Description
Enjoy these Cheesy Garlic Butter Chicken Bites paired with a creamy Parmesan pasta sauce for a comforting and indulgent meal that’s quick and easy to prepare on the stovetop. Tender chicken pieces are seasoned and cooked to perfection, then combined with rich, garlicky butter sauce and melted cheeses over fettuccine, making a perfect dinner for any night of the week.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
Cooking and Sauce
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- ½ cup grated mozzarella cheese
- ¼ cup grated Parmesan cheese
- 8 ounces fettuccine or pasta of choice
- 1 tablespoon flour
- 1 cup heavy cream
- ½ cup grated Parmesan cheese (for sauce)
- 1 cup chicken broth
- 1 tablespoon chopped parsley (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Season Chicken: In a bowl, season the bite-sized chicken pieces with salt, black pepper, and Italian seasoning, ensuring even coating.
- Sear Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken pieces and cook for 5 to 6 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Make Sauce Base: Sprinkle the flour over the garlic butter and stir continuously for about 1 minute to cook out the raw flour taste.
- Add Liquids: Gradually whisk in chicken broth and heavy cream, making sure to combine smoothly without lumps. Bring the mixture to a gentle simmer.
- Incorporate Cheese: Stir in ½ cup grated Parmesan cheese until the sauce is smooth and thickened.
- Toss Pasta: Return the cooked pasta to the skillet and toss it thoroughly in the creamy sauce until well coated.
- Combine Chicken and Cheese: Add the cooked chicken bites back into the skillet. Sprinkle the top with mozzarella cheese and the remaining ¼ cup Parmesan cheese.
- Melt Cheese: Cover the skillet with a lid and cook for 2 to 3 minutes over low heat until the cheese melts completely and becomes gooey.
- Garnish and Serve: Sprinkle chopped parsley over the dish for a fresh pop of color and flavor. Serve immediately while hot and creamy.
Notes
- For juicier chicken, substitute boneless skinless chicken thighs instead of breasts.
- Feel free to use any pasta shape you prefer such as penne, rigatoni, or linguine.
- Add a pinch of red pepper flakes to the sauce if you want an extra spicy kick.
- Do not overcook the chicken to keep it tender and moist.
- Use freshly grated Parmesan for best flavor and smooth melting.
