Description
Garlic butter chicken bites tossed with a silky, cheesy Parmesan sauce over your favorite short pasta make weeknight dinners feel luxurious and comforting.
Ingredients
- 1.5–2 lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp onion powder
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3–4 cloves garlic, minced
- 12 oz pasta (penne, rigatoni, or fusilli preferred)
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth (low sodium preferred)
- 1½ cups heavy cream (or half-and-half for lighter version)
- 1½ cups freshly grated Parmesan cheese
- Salt and black pepper (to taste)
- ¼–½ cup reserved pasta water (as needed)
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Instructions
- 1. Fill a large pot with water and add salt; bring to a rolling boil. Pat the chicken pieces dry and season with salt, pepper, paprika, onion powder, and Italian seasoning.
- 2. Add the pasta to the boiling water and cook to al dente (8–11 minutes). Reserve 1 cup of pasta water before draining.
- 3. Heat a skillet over medium-high heat with olive oil and unsalted butter. Sear chicken pieces in batches for 2–3 minutes per side until golden brown and cooked through. Remove and keep warm.
- 4. In the same skillet, melt unsalted butter, add minced garlic, and sauté for 30–60 seconds. Pour in chicken broth and scrape up browned bits, letting reduce for 1–2 minutes.
- 5. Lower heat and stir in heavy cream, bringing to a gentle simmer for 2–3 minutes. Gradually whisk in Parmesan cheese, stirring until smooth.
- 6. If too thick, adjust the consistency with reserved pasta water. Aim for a thick, pourable sauce.
- 7. Add drained pasta to the sauce; toss to coat and fold in chicken. Simmer for 2–3 minutes.
- 8. Finish with chopped parsley or basil, more Parmesan, and cracked black pepper before serving.