Hey Foodie Friends! Let’s Make Dinner

Okay, so you know those nights? The ones where you want something comforting and utterly delicious, but you don’t want to spend three hours in the kitchen doing a gazillion steps? Yeah, those nights. This Garlic Butter Chicken Bites with Savory Creamy Parmesan Pasta dish? It’s my absolute go to. Like, seriously. I first whipped this up years ago, maybe after a particularly rough day at work? Needed comfort food, stat. And honestly, it hit the spot so perfectly, it became a staple. My kiddo even asks for ‘the buttery chicken pasta’ now. It’s not fancy schmancy, it’s just *good* food, you know?

Why I Keep Coming Back to This One

Oh man, why *wouldn’t* you? For starters, it’s relatively quick. I can usually get this on the table in under 45 minutes, even with my usual level of, shall we say, ‘distraction’ (read: trying to unload the dishwasher, yell at the dog, and stir pasta simultaneously). My partner absolutely *devours* this, like, zero leftovers ever. The chicken bites are super juicy and packed with flavor from the garlic and butter (obviously!), and the pasta? Creamy, cheesy, just the right amount of savory. It’s total comfort food without feeling heavy, well, maybe a *little* heavy but in the best possible way. Plus, you probably have most of the stuff in your pantry already. Which is a win in my book, because who needs an extra trip to the shops?

Gather ‘Round! The Stuff You’ll Need

Alright, ingredient time! Don’t stress too much about perfect measurements for some of this, cooking is an art, not a science, right?

Boneless, Skinless Chicken Thighs: About 1.5 lbs. Thighs stay juicier, but honestly, breasts work too if that’s all you’ve got. Just try not to overcook ’em!
Butter: Like, half a stick (that’s 1/4 cup or around 55g). Use the good stuff if you have it, but whatever’s in the fridge is fine.
Garlic: This is KEY! I use maybe 4 5 cloves, minced. If you *really* love garlic (like me!), throw in more. If you’re feeling lazy, pre-minced is okay, but fresh is better, *always* fresh.
Italian Seasoning: A teaspoon or so. Gives it that herby background.
Smoked Paprika: About half a teaspoon. Adds a lovely little depth. Don’t skip this!
Salt and Black Pepper: To taste, obviously. Be generous with the pepper on the chicken!
Olive Oil: Just a drizzle for cooking the chicken.
Pasta: Half a pound (around 250g). I usually use fettuccine or linguine because the sauce clings nicely, but honestly, any shape works. Penne, rigatoni, whatever floats your boat.
Heavy Cream: About 1 cup (240ml). This is where the magic happens for the sauce.
Parmesan Cheese: About 1 cup, freshly grated is best form my experience. The stuff in the green can is… okay… in a pinch, but real parm melts and tastes *so* much better. Learn more about good parmesan!
Pasta Water: Reserve about 1/2 cup before draining! This is crucial for thickening the sauce later. Don’t forget this step, I’ve done it too many times and it’s a pain.
Fresh Parsley: Chopped, for garnish. Totally optional, but makes it look purdy.

Garlic Butter Chicken Bites with Savory Creamy Parmesan Pasta

Let’s Get Cooking! The Steps

Here’s how we bring it all together. Don’t overthink it!

Get the Pasta Going: Bring a big pot of salted water to a boil. Throw your pasta in and cook it according to the package directions until al dente. Remember to scoop out about a half cup of that starchy pasta water *before* you drain the rest. Seriously, put a mug right next to the pot so you don’t forget! Drain the pasta and set it aside.
Prep the Chicken: While the pasta is doing its thing, cut the chicken thighs into bite sized pieces. Like, maybe one inch chunks? Pat them really, really dry with paper towels. This is important for getting a good sear!
Season the Chicken: In a medium bowl, toss the chicken pieces with a drizzle of olive oil, the Italian seasoning, smoked paprika, salt, and a good grind of black pepper. Make sure they’re all coated.
Cook the Chicken Bites: Heat a large skillet over medium high heat. Add a little more olive oil if needed. Once it’s hot (a drop of water should sizzle), add the chicken in a single layer. Don’t crowd the pan! You might need to do this in batches. Cook for about 3 4 minutes per side, until they’re golden brown and cooked through. This is where I usually sneak a little taste test… gotta check for seasoning, right?! Remove the chicken to a plate.
Make the Garlic Butter: Lower the heat on the skillet to medium. Add the butter. Let it melt and maybe foam up a little. Now, add your minced garlic. Cook it for about 30 seconds to a minute, stirring constantly, until it’s fragrant. Whatever you do, do NOT let it burn. Burnt garlic is the worst! It’ll turn bitter and ruin everything. Keep an eye on it, maybe turn the heat down a smidge more if you need to.
Whip Up the Creamy Sauce: Pour the heavy cream into the skillet with the garlic butter. Stir it all together. Let it simmer gently for a minute or two, just until it starts to thicken slightly.
Add the Parmesan: Stir in the grated Parmesan cheese. Keep stirring until it melts into a smooth, luscious sauce. If it seems too thick, add a splash of that reserved pasta water. Add a little, stir, add a little more until it’s the consistency you like. Taste the sauce now! Does it need more salt? More pepper? Now’s the time to adjust.
Combine Everything: Add the drained pasta and the cooked chicken bites back into the skillet with the sauce. Toss everything gently to coat. Make sure every piece of chicken and every noodle is smothered in that gorgeous creamy sauce.
Serve It Up! Spoon the pasta and chicken into bowls. Garnish with fresh parsley if you’re feeling fancy.

