Garlic Butter Chicken Bites with Pasta

$- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - 8 oz pasta (fettuccine or spaghetti) - 4 tablespoons unsalted butter - 4 cloves garlic, minced For this dish, start with fresh chicken. I prefer boneless, skinless chicken breasts. They cook quickly and stay tender. For pasta, choose fettuccine or spaghetti. Both types work great with the sauce. Garlic is a must; it adds a wonderful aroma. Use unsalted butter for rich flavor without extra salt. - 1 teaspoon Italian seasoning - 1 teaspoon red pepper flakes (optional for heat) - Salt and pepper to taste Seasonings make your dish pop! Italian seasoning brings warmth and depth. If you like heat, add red pepper flakes. Adjust salt and pepper to your taste. Remember, seasoning enhances the natural flavors of the chicken and pasta. - 1 cup cherry tomatoes, halved - 2 cups baby spinach - 1 tablespoon fresh parsley, chopped (for garnish) - Grated Parmesan cheese (for serving) Garnishes not only add color but also fresh flavors. Cherry tomatoes offer sweetness and a pop of color. Baby spinach wilts down nicely, adding nutrition. Fresh parsley brightens the dish, making it visually appealing. Don’t forget the grated Parmesan cheese on top; it adds creaminess and richness. {{ingredient_image_1}} Boil a large pot of salted water. Add the pasta. Cook it until al dente. This usually takes about 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, drain the pasta and set it aside. Remember to save 1/2 cup of pasta water for later. In a large skillet, melt 2 tablespoons of butter over medium heat. Once the butter sizzles, add the bite-sized chicken pieces in a single layer. Season the chicken with salt, pepper, and Italian seasoning. Cook the chicken for about 5-7 minutes. It should be golden brown and cooked through. Flip the pieces occasionally to cook evenly. Now it’s time for the garlic! Lower the heat and add the minced garlic to the skillet. Stir it around for about 1 minute. Be careful not to let it burn. Next, add the halved cherry tomatoes, the remaining 2 tablespoons of butter, and the cooked pasta to the skillet. If the mix looks dry, add some reserved pasta water. This helps to reach a creamy consistency. Mix everything well so all the flavors blend. Gently fold in the baby spinach. Cook for just 1-2 minutes until the spinach wilts. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if you like some heat. Now, you have a delicious dish ready to serve! For this dish, I recommend using boneless, skinless chicken breasts. They cook evenly and stay tender. Always choose fresh chicken if you can. Look for a bright pink color and no strong smell. If you buy frozen chicken, thaw it safely in the fridge. Cut the chicken into bite-sized pieces. This size helps it cook faster and absorb flavors. Seasoning is key in this recipe. While Italian seasoning adds great taste, feel free to adjust it. If you like bold flavors, add more red pepper flakes. You can also try adding herbs like thyme or rosemary. For a richer taste, consider a splash of lemon juice or balsamic vinegar at the end. These small changes can make a big difference in flavor. Cooking pasta al dente is essential for this dish. Start by boiling salted water. This step is crucial as it adds flavor to the pasta. Follow the package instructions for timing, but check a minute early. The pasta should be firm but not hard. Reserve half a cup of pasta water before draining. This starchy water helps bind the sauce later, giving it a nice texture. Pro Tips Use Fresh Garlic: Freshly minced garlic enhances the flavor significantly compared to pre-minced options. Always opt for fresh for the best taste. Don’t Overcook the Chicken: To keep your chicken tender and juicy, avoid overcooking. It should be golden brown and cooked through in about 5-7 minutes. Reserve Pasta Water: The reserved pasta water is starchy and can help create a silky sauce. Add it gradually to achieve your desired consistency. Customize Your Veggies: Feel free to add other vegetables like bell peppers or zucchini. They can add color, nutrients, and extra flavor to your dish. {{image_2}} You can switch up the pasta for this dish. Instead of fettuccine or spaghetti, try penne or rotini. These shapes hold sauce well, giving you a great bite. Whole wheat or gluten-free pasta are also good options. They offer a healthier twist while still tasting great. If you want a change from chicken, shrimp works well. Cook it until pink and tender. Tofu is another option for a plant-based choice. Press and cube it before cooking to get that nice golden color. Both options add a unique flavor to the dish. You can boost the nutrition by adding more veggies. Broccoli, bell peppers, or zucchini are tasty choices. Just chop them into bite-sized pieces. Sauté them with the chicken for a few minutes before adding garlic. This keeps them crisp and colorful. You can also throw in peas for a pop of sweetness. To keep your garlic butter chicken bites fresh, place them in an airtight container. Make sure to cool the dish completely before sealing. You can refrigerate the leftovers for up to three days. If you want to store them longer, freeze the dish. Use freezer-safe bags or containers. Make sure to label them with the date. When it's time to enjoy leftovers, reheating is key. For the best flavor and texture, use the stovetop. Heat a skillet over medium heat and add a splash of water or broth. This will help steam the chicken and pasta, keeping them moist. Stir frequently until heated through. If using the microwave, cover the dish with a damp paper towel. This keeps moisture in and prevents drying out. Garlic butter chicken bites last for three days in the fridge. If frozen, they stay good for about two months. After that, the quality may decline. Always check for signs of spoilage, like odd smells or changes in color, before eating. Safe storage ensures that you enjoy every bite! Yes, you can use frozen chicken. Just remember to thaw it first. To thaw chicken, place it in the fridge overnight or use the microwave on the defrost setting. Cooking frozen chicken takes longer. So, plan for extra time. You should cook it until it reaches 165°F (74°C) to ensure safety. To add spice, use red pepper flakes. Start with one teaspoon, then adjust to taste. You can also add hot sauce or diced jalapeños for extra heat. Consider using spicy Italian sausage instead of chicken for a bold twist. The best way to reheat is on the stove. Add a splash of water or broth to keep it moist. Heat over low-medium heat, stirring often. You can also use the microwave. Heat in 30-second bursts until warm. Avoid high heat to keep the meat tender. This blog post covered a savory garlic butter chicken recipe. We explored essential ingredients, step-by-step cooking instructions, and tips for the best flavor. You learned about pasta choices, protein swaps, and how to store leftovers properly. In closing, this dish is simple yet flavorful. With its easy prep and cooking methods, you'll enjoy it any day! Try it out, and don't be afraid to make it your own.$

