Introduction
The kitchen smelled like Sunday: warm butter, garlic, and a little browned chicken hitting the pan. Right away I knew dinner was going to be simple and unforgettable. This Garlic Butter Chicken Bites with Creamy Parmesan Fettuccine is one of those dishes I return to when I need something that feels like home. This always takes me back to Sunday dinners. If you enjoy skillet comfort food, try a close cousin in my garlic-parmesan chicken and potatoes skillet for another cozy meal.
Why You’ll Love This
- Fast weeknight dinner: ready in about 30 minutes.
- Rich but not heavy: creamy sauce, bright garlic notes.
- Kid-approved and great for guests: most people ask for seconds.
- Easy leftovers: holds up well for lunches.
Quick Recipe Snapshot
- Servings: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Skill level: Easy
- Taste: savory + buttery
You’ll feel confident making this even on busy nights.
Ingredients You’ll Need
- 1 1/4 lbs boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- Salt & black pepper, to taste
- 12 oz fettuccine pasta
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup freshly grated Parmesan cheese
- 2 oz cream cheese (optional, for extra silkiness)
- 1/2 cup reserved pasta water (as needed)
- Fresh parsley (optional garnish)
- Extra Parmesan (optional garnish)
- A drizzle of garlic butter from the pan (optional garnish)
Chef notes:
- Fresh garlic = bigger flavor
- Use real Parmesan, not powder
- Reserve pasta water for sauce texture
- Cut chicken evenly for even cooking
How to Make It
- First, boil a large pot of salted water and cook fettuccine until al dente, about 10–11 minutes. Then reserve 1/2 cup pasta water, drain, and set aside.
- Meanwhile, season chicken with Italian seasoning, smoked paprika, salt, and pepper. Toss pieces so they coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Add chicken; you should hear a steady sizzle. Sear 3–4 minutes per side until golden with a slight crust and cooked through.
- Reduce heat to medium, add 3 tbsp butter and 4 cloves minced garlic. Toss the chicken for 30–60 seconds until the garlic is fragrant and butter foams. Remove chicken to a plate but keep the garlic butter in the pan.
- Next, in the same skillet melt 2 tbsp butter over medium heat and sauté 3 cloves minced garlic for about 30 seconds. Then pour in chicken broth and heavy cream, whisking to combine.
- If using, add cream cheese now and whisk until smooth. Stir in Parmesan until the sauce thickens and becomes silky. Taste, then season with salt and pepper. If sauce feels too thick, add a splash of the reserved pasta water.
- Add cooked fettuccine to the sauce and toss to coat; the pasta should glisten and the sauce should cling. Use reserved pasta water to loosen the sauce as needed.
- Finally, return the garlic butter chicken bites to the pan. Either top the pasta with the chicken or gently fold it in so every forkful has a bite. Garnish with parsley and extra Parmesan, and drizzle a little garlic butter from the pan for shine.
If you’d like to streamline, you can try a simpler one-pot approach as in my one-pot creamy garlic pasta version.
Kitchen Tips (From My Kitchen)
- Time-saver: Slice chicken ahead and refrigerate for 30 minutes to speed prep.
- Common mistake + fix: Overcrowding the pan causes steaming; cook chicken in batches for golden edges.
- Simple variation: Add red pepper flakes or tarragon for a little kick and fresh herbal lift.
Serving Ideas
- Weeknight dinner: serve with a quick green salad and crusty bread.
- Casual dinner party: present on a large platter with extra Parmesan for guests.
- Brunch twist: serve smaller portions with a side of roasted tomatoes.
- Holiday side swap: pair with creamy honey butter corn for a sweeter contrast.
Garnish with parsley and a lemon wedge if you want brightness.
Storing & Leftovers
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Sauce and pasta don’t freeze perfectly, but you can freeze cooked chicken for up to 2 months.
- Reheat: Warm gently on the stove with a splash of milk or reserved pasta water to restore creaminess.
Leftover idea: Toss chilled pieces into a warm wrap for a tasty lunch.
Garlic Butter Chicken Bites with Creamy Parmesan Fettuccine
Ingredients
Method
- Boil a large pot of salted water and cook fettuccine until al dente, about 10–11 minutes. Then reserve 1/2 cup pasta water, drain, and set aside.
- Season chicken with Italian seasoning, smoked paprika, salt, and pepper. Toss pieces so they coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Add chicken; sear 3–4 minutes per side until golden with a slight crust and cooked through.
- Reduce heat to medium, add 3 tbsp butter and 4 cloves minced garlic. Toss the chicken for 30–60 seconds until the garlic is fragrant and butter foams. Remove chicken to a plate but keep the garlic butter in the pan.
- In the same skillet melt 2 tbsp butter over medium heat and sauté 3 cloves minced garlic for about 30 seconds.
- Pour in chicken broth and heavy cream, whisking to combine.
- If using, add cream cheese now and whisk until smooth. Stir in Parmesan until the sauce thickens and becomes silky. Taste, then season with salt and pepper. If sauce feels too thick, add a splash of the reserved pasta water.
- Add cooked fettuccine to the sauce and toss to coat; the pasta should glisten and the sauce should cling. Use reserved pasta water to loosen the sauce as needed.
- Return the garlic butter chicken bites to the pan. Either top the pasta with the chicken or gently fold it in so every forkful has a bite.
- Garnish with parsley and extra Parmesan, and drizzle a little garlic butter from the pan for shine.
Notes
FAQs
Q: Can I make this ahead?
A: Yes. Cook the chicken and sauce, then keep sauce separate from pasta. Reheat and combine just before serving for best texture.
Q: Can I swap the pasta?
A: Absolutely—use linguine or tagliatelle. Also, gluten-free fettuccine works fine; adjust cook time as needed.
Q: How do I know the chicken is done?
A: It should reach 165°F and have no pink center; externally, look for golden edges and a firm texture.
Q: Can I freeze Garlic Butter Chicken Bites with Creamy Parmesan Fettuccine?
A: I don’t recommend freezing the completed saucy pasta; instead, freeze chicken alone and reheat in fresh sauce or make a fresh sauce after thawing.
Final Thoughts
I make this when I want something familiar, buttery, and honest. It fills the kitchen with a garlic-scented hug, and my kids always linger at the table. Try it once, then tweak the herbs and heat to make it yours.
Conclusion
For a slightly different take, I like the version at Garlic Butter Chicken Bites with Creamy Parmesan Pasta for plating ideas, and for a simple five-ingredient bite, see Garlic Parmesan Chicken Bites (Just 5 Ingredients) – The Kitchn. Garlic Butter Chicken Bites with Creamy Parmesan Fettuccine
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