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Garlic Butter Chicken Bites with Savory Creamy Parmesan Pasta

A delightful combination of juicy chicken coated in rich garlic butter served alongside irresistibly creamy Parmesan pasta, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Chicken and Sauce
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces Juicy and tender chicken perfect for the dish
  • 4 tablespoons unsalted butter For sautéing and garlic butter
  • 4 cloves garlic, minced Adds essential flavor
  • Salt and pepper to taste For seasoning the chicken
  • 1 cup heavy cream For the creamy sauce
  • 1 cup freshly grated Parmesan cheese For creaminess and flavor
  • Fresh parsley, chopped for garnish Brightens the dish
Pasta
  • 8 ounces pasta (penne or fettuccine works best) Base for the dish

Method
 

Cooking the Pasta
  1. Begin by boiling a pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Sautéing the Chicken
  1. In a large skillet, melt 2 tablespoons of butter over medium heat.
  2. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 7-10 minutes.
  3. Remove the chicken from the pan and set aside.
Preparing the Garlic Butter
  1. In the same skillet, add the remaining butter and minced garlic. Sauté for about 1-2 minutes, until fragrant.
Making the Cream Sauce
  1. Pour in the heavy cream and bring to a simmer.
  2. Stir in the Parmesan cheese until melted and smooth.
Combining and Serving
  1. Add the cooked pasta and chicken to the sauce, tossing to coat everything well.
  2. Garnish with fresh parsley and serve immediately!

Notes

For a lighter sauce, use half-and-half instead of heavy cream. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. Reheat gently over low heat.