Chef Maria Romano - Italian Home Cooking Specialist
👨‍🍳 Italian Cuisine Expert

Recipe by Mitchell

🎓 15+ years professional cooking experience ⏰ Trained in traditional Italian pasta techniques 🍽️ Featured in Food & Wine Magazine

❤️ My Recipe Story

"I developed this recipe after a memorable dinner at a small trattoria in Florence where the chef combined perfectly seared chicken with the creamiest pasta I'd ever tasted. Back home, I experimented for weeks to recreate that magical combination. The secret? Don't skimp on the garlic butter, and always use freshly grated Parmesan - the pre-grated stuff just won't give you that silky sauce."

Chef Maria Romano specializes in bringing authentic Italian flavors to the American home kitchen. With training from culinary schools in both Rome and New York, she believes the best meals combine traditional techniques with practical, weeknight-friendly methods. Her philosophy: restaurant-quality food should be accessible to everyone.

View All Mitchell's Recipes →
Golden garlic butter chicken bites arranged over creamy Parmesan fettuccine pasta, garnished with fresh parsley in a white serving bowl

Why This Recipe Works

The magic of this dish lies in its layered flavors and contrasting textures. We start by creating a beautiful crust on the chicken through proper searing technique - the flour coating helps achieve that golden-brown exterior while keeping the inside juicy. The garlic butter isn't just a finishing touch; it's cooked at the perfect temperature to release the garlic's sweet, aromatic compounds without burning, creating a sauce that clings to every piece of chicken.

The creamy Parmesan sauce uses a restaurant technique of deglazing the pan with chicken broth to capture all those flavorful browned bits from the chicken. This builds layers of taste that you simply can't achieve by cooking components separately. The heavy cream and Parmesan emulsify into a luxurious sauce that's rich but not heavy, coating each strand of pasta perfectly. Using freshly grated Parmesan is crucial - it melts smoothly into the cream without clumping, creating that signature silky texture.

💡 Professional Tip

The key to perfectly golden chicken is patience - don't move the pieces around while they're searing. Let them sit undisturbed for 3-4 minutes to develop that beautiful caramelized crust. Also, make sure your skillet is properly heated before adding the chicken, and don't overcrowd the pan.

Frequently Asked Questions

While this dish is best served fresh, you can prep components ahead. Cook the chicken up to 24 hours in advance and store refrigerated. Make the sauce fresh when ready to serve, as cream sauces can separate when reheated. Cook pasta al dente and toss with a little olive oil to prevent sticking. Reheat chicken gently in the garlic butter, make fresh sauce, and combine just before serving.

Absolutely! While fettuccine is traditional for creamy sauces, penne, rigatoni, or bow-tie pasta work beautifully. The key is choosing a pasta shape that will hold the sauce well. Tube pastas like penne trap the creamy sauce inside, while ridged shapes help the sauce cling. If using a smaller pasta, you may need slightly less sauce. Adjust the chicken broth to achieve your desired consistency.

If your sauce seems thin, simmer it gently for 2-3 more minutes to reduce and thicken naturally. Make sure you're using heavy cream (not half-and-half) as it has the fat content needed for proper thickening. The Parmesan also helps thicken the sauce, so ensure you're adding the full amount and letting it melt completely. If needed, whisk in an extra tablespoon of Parmesan. Avoid high heat as it can cause the sauce to separate.

For a lighter version, you can use half-and-half, though the sauce will be less rich and may require a cornstarch slurry to thicken properly. Mix 1 tablespoon cornstarch with 2 tablespoons cold water and whisk into the simmering sauce. Milk alone won't work as it lacks the fat content needed for a creamy sauce. For dairy-free, try full-fat coconut cream or cashew cream, though the flavor will be different.

Chicken is safely cooked when it reaches an internal temperature of 165°F on an instant-read thermometer. Visually, the chicken should be golden brown on the outside with no pink remaining in the center when you cut into a piece. The juices should run clear, not pink. Because we're using bite-sized pieces, they cook quickly - usually 3-4 minutes per side. Overcooking will make them dry and tough.

This rich pasta pairs wonderfully with light, fresh sides to balance the creamy sauce. A crisp Caesar salad or simple arugula salad with lemon vinaigrette cuts through the richness perfectly. Garlic bread or crusty Italian bread is ideal for soaking up extra sauce. Roasted or steamed vegetables like broccoli, green beans, or asparagus add color and nutrition. A glass of Chardonnay or Pinot Grigio complements the dish beautifully.

