Description
Juicy garlic butter chicken bites served over creamy Parmesan fettuccine. A comforting, restaurant-quality dish made with simple ingredients in under an hour.
Ingredients
1¼ lbs boneless, skinless chicken breasts, cut into bite-size pieces
1 tbsp olive oil
3 tbsp butter
4 cloves garlic, minced (for chicken)
1 tsp Italian seasoning
½ tsp smoked paprika
Salt & black pepper, to taste
12 oz fettuccine pasta
2 tbsp butter (for sauce)
3 cloves garlic, minced (for sauce)
1 cup heavy cream
½ cup chicken broth
¾ cup freshly grated Parmesan cheese
2 oz cream cheese (optional)
Salt & black pepper, to taste
½ cup reserved pasta water (as needed)
Fresh parsley, chopped (optional garnish)
Extra Parmesan (optional garnish)
A drizzle of garlic butter from the pan (optional garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve ½ cup of pasta water, drain the pasta, and set aside.
- Season chicken with Italian seasoning, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and add chicken in a single layer. Cook for 3–4 minutes per side until golden and cooked through.
- Reduce heat, add 3 tbsp butter and 4 cloves minced garlic. Sauté until fragrant and chicken is coated. Remove chicken from skillet and set aside.
- In the same skillet, melt 2 tbsp butter and sauté 3 cloves minced garlic for 30 seconds. Add chicken broth and heavy cream, stirring to combine.
- If using cream cheese, whisk it in until smooth. Stir in Parmesan cheese and cook until sauce is creamy. Season with salt and pepper to taste.
- Add cooked fettuccine to the sauce, tossing to coat. Add reserved pasta water as needed to adjust sauce consistency.
- Top with or fold in the garlic butter chicken bites.
- Serve hot, garnished with fresh parsley, extra Parmesan, and a drizzle of garlic butter from the pan.
Notes
Use shrimp or tofu as a protein alternative.
Swap fettuccine with linguine or penne.
Add spinach, mushrooms, or sun-dried tomatoes for extra flavor.
Red pepper flakes can add a spicy kick.
Store leftovers in the fridge for up to 3 days; reheat gently with added milk or cream.
Not ideal for freezing due to the cream sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 820
- Sugar: 2g
- Sodium: 680mg
- Fat: 48g
- Saturated Fat: 24g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 160mg
