Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work perfectly in this dish. They stay moist and absorb the garlic butter sauce well, keeping your garlic butter chicken bites parmesan pasta flavorful and tender.

What pasta shape works best for this recipe?

Long pasta shapes like linguine or fettuccine work best because they cling to the creamy Parmesan sauce, though penne and rotini also coat nicely with the chicken and garlic butter mixture.

How do I keep the sauce from getting too thick?

If the sauce thickens too much, add a splash of hot pasta water and stir until it smooths out. Parmesan naturally tightens as it cools, so this brings back the silky texture.

Can I make this without heavy cream?

Yes. You can substitute half-and-half or whole milk. The sauce will be lighter, but the garlic butter and Parmesan still create a creamy finish for the pasta.

Does this recipe reheat well the next day?

It reheats well when you add a splash of milk or water to loosen the sauce. Warm gently on the stovetop to keep the cheese from separating and the chicken bites tender.

garlic butter chicken bites parmesan pasta – Ultimate 1-Pan Comfort Recipe

Description

Creamy garlic butter chicken bites tossed with tender pasta in a rich Parmesan sauce for an easy, comforting, restaurant-style weeknight dinner.

Ingredients

Chicken breast, bite-sized pieces – 1.25 lb
Salt – 1 tsp
Black pepper – 1/2 tsp
Paprika – 1/2 tsp
Butter – 4 tbsp
Fresh garlic, minced – 4 cloves
Linguine or fettuccine – 12 oz
Grated Parmesan cheese – 1 cup
Heavy cream or half-and-half – 1/2 cup
Reserved pasta water – 1/2 to 1 cup
Chopped parsley – 2 tbsp
Lemon juice (optional) – 1 tbsp
Red pepper flakes (optional) – 1/4 tsp

Cook Mode Keep your screen awake while you cook

Instructions

Pat chicken dry and season with salt, pepper, and paprika.
Sear chicken in butter over medium-high heat until golden and cooked through.
Add more butter and garlic to the skillet and cook until fragrant.
Pour in cream and melt Parmesan into the mixture to form a smooth sauce.
Boil pasta until al dente and reserve pasta water.
Toss pasta in the Parmesan sauce, adjusting consistency with pasta water.
Add chicken back into the skillet and toss to coat.
Finish with parsley, black pepper, and optional lemon or red pepper flakes.

Notes

Add pasta water gradually to adjust sauce consistency.
Use freshly grated Parmesan for best melting and texture.
For lighter sauce, substitute half-and-half or milk.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 650
Sugar: 2
Sodium: 680
Fat: 28
Saturated Fat: 14
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 55
Fiber: 2
Protein: 38
Cholesterol: 140