Garlic Butter Chicken Parmesan Pasta (Print-Friendly Version)

Golden chicken bites and creamy Parmesan pasta unite for a flavorful, quick meal that’s perfect for weeknights or any occasion.

# What You’ll Need to Make This:

→ For the Chicken

01 - 450 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 3 tablespoons unsalted butter, divided
03 - 3 garlic cloves, minced
04 - 1 teaspoon paprika
05 - 0.5 teaspoon fine salt
06 - 0.25 teaspoon ground black pepper
07 - 0.25 teaspoon chili flakes (optional)
08 - 1 tablespoon fresh parsley, chopped (optional, for garnish)

→ For the Creamy Parmesan Pasta

09 - 225 g pasta (fettuccine, penne, or preferred type)
10 - 1 tablespoon olive oil
11 - 480 ml heavy cream
12 - 85 g freshly grated Parmesan cheese
13 - 1 teaspoon garlic powder
14 - 0.5 teaspoon fine salt
15 - 0.25 teaspoon ground black pepper
16 - 0.25 teaspoon ground nutmeg (optional)

# How to Prepare:

01 - Boil pasta in generously salted water according to package instructions until al dente. Reserve 120 ml of the cooking water, then drain and set pasta aside.
02 - In a bowl, toss chicken pieces with paprika, salt, black pepper, and chili flakes if using. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Cook chicken for 5–7 minutes, turning occasionally, until golden and cooked through.
03 - Reduce heat to medium. Add 1 tablespoon butter and minced garlic to the skillet. Stir to coat chicken evenly with melted butter and garlic. Transfer chicken to a plate and set aside.
04 - In the same skillet, heat olive oil and remaining 1 tablespoon butter over medium heat. Pour in heavy cream, then add garlic powder, salt, black pepper, and nutmeg if desired. Simmer until mixture thickens slightly.
05 - Reduce heat to low and stir in grated Parmesan cheese until the sauce is smooth. Adjust consistency by adding reserved pasta water as needed.
06 - Add cooked pasta to the skillet and toss until thoroughly coated in sauce.
07 - Plate creamy pasta, top with garlic butter chicken bites, and finish with parsley if desired. Serve immediately.

# Extra Tips:

01 - For variation, substitute shrimp for chicken or incorporate vegetables such as spinach or mushrooms.
02 - Store leftovers refrigerated for up to 3 days and reheat gently in a skillet with a splash of cream. Avoid microwaving to maintain the sauce quality.

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