Just a Few Things I’ve Learned Along the Way…

Don’t wash the chicken! Patting it dry is enough and honestly, safer according to most food safety folks these days.
Seriously, don’t burn the garlic. I learned that the hard way once. Had to start over. Womp womp.
If the sauce gets too thick while you’re eating (it happens!), you can loosen it with a tiny splash more cream or even just a little hot water.
The type of pan matters! A good stainless steel skillet is great for searing, but a nonstick one works too, you just might not get quite the same golden brown on the chicken.

Tried & Tested Variations (and One Fail!)

I’ve messed around with this recipe a bit. Sometimes I’ll throw in some spinach at the end, just wilt it into the sauce for a bit of green. Mushrooms sautéed with the chicken are also delightful. I even tried adding sun dried tomatoes once, which was actually really good! It added a nice chewy texture and sweet tangy flavor. The one variation that didn’t quite land? I tried making it lighter with milk instead of cream. Big mistake. The sauce just didn’t get creamy and it kind of separated. Stick to the heavy cream for this one, trust me.

Tools of the Trade

You don’t need anything super fancy, just the basics:

A big pot for pasta.
A good knife and cutting board for the chicken.
A large skillet (my favorite is a 12 inch stainless steel one). If you only have a smaller pan, just cook the chicken in batches!
A grater for the parmesan (or a food processor if you’re feeling it).
Measuring cups and spoons (or just eyeball it like I usually do!).

Storing Leftovers (If You’re Lucky Enough to Have Any)

Pop any leftovers into an airtight container in the fridge. It should keep for 2 3 days. To reheat, I usually microwave it gently, adding a tiny splash of water or cream if the sauce looks dry. Though honestly, in my house it never lasts more than a day! I actually think it tastes pretty darn good cold the next morning too, but maybe that’s just me.

Serving It Up Right

This is a meal in itself, really. But if I’m feeling ambitious (or have people over), a simple green salad with a vinaigrette is perfect on the side. A little crusty bread to sop up any extra sauce? Chef’s kiss! My family tradition is fighting over the last bite of chicken, so… maybe make extra?

My Hard-Earned Pro Tips

Okay, listen up. Learn from my mistakes!

**Don’t crowd the chicken!** I once tried rushing this step by cramming all the chicken into the pan at once and regretted it because it steamed instead of searing, and you don’t get those lovely golden bits. Cook in batches if you have to.
**Pat the chicken dry!** I know I said it before, but it bears repeating. Dry chicken = better sear = more flavor.
**Taste and adjust!** Always taste your sauce before adding the pasta back in. Does it need more salt? A pinch of red pepper flakes for heat? Make it perfect for *you*.

Stuff People Ask Me About This Dish

Got questions? Fair enough! Here are some I hear:

Q: Can I use chicken breast instead of thighs?
A: Yep! Totally. Just be extra careful not to overcook it because it dries out faster than thighs. Cook until it’s *just* opaque all the way through.

Q: My sauce isn’t thickening! Help!
A: Did you forget the pasta water?! That’s usually the culprit. If you did, you can try adding a tiny bit more parmesan and simmering gently. If that doesn’t work, mix a teaspoon of cornstarch with a tablespoon of cold water, stir it into the sauce, and simmer for another minute – that’ll thicken it right up! But seriously, reserve that pasta water next time!

Q: Can I make this dairy-free?
A: Hmm, that’s tricky because the cream and parmesan are so central. You could probably make the garlic butter chicken bites, but the creamy pasta part would need a whole different approach with alternative milks and nutritional yeast maybe? I haven’t tried it myself, so I can’t vouch for it!

Q: How do I get the pasta water?
A: Easy peasy! Just before you drain the cooked pasta, dip a mug or a heatproof measuring cup into the pot and scoop out about half a cup of the cloudy, starchy water. Then drain the rest of the water like usual. That starch is magic for sauces!

Alright, there you have it! My go-to, slightly messy, totally delicious recipe. Give it a try and let me know what you think!

Garlic Butter Chicken Bites with Savory Creamy Parmesan Pasta

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