Garlic Butter Chicken Bites with Creamy Parmesan Fettuccine Step-by-step instructions

Before you start

Before beginning the cooking process, gather and prepare all of your ingredients. Chop the chicken breasts into even, bite-sized cubes and pat them dry with paper towels to ensure a proper sear.

Measure out the butter, heavy cream, and grated parmesan cheese. Finely mince the fresh garlic cloves and chop the fresh parsley. Bring a large pot of water to a boil for the pasta so that the cooking flows smoothly.

Instructions

Pasta Preparation

1. 1Boil the Fettuccine
   Bring a large pot of water to a rolling boil. Add the fettuccine pasta and cook according to the package instructions until it reaches an al dente texture, which usually takes about ten to twelve minutes. Drain the pasta in a colander, reserving half a cup of the starchy pasta water for adjusting the sauce later, and set the cooked pasta aside.
   Look for The pasta should be tender but still retain a slight firmness in the center.
   Tip Using plenty of water ensures the pasta cooks evenly without sticking together.

At the end of this phase, the fettuccine should be cooked to an al dente texture, meaning it is tender but still has a slight bite in the center.

The drained pasta should be set aside, and you must have reserved a small cup of the starchy pasta cooking water. The kitchen will smell of boiled wheat pasta, and the noodles should look slightly glossy and separate easily without sticking.

Chicken Searing

2. 2Sear the Chicken Bites
   Melt the unsalted butter in a large skillet over medium-high heat. Add the cubed chicken breasts in a single layer and sear them, turning occasionally, for about six to eight minutes. Stir in the minced garlic during the last minute of cooking. Ensure the chicken reaches a safe internal temperature of 165°F (74°C) before removing it from the skillet.
   Look for The chicken bites should be beautifully golden-brown on all sides and cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the skillet, as this will cause the chicken to steam instead of sear.

The chicken bites should be deeply golden-brown on the outside and fully cooked to an internal temperature of 165°F (74°C). The skillet will be filled with the rich, savory aroma of toasted garlic and browned butter. The bottom of the pan should have a layer of golden-brown caramelized bits, which will serve as the flavorful foundation for your cream sauce.

Sauce Assembly and Toss

3. 3Prepare the Creamy Parmesan Sauce
   Reduce the skillet heat to medium. Pour the heavy cream directly into the skillet, using a wooden spoon to scrape up any browned bits stuck to the bottom. Bring the cream to a gentle simmer and let it reduce slightly for three minutes. Stir in the grated parmesan cheese gradually, whisking constantly until the cheese melts completely and the sauce becomes smooth and velvety.
   Look for The sauce should thicken enough to coat the back of a spoon smoothly.
   Tip Use freshly grated parmesan cheese rather than pre-shredded cheese for the smoothest melting texture.
4. 4Combine and Garnish
   Add the cooked fettuccine and golden chicken bites back into the skillet with the creamy parmesan sauce. Toss the ingredients gently to coat the pasta thoroughly. If the sauce appears too thick, stir in a splash of the reserved pasta cooking water. Remove the skillet from the heat, garnish the dish with the fresh chopped parsley, and serve immediately.
   Look for The pasta and chicken should be evenly coated in a glossy, rich cream sauce.
   Tip Serve this dish in warmed pasta bowls to prevent the cream sauce from cooling down too quickly.

The heavy cream and parmesan cheese should be fully emulsified into a smooth, thick, and velvety sauce that clings elegantly to the spoon. Once combined, the fettuccine and chicken should be completely enveloped in the glossy sauce, decorated with bright green flecks of fresh parsley. The dish should look incredibly creamy, rich, and piping hot.

Common mistakes

One of the most common mistakes is crowding the skillet when cooking the chicken bites. If too much chicken is added at once, the meat will release moisture and steam instead of searing, preventing the development of a golden crust.

Another error is boiling the cream sauce too vigorously after adding the parmesan cheese, which can cause the dairy to separate and become greasy. Keep the heat moderate and stir constantly.

How to tell it’s done

The chicken bites are fully cooked and safe to consume when they reach an internal temperature of 165°F (74°C) as measured by an instant-read digital meat thermometer inserted into the thickest piece.

The fettuccine is perfectly done when it is al dente, offering a pleasant resistance to the teeth. The sauce is ready when it is thick enough to coat the back of a spoon without running off.

• Poultry: 165°F (74°C) in the thickest part