Description
This flavorful recipe features tender garlic butter chicken bites paired with savory creamy Parmesan pasta. The chicken is seasoned with paprika, onion powder, and optional chili flakes, then sautéed until golden brown. The pasta is cooked al dente and tossed in a luscious Parmesan cream sauce infused with garlic and a hint of nutmeg. Garnished with fresh parsley, this easy-to-make dish combines rich, comforting flavors perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken Bites
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp chili flakes (optional)
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped (for garnish)
Pasta
- 8 oz (225g) pasta of your choice (fettuccine, penne, or spaghetti)
Creamy Parmesan Sauce
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the Chicken Bites: Heat the olive oil and butter in a large skillet over medium-high heat. Season the chicken pieces with paprika, onion powder, chili flakes if using, salt, and pepper. Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until golden brown and fully cooked.
- Add Garlic to Chicken: Reduce the heat to low and stir in the minced garlic. Cook for another 1-2 minutes until fragrant. Remove the chicken from the skillet and set aside.
- Prepare the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Make the Creamy Parmesan Sauce: In the same skillet used for the chicken, melt 1 tablespoon of butter over medium heat. Sauté the minced garlic for 1 minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer while stirring constantly. Gradually whisk in the Parmesan cheese until it melts completely into the sauce. Add the ground nutmeg and season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce appears too thick, add a splash of the reserved pasta water to loosen it.
- Add Chicken Bites: Return the cooked chicken bites to the skillet and mix everything gently until well combined and heated through.
- Serve: Garnish with fresh chopped parsley and serve immediately. For a full meal, pair with garlic bread or a fresh green salad.
Notes
- For extra spice, increase chili flakes according to taste.
- Use freshly grated Parmesan cheese for best flavor and smooth sauce.
- Reserve some pasta water to adjust the sauce consistency as needed.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for safety.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