Definitely! Sun-dried tomatoes add a tangy sweetness that complements the creamy sauce beautifully. Sautéed mushrooms provide an earthy depth. Fresh spinach wilts perfectly into the hot sauce. Roasted cherry tomatoes add bursts of acidity. Broccoli florets can be blanched and tossed in. Add vegetables when combining the pasta with the sauce, allowing them to warm through. If adding heartier vegetables like broccoli, blanch them first to ensure they're tender.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb sauce as it sits, so the dish may seem drier when reheated. To reheat, add 2-3 tablespoons of chicken broth or cream to a skillet and warm over medium-low heat, stirring gently. Microwave reheating works but can make the chicken rubbery - use 50% power and stir every 30 seconds. Freezing isn't recommended as cream sauces separate when frozen and thawed.

Recipe Troubleshooting Guide

✅

Chicken is Dry and Tough

Problem: The chicken bites turned out dry and chewy instead of tender and juicy.

Solution: You've overcooked the chicken. Cut larger pieces to prevent overcooking, and use an instant-read thermometer to check for 165°F internal temperature. Remove chicken immediately when done. The flour coating should be light - too much flour creates a barrier that requires longer cooking. Also, make sure your pan is hot enough before adding chicken; a properly heated pan sears the outside quickly, sealing in juices.

✅

Sauce is Grainy or Separated

Problem: The cream sauce looks curdled or grainy instead of smooth and silky.

Solution: This happens when the sauce gets too hot or if you used pre-grated Parmesan (which contains anti-caking agents). Always use freshly grated Parmesan and add it off heat or at a very gentle simmer. If the sauce breaks, remove from heat immediately and whisk in 1-2 tablespoons of cold heavy cream. For prevention, keep heat at medium-low when making the sauce and add cheese gradually while whisking constantly.

✅

Garlic Tastes Bitter

Problem: The garlic has a harsh, bitter taste instead of being sweet and aromatic.

Prevention: You've burned the garlic. Garlic burns quickly and develops a bitter taste when cooked at too high heat. Always add garlic to medium heat (not high) and sauté for only 1 minute until fragrant. If you notice browning, remove the pan from heat immediately. Minced garlic cooks faster than whole cloves, so watch it carefully. If your garlic burns, it's best to start over with fresh garlic rather than try to salvage the dish.

✅

Pasta is Sticky and Clumpy

Problem: The fettuccine noodles are sticking together in clumps instead of being separate and coated in sauce.

Recovery: This happens when pasta sits too long before being combined with sauce, or if it's overcooked. Always cook pasta al dente (with a slight bite) and toss with sauce immediately after draining. Use plenty of water when boiling pasta to prevent sticking. If you need to hold pasta briefly, toss with 1 tablespoon of olive oil or reserved pasta water. Never rinse pasta unless making a cold salad - the starch helps sauce cling.

✅

Sauce is Too Thick or Too Thin

Problem: The sauce consistency isn't right - either it's gluey and thick or watery and thin.

Prevention: For sauce that's too thick: Whisk in reserved pasta water 2 tablespoons at a time until you reach desired consistency. Pasta water contains starch that helps thin the sauce while maintaining body. For sauce that's too thin: Simmer gently for 2-3 more minutes to reduce, or whisk in an extra 1/4 cup grated Parmesan. You can also make a slurry with 1 teaspoon cornstarch and 2 tablespoons cold water, then whisk into simmering sauce.

✅

Flavor Balance Issues

Too Sweet: If the sauce tastes too sweet, add a pinch of salt and a squeeze of fresh lemon juice to balance the cream's natural sweetness. A crack of black pepper also helps cut through richness.

Too Salty: If too salty, add more unsalted heavy cream to dilute the salt concentration. You can also add more cooked pasta to absorb excess salt, or stir in a teaspoon of sugar to balance the saltiness.

Bland: If the dish tastes flat, you need more seasoning. Add salt in small increments, tasting between additions. Fresh cracked black pepper adds depth. A squeeze of lemon juice brightens flavors. Extra Parmesan adds savory umami. Fresh garlic powder (not garlic salt) can boost garlic flavor without adding moisture.

All ingredients for garlic butter chicken pasta arranged on marble surface including cubed chicken, pasta, garlic, cream, Parmesan, butter, and fresh herbs

Selecting the Best Ingredients

The quality of your ingredients directly impacts the final dish. For chicken, choose fresh boneless, skinless breasts that are similar in size for even cooking. Look for chicken with a pink color and no unpleasant odor. When cutting into cubes, aim for uniform 1-inch pieces - this ensures they all cook at the same rate. Pat the chicken completely dry before seasoning; moisture on the surface prevents proper browning and creates steam instead of that desirable golden crust.

