25 Minute Garlic Butter Chicken Bites with Creamy Parmesan Pasta Will Blow Your Mind

You know those nights when you need dinner on the table fast, but you still want something that tastes like you spent hours in the kitchen? That’s exactly why I’m obsessed with these garlic butter chicken bites with creamy parmesan pasta. It’s my go-to when the kids have soccer practice, my husband’s working late, and I just need something comforting without the fuss. The chicken gets all golden and crispy in that garlicky butter sauce, then gets tossed with pasta swimming in the creamiest, cheesiest sauce you can imagine. Trust me, this recipe from Ree Drummond’s playbook will become your new weeknight hero.

Why You’ll Love These Garlic Butter Chicken Bites with Creamy Parmesan Pasta

Let me tell you why this dish never fails to make my family cheer when it hits the table:

• Weeknight magic: From fridge to fork in under 25 minutes – I’ve timed it during my most chaotic evenings!
• Flavor fireworks: That golden garlic butter sauce clinging to juicy chicken bites? Absolute perfection against the rich, velvety parmesan pasta.
• Crowd-pleaser: My picky nephew and foodie sister-in-law both clean their plates – that’s how you know it’s good.
• One-pan wonder: You’ll use the same skillet for chicken and sauce, which means less cleanup (my favorite kind of cooking math).

Honestly, the way the creamy pasta soaks up all that garlic butter goodness? I sometimes catch myself eating it straight from the pan with a spoon. No shame!

Ingredients for Garlic Butter Chicken Bites with Creamy Parmesan Pasta

Okay, let’s talk ingredients – because using the right stuff makes all the difference between “good” and “oh-my-gosh-make-this-every-night” amazing. Here’s what you’ll need:

• 1 lb chicken breast – cut into bite-sized pieces (about 1-inch cubes work perfectly)
• 2 tbsp butter – the real deal, none of that margarine business
• 3 cloves garlic – minced fine (trust me, you’ll want every bit of that garlicky goodness)
• 8 oz pasta – I love penne or fettuccine, but use whatever makes you happy
• 1 cup heavy cream – this is what gives that sauce its dreamy texture
• 1/2 cup grated parmesan – packed and freshly grated (the pre-shredded stuff just doesn’t melt the same)
• 1 tbsp olive oil – for getting that chicken nice and golden
• Fresh parsley – because everything’s better with a little green on top
• Salt & pepper – to taste, but don’t be shy!

See? Nothing crazy – just good, simple ingredients that come together in the most magical way. Now let’s get cooking!

Equipment You’ll Need

Grab these kitchen essentials – you probably already have most of them! A large skillet (I use my trusty cast iron), a pot for pasta, a wooden spoon for stirring that luscious sauce, and measuring cups/spoons. That’s it – no fancy gadgets required for this cozy meal!

How to Make Garlic Butter Chicken Bites with Creamy Parmesan Pasta

Okay, let’s get down to business! This recipe comes together so fast you’ll barely have time to set the table. Here’s how I make it – with all my little tricks for perfect results every time.

Step 1: Cook the Pasta

First things first – get that pasta going! Bring a big pot of salted water to a rolling boil (it should taste like the sea). Toss in your pasta and cook it for 1 minute less than the package says – we want it al dente because it’ll keep cooking in the sauce later. Before you drain it, scoop out about 1/2 cup of that starchy pasta water – it’s liquid gold for adjusting your sauce later. Drain the rest and let it hang out while we work on the good stuff.

Step 2: Sear the Chicken

Heat your olive oil in a large skillet over medium-high heat until it shimmers. Add those chicken pieces in a single layer – don’t crowd them! We want golden perfection, not steamed chicken. Let them cook undisturbed for 3-4 minutes until you see that beautiful brown crust form, then flip and cook another 2-3 minutes until no pink remains. Transfer to a plate – they’ll finish cooking in the sauce later.

Step 3: Make the Garlic Butter Sauce

Same skillet – lower the heat to medium and melt your butter. Add the garlic and stir constantly for just 30 seconds until fragrant. Watch it like a hawk – burnt garlic is sad garlic! Pour in the heavy cream and let it bubble gently for 2 minutes to thicken slightly. Now stir in the parmesan until it’s all melted and creamy. The sauce should coat the back of a spoon beautifully.

