Garlic Butter Chicken Parmesan Pasta

Creamy Parmesan Pasta With Garlic Butter Chicken Bites is pure comfort food. It might feel fancy but you'll have it on the table in just about thirty minutes. Tender golden chicken bits and creamy pasta keep showing up at my house whenever I want big flavor without a lot of work.

First time I threw this together, the fridge was pretty empty and we all needed something warm and satisfying. Now my crew asks for it whenever comfort is required.

Crowd-Pleasing Ingredients

• Fettuccine or any pasta: Around twelve ounces. Choose something you like that holds up to creamy sauce
• Chicken breast: Make sure it's boneless and skinless. Chop into chunks for speedy cooking. Organic is awesome if you can get it
• Olive oil: For flavor and frying. Extra virgin keeps things tasting great
• Parsley: Chop up some fresh for topping. Makes everything brighter
• Butter for the sauce: More unsalted butter starts the creamy base. You get to control the saltiness
• Butter: Unsalted is what you want. Helps make the garlicky sauce super rich. Try European styles for more flavor
• Italian seasoning: Dried or fresh mix. Either brings nice herby flavor
• Salt and pepper: Classic duo you'll use twice—once for chicken, once for sauce. Kosher salt and fresh pepper are best
• Chicken broth: Boosts the sauce. Pick a low-sodium one that isn't bland
• Heavy cream: Makes everything dreamy. You can swap half and half for something lighter
• Extra garlic butter: Totally optional, but for extra goodness, melt more butter with minced garlic as a final drizzle
• Garlic: Use plump, fresh cloves, chopped small. You'll want a lot—it runs the show here
• Garlic for the sauce: Yup, you'll add more garlic, finely chopped, for an extra garlicky kick
• Parmesan cheese: Grate it yourself if you can. Blocks make a world of difference compared to pre-shredded stuff

Simple Step List

Dish Up and Finish:

Serve pasta in bowls topped with chicken bites. Drizzle on leftover garlic butter and toss some extra parsley and cheese over if you like. Pour any garlicky pan juices right on top

Stir Together:

Toss hot, cooked pasta in the cheesy sauce until every strand is coated. Splash in some pasta water if it gets too thick

Melt and Simmer Sauce:

For the sauce, melt butter in a fresh pan, cook minced garlic just till soft, pour in cream and broth, then let it bubble gently while you stir. That way it can't scorch

Blend In Parmesan:

When the cream's steaming, start whisking in Parmesan a bit at a time until everything's melted and the sauce clings to a spoon. Taste and tweak with salt or pepper

Sear Chicken:

Warm a big pan over medium-high and add half the butter and all the olive oil. Once they're hot, spread out the chicken pieces, season them, and cook about eight minutes, flipping so every bite gets brown and juicy. Scoop chicken out and set aside

Garlic Butter Magic:

Drop in more butter and turn the heat to medium. Stir in garlic and let it just start to smell amazing. Put the cooked chicken back in, then toss so it all gets shiny in the garlic butter

Pasta First:

Boil a large pot of salted water, add your pasta, cook until it’s got a little bite left, drain, toss in some olive oil, and save a splash of water for the sauce

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There's something about garlic as it cooks down into the sauce, turning basic chicken into something amazing. My little ones can't get enough of swirling noodles and piling chicken bites on top. It’s our go-to snow day dinner because it just feels right—comforting but no stress.

How to Store

Try to keep chicken and pasta in different containers in the fridge so they both stay as fresh as possible. Use airtight lids and they’ll be good for about three days. Reheat gently in a pan with a spoonful of water or broth to get that creamy texture back. Skip the microwave if you can—it cooks the chicken too much.

Swap-Ins and Options

No fettuccine? Go for penne, spaghetti, or whatever short pasta you’ve got. If you’re out of cream, half and half or coconut cream works in a pinch. Any hard Italian cheese like grana padano or pecorino romano stands in for Parmesan easily. Rotisserie chicken makes it even quicker if you’re in a rush.

Serving Ideas

This pairs perfectly with garlicky bread and some simple green salad. Steamed veggies like broccoli or asparagus are great alongside the creamy pasta. A cold glass of white wine fits right in too.

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If you use good, fresh ingredients and follow the directions, this garlicky chicken pasta feels like something you’d get at a nice place out—but with all the cozy vibes of home. Honestly, it’ll end up on repeat at your house, too.

Frequently Asked Questions

→ What type of pasta works best with this dish?

Linguine, penne, or even fettuccine all hold the creaminess nicely, so you can swap based on what you've got.

→ Can I use chicken thighs instead of breasts?

For more juiciness, grab boneless thighs—these taste awesome with garlic butter and Parmesan too.

→ How can I prevent the sauce from splitting?

Keep the heat low on the cream and add cheese a bit at a time, whisking smooth so the sauce stays together.

→ Can the dish be made ahead of time?

You can prep your parts first, then just mix and rewarm right before eating to keep things just right.

→ Is there a substitute for heavy cream?

Half-and-half swaps in for a lighter sauce, though you might miss a little of the creamy punch.

→ What garnishes pair well?

Chop up some parsley for color or pour over a bit more garlic butter to make it pop.