Garlic Butter Chicken Bites: 9 Jaw-Dropping Flavor Bombs

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Garlic Butter Steak Bites and Potatoes

Okaay, so last Tuesday night was one of THOSE nights. You know the ones—Emma called with some crisis about her environmental science project (something about sustainable fish farming that I pretended to understand), Ryan texted that he’s switching majors AGAIN (journalism this time?? That’s major #4 if you’re counting), and Charlie decided to throw up on my BRAND NEW Pottery Barn rug that I finally bought during their 30% off sale after stalking it for 7 months.

By 6:47pm, I was staring into my fridge like it might magically conjure dinner. James was working late (again), and I just COULD NOT with the takeout apps. My thyroid meds were doing that weird thing where they make everything taste like pennies, and all I had was chicken, some sad-looking garlic, and half a block of parmesan that had seen better days.

And THAT, my friends, is when I accidentally created what might be the yummiest dinner that’s ever come out of my kitchen. These Garlic Butter Chicken Bites with this creamy pasta situation?? Holy freaking YUM.

What You Need (Ingredients That Won’t Break the Bank)

K so here’s what you’ll need for the garlicky chicken bits:

  • 2 large chicken breasts (I used the ones that were about to expire that I got on sale at Fred Meyer last week)
  • 1 tsp salt (I use that pink Himalayan stuff that James thinks is a waste of $$$)
  • ½ tsp black pepper (freshly ground if ur fancy, pre-ground if ur me)
  • 1 tsp paprika (the one I’ve had since Obama was president prolly)
  • ½ tsp Italian seasoning (or whatever herb mix you’ve got)
  • 2 tbsp olive oil (the cheap kind, save the good stuff for when ur mother-in-law visits)
  • 3 tbsp butter (Kerry Gold if you’re splurging, store brand if it’s the week before payday)
  • 4 cloves garlic (or 6 if you’re me and want to ensure no vampires within 17 miles)
  • ½ tsp red pepper flakes (totally optional if spicy isn’t your jam)
  • 1 tbsp fresh parsley (or that dried stuff that’s been in your cabinet for 3.5 years)

For the creamy dreamy pasta part:

  • 8 oz pasta (I used linguine cuz it was already open, but whatevs)
  • 2 tbsp butter (see above lol)
  • 3 garlic cloves (yes MORE garlic… deal with it)
  • 1 cup heavy cream (this is NOT the time for skim milk, Karen)
  • ½ cup chicken broth (I used a bouillon cube cuz who has actual broth just laying around)
  • ¾ cup parmesan (pre-grated works fine, no cheese snobbery here)
  • Salt and pepper (duh)
  • ½ tsp Italian seasoning (see above, just use the same one)
  • ¼ tsp nutmeg (totally optional but adds… something? idk it’s what my grandma always did)
Garlic Butter Chicken Bites

How I Threw This Together While Having an Existential Crisis

Step 1: Pasta Situation

Boil some salted water. Like ACTUALLY salted—it should taste like the ocean, not like you waved the salt shaker over it while scrolling Instagram.

Toss in your pasta and cook it according to whatever the box says. I set a timer for 9 mins exactly then got distracted by an email from Ryan’s college advisor and it was more like 12 mins so it was slightly overcooked BUT STILL GOOD.

Before you drain it, REMEMBER TO SAVE SOME PASTA WATER. I always forget this step and then curse myself. ½ cup is good. Set the pasta aside while you do the chicken stuff.

Step 2: Making the Chicken Not Boring

Cut ur chicken into bite-sized pieces. Not too small or they’ll overcook and get dry (learned that one the hard way after ruining dinner last month while binge-watching Yellowjackets).

Season the chicken with all the seasonings. I just dumped everything in a bowl and tossed it with my hands even though I had just painted my nails this gorgeous sage green color that the girl at the salon said would “bring out my eyes” but actually just makes me look slightly jaundiced.

Heat the olive oil in a big skillet. Like, medium-high heat. Then throw in your chicken pieces but don’t crowd them!!! This is IMPORTANT. If they’re too close together they steam instead of getting all crispy and you’ll be sad. I know this because I’ve made this mistake approximately 943 times.

Cook for like 4-5 mins on each side until they’re golden brown. Mine were more like “golden on one side, kinda pale on the other” because I got impatient, but whatevs, they were still delish.

Now add the butter, garlic, and red pepper flakes to the pan. The smell at this point?? OMG. I was literally salivating like Charlie when the UPS guy comes (that dog has ISSUES).

Let that garlic cook for like 30 seconds. Don’t burn it!!! I’ve burned garlic so many times that James has threatened to revoke my garlic privileges. Once I burned it so bad we had to evacuate and eat cereal for dinner.

Toss your chicken around in all that buttery garlicky goodness and throw in the parsley if you’re using it. Then set it aside.

Step 3: The Creamy Pasta Magic

Using the SAME PAN (fewer dishes = winning at life), melt more butter.

Add more garlic because in this house WE. LOVE. GARLIC. Like, I probably have garlic seeping from my pores 24/7 which might explain why James sleeps on “his side” of the bed which is basically in another zip code at this point.

Pour in your chicken broth and heavy cream. Stir it all together and let it simmer for a sec.

Add your parmesan and all those seasonings. Keep stirring until it starts to thicken up—should take 2-3 mins tops.

Add your pasta to the sauce and toss it around to get it all coated. If it seems too thick, splash in some of that pasta water you hopefully remembered to save.

