Butter Chicken Bites with Creamy Parmesan Pasta 🍗🧀🍝
Ingredients
For the Butter Chicken Bites:
1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
1/2 cup plain yogurt
1 tablespoon lemon juice
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon chili powder (adjust to taste)
Salt and pepper, to taste
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons butter (for cooking)
For the Creamy Parmesan Pasta:
8 oz rotini or fettuccine pasta
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper, to taste
Optional: 1/4 cup chicken broth (to adjust sauce consistency)
For Garnish:
Fresh parsley or chopped cilantro, chopped
Extra grated Parmesan cheese
Instructions
1. Marinate and Cook the Butter Chicken Bites
Marinate the Chicken:
In a bowl, combine the plain yogurt, lemon juice, turmeric, garam masala, cumin, chili powder, minced garlic, grated ginger, salt, and pepper. Add the chicken pieces and stir to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
Cook the Chicken:
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the marinated chicken pieces (discard excess marinade) and sear them for 4–5 minutes, stirring occasionally, until they’re golden brown and cooked through. Remove from the skillet and set aside.
2. Prepare the Creamy Parmesan Pasta
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Drain, reserving about 1/4 cup of pasta water, and set aside.
Make the Sauce:
In the same skillet (wipe lightly if needed), melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until the sauce becomes smooth and creamy. Season with salt and pepper, and if the sauce fee