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Garlic Butter Chicken Bites with Creamy Parmesan Fettuccine

A comforting and buttery dish featuring tender garlic butter chicken bites served over creamy Parmesan fettuccine, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.25 lbs boneless, skinless chicken breasts, cut into bite-size pieces Cut chicken evenly for even cooking.
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 4 cloves garlic, minced Fresh garlic = bigger flavor.
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • to taste Salt & black pepper
For the Fettuccine
  • 12 oz fettuccine pasta
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.75 cup freshly grated Parmesan cheese Use real Parmesan, not powder.
  • 2 oz cream cheese (optional) For extra silkiness.
  • 0.5 cup reserved pasta water (as needed) Reserve for sauce texture.
  • Fresh parsley (optional garnish)
  • Extra Parmesan (optional garnish)
  • A drizzle of garlic butter from the pan (optional garnish)

Method
 

Prepare the Fettuccine
  1. 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.
Cook the Chicken
  1. Season chicken with Italian seasoning, smoked paprika, salt, and pepper. Toss pieces so they coat evenly.
  2. 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.
  3. 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.
Make the Sauce
  1. In the same skillet melt 2 tbsp butter over medium heat and sauté 3 cloves minced garlic for about 30 seconds.
  2. Pour in chicken broth and heavy cream, whisking to combine.
  3. 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.
Combine and Serve
  1. 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.
  2. 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.
  3. Garnish with parsley and extra Parmesan, and drizzle a little garlic butter from the pan for shine.

Notes

Store in an airtight container for 3–4 days in the fridge. For freezing, you can freeze cooked chicken for up to 2 months. Reheat with a splash of milk or reserved pasta water to restore creaminess. For best texture, keep sauce separate from pasta if making ahead.