Ingredients
For the Chicken Bites:
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1 ½ lbs boneless skinless chicken breasts (cut into bite-sized pieces)
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Salt and black pepper, to taste
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1 teaspoon garlic powder
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1/2 teaspoon smoked paprika (optional)
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2 tablespoons olive oil
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2 tablespoons butter
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3–4 cloves garlic, minced
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1 tablespoon fresh parsley or thyme (chopped, for garnish)
For the Creamy Pasta:
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12 oz pasta (penne, fettuccine, or your favorite shape)
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1 tablespoon butter
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2–3 cloves garlic, minced
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1 tablespoon all-purpose flour
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1 ½ cups heavy cream (or half-and-half)
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3/4 cup freshly grated Parmesan cheese
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Salt and black pepper, to taste
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1/4 cup reserved pasta water (optional, for thinning)
Instructions
1. Cook the pasta:
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Boil pasta in salted water until al dente. Drain and set aside. Reserve 1/4 cup of pasta water if needed later.
2. Cook the chicken bites:
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Pat chicken pieces dry and season with salt, pepper, garlic powder, and paprika.
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Heat olive oil in a large skillet over medium-high heat.
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Add chicken and cook for 5–6 minutes, turning occasionally, until golden brown and cooked through.
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Lower heat, add butter and garlic, and sauté for another minute until fragrant.
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Remove from heat and set aside.
3. Make the creamy garlic pasta sauce:
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In the same skillet, melt 1 tbsp butter.
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Add garlic and sauté for 30 seconds.
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Whisk in flour and cook for 1 minute.
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Slowly pour in cream while whisking, then simmer until thickened (about 3–5 minutes).
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Stir in Parmesan, season with salt and pepper, and whisk until smooth.
4. Combine:
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Add cooked pasta to the sauce and toss to coat. Add a splash of pasta water to thin if needed.
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Top with garlic butter chicken bites. Toss gently or serve chicken on top.
5. Serve:
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Garnish with chopped parsley or thyme and extra Parmesan.
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Serve hot with crusty bread or a side salad.