Garlic Butter Chicken Bites with Creamy Parmesan Pasta
I still remember the first time I tossed tender chicken bites in garlic-butter and spooned velvety Parmesan sauce over warm pasta — it felt like comfort food but with a restaurant polish. This dish combines quick pan-seared chicken with a simple cream sauce so it’s perfect for busy weeknights, date nights at home, or anytime you want a crowd-pleasing meal without fuss.
Why you’ll love this dish
This recipe hits a sweet spot: it’s fast, flavorful, and adaptable. The pan-seared chicken bites cook in minutes and pick up a lightly crisp, golden edge while the cream-and-Parmesan sauce clings to every strand of pasta. It’s budget-friendly (one-pan chicken plus a simple sauce), kid-approved (mild, cheesy, and familiar), and easy to scale for guests.
“Simple to make and impossibly comforting — the garlic-butter chicken bites are my go-to weeknight win.” — A quick reader review
If you want a slightly different take or inspiration for side dishes, I sometimes refer back to the original MixMirth walkthrough for plating ideas.
How this recipe comes together
Step-by-step overview
- Season and quickly sear chicken bites in garlic butter until golden and cooked through.
- Boil pasta until al dente while the chicken finishes.
- Make a quick, creamy Parmesan sauce in the same pan (fewer dishes and more flavor).
- Toss pasta with sauce and chicken. Finish with fresh parsley and serve immediately.
For a similar shape swap and timing tips, the rotini variation on MixMirth shows how different pastas change texture.
Gather these items
Key ingredients
- 1 lb chicken breasts, cut into bite-sized pieces
- 3 tablespoons butter (for chicken)
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- 8 oz pasta (fettuccine, penne, or your choice)
- 1 tablespoon butter (for sauce)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Notes/substitutions: Use boneless skinless thighs instead of breasts for richer flavor. Swap half-and-half for heavy cream in a pinch, but expect a thinner sauce. Gluten-free pasta works fine; just follow package timings.
Directions to follow
- Prep: Cut chicken into 1-inch pieces. Season with salt, pepper, paprika, and oregano.
- Cook pasta: Bring salted water to a boil and cook 8 oz pasta until al dente. Reserve ½ cup pasta water, then drain.
- Sear chicken: In a large skillet over medium-high heat, melt 3 tablespoons butter. Add minced garlic and sauté 30 seconds. Add chicken in a single layer. Cook 3–4 minutes per side, until golden and internal temperature reaches 165°F (74°C). Remove chicken to a plate.
- Tip: Don’t overcrowd the pan — work in batches if needed to get good browning.
- Make sauce: Reduce heat to medium. Add 1 tablespoon butter to the pan. Stir in heavy cream and bring to a gentle simmer. Whisk in Parmesan and garlic powder until sauce is glossy and smooth. If too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.
- Combine: Return chicken to the pan with the sauce. Add drained pasta and toss to coat evenly. Adjust seasoning with salt and pepper.
- Finish: Sprinkle with chopped parsley and serve hot.
For plating techniques and timing strategies when juggling chicken and pasta, I sometimes consult the twisted pasta technique notes.
Best ways to enjoy it
Serving suggestions
- Plate on warm shallow bowls so the sauce stays silky. Pile pasta first, nest chicken bites on top, and drizzle extra sauce.
- Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness.
- Add roasted broccoli or sautéed green beans for color and texture contrast.
- For wine pairings: a crisp Chardonnay or a light-bodied Pinot Noir complements the cream and garlic.
Storage and reheating tips
Keeping leftovers fresh
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Reheating: Gently reheat on the stove over low heat with a splash of cream or milk to loosen the sauce. Microwaving is fine for single portions; stir halfway through and add 1–2 teaspoons of liquid if the sauce has tightened.
- Freezing: I don’t recommend freezing the assembled dish — the cream sauce can separate. Instead, freeze cooked chicken bites (flash cool, then freeze in a single layer) for up to 2 months and prepare fresh sauce/pasta when ready.
- Food safety: Always reheat until steaming hot (165°F / 74°C). Discard any leftovers left out more than two hours.
