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Garlic Parmesan Chicken Bites with Creamy Rotini

Crispy garlic parmesan chicken bites served over creamy rotini pasta garnished with fresh parsley
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Crispy garlic parmesan chicken bites paired with tender rotini in a rich cream sauce. Perfect family dinner with restaurant-quality flavor.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces and patted dry
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs (or 1¼ cups panko breadcrumbs)
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 12 oz rotini pasta
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon nutmeg (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
  3. Add chicken pieces to the bowl and toss to coat thoroughly in the cheese and breadcrumb mixture.
  4. Drizzle chicken with olive oil and toss again to ensure all pieces are well-coated.
  5. Place coated chicken pieces on prepared baking sheet in a single layer, not touching.
  6. Bake for 18-22 minutes until internal temperature reaches 165°F and coating turns golden brown. Rotate pan halfway through for even browning if desired.
  7. While chicken bakes, cook rotini pasta according to package instructions in salted boiling water for 8-10 minutes. Drain and set aside, reserving 1 cup pasta water.
  8. In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, watching carefully to prevent burning.
  9. Pour in heavy cream and bring to a gentle simmer, stirring occasionally until small bubbles form around edges.
  10. Stir in freshly grated Parmesan cheese gradually, whisking until melted and sauce has thickened, about 3-4 minutes.
  11. Add cooked rotini to the skillet, folding into the creamy sauce until well-coated. Add reserved pasta water 2 tablespoons at a time if sauce is too thick. Season with salt, pepper, and nutmeg.
  12. Add baked chicken bites to the pasta and sauce, gently tossing everything together. For maximum crispiness in leftovers, keep some chicken separate.
  13. Garnish with chopped fresh parsley and serve immediately.

Notes

  • Pat chicken completely dry before coating for better adhesion. Cut into uniform 1-inch pieces for even cooking.
  • Use panko breadcrumbs (1¼ cups) instead of regular breadcrumbs (1 cup) for extra crispiness.
  • Use freshly grated Parmesan for best melting and flavor. Pre-grated cheese doesn’t melt as smoothly.
  • Reserve pasta water to thin sauce if needed. Add gradually until desired consistency is reached.
  • Store chicken and pasta separately if keeping longer than 1 day to maintain chicken crispiness.

Nutrition

Find it online: https://www.benefitiany.com/garlic-parmesan-chicken-bites/