Step 4: Putting It All Together (Which Is Actually Step 18 In My Brain)

Put your creamy pasta on a plate or in a bowl or honestly just eat it straight from the pan while standing over the sink if that’s your vibe (zero judgment, we’ve all been there).

Top with your garlic butter chicken bites.

Add extra parm if you want because cheese is life.

Eat immediately while it’s hot and try not to burn your mouth because you’re too impatient to wait for it to cool down (that’s always me, I never learn).

Tips To Make This Even Better (If That’s Even Possible???)

Keeping Your Chicken Juicy AF

Cut all your chicken pieces the SAME SIZE. I know this sounds obvious but my brain always wants to rush and I end up with some pieces the size of my thumbnail and others the size of Rhode Island.

Get your pan HOT before adding the chicken. If it’s not hot enough, your chicken will be sad and soggy.

DON’T OVERCOOK IT!!! Chicken breast gets dry faster than my skin in winter (and that’s saying something—thanks, perimenopause!).

Let the chicken rest for a few mins before you toss it with the pasta. This lets all the juices redistribute instead of running out all over your cutting board.

Making the Pasta Sauce Extra Creamy

Grate your own parmesan if you have time! The pre-shredded stuff has anti-caking stuff in it that makes it not melt as good. I still use it tho when I’m in a hurry (which is always).

Don’t let your sauce boil like crazy—just a gentle simmer or it might separate and look gross.

Add the cheese a little at a time! If you dump it all in at once, it might clump up and you’ll be standing there whisking like a crazy person trying to smooth it out (been there).

Random Flavor Boosters If You’re Feeling Fancy

Sometimes I add lemon zest to this. James says it “brightens it up” which makes him sound like he thinks he’s on Top Chef or something.

Bacon makes everything better. Period. Sometimes I throw in some crispy bacon bits if I have some left over from breakfast (which is rare cuz we usually eat ALL the bacon immediately).

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Mushrooms are good in this too! I add them when I’m trying to be “healthy” even though drowning them in cream sauce prolly cancels out any health benefits.

What to Serve With This (Besides a Glass of Wine, Obviously)

On the Side

Garlic bread!! Because there’s no such thing as too much garlic, and also carbs on carbs is my love language.

Some kinda green vegetable if you’re an actual adult. I usually throw together a super simple salad (like, lettuce and dressing, that’s it) or roast some asparagus if I’m feeling Martha Stewart-y.

Bruschetta is nice too if you wanna be all fancy for a date night. Sometimes I make it for James when I want him to forget about the $127 I spent at Target on “essentials” (none of which were actually essential).

Drinks That Make This Even Better

White wine—I like Sauvignon Blanc with this. Or Chardonnay. Or whatever white wine was on sale at Trader Joe’s. I’m not picky.

Iced tea with lemon is good too if you’re not drinking. The citrus cuts through all that cream and butter.

I also really like sparkling water with this. The bubbles help with all the richness (at least that’s what I tell myself).

Storing Leftovers (If You Actually Have Any)

Fridge Situation

This will last about 3 days in the fridge. I use those glass containers that make me feel like I have my life together even though my car has had a check engine light on since 2019.

How to Reheat Without Ruining It

Microwave: Add a splash of milk or cream before you nuke it, and do it in 30-second bursts, stirring in between.

Stovetop: Low and slow with a bit of extra liquid (milk, cream, or even a splash of water works).

Pro tip from someone who eats a LOT of leftovers: The pasta will soak up sauce overnight, so it might seem dry the next day. Just add a lil splash of cream when you reheat.

Questions People Prolly Have But Are Too Afraid to Ask

Can I Use Chicken Thighs Instead?

HECK YES!!! Thighs are actually even better cuz they’re juicier and harder to overcook. They take a smidge longer to cook, but they’re more forgiving if you get distracted by your dog eating something he shouldn’t (which happens at my house approximately 17 times per day).

Can I Make This Healthier?

I mean… technically yes? But WHY?? Lol.

If you must: use whole wheat pasta, sub half-and-half for the heavy cream, use less butter and more olive oil, or replace the pasta with zucchini noodles if you hate joy.

Can I Make This Ahead of Time?

You can prep components ahead:

  • Cut and season the chicken
  • Cook the pasta
  • Even make the sauce

But I wouldn’t recommend assembling the whole thing until you’re ready to eat. It’s just not as good.

Is This Spicy?

Not really, unless you go ham with the red pepper flakes. My spice tolerance is about as pathetic as my ability to keep houseplants alive, and I can handle this just fine.

What Other Cheeses Work?

Pecorino Romano works great if you want something sharper.

Gruyère is yummy but $$$.

Asiago is good too.

Sometimes I do a mix of whatever cheese bits are in my fridge that need to be used up before they grow fur.

More Stuff You Might Like to Make

If you’re into this, you might also like some of my other go-to dinner saviors:

If you need even more dinner ideas, check out this amazing Garlic Butter Chicken Bites recipe from Northeast Nosh that inspired some of my tweaks.

Final Thoughts (As I Sit Here in My PJs at 2:17 PM)

This Garlic Butter Chicken Bites with Creamy Parmesan Pasta dish is my go-to when:

  • I need dinner in under 30 mins
  • I want something that LOOKS fancy but is actually stupid easy
  • I’m craving comfort food but don’t want to order pizza for the 3rd time this week
  • The family is actually all home at the same time (rare)

Try it, love it, make it your own! And if yours turns out terrible, just order pizza and try again another day. That’s what I’d do.

Anyway, I gotta go. Charlie just brought me a sock that I’m pretty sure isn’t ours, and I need to figure out where he’s been sneaking off to.

Happy cooking or whatevs!

~Lisa