Garlic Butter Chicken Bites with Creamy Parmesan Fettuccine

Juicy garlic butter chicken paired with a silky, cheesy fettuccine — this Garlic Butter Chicken Bites with Creamy Parmesan Fettuccine is one of those meals I turn to when I want something rich, satisfying, and quick to make. The balance between the golden chicken bites and the creamy Parmesan sauce is so comforting, it instantly feels like a cozy night in.

Why You’ll Love This Recipe

I love how this recipe brings together a restaurant-quality meal with simple ingredients I usually have on hand. The chicken bites are perfectly seasoned and pan-seared to lock in flavor, while the Parmesan cream fettuccine delivers that decadent, creamy finish. Whether I’m cooking for family or just craving comfort food, this dish never disappoints. Plus, it all comes together in one pan and under an hour — easy cleanup, big flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Garlic Butter Chicken Bites:

1¼ lbs boneless, skinless chicken breasts, cut into bite-size pieces

1 tbsp olive oil

3 tbsp butter

4 cloves garlic, minced

1 tsp Italian seasoning

½ tsp smoked paprika

Salt & black pepper, to taste

For the Creamy Parmesan Fettuccine:

12 oz fettuccine pasta

2 tbsp butter

3 cloves garlic, minced

1 cup heavy cream

½ cup chicken broth

¾ cup freshly grated Parmesan cheese

2 oz cream cheese (optional, for extra silkiness)

Salt & black pepper, to taste

½ cup reserved pasta water (as needed)

Optional Garnish:

Fresh parsley, chopped

Extra Parmesan

A drizzle of garlic butter from the pan

Directions

Cook the Fettuccine:

I bring a large pot of salted water to a boil and cook the fettuccine until al dente according to the package directions. I always remember to reserve about ½ cup of the pasta water before draining, then I set the pasta aside.

Prepare the Garlic Butter Chicken Bites:

I season the chicken pieces with Italian seasoning, smoked paprika, salt, and black pepper. In a large skillet over medium-high heat, I heat olive oil and add the chicken in a single layer. I sear it for 3–4 minutes on each side until it’s golden and cooked through. Then, I reduce the heat, add the butter and garlic, and sauté until fragrant. Once the chicken is well coated, I remove it from the skillet and set it aside.

Make the Creamy Parmesan Sauce:

Using the same skillet, I melt 2 tbsp of butter and sauté the garlic for 30 seconds. I pour in the chicken broth and heavy cream, stirring everything together. If I’m using cream cheese, I whisk it in now until smooth. Then I stir in the Parmesan cheese until the sauce is creamy. I season it with salt and pepper to taste.

Combine Pasta & Chicken:

I toss the cooked fettuccine into the sauce until it’s fully coated. When the sauce feels a bit thick, I add a splash of the reserved pasta water to loosen it. Then I either top the pasta with the garlic butter chicken bites or gently fold them in.

Serve & Garnish:

I serve the pasta hot, garnished with fresh parsley, extra Parmesan, and a drizzle of that delicious garlic butter from the pan.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories per Serving: Approximately 820 kcal

Variations

Swap the Pasta: I sometimes use linguine or penne instead of fettuccine depending on what I have.

Add Veggies: Spinach, mushrooms, or sun-dried tomatoes are great additions to boost nutrition and flavor.

Make It Spicy: I add a pinch of red pepper flakes to the sauce if I want a little heat.

Use Shrimp or Tofu: When I want a different protein, shrimp or crispy tofu both work beautifully.

Lighter Sauce: I swap heavy cream for half-and-half for a slightly lighter version, keeping that creamy texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of milk or cream to bring the sauce back to life. I avoid high heat so the sauce doesn’t break or get greasy.

Related Recipes:

• Chicken Fettuccine Alfredo
• Ground Beef Alfredo
• Crispy Chicken Fettuccine Alfredo

FAQs

How can I keep the chicken juicy and tender?

I make sure not to overcrowd the pan and sear the chicken in a single layer. Cooking it just until it’s done helps it stay juicy.

Can I make this dish ahead of time?

I can prep the chicken and even make the sauce in advance, but for the best texture, I recommend cooking the pasta fresh and combining everything just before serving.

What can I use instead of heavy cream?

I’ve used half-and-half or a mix of milk and cream cheese for a lighter option. It still turns out creamy and delicious.

Can I freeze leftovers?

This dish isn’t ideal for freezing because the cream sauce can separate when thawed. I prefer storing it in the fridge and enjoying it within a few days.

What if I don’t have cream cheese?

The cream cheese is optional, but I find it makes the sauce silkier. If I don’t have it, I just skip it — the sauce is still creamy thanks to the heavy cream and Parmesan.

Conclusion

Garlic Butter Chicken Bites with Creamy Parmesan Fettuccine is one of those recipes I come back to again and again. It’s easy enough for a weeknight but feels indulgent enough for a special dinner. The flavors are bold and comforting, and it’s a great way to impress without much effort. Whether I’m cooking for myself or serving guests, this dish always hits the mark.

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