Homemade Garlic Butter Chicken Bites with Creamy Parmesan Pasta — Easy, Traditional & Healthy Comfort Food

There’s something comforting about the smell of garlic and butter filling your kitchen on a chilly evening. My mom used to make a quick chicken-and-pasta dinner on weeknights that felt like a hug — this Garlic Butter Chicken Bites with Creamy Parmesan Pasta is my grown-up, slightly indulgent version of that memory. Garlic Butter Chicken Bites with Creamy Parmesan Pasta is perfect for a busy weeknight, a cozy Sunday family meal, or even a casual holiday table when you want comfort without fuss.

This recipe is easy to scale, feels homemade and traditional, and can be made a touch healthier without losing any of the cozy, cheesy charm.

Serves: 4 | Prep: 10 min | Cook: 20–25 min | Total: 30–35 min

🧂 Ingredients:

• 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into 1-inch bites
• Salt and freshly ground black pepper, to taste
• 1 tsp garlic powder (optional for seasoning)
• 2 tbsp all-purpose flour (optional, for a light crust)
• 2 tbsp olive oil
• 4 tbsp (½ stick) unsalted butter, divided
• 4 cloves garlic, minced (about 2 tsp)
• 1 small shallot, finely chopped (or ¼ cup onion)
• ½ cup (120 ml) low-sodium chicken broth
• 1 cup (240 ml) heavy cream (see swaps below)
• 1 cup (100 g) freshly grated Parmesan cheese, plus extra for serving
• 8 oz (225 g) pasta (penne, rotini, or fettuccine) — cooked per package instructions
• 1 tbsp fresh lemon juice (optional, brightens the sauce)
• 2 tbsp chopped fresh parsley or basil for garnish
• Pinch of red pepper flakes (optional for heat)

👩‍🍳 Directions:

1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and set pasta aside.
2. While pasta cooks, season the chicken bites with salt, pepper and garlic powder. Lightly toss with the 2 tbsp flour if you want a slight crust (optional).
3. Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. When hot, add chicken in a single layer (don’t overcrowd — cook in two batches if needed). Sear chicken 3–4 minutes per side until golden and cooked through. Transfer chicken to a plate.
4. Reduce heat to medium. Add remaining 1 tbsp olive oil and 2 tbsp butter to the skillet. Sauté the shallot (or onion) 1–2 minutes until softened, then add the minced garlic and cook 30–45 seconds until fragrant (don’t burn).
5. Pour in chicken broth to deglaze the pan, scraping up browned bits. Simmer 1–2 minutes to concentrate flavor.
6. Stir in heavy cream and bring to a gentle simmer. Let sauce cook 3–5 minutes until slightly thickened. If it gets too thick, whisk in reserved pasta water a splash at a time.
7. Lower heat and add grated Parmesan, stirring until melted and smooth. Add lemon juice (if using), season with salt, pepper, and red pepper flakes to taste.
8. Return chicken bites to the skillet and toss to coat in the sauce. Cook 1–2 minutes to heat through.
9. Add drained pasta to the skillet (or combine in the pasta pot), tossing to coat everything in the creamy Parmesan sauce. If needed, thin with reserved pasta water to reach your desired consistency.
10. Garnish with chopped parsley or basil and an extra sprinkle of Parmesan. Serve immediately.

Quick tip: If your sauce separates, whisk in 1 tsp cold butter off the heat to bring it back together.

💡 Tips & Variations:

• Low-carb swap: Use zucchini noodles or shirataki noodles instead of pasta. Sear chicken as directed and cook sauce slightly longer to thicken.
• Gluten-free: Swap regular pasta for gluten-free pasta and use a gluten-free flour (or skip flour).
• Lighter/healthier: Substitute half-and-half or whole milk plus 1 tsp cornstarch for heavy cream, and use chicken thighs trimmed of excess fat for more flavor with less processing.
• Dairy-free / Vegan variation: Use firm tofu cubes (pressed) instead of chicken; sear in oil. Make a cashew cream (soaked cashews blended with water) + nutritional yeast instead of heavy cream and Parmesan. Finish with lemon and garlic.
• Extra veggies: Stir in baby spinach, peas, sautéed mushrooms, or roasted cherry tomatoes for color and nutrition. Add them in step 6 so they gently wilt into the sauce.
• Make it ahead: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or broth to loosen the sauce.
• Freezing: I don’t recommend freezing the pasta with cream sauce; freeze the cooked chicken bites separately (wrapped) and make fresh sauce when ready.
• Crispier bites: For a golden crust, dredge chicken in panko instead of flour and pan-fry in a little oil before finishing in the sauce.