Step 4: Combine and Serve

Time for the grand finale! Return the chicken to that glorious sauce, then add your cooked pasta. Toss everything together until every noodle is dressed in that creamy, garlicky goodness. If it looks too thick, splash in some of that reserved pasta water a tablespoon at a time. Finish with a sprinkle of fresh parsley and maybe an extra dusting of parmesan (because why not?). Dig in while it’s hot and watch everyone’s eyes light up!

Tips for Perfect Garlic Butter Chicken Bites with Creamy Parmesan Pasta

After making this dish more times than I can count, here are my best secrets for restaurant-quality results every time:

• Fresh is best: That block of parmesan and garlic cloves you mince yourself make ALL the difference in flavor compared to pre-shredded cheese or jarred garlic.
• Sauce too thick? The pasta water you saved is your best friend – add it a splash at a time until the sauce coats the noodles perfectly.
• Don’t rush the chicken: Letting it get that deep golden color builds incredible flavor – if it sticks a bit, it’s just creating more tasty bits for your sauce!
• Serve immediately: This dish is at its absolute peak when the pasta’s still steaming and the sauce is luxuriously creamy.

Follow these simple tricks, and you’ll have people begging for seconds every time!

Ingredient Substitutions and Variations

Listen, I know we don’t always have exactly what a recipe calls for – here’s how to make this dish work with what’s in your fridge:

• No heavy cream? Half-and-half works in a pinch (it’ll just be slightly less rich), or mix whole milk with a tablespoon of flour.
• Chicken thighs instead of breasts add even more flavor – just trim excess fat first.
• Fresh basil or thyme make fabulous herb swaps when parsley’s MIA.
• Want more veggies? Toss in some sautéed mushrooms or spinach with the pasta – my kids don’t even notice!

The beauty of this recipe? It’s like your favorite little black dress – you can dress it up or down however you like!

Serving Suggestions for Garlic Butter Chicken Bites with Creamy Parmesan Pasta

Oh, let me tell you how I love to serve this dish! A simple garlic bread is perfect for soaking up every last drop of that creamy sauce. For something lighter, roasted asparagus or a crisp green salad balance the richness beautifully. When I’m feeling fancy, I’ll add a glass of chilled white wine – because why not turn a Tuesday dinner into something special?

Storage and Reheating Instructions

Leftovers? (As if that ever happens in my house!) Store any extra garlic butter chicken bites with pasta in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – warm it gently in a skillet with a splash of milk or cream to bring back that luscious sauce texture. Microwaving works in a pinch, but stir every 30 seconds to prevent the sauce from separating. Pro tip: The flavors actually get better overnight as that garlic butter works its magic!

Nutritional Information

Here’s the scoop on what you’re eating (because we all like to know, even when it’s this delicious!): Each serving packs about 580 calories with 38g protein. Keep in mind these are estimates – actual numbers can vary based on your exact ingredients. I always say life’s too short to stress over numbers when you’re eating something this good though!

Frequently Asked Questions

Can I use pre-shredded parmesan cheese?
Oh honey, I get it – grating cheese can feel like a chore! But trust me, the block parmesan makes a huge difference. Pre-shredded has anti-caking agents that keep it from melting smoothly. If you must use it, add it very slowly and keep stirring – the sauce might be slightly grainier but still tasty!

How do I prevent the cream sauce from curdling?
The key is gentle heat! Keep your burner at medium, not high, when adding the cream. And always use heavy cream – lower fat options are more likely to separate. If you see little curds forming, whisk in a tablespoon of pasta water to bring it back together.

Can I make this ahead of time?
While it’s best fresh, you can prep components ahead! Cook chicken and store separately, then make the sauce when ready. The pasta will soak up sauce if combined too early. Leftovers reheat surprisingly well though – just add a splash of milk when warming.

What if I don’t have heavy cream?
No panic! Mix 3/4 cup whole milk with 1/4 cup melted butter for a decent substitute. Or use half-and-half – the sauce will be slightly thinner but still delicious. My emergency trick? A spoonful of cream cheese whisked into milk works in a pinch!

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