Go Back Email Link
–+ servings

Garlic Parmesan Chicken Bites with Creamy Rotini

A delightful dish of crispy garlic parmesan chicken bites served over creamy rotini pasta, perfect for busy weeknights and gatherings.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 4 servings

Ingredients

For the Chicken Bites

  • 2 large chicken breasts, cut into bite-sized chunks
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 cup grated parmesan cheese (for coating)
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons olive oil (for frying)

For the Creamy Rotini

  • 8 oz rotini pasta
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese (for sauce)
  • Optional: chopped parsley for garnish

Instructions

Preparation

  • Season the chicken pieces with salt, black pepper, paprika, and garlic powder.
  • In a bowl, combine the grated parmesan cheese and panko breadcrumbs.
  • Coat the chicken bites in the breadcrumb mixture, pressing to adhere.

Cooking

  • Heat the olive oil in a skillet over medium heat and fry the coated chicken bites in batches until golden and cooked through, about 3–4 minutes per side. Set aside.
  • Cook the rotini pasta in salted boiling water until al dente. Drain and set aside.
  • In the same skillet, melt the butter and sauté the minced garlic for about 30 seconds or until fragrant.
  • Pour in the heavy cream and bring to a gentle simmer.
  • Stir in 1/2 cup of grated parmesan cheese and whisk until melted and smooth. Season to taste.
  • Add the cooked rotini to the sauce and toss to coat evenly.
  • Plate the creamy pasta and top with the crispy chicken bites. Garnish with chopped parsley if desired.

Notes

For an even crispier chicken bite, double-dip the chicken in the egg wash before coating it with the parmesan and panko mixture. Use freshly grated parmesan cheese for both the coating and the sauce for a richer flavor. Don’t rush the frying process; ensure the oil is hot enough for a nice golden crust, but not so hot that it burns the breadcrumbs. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.