Parmesan cheese is the star of the sauce, so don't compromise here. Authentic Parmigiano-Reggiano has a complex, nutty flavor that pre-grated cheese simply can't match. Buy a wedge and grate it yourself using a microplane or box grater. Pre-grated Parmesan contains cellulose (an anti-caking agent) that prevents smooth melting and can make your sauce grainy. For the cream, use heavy whipping cream with at least 36% fat content - anything less won't create that luxurious, thick sauce. Fresh garlic is essential; pre-minced jarred garlic has a different flavor profile that won't deliver the same aromatic punch.

Essential Ingredient Notes

  • Chicken Breast: Choose organic, free-range chicken breasts when possible for better flavor and texture. The chicken should be firm to the touch and have no gray or slimy spots. If breasts are very thick (more than 1.5 inches), butterfly them before cubing to ensure even-sized pieces. Room temperature chicken sears better than cold, so remove from refrigerator 15-20 minutes before cooking.
  • Fresh Parmesan: Look for Parmigiano-Reggiano with the official consortium stamp on the rind - this guarantees authenticity. The cheese should be straw-colored with a grainy texture and small white crystals (tyrosine, a natural amino acid). Avoid any with a strong ammonia smell. Grate just before using; pre-grated cheese loses flavor and moisture. Store wrapped in parchment paper, then plastic, in the refrigerator's warmest section (usually the door).
  • Garlic: Select firm, plump bulbs with tight, papery skin and no green shoots. Green shoots indicate age and can taste bitter. Store in a cool, dark, dry place (not the refrigerator). For this recipe, mince garlic finely so it distributes evenly through the butter. Use a garlic press or mince by hand with a sharp knife. The finer the mince, the more surface area exposed, releasing more flavor into your dish.
Golden-brown chicken bites being sautéed in garlic butter in a stainless steel skillet with fresh parsley garnish

Mastering the Cooking Technique

The secret to restaurant-quality results lies in proper searing technique. Before the chicken touches the pan, ensure it's patted completely dry and at room temperature. Heat your skillet over medium-high heat for 2-3 minutes before adding butter and oil - the combination prevents butter from burning while providing great flavor. When you add the chicken, you should hear an immediate sizzle. Arrange pieces in a single layer with space between them; overcrowding creates steam instead of a sear. Resist the urge to move the chicken around - let it sit undisturbed for 3-4 minutes to develop that golden-brown crust.

Creating the perfect creamy sauce requires understanding emulsification - the process of combining fat and liquid into a stable mixture. After cooking the chicken, those browned bits stuck to the pan (called fond) are pure flavor gold. Deglazing with chicken broth dissolves these bits into your sauce, building complex taste. When adding cream, keep the heat at medium-low; high heat can cause proteins in the cream to coagulate and separate. Add Parmesan gradually while whisking constantly, allowing each addition to melt completely before adding more. This patient approach ensures a silky-smooth sauce without graininess. The sauce should coat the back of a spoon when ready - if you draw a line through it with your finger, it should hold its shape.

The Perfect Sear

Achieving that golden-brown crust on chicken requires understanding the Maillard reaction - the chemical process that creates complex flavors and colors when proteins and sugars react under heat. Pat chicken completely dry (moisture = steam = no browning). Heat your pan until a drop of water sizzles and evaporates immediately. The light flour coating creates more surface area for browning and helps develop a crispy exterior. Don't flip the chicken until it releases easily from the pan - if it sticks, it's not ready. This technique transforms simple chicken into something truly special.

Garlic Butter Chicken Bites with Creamy Parmesan Pasta

Prep 10 min
Cook 20 min
Serves 4 servings
Level Intermediate

📋 Ingredients

For the Chicken

  • 1.5 cups heavy cream
    Must be at least 36% fat for proper thickening
  • 1 cup chicken broth
    Low-sodium recommended to control salt levels
  • 1.5 cups freshly grated Parmesan cheese
    Must be freshly grated - pre-grated won't melt smoothly
  • 6 cloves garlic, minced
    About 2 tablespoons - adjust to taste preference
  • 2 tablespoons butter
    Reserved for the garlic butter sauce

