I’ve combined al dente pasta in a rich, creamy Parmesan sauce with tender garlic‑butter chicken bites, creating a dish that tastes luxurious yet comes together quickly. It’s comfort food at its finest, with savory, cheesy goodness and juicy chicken in every bite.

Why I’ll Love This Recipe

I love this recipe because it strikes the perfect balance between indulgent creaminess and straightforward prep. The silky Parmesan sauce clings beautifully to the pasta, while the garlic‑butter chicken bites add texture and bold flavor. It’s a versatile, family‑friendly option that feels both satisfying and special.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breasts or thighs, cut into bite‑sized pieces
pasta (fettuccine, penne, or your favorite shape)
butter
garlic, minced
heavy cream (or half‑and‑half)
grated Parmesan cheese
Italian seasoning or dried herbs
salt and black pepper
fresh parsley, chopped (for garnish)
olive oil (for cooking chicken)
optional: crushed red pepper flakes

directions

Cook the pasta:
I boil salted water and cook the pasta according to package instructions until al dente. I reserve about 1 cup of pasta water before draining and set it aside.
Sear the chicken bites:
I heat a skillet over medium‑high heat, add a splash of olive oil, and season the chicken pieces with salt, pepper, and Italian seasoning. I cook them in a single layer until golden-brown and just cooked through—about 4–5 minutes. Then I transfer them to a plate and set aside.
Make the garlic‑butter sauce:
In the same skillet, I reduce the heat to medium and melt butter. I sauté minced garlic until fragrant—about 30 seconds. Then I pour in the heavy cream, stirring to combine.
Create the cream sauce:
I stir in grated Parmesan cheese and a pinch of Italian seasoning. I whisk gently until the cheese melts and the sauce thickens. If it becomes too thick, I add splashes of the reserved pasta water until it reaches a silky consistency.
Combine everything:
I return the cooked chicken bites to the pan, stirring them into the sauce. Then I add the drained pasta, tossing everything together. I adjust seasoning with salt, pepper, or red pepper flakes for a hint of heat.
Serve and garnish:
I plate the pasta and chicken immediately, then sprinkle chopped parsley over the top. If I want extra cheesiness, I add a final dusting of Parmesan.

Servings and timing

Servings: 4 generous portions
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: Around 30 minutes

Variations

I switch heavy cream for half‑and‑half or whole milk mixed with a bit of flour for a lighter sauce.
I swap Parmesan for pecorino romano or asiago for a sharper flavor profile.
I add vegetables—like spinach, cherry tomatoes, or peas—right into the sauce for color and nutrition.
I use sun‑dried tomatoes or mushrooms for added depth and umami.
I change the protein: shrimp, pulled rotisserie chicken, or Italian sausage all work beautifully here.

storage/reheating

Refrigeration: I store leftovers covered in the fridge for up to 3 days.
Reheating: I gently reheat in a skillet over medium‑low, adding a splash of cream or pasta water to loosen the sauce and keep it creamy.
Freezing: I don’t recommend freezing the assembled dish, as the sauce can separate. I freeze cooked chicken bites separately for up to 2 months.

FAQs

Can I make this gluten‑free?

Yes—I use gluten‑free pasta and ensure the Parmesan and any seasoning are certified gluten‑free.

What kind of pasta is best?

I love using fettuccine or penne since their shape holds onto the creamy sauce, but any hearty pasta shape like rigatoni or cavatappi works great.

Can I use a lighter cream?

Absolutely—I use half‑and‑half or whole milk with a bit of flour (whisked in) to lighten the sauce. It’s a little thinner, but still delicious.

How can I avoid grainy sauce?

I make sure the cream is warm before adding cheese and stir gently off the heat so the sauce doesn’t separate. Adding reserved pasta water also helps keep it smooth.

Can I prep ahead?

Yes—I cook the chicken and prep the sauce base ahead. When ready, I just cook the pasta, reheat the sauce with cream, toss everything together, and serve.

Conclusion

I adore this Creamy Parmesan Pasta with Garlic Butter Chicken Bites because it delivers comfort-food richness with minimal effort. It’s a go‑to weeknight favorite that feels gourmet and satisfies every time—creamy, garlicky, cheesy, and oh‑so‑delicious.