🩺 Health & Lifestyle Tie-in
This Garlic Butter Chicken Bites with Creamy Parmesan Pasta gives you a solid dose of protein from the chicken and calcium from Parmesan. Choosing simple, whole ingredients (like fresh garlic, real butter in moderation, and lean chicken) supports a balanced diet. Small shifts — swapping some cream for lower-fat dairy, adding lots of vegetables, or using whole-grain pasta — can make this familiar favorite even more heart-healthy. Eating well now also helps you feel better long-term — fewer sick days, more energy, and potentially lower health expenses over time.

❤️ Conclusion
If you make this Garlic Butter Chicken Bites with Creamy Parmesan Pasta, I’d love to see your photos and hear how you tweaked it — drop a comment below or tag me on Instagram. This is the kind of cozy, homemade meal that’s easy enough for a weeknight and delicious enough to make again and again. Enjoy — and save me a plate!

Bon appétit!

Garlic Butter Chicken Bites with Creamy Parmesan Pasta

This comforting Garlic Butter Chicken Bites with Creamy Parmesan Pasta is an easy, traditional dish perfect for busy weeknights or cozy family meals.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 650

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch bites
• 1 tsp garlic powder (optional for seasoning) For additional flavor
• 2 tbsp all-purpose flour (optional, for a light crust) For a crispy coating
• 2 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 4 cloves garlic, minced (about 2 tsp)
• 1 small shallot, finely chopped (or ¼ cup onion)
• ½ cup low-sodium chicken broth
• 1 cup heavy cream Options for lower-fat alternatives available.
• 1 cup freshly grated Parmesan cheese, plus extra for serving
• 8 oz pasta (penne, rotini, or fettuccine), cooked per package instructions
• 1 tbsp fresh lemon juice (optional) Brightens the sauce
• 2 tbsp chopped fresh parsley or basil for garnish
• pinch red pepper flakes (optional for heat)

Method

 

Preparation

1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and set pasta aside.
2. While pasta cooks, season the chicken bites with salt, pepper and garlic powder. Lightly toss with the 2 tbsp flour if you want a slight crust (optional).

Cooking

1. Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. When hot, add chicken in a single layer. Sear chicken 3–4 minutes per side until golden and cooked through. Transfer chicken to a plate.
2. Reduce heat to medium. Add remaining 1 tbsp olive oil and 2 tbsp butter to the skillet. Sauté the shallot (or onion) for 1–2 minutes until softened, then add the minced garlic and cook for 30–45 seconds until fragrant.
3. Pour in the chicken broth to deglaze the pan, scraping up browned bits. Simmer for 1–2 minutes to concentrate flavor.
4. Stir in the heavy cream and bring to a gentle simmer. Let the sauce cook for 3–5 minutes until slightly thickened. If it gets too thick, whisk in reserved pasta water a splash at a time.
5. Lower heat and add grated Parmesan, stirring until melted and smooth. Add lemon juice (if using) and season with salt, pepper, and red pepper flakes to taste.
6. Return chicken bites to the skillet and toss to coat in the sauce. Cook for 1–2 minutes to heat through.
7. Add drained pasta to the skillet, tossing to coat everything in the creamy Parmesan sauce. If needed, thin with reserved pasta water to reach your desired consistency.

Garnishing

1. Garnish with chopped parsley or basil and an extra sprinkle of Parmesan. Serve immediately.

Notes

For best results, follow the recommended swaps for dietary adjustments. Use a non-stick skillet for easy searing and cleanup.