For the Creamy Sauce

  • 1.5 lbs boneless skinless chicken breast
    Cut into 1-inch uniform cubes for even cooking
  • 12 oz fettuccine pasta
    Or any long pasta like linguine or pappardelle
  • 2 tablespoons butter
    For searing the chicken
  • 2 tablespoons olive oil
    Prevents butter from burning at high heat
  • 2 tablespoons all-purpose flour
    Creates a light coating for perfect browning
  • 1 teaspoon Italian seasoning
    Blend of oregano, basil, thyme, and rosemary
  • 1/2 teaspoon black pepper
    Freshly ground for best flavor
  • 1/2 teaspoon salt
    Plus more to taste and for pasta water
  • 1/4 cup fresh parsley, chopped
    For garnish - adds color and fresh flavor

Instructions

  1. Cook the Pasta

    Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente (usually 10-12 minutes). Before draining, reserve 1 cup of the starchy pasta water - you'll need this to adjust sauce consistency later. Drain pasta and set aside. Do not rinse.

  2. Prepare and Cook Chicken

    Pat chicken cubes completely dry with paper towels. In a bowl, season with salt, black pepper, and Italian seasoning. Sprinkle flour over chicken and toss until lightly and evenly coated. Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat until butter is melted and shimmering. Add chicken in a single layer (work in batches if needed to avoid overcrowding). Cook without moving for 3-4 minutes until golden brown, then flip and cook another 3-4 minutes until cooked through and internal temperature reaches 165°F. Remove chicken to a plate and set aside.

  3. Make Garlic Butter

    Reduce heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Once butter is melted and foamy, add minced garlic. Sauté for 1 minute, stirring constantly, until fragrant and just beginning to turn golden - don't let it brown or it will become bitter. Return cooked chicken to the pan and toss to coat every piece in the garlicky butter. Let cook together for 30 seconds, then remove chicken to the plate again, keeping all that delicious garlic butter in the pan.

  4. Create Creamy Parmesan Sauce

    Pour chicken broth into the skillet with the garlic butter, scraping the bottom with a wooden spoon to release all the flavorful browned bits (fond). Bring to a gentle simmer. Add heavy cream and stir to combine. Let simmer for 2-3 minutes until slightly reduced. Reduce heat to medium-low. Gradually add Parmesan cheese about 1/4 cup at a time, whisking constantly after each addition until completely melted and smooth before adding more. Season sauce with additional salt and pepper to taste. If sauce seems too thick, whisk in reserved pasta water 2 tablespoons at a time until desired consistency is reached. The sauce should coat the back of a spoon.

  5. Combine and Serve

    Add drained fettuccine to the creamy Parmesan sauce in the skillet. Using tongs, toss and lift the pasta to coat every strand with sauce. Cook together for 1-2 minutes to allow pasta to absorb flavors. Divide pasta among four serving plates or shallow bowls. Top each portion with garlic butter chicken bites, arranging them attractively over the pasta. Drizzle any remaining garlic butter from the chicken plate over the top. Garnish generously with freshly chopped parsley and additional grated Parmesan cheese. Serve immediately while hot with extra Parmesan on the side.

Recipe Notes & Tips

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb sauce as it sits, so expect a drier consistency. To reheat, add 2-3 tablespoons of chicken broth or heavy cream to a skillet and warm over medium-low heat, stirring gently until heated through. Alternatively, microwave at 50% power in 30-second intervals, stirring between each, until hot. Freezing is not recommended as cream-based sauces separate when thawed.

Serving Suggestions

This rich, creamy pasta pairs beautifully with a crisp Caesar salad or simple arugula salad dressed with lemon vinaigrette to cut through the richness. Serve with warm garlic bread or crusty Italian bread for soaking up extra sauce. Steamed or roasted vegetables like asparagus, green beans, or broccoli make excellent sides. For wine pairing, choose a buttery Chardonnay or crisp Pinot Grigio. Garnish with fresh cracked black pepper and lemon zest for brightness.

Variations

Protein swaps: Use jumbo shrimp (adjust cooking time to 2-3 minutes per side) or Italian sausage slices. Add vegetables: Stir in sun-dried tomatoes, sautéed mushrooms, or fresh spinach when combining pasta with sauce. Make it spicy: Add 1/2 teaspoon red pepper flakes to the garlic butter. Herb variations: Replace Italian seasoning with fresh thyme or basil. For a lighter version: Use half-and-half instead of heavy cream and reduce Parmesan to 1 cup (sauce will be thinner).