Go Back

Garlic Butter Chicken Bites with Creamy Parmesan Spaghetti

A comforting, buttery dish featuring savory garlic chicken tossed with creamy spaghetti, perfect for a quick weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.25 lbs chicken breast, cut into bite-size pieces Cut chicken evenly for even cooking.
  • 1 tbsp olive oil
  • 2 tbsp butter Unsalted butter helps control salt.
  • 1 tsp garlic powder Fresh garlic = bigger flavor.
  • 1/2 tsp paprika
  • 1/2 tsp Cajun seasoning Optional for heat.
  • 3 cloves garlic, minced
For the Spaghetti
  • 12 oz spaghetti
  • 1 cup heavy cream Can substitute with half-and-half and a tablespoon of butter.
  • 1/2 cup pasta water, reserved Reserve before draining.
  • 1 cup grated Parmesan cheese Grate fresh for better flavor.
  • 1/2 tsp Italian seasoning Can swap for fresh basil.
For Garnish
  • Fresh parsley, optional For garnish.
  • Extra Parmesan, optional For garnish.

Method
 

Cooking the Spaghetti
  1. Boil the spaghetti in plenty of salted water until al dente, about 8–10 minutes.
  2. Scoop out and save 1/2 cup of pasta water, then drain the pasta and set it aside.
Preparing the Chicken
  1. Pat chicken dry and toss with garlic powder, paprika, Cajun seasoning (if using), salt, and pepper so each piece is evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat until it shimmers.
  3. Add chicken in a single layer and let it sear for about 4–6 minutes until golden edges form.
  4. Add 2 tbsp butter and the minced garlic to the skillet and stir quickly, allowing the garlic to become fragrant without burning.
  5. Remove the chicken to a plate and set aside.
Making the Sauce
  1. Wipe the skillet quickly if it’s too dark, then melt 1 tbsp butter over medium-low heat.
  2. Pour in the heavy cream and bring to a gentle simmer while whisking to warm evenly.
  3. Whisk in the Parmesan until the sauce becomes smooth and glossy; add Italian seasoning and adjust salt and pepper to taste.
  4. If the sauce feels too thick, slowly add reserved pasta water until it loosens.
Combining
  1. Toss the cooked spaghetti into the sauce until each strand is coated.
  2. Add the chicken back on top or fold it in, letting everything mingle for a minute.
  3. Plate the pasta, sprinkle with parsley and extra Parmesan, and serve while warm.

Notes

For best results, cut chicken evenly for even cooking. To save time, cut the chicken ahead and refrigerate. If the sauce splits, whisk in a tablespoon of cold cream or a splash of pasta water off heat to bring it back.