Garlic Butter Chicken Bites with Creamy Parmesan Fettuccine Recipe – Cozy, buttery, weeknight comfort

Introduction

The kitchen smelled like browned butter and garlic as the pasta bubbled away—warm, simple, and exactly what I wanted after a long day. I’m Chef Serge, and this Garlic Butter Chicken Bites with Creamy Parmesan Fettuccine is one of those dishes that always feels like a hug on a plate. This always takes me back to Sunday dinners. If you like quick chicken bites, try my grilled chicken bites with creamy garlic sauce for another easy weeknight option.

Why You’ll Love This

• Fast weeknight meal: ready in about 30–35 minutes.
• Family-friendly: kids love the creamy sauce and tender chicken.
• Budget-wise: simple pantry staples keep costs down.
• Versatile: toss in veggies or swap pasta shapes easily.

Quick Recipe Snapshot

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20–25 minutes
• Total time: 30–35 minutes
• Skill level: Easy
• Taste: savory + buttery

You’ll feel confident making this; the steps are forgiving and the flavors come together fast.

Ingredients You’ll Need

• 1 1/4 lbs boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tbsp olive oil
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• Salt & black pepper, to taste
• 12 oz fettuccine pasta
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 3/4 cup freshly grated Parmesan cheese
• 2 oz cream cheese (optional, for extra silkiness)
• 1/2 cup reserved pasta water (as needed)
• Fresh parsley (optional garnish)
• Extra Parmesan (optional garnish)
• A drizzle of garlic butter from the pan (optional garnish)

Chef notes:

• Fresh garlic = bigger flavor.
• Unsalted butter helps control salt.
• Grate Parmesan fresh for best melt.
• Cream cheese optional for silkier sauce.
• Save pasta water to loosen sauce.

If you like rich buttered noodles, my chicken with buttered noodles recipe is a great variation.

How to Make It

1. First, bring a large pot of salted water to a boil. Add 12 oz fettuccine and cook until al dente. Reserve 1/2 cup pasta water, drain, and set aside. You want the pasta with a little bite; it will finish in the sauce.
2. Next, season chicken with 1 tsp Italian seasoning, 1/2 tsp smoked paprika, salt, and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and sear until edges are golden, about 3–4 minutes per side. Listen for a good sizzle and watch for golden edges. Remove chicken and set aside.
3. Then, lower the heat. Add 3 tbsp butter and 4 cloves minced garlic to the same pan. Toss the chicken in the garlic butter until fragrant and glossy. The garlic should smell nutty, not burnt. Remove chicken to keep warm.
4. Meanwhile, make the sauce: melt 3 tbsp butter in the skillet and sauté 3 cloves minced garlic for 30 seconds. Stir in 1/2 cup chicken broth and 1 cup heavy cream. If you want extra silk, add 2 oz cream cheese and whisk until smooth. Next, stir in 3/4 cup freshly grated Parmesan until the sauce thickens and coats a spoon. Season with salt and pepper. This is when the sauce goes from thin to luscious—watch it thicken.
5. Now, add the cooked fettuccine to the sauce and toss to coat. Use reserved pasta water, a tablespoon at a time, to loosen the sauce if it clings too much. Then, top with the garlic butter chicken bites or gently fold them into the pasta so each forkful gets chicken and sauce.
6. Finally, plate hot and garnish with chopped parsley, extra Parmesan, and a drizzle of the reserved garlic butter from the pan. Serve immediately and enjoy the warm, buttery aroma.

For a creamier twist, check technique tips in my creamy butter chicken recipe for comfort and flavor.

Kitchen Tips (From My Kitchen)

1. Save time: cut chicken into bite-size pieces the night before.
2. Common mistake: don’t overheat the garlic—if it browns too fast, lower heat and add butter.
3. Variation: swap smoked paprika for a pinch of red pepper flakes for heat.

