Garlic Butter Chicken Bites With Creamy Parmesan Pasta Meals
Ingredients
For the Garlic Butter Chicken Bites
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces.
- 1 tablespoon olive oil.
- 1 teaspoon garlic powder.
- 1 teaspoon Italian seasoning.
- 3/4 teaspoon kosher salt.
- 1/2 teaspoon black pepper.
- 1/2 teaspoon smoked paprika.
- 3 tablespoons unsalted butter, divided.
- 4 garlic cloves, finely minced.
For the Creamy Parmesan Pasta
- 12 ounces fettuccine, linguine, or penne pasta.
- 1 tablespoon unsalted butter.
- 2 garlic cloves, finely minced.
- 1 cup heavy cream.
- 3/4 cup freshly grated Parmesan cheese.
- 1/2 cup reserved pasta water, as needed.
- 1/4 teaspoon black pepper.
- 1/4 teaspoon kosher salt, plus more for pasta water.
Optional Ingredients
- 1/4 teaspoon crushed red pepper flakes for mild heat.
- 2 tablespoons chopped fresh parsley for garnish.
- 1 teaspoon fresh lemon juice to brighten the sauce.
- Extra grated Parmesan cheese for serving.
- 2 cups baby spinach for added vegetables.
Ingredient Substitutions
- Chicken breasts: Boneless, skinless chicken thighs work well and stay especially juicy.
- Heavy cream: Half-and-half can be used for a lighter sauce, but the finished sauce will be thinner.
- Parmesan: Use freshly grated Parmesan for the smoothest sauce. Pre-shredded cheese may contain anti-caking ingredients that can make the sauce grainy.
- Pasta: Use any 12-ounce package of pasta you enjoy. Short shapes such as penne, rigatoni, or rotini hold the creamy sauce nicely.
- Olive oil: Avocado oil or another neutral high-heat cooking oil can be substituted.
- Fresh garlic: In a pinch, use about 1/2 teaspoon garlic powder for every 2 fresh garlic cloves, though the flavor will be less fresh.
Equipment Needed
- Large pot for boiling pasta.
- Large 12-inch skillet.
- Colander.
- Cutting board.
- Sharp chef’s knife.
- Measuring cups.
- Measuring spoons.
- Liquid measuring cup.
- Wooden spoon or silicone spatula.
- Tongs.
- Cheese grater.
- Small bowl for seasonings.
- Instant-read meat thermometer.
- Ladle or heat-safe measuring cup for reserving pasta water.
Step-by-Step Instructions
1. Prepare the Chicken
Pat the chicken breasts dry with paper towels, then cut them into roughly 1-inch pieces. Keeping the pieces close to the same size helps them cook evenly.
Place the chicken in a bowl and season with garlic powder, Italian seasoning, kosher salt, black pepper, and smoked paprika. Toss until every piece is lightly coated.
The chicken pieces should look evenly seasoned with no large clumps of spices.
Dry chicken browns better than wet chicken.
Do not cut some pieces very small and others very large. Small pieces may dry out before larger pieces are safely cooked.
2. Start the Pasta Water
Bring a large pot of water to a rolling boil over high heat. Add enough salt to lightly season the water.
Once boiling, add the pasta and cook according to the package directions until al dente, usually about 8 to 12 minutes depending on the pasta shape.
Al dente means the pasta is tender but still has a slight firmness when bitten.
Before draining, carefully reserve about 1/2 cup of pasta water. Drain the pasta but do not rinse it.
Properly cooked pasta should be tender without looking swollen or mushy.
Rinsing removes surface starch that helps the creamy Parmesan sauce cling to the pasta.
3. Sear the Chicken Bites
While the pasta cooks, heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter.
When the butter is melted and lightly foaming, add the chicken in a single layer. If your skillet is small, cook in two batches.
Let the chicken cook undisturbed for about 2 to 3 minutes before turning. Continue cooking for another 3 to 5 minutes, stirring occasionally, until golden brown and fully cooked.
The thickest chicken pieces should reach an internal temperature of 165°F.
The chicken should have golden edges, an opaque white center, and clear juices.
Leaving the chicken untouched for the first few minutes creates better browning.
Do not constantly stir the chicken. Too much movement prevents a good crust from forming.
4. Add the Garlic Butter
Reduce the skillet heat to medium-low. Add the remaining 2 tablespoons of butter and 4 minced garlic cloves.
Stir the chicken through the melted garlic butter for 30 to 60 seconds.
Once the garlic smells fragrant, transfer the chicken bites to a clean plate. Leave the flavorful butter and browned bits in the skillet.
The garlic should smell aromatic and look pale golden, not dark brown.
Burned garlic tastes bitter. If the skillet is extremely hot, remove it from the burner for 20 to 30 seconds before adding fresh garlic.
5. Build the Creamy Parmesan Sauce
In the same skillet, add 1 tablespoon of butter and 2 minced garlic cloves. Cook for about 30 seconds.
Pour in the heavy cream and stir gently, scraping up the flavorful browned bits from the bottom of the skillet.
Allow the cream to warm for 2 to 3 minutes over low to medium-low heat. It should gently steam and barely simmer. Do not let it boil aggressively.
Reduce the heat to low. Add the Parmesan gradually, stirring after each addition until smooth. Season with black pepper and kosher salt.
The sauce should look glossy, smooth, and thick enough to lightly coat the back of a spoon.
Freshly grate the Parmesan from a block whenever possible.
High heat can cause cream sauces to separate and Parmesan cheese to become clumpy.
6. Toss the Pasta With the Sauce
Add the drained pasta directly to the creamy Parmesan sauce. Toss gently until every piece is coated.
If the sauce seems too thick, add reserved pasta water 1 tablespoon at a time. The starch in the pasta water helps loosen the sauce while keeping it creamy.
If using baby spinach, stir it in now and cook just until wilted.
The sauce should cling to the pasta rather than pool heavily at the bottom of the skillet.
Do not pour in all the pasta water at once. You can always add more, but an overly thin sauce takes longer to correct.
7. Add the Chicken and Finish
Return the garlic butter chicken bites and any juices from the plate to the skillet.
Gently toss everything together over low heat for 1 to 2 minutes, just until the chicken is warmed through.
If desired, add crushed red pepper flakes, fresh parsley, extra Parmesan, or a small squeeze of fresh lemon juice.
Taste before adding extra salt because Parmesan cheese is naturally salty.
The chicken should look glossy and golden, while the pasta should be evenly coated in a smooth, creamy sauce.
Serve immediately for the best texture.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
1 1/2 lb chicken breasts – $6.50.
12 oz pasta – $1.75.
Butter – $1.50.
Heavy cream – $2.50.
Parmesan cheese – $3.25.
Fresh garlic – $0.75.
Olive oil and seasonings – $1.25.
Optional garnish – $0.50.
Estimated Total Recipe Cost
Approximately $18.00 USD.
Estimated Cost Per Serving
Approximately $4.50 USD per serving.
