Savory Golden Garlic Butter Chicken Bites Served with Creamy Parmesan Pasta
Ingredients:
1 lb boneless, skinless chicken breast
Salt and pepper, to taste
1/2 tsp paprika
1/2 tsp Italian seasoning
3 tbsp butter, divided
3 cloves garlic, minced
Zest and juice of 1 lemon
Fresh parsley, chopped, for garnish
For the Parmesan Linguine:
8 oz linguine
2 tbsp butter
3/4 cup grated Parmesan cheese
1/2 cup heavy cream
Salt and pepper, to taste
1/2 tsp garlic powder
Fresh parsley, chopped, for garnish
Directions:
Start with the Pasta: Bring a large pot of water to a roaring boil. Salt it like the sea, then toss in the linguine. Let it cook until it's just the right amount of tender. Drain, and set aside—but don’t forget to reserve a ladle of the starchy water in case your sauce wants a little loosening later.
Season and Sear the Chicken: While the pasta cooks, grab your chicken pieces and coat them with a mix of salt, pepper, paprika, and Italian seasoning. In a wide skillet over medium-high heat, melt one tablespoon of butter until it begins to foam. Add the chicken in a single layer and sear until golden brown on all sides and cooked through—about 6 to 8 minutes. Remove the chicken and keep it warm.
Build Flavor in the Pan: In the same pan, reduce the heat to medium. Add the remaining butter, then stir in the garlic. Let it sizzle gently don’t rush this part. Once it’s fragrant and golden (not burnt!), add the lemon zest and squeeze in the juice. Stir well, scraping up any flavorful bits stuck to the bottom.
Make the Creamy Sauce: Add the cooked linguine directly to the garlicky butter mixture. Pour in the heavy cream, sprinkle in the Parmesan, and dust with garlic powder. Stir everything slowly, letting the cheese melt into a velvety sauce. If it thickens too much, add a splash of the reserved pasta water.
Bring Back the Chicken: Return the chicken bites to the skillet. Toss them through the creamy noodles until coated and warmed through. Let the whole dish sit on low heat for a minute or two to let the flavors mingle.
Finish and Serve: Spoon onto plates or into bowls, then shower with fresh chopped parsley for color and brightness. Serve hot, and don’t be surprised if someone asks for seconds.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4