Helpful cooking tips
Pro chef tips
- Dry the chicken pieces before seasoning — less surface moisture equals better browning.
- Use freshly grated Parmesan for the best melt and flavor; pre-grated powders can be grainy.
- If sauce looks grainy after adding cheese, lower the heat and stir; a small amount of pasta water can smooth it out.
- Timing tip: Start the pasta water before the chicken so both finish around the same time.
For more bake-friendly ingredient ideas that pair well with this profile, see these pasta bake suggestions on MixMirth: pasta bake ingredient ideas.
Creative twists
Recipe variations
- Lighter version: Swap heavy cream for half Greek yogurt (temper it first) or use half-and-half and 1 tablespoon flour to thicken.
- Spicy kick: Add a pinch of red pepper flakes when sautéing garlic.
- Mediterranean: Stir in sun-dried tomatoes and spinach at the end.
- Herb-forward: Replace dried oregano with fresh basil and finish with lemon zest.
- Keto: Serve over zoodles or shirataki noodles and omit starchy pasta water.
Your questions answered
Q: How long does this take from start to finish?
A: About 25–30 minutes total: 10 minutes prep, 15–20 minutes cooking.
Q: Can I use frozen chicken?
A: Thaw fully before cutting and searing. Partially frozen chicken will steam instead of browning and won’t develop that golden crust.
Q: Is there a dairy-free option?
A: For dairy-free, use a buttery plant-based spread and a full-fat coconut milk or cashew cream, then replace Parmesan with a nutritional yeast-based blend. Flavor will shift but remain satisfying.
Q: Can I make the sauce ahead of time?
A: You can make the sauce and refrigerate up to 24 hours, but reheat gently and finish with fresh Parmesan to recover creaminess.
Q: Why did my sauce get grainy?
A: Overheating or using ultra-processed grated cheese can cause the sauce to separate. Stir on low heat and add a splash of pasta water to bring it back together.
Conclusion
If you want a full write-up of the original inspiration and step photos, the Garlic Butter Chicken Bites with Creamy Parmesan Pasta post offers a helpful visual guide. For a quick five-ingredient spin on garlic-Parmesan bites, check the Garlic Parmesan Chicken Bites (Just 5 Ingredients) – The Kitchn for streamlined ideas.
Garlic Butter Chicken Bites with Creamy Parmesan Pasta

Ingredients
For the chicken
- 1 lb chicken breasts, cut into bite-sized pieces Boneless skinless thighs are recommended for richer flavor.
- 3 tablespoons butter For sautéing chicken.
- 4 cloves garlic, minced
- 1 teaspoon dried oregano Can substitute with fresh basil.
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped For garnish.
For the pasta and sauce
- 8 oz pasta (fettuccine, penne, or your choice) Gluten-free pasta works fine; follow package timings.
- 1 tablespoon butter For sauce.
- 1 cup heavy cream Substitute with half-and-half if on hand for a thinner sauce.
- ½ cup grated Parmesan cheese Freshly grated recommended for best flavor.
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped For final garnish.
Instructions
Preparation
- Cut chicken into 1-inch pieces. Season with salt, pepper, paprika, and oregano.
Cooking Pasta
- Bring salted water to a boil and cook 8 oz pasta until al dente. Reserve ½ cup pasta water, then drain.
Searing Chicken
- In a large skillet over medium-high heat, melt 3 tablespoons butter. Add minced garlic and sauté for 30 seconds.
- Add chicken in a single layer. Cook for 3–4 minutes per side, until golden and internal temperature reaches 165°F (74°C). Remove chicken to a plate.
- Tip: Don’t overcrowd the pan — work in batches if needed to get good browning.
Making Sauce
- Reduce heat to medium. Add 1 tablespoon butter to the pan.
- Stir in heavy cream and bring to a gentle simmer. Whisk in Parmesan and garlic powder until sauce is glossy and smooth.
- If too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.
Combining
- Return chicken to the pan with the sauce. Add drained pasta and toss to coat evenly. Adjust seasoning with salt and pepper.
Finishing
- Sprinkle with chopped parsley and serve hot.
