Garlic Parmesan Chicken Bites with Creamy Rotini
Indulge in the ultimate comfort food with this exquisite dish, featuring tender, crispy garlic parmesan chicken bites paired perfectly with a rich, velvety rotini pasta. Each bite of chicken is a burst of savory flavor and satisfying crunch, while the creamy sauce coats the rotini, creating a harmonious blend of textures and tastes. This recipe is designed to deliver a restaurant-quality meal right to your home, making it ideal for both weeknight dinners and special occasions.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Unbeatable Flavor Combo: The savory garlic parmesan chicken perfectly complements the rich, creamy rotini.
- Crispy Texture: Each chicken bite boasts a satisfyingly crisp exterior thanks to the panko and Parmesan coating.
- Quick & Easy: Designed for busy weeknights, this dish comes together in under an hour.
- Crowd-Pleaser: A universally loved dish that appeals to both adults and children alike.
- Restaurant-Quality at Home: Impress your family and friends with a meal that tastes gourmet but is simple to make.
Ingredients
- 2 large chicken breasts (approximately 400-500g or 14-18 oz), cut into 2.5 cm (1 inch) bite-sized chunks
- 2.5g (1/2 teaspoon) fine sea salt
- 1.25g (1/2 teaspoon) freshly ground black pepper
- 1g (1/2 teaspoon) sweet paprika
- 1g (1/2 teaspoon) garlic powder
- 50g (1/2 cup) grated Parmesan cheese (for coating)
- 30g (1/2 cup) panko breadcrumbs
- 30ml (2 tablespoons) olive oil, for frying
- 225g (8 oz) rotini pasta
- 15g (1 tablespoon) unsalted butter
- 3 cloves garlic, finely minced
- 240ml (1 cup) heavy cream (double cream)
- 50g (1/2 cup) grated Parmesan cheese (for sauce)
- Optional: 15g (2 tablespoons) fresh parsley, finely chopped, for garnish
Instructions
- Prepare the chicken by patting the bite-sized chunks dry with paper towels. This ensures a better crust. Place them in a medium bowl and season generously with 2.5g (1/2 teaspoon) salt, 1.25g (1/2 teaspoon) black pepper, 1g (1/2 teaspoon) paprika, and 1g (1/2 teaspoon) garlic powder, tossing to coat each piece evenly.
- In a separate shallow bowl or plate, combine 50g (1/2 cup) grated Parmesan cheese and 30g (1/2 cup) panko breadcrumbs. This mixture will create a wonderfully crispy coating. Take each seasoned chicken piece and firmly press it into the breadcrumb mixture, ensuring it is fully coated on all sides. Set aside on a clean plate.
- Heat 30ml (2 tablespoons) of olive oil in a large skillet or frying pan over medium-high heat. Once the oil shimmers, carefully add the coated chicken bites in a single layer, making sure not to overcrowd the pan. Cook in batches if necessary to maintain even browning. Fry for approximately 3-4 minutes per side, or until they are golden brown and thoroughly cooked through to an internal temperature of 74°C (165°F). Remove the cooked chicken bites from the skillet and place them on a plate lined with paper towels to drain any excess oil. Set aside.
- While the chicken cooks, bring a large pot of generously salted water to a rolling boil. Add 225g (8 oz) of rotini pasta and cook according to package directions until it reaches an al dente texture, meaning it's firm to the bite. Before draining, reserve about 120ml (1/2 cup) of the pasta cooking water. Drain the pasta thoroughly and set it aside.
- Using the same skillet (no need to clean it, the browned bits add flavor), reduce the heat to medium. Add 15g (1 tablespoon) of unsalted butter and allow it to melt. Once melted, add the 3 cloves of finely minced garlic. Sauté the garlic for about 30 seconds, stirring constantly, until it becomes fragrant but not browned, which could make it bitter.
- Pour in 240ml (1 cup) of heavy cream (double cream) into the skillet with the garlic. Bring the mixture to a gentle simmer, stirring occasionally. Do not allow it to boil vigorously.
- Stir in 50g (1/2 cup) of the remaining grated Parmesan cheese into the simmering cream. Whisk continuously until the cheese is completely melted and the sauce becomes smooth and slightly thickened. Taste the sauce and season with additional salt and black pepper as needed, remembering that Parmesan cheese is already salty.
- Add the cooked and drained rotini pasta to the creamy Parmesan sauce in the skillet. Toss the pasta gently with tongs, ensuring every piece is evenly coated in the luxurious sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to reach your desired consistency.
- To serve, artfully plate the creamy rotini pasta as the base. Arrange the golden, crispy garlic Parmesan chicken bites on top of the pasta. If desired, sprinkle with fresh, finely chopped parsley for a pop of color and herbaceous freshness.
Tools You’ll Need
- Large skillet or frying pan
- Large pot for pasta
- Tongs
- Whisk
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Shallow bowl or plate for breading
- Colander
Essential Success Tips
- Pat the chicken dry thoroughly before seasoning and coating. This is crucial for achieving a crisp breading.
- Do not overcrowd the skillet when frying the chicken. Cook in batches to ensure even browning and a crispy exterior.
- Always reserve some pasta cooking water. It's liquid gold for loosening sauces and helping them adhere better to the pasta.
- When making the sauce, keep the heat at medium to low. High heat can cause the cream to separate or the cheese to clump.
- Taste and adjust seasoning for the sauce before adding the pasta. Parmesan is salty, so add additional salt cautiously.
Professional Cooking Secrets
- For an extra layer of flavor in the chicken coating, finely grate some fresh lemon zest into the panko and Parmesan mixture before breading.
- To elevate the creamy sauce, consider adding a pinch of freshly grated nutmeg. It subtly enhances the dairy notes without making the sauce taste like nutmeg.
- When sautéing garlic, use residual heat from the pan after cooking the chicken. This prevents burning and allows the garlic to infuse slowly into the butter.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
- Variations: Feel free to add some blanched broccoli florets or sautéed spinach to the pasta for added vegetables. A squeeze of fresh lemon juice over the finished dish can brighten all the flavors.
- Spice it up: Add a pinch of red pepper flakes to the sauce for a subtle kick.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, absolutely! Chicken thighs can be used and will likely result in even juicier chicken bites. Adjust cooking time slightly as thighs can take a minute or two longer to cook through.
What if my sauce is too thin or too thick?
If the sauce is too thin, continue to simmer it gently for a few more minutes until it reduces and thickens. If it's too thick, gradually stir in some of the reserved pasta cooking water or a splash of milk until it reaches your desired consistency.
Can I make this dish gluten-free?
Yes, you can! Use your favorite gluten-free rotini pasta and ensure your panko breadcrumbs are gluten-free (many brands offer a GF option). The rest of the ingredients are typically naturally gluten-free.
Nutrition Facts (Per Serving)
Estimated per serving: Calories: 780, Protein: 55g, Fat: 45g, Carbs: 38g. (Note: These are approximate values and may vary based on specific brands and quantities used.)
Allergy Information
Contains dairy and gluten. For a gluten-free version, use gluten-free pasta and gluten-free panko breadcrumbs. To make it dairy-free, substitute heavy cream with a full-fat unsweetened plant-based cream alternative and omit Parmesan, or use a dairy-free Parmesan substitute.
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