Garlic Butter Chicken Bites with Creamy Parmesan Pasta
Paprika-seasoned chicken pieces served with separately cooked pasta in a garlic-Parmesan cream sauce.
Ingredients
Chicken
- 1 pound chicken breast Even bite-size pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic Minced
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Pasta
- 300 grams dry penne
- 2 tablespoons unsalted butter
- 2 cloves garlic Minced
- 1 1/2 cups heavy cream
- 1/2 cup finely grated Parmesan
- 1/2 teaspoon Italian herb seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
- 0–1/2 cup hot pasta cooking water Reserve
Instructions
- Cook 300 g pasta by package, reserve up to 1/2 cup water, and drain. Coat chicken pieces in the paprika and garlic-powder seasonings, using the chicken share of salt and pepper.
- Brown chicken in oil to 165°F. Lower heat and briefly add 2 Tb butter with 3 cloves garlic; lift chicken and juices out.
- Use remaining 2 Tb butter and 2 cloves garlic for sauce. Add cream, herbs, and remaining salt/pepper; simmer 3–5 minutes, then lower heat and melt Parmesan.
- Toss cooked pasta through sauce, using reserve water only if needed. Return chicken, heat throughout 165°F, and divide parsley over 4 portions.
Notes
Pasta 300 g dry is cooked separately. Butter 2 Tb chicken plus 2 Tb sauce; garlic 3 cloves plus 2 cloves. Salt/pepper divided equally. Chicken/final dish 165°F.