Serving Ideas

• Weeknight dinner: simple salad and crusty bread to mop sauce.
• Cozy date night: candle, a glass of white wine, and extra Parmesan.
• Casual gathering: keep sauce warm in a shallow dish for self-serve bowls.
• Brunch twist: serve smaller portions with roasted tomatoes.
  Pair with a side like our Cajun garlic butter steak for a heartier spread.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze sauce and cooked chicken separately for up to 2 months.
• Reheat: Gently warm on low with a splash of milk or reserved pasta water to preserve creaminess.

Leftover idea: toss chilled pasta into a warm skillet, add an egg, and make a quick skillet carbonara-style bowl.

FAQs

Q: Can I make this ahead?
A: Yes. Cook chicken and sauce, then cool and refrigerate separately up to 24 hours. Reheat gently and toss with freshly cooked pasta.

Q: What can I substitute for heavy cream?
A: Use half-and-half plus a tablespoon of butter, but the sauce will be slightly thinner.

Q: How do I know the chicken is done?
A: Chicken pieces should reach 165°F and have no pink inside; juices run clear and edges are golden.

Q: Can I freeze Garlic Butter Chicken Bites with Creamy Parmesan Fettuccine?
A: I recommend freezing sauce and chicken separately; combined pasta can get soft after thawing.

Final Thoughts

I love how fast this comes together and how little fuss it needs—simple steps, big comfort. Tweak the herbs, add peas, or stir in lemon if you want brightness. Give it a try and make it yours: Garlic Butter Chicken Bites with Creamy Parmesan Fettuccine

Conclusion

For another take on this flavor profile, see Garlic Butter Chicken Bites with Creamy Parmesan Pasta for a close riff. For a shorter, five-ingredient version, check out Garlic Parmesan Chicken Bites (Just 5 Ingredients) – The Kitchn.

Garlic Butter Chicken Bites with Creamy Parmesan Fettuccine

A warm, savory dish featuring tender chicken bites tossed in garlic butter and served with creamy Parmesan fettuccine, perfect for a comforting weeknight meal.

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: Comfort Food, Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

For the Chicken Bites

• 1 1/4 lbs boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tbsp olive oil
• 3 tbsp butter divided
• 4 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• Salt & black pepper, to taste

For the Fettuccine

• 12 oz fettuccine pasta
• 1 cup heavy cream
• 1/2 cup chicken broth
• 3/4 cup freshly grated Parmesan cheese grate fresh for best melt
• 2 oz cream cheese optional, for extra silkiness
• 1/2 cup reserved pasta water as needed to loosen sauce
• Fresh parsley optional garnish
• Extra Parmesan optional garnish
• A drizzle of garlic butter from the pan, optional garnish

Method

 

Preparation

1. Bring a large pot of salted water to a boil. Add 12 oz fettuccine and cook until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
2. Season chicken with 1 tsp Italian seasoning, 1/2 tsp smoked paprika, salt, and pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and sear until edges are golden, about 3–4 minutes per side. Remove chicken and set aside.

Cooking

1. Lower the heat. Add 3 tbsp butter and 4 cloves minced garlic to the same pan. Toss the chicken in the garlic butter until fragrant and glossy. Remove chicken to keep warm.
2. Melt 3 tbsp butter in the skillet and sauté 3 cloves minced garlic for 30 seconds.
3. Stir in 1/2 cup chicken broth and 1 cup heavy cream. If you want extra silk, add 2 oz cream cheese and whisk until smooth.
4. Stir in 3/4 cup freshly grated Parmesan until the sauce thickens and coats a spoon. Season with salt and pepper.
5. Add the cooked fettuccine to the sauce and toss to coat. Use reserved pasta water, a tablespoon at a time, to loosen the sauce if it clings too much.
6. Top with the garlic butter chicken bites or gently fold them into the pasta.

Serving

1. Plate hot and garnish with chopped parsley, extra Parmesan, and a drizzle of reserved garlic butter from the pan. Serve immediately.

Notes

Fresh garlic enhances flavor, unsalted butter helps control salt, and using freshly grated Parmesan results in best melting. Save pasta water to adjust sauce consistency.