Go Back
Garlic Butter Chicken Bites with Creamy Parmesan Fettuccine in a serving bowl

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
Cook Time 25 minutes
Total Time 35 minutes
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.