Garlic Butter Chicken Bites with Pasta

A deliciously rich and buttery chicken dish served with pasta, cherry tomatoes, and spinach.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
8 oz pasta (fettuccine or spaghetti)
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes (optional for heat)
to taste Salt and pepper
1 cup cherry tomatoes, halved
2 cups baby spinach
1 tablespoon fresh parsley, chopped (for garnish)
to taste Grated Parmesan cheese (for serving)

Instructions

In a large pot, boil salted water and cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet over medium heat, melt 2 tablespoons of butter. Once melted, add the chicken pieces in a single layer. Season with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes until golden brown and cooked through, turning occasionally.
Reduce the heat to low and add the minced garlic to the skillet. Stir for about 1 minute until fragrant, being careful not to burn the garlic.
Add the cherry tomatoes, remaining 2 tablespoons of butter, and the cooked pasta to the skillet. If the mixture seems dry, add some reserved pasta water a little at a time to reach the desired consistency. Mix everything together well.
Gently fold in the baby spinach and cook just until wilted, about 1-2 minutes. Adjust seasoning with additional salt, pepper, or red pepper flakes to personal taste.
Remove from heat and garnish with fresh parsley and grated Parmesan cheese. Serve immediately for a deliciously rich and buttery experience.

Notes

Adjust the red pepper flakes for desired heat.

Keyword butter, chicken, garlic, pasta, quick meal