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Garlic Butter Chicken Bites with Parmesan Spaghetti Recipe
Louise

Garlic Butter Chicken Bites with Parmesan Spaghetti

Juicy golden-seared chicken bites tossed with buttery garlic and served alongside spaghetti coated in a creamy Parmesan and mozzarella sauce. This comforting restaurant-style pasta dinner comes together in about 30 minutes and is perfect for busy weeknights.
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Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lb boneless skinless chicken breasts, cut into bite-size pieces
  • 12 oz spaghetti
  • 2 tbsp olive oil
  • 6 tbsp butter, divided
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ¼ tsp red pepper flakes
  • 8 cloves garlic, minced
  • 1½ cups heavy cream
  • 1¼ cups grated Parmesan
  • ½ cup shredded mozzarella
  • 2 oz cream cheese, softened
  • ½ cup reserved pasta water
  • 3 tbsp fresh chopped parsley
  • 2 tbsp grated Parmesan for finishing
  • freshly cracked black pepper, to taste

Equipment

  • large pot
  • large skillet
  • mixing bowl
  • colander
  • mixing spoon

Method
 

  1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Before draining, reserve ½ cup of the pasta water. Drain the spaghetti and set it aside.
  2. Place the bite-size chicken pieces in a bowl and season them with salt, black pepper, Italian seasoning, paprika, and garlic powder. Toss well so every piece of chicken is evenly coated.
  3. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and sear until golden brown with dark, caramelized edges and cooked through, about 6 to 7 minutes. Remove the chicken from the skillet and set it aside.
  4. Using the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes. Cook for approximately 1 minute, stirring frequently, until the garlic becomes fragrant. Be careful not to burn the garlic.
  5. Pour the heavy cream into the skillet and bring it to a gentle simmer. Add the softened cream cheese and stir until completely melted and smooth. Add the grated Parmesan and shredded mozzarella, stirring continuously until the cheeses melt and the sauce becomes thick, creamy, and glossy. If the sauce is too thick, gradually add some reserved pasta water.
  6. Add the cooked spaghetti directly to the creamy garlic Parmesan sauce. Toss thoroughly until every strand of pasta is generously coated. If needed, add another small splash of pasta water for an extra silky consistency.
  7. Return the golden chicken bites to one side of the skillet. Finish the dish with fresh chopped parsley, the remaining grated Parmesan, and freshly cracked black pepper. Serve immediately while the sauce is hot, creamy, and glossy.

Notes

Cut the chicken into evenly sized pieces and avoid overcrowding the skillet so the chicken develops a good golden sear. Do not burn the garlic, as it can become bitter. Freshly grated Parmesan melts more smoothly into the sauce. Reserve the pasta water because its starch helps create a silky sauce that clings to the spaghetti. Serve immediately for the best texture. For leftovers, reheat gently with a splash of milk, cream, or water to loosen the sauce.