Ingredients
For the Chicken Bites
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish)
For the Creamy Parmesan Pasta
- 12 oz fettuccine (or pasta of your choice)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- Salt and pepper to taste
- Extra garlic butter (optional, for drizzling)
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions
1) Cook the pasta
Bring a large pot of salted water to a full boil. Add the fettuccine (or your chosen pasta) and stir right away to prevent sticking. Cook according to the package directions until al dente, meaning the pasta is tender but still has a slight bite in the center. This texture is important because the pasta will be tossed with the sauce afterward, and you want it to hold up without turning soft or mushy.
Once the pasta reaches al dente, carefully drain it and set it aside. Keep it nearby so you can add it to the sauce while everything is still warm. If you have a few minutes before mixing, give the pasta a gentle toss so the strands do not clump together.
2) Cook the chicken bites
Place a large skillet over medium-high heat and add 2 tablespoons olive oil. Let the oil heat until it shimmers slightly, which helps the chicken brown instead of steaming. Add the bite-sized chicken pieces to the skillet in an even layer. If your skillet is small, avoid overcrowding; the chicken should have enough space to cook evenly and develop a golden surface.
Season the chicken in the pan with salt, pepper, and Italian seasoning, distributing the seasoning across the pieces so every bite is well flavored. Cook the chicken until it is golden brown and cooked through, about 6–8 minutes total. Stir or flip the pieces as needed so they brown on multiple sides and cook evenly.
When the chicken is fully cooked, transfer it to a plate and set it aside. Leave the skillet as-is because the flavorful bits left behind will help build the garlic butter coating.
3) Make the garlic butter coating for the chicken
Using the same skillet, reduce the heat to medium. Add 4 tablespoons unsalted butter and let it melt completely, scraping gently if needed to incorporate the browned bits from the pan into the butter. Add the 4 cloves minced garlic and sauté for about 30 seconds, just until fragrant. Keep the garlic moving and watch closely so it doesn’t burn—garlic cooks quickly, and you want a rich aroma without bitterness.
Return the cooked chicken bites to the skillet. Toss and stir the chicken so every piece is thoroughly coated in the warm, garlicky butter. Let the chicken sit in the skillet briefly so the coating clings well and the flavors meld. Then keep the chicken warm while you prepare the pasta sauce.
4) Prepare the creamy Parmesan sauce
In a separate skillet, melt 2 tablespoons butter over medium heat. Add 2 cloves minced garlic and sauté for another 30 seconds, again just until fragrant. Pour in the heavy cream and the chicken broth, stirring to combine. Bring the mixture to a gentle simmer—you want small, steady bubbles rather than a rapid boil.
Gradually whisk in the grated Parmesan cheese. Add it in portions while whisking so it melts smoothly into the cream mixture. Continue whisking until the sauce looks creamy and cohesive, with the Parmesan fully incorporated. Taste, then season with salt and pepper as needed. (Parmesan can be naturally salty, so adjust carefully.)
5) Combine pasta and sauce
Add the cooked pasta to the creamy Parmesan sauce. Toss thoroughly so the pasta is evenly coated, making sure the sauce reaches into the folds and between strands. Keep the heat gentle while tossing, just enough to maintain warmth and help the sauce cling beautifully to the pasta.
6) Serve
Plate the creamy Parmesan pasta first, then spoon the garlic butter chicken bites over the top. If you like a richer finish, drizzle with extra garlic butter (optional) right before serving. Garnish with fresh chopped parsley for a fresh, savory finish and a clean, bright look. Serve immediately while the pasta is hot and the sauce is at its creamiest.