Crispy Garlic Butter Chicken Bites with Parmesan Linguine
Ingredients:
For the Chicken Bites:
1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
3 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup chicken broth
1 tablespoon lemon juice
Fresh chopped parsley, for garnish
For the Creamy Parmesan Linguine:
12 oz (340 g) linguine
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Optional: A pinch of red pepper flakes for a hint of heat
Optional: Fresh basil or extra parsley for garnish
Directions:
Lightly season your chicken pieces with salt and pepper, then dust them with flour for a golden, crispy finish.
In a large skillet over medium-high heat, melt the butter with the olive oil. Once hot, add the chicken in batches and cook until each piece is browned and cooked through, about 5 to 7 minutes. Set the chicken aside on a plate.
Lower the heat to medium, toss the minced garlic into the same skillet, and sauté until fragrant—about 30 seconds. Pour in the chicken broth and stir well to loosen up all those tasty browned bits. Add the lemon juice and let the sauce bubble gently for 1–2 minutes.
Return the chicken to the skillet, stirring to coat every bite in the buttery garlic sauce. Let it cook together for another 2–3 minutes, then remove from heat and sprinkle with chopped parsley.
Meanwhile, bring a large pot of salted water to a boil and cook the linguine until al dente. Drain, reserving a bit of the pasta water in case you want to loosen the sauce later.
In a clean saucepan, melt butter over medium heat. Stir in the minced garlic and cook briefly until aromatic. Pour in the cream and bring it to a low simmer.
Whisk in the Parmesan cheese and continue to cook until the sauce thickens, stirring frequently. Season with salt, pepper, and a pinch of red pepper flakes for a gentle kick.
Toss the hot linguine in the creamy sauce until well coated. If the sauce gets too thick, add a splash of the reserved pasta water to reach your desired consistency.
Plate the creamy linguine and pile on the garlic butter chicken bites. Finish with a sprinkle of fresh parsley or basil, and serve immediately while everything’s piping hot.
Cooking Time: 30 minutes | Servings: 4 | Calories: 600-650 kcal per serving