pepper.
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2Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
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3In the same skillet, add remaining butter and minced garlic. Sauté for 1 minute until fragrant.
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4Pour in the heavy cream and bring to a gentle simmer. Stir in the grated parmesan cheese until melted and the sauce is creamy.
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5Meanwhile, cook pasta according to package instructions. Drain and add to the skillet with the creamy sauce. Toss to coat.
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6Return the chicken bites to the skillet and mix with the pasta. Garnish with chopped parsley and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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