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Garlic Butter Chicken Bites Creamy Pasta

Garlic Butter Chicken Bites Creamy Pasta

This Garlic Butter Chicken Bites Creamy Pasta recipe delivers an incredibly flavorful and satisfying meal that's surprisingly simple to whip up, making it a weeknight dinner hero. You'll love how it transforms humble ingredients into a restaurant-quality dish right in your own kitchen with minimal effort.
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 oz linguine or fettuccine pasta
  • 4 cloves garlic minced
  • 1.5 cups heavy cream
  • 0.5 cup grated Parmesan cheese plus more for serving
  • 2 tablespoons fresh parsley chopped, plus more for garnish
  • to taste Salt and freshly ground black pepper
  • optional Red pepper flakes for a touch of heat

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Paper towels
  • Plates

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the linguine or fettuccine and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining the pasta. Set aside.
    8 oz linguine or fettuccine pasta
  2. While the pasta is cooking, pat the chicken cubes dry with paper towels. Season generously with salt and freshly ground black pepper.
    1.5 lbs boneless, skinless chicken thighs or breasts, to taste Salt
  3. Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Once the butter is melted and shimmering, add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. Work in batches if necessary to ensure proper searing. Remove the cooked chicken from the skillet and set aside on a plate.
    1 tablespoon olive oil, 1 tablespoon butter, 1.5 lbs boneless, skinless chicken thighs or breasts
  4. Lower the heat to medium. Add the minced garlic to the same skillet (there should be a little residual butter and chicken drippings; if not, add a touch more butter). Sauté for about 1 minute until fragrant, taking care not to burn it.
    4 cloves garlic, 1 tablespoon butter
  5. Pour the heavy cream into the skillet with the garlic. Stir well, scraping up any browned bits from the bottom of the pan. Bring the cream to a gentle simmer and let it cook for 2-3 minutes, stirring occasionally, until it starts to thicken slightly.
    1.5 cups heavy cream, 4 cloves garlic
  6. Reduce the heat to low. Gradually stir in the grated Parmesan cheese until it melts and the sauce becomes smooth and creamy. Stir in the chopped fresh parsley. Season the sauce with salt, pepper, and red pepper flakes (if using) to taste.
    0.5 cup grated Parmesan cheese, 2 tablespoons fresh parsley, to taste Salt, optional Red pepper flakes
  7. Add the cooked and drained pasta to the skillet with the creamy sauce. Toss well to coat every strand of pasta. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. Return the seared chicken bites to the skillet and gently toss to combine and warm through.
    8 oz linguine or fettuccine pasta, 1.5 cups heavy cream, 1.5 lbs boneless, skinless chicken thighs or breasts
  8. Divide the Garlic Butter Chicken Bites Creamy Pasta among plates. Garnish with extra chopped parsley and freshly grated Parmesan cheese, if desired. Serve immediately and enjoy!
    2 tablespoons fresh parsley, 0.5 cup grated Parmesan cheese

Notes

Leftover Garlic Butter Chicken Bites Creamy Pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat gently on the stovetop over low heat, adding a splash of milk or cream. Alternatively, reheat in the microwave, stirring halfway through. Can be frozen for 2-3 months.