If golden, cheesy chicken and creamy pasta sound like your kind of comfort food, this Garlic Parmesan Chicken Bites with Creamy Rotini recipe will hit every note.
Tender chicken bites coated in Parmesan breadcrumbs get pan-seared to crisp perfection, then paired with rich, garlicky rotini in a buttery cream sauce. It’s the kind of dish that feels like a warm hug at the end of a long day.
Table of Contents
WHY YOU’LL LOVE THIS RECIPE
It’s cozy, cheesy, and incredibly satisfying—a dinner that checks every comfort box.
- Crispy garlic-Parmesan chicken bites
- Velvety cream sauce that clings perfectly to pasta
- Family-friendly and easy to make in 30 minutes
- Ideal for weeknights or casual entertaining
- Delicious leftovers that reheat beautifully
- Packed with flavor in every bite
This recipe takes me back to late nights in my mom’s kitchen when we’d turn “simple chicken and pasta” into something special with a little garlic, butter, and love. It’s hearty, flavorful, and always brings people back for seconds.
INGREDIENTS YOU’LL NEED
These pantry staples come together to make one unforgettable meal.
For the Chicken Bites
- 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Creamy Rotini Pasta
- 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
Optional Add-Ons or Substitutes
- Add cooked spinach or roasted broccoli for veggies
- Substitute panko for extra-crunchy chicken
- Use half-and-half for a lighter sauce
- Sprinkle crushed red pepper for a little heat
- Add a squeeze of lemon juice for brightness
STEP-BY-STEP INSTRUCTIONS
This dish is easy enough for weeknights but feels like a restaurant classic.
- Cook the Pasta: Boil rotini in salted water until al dente. Drain and set aside, reserving ½ cup pasta water.
- Prepare the Chicken Coating: In a bowl, mix breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Cook the Chicken Bites: Heat olive oil in a skillet over medium-high heat. Coat chicken pieces in the breadcrumb mixture, pressing lightly. Cook in batches until golden and crisp (about 3–4 minutes per side). Remove and set aside on paper towels.
- Make the Sauce: In the same pan, melt butter. Add minced garlic and cook 30 seconds until fragrant. Pour in heavy cream, whisking until slightly thickened.
- Add the Cheese: Stir in Parmesan cheese, letting it melt into a creamy sauce. (If too thick, add reserved pasta water gradually.)
- Combine: Add cooked rotini to the sauce, tossing until coated. Gently mix in the crispy chicken bites.
- Finish: Sprinkle parsley and a pinch of nutmeg (optional) before serving.
Quick reminders:
- Don’t overcrowd the pan when frying chicken.
- Always shred Parmesan fresh—it melts smoother.
- Taste before salting the sauce; Parmesan adds plenty of salt.
- Serve immediately for the best texture.
EXPERT TIPS FOR SUCCESS
Creamy pasta perfection comes from small details.
- Double-dredge chicken for an extra-crispy coating
- Deglaze the pan with a splash of chicken broth for extra flavor
- Simmer sauce gently—never boil cream
- Pair it with garlic butter pasta for a double-hit of garlic bliss
- Try alongside creamy garlic chicken penne for a restaurant-worthy spread
- Sprinkle extra cheese before serving for that golden finish
These touches turn a simple meal into an unforgettable one.
SERVING SUGGESTIONS
This creamy pasta pairs beautifully with light, fresh sides.
- Serve with a green salad or roasted veggies
- Add garlic bread or garlic parmesan dinner rolls for dipping
- Pair with sparkling water and lemon slices for balance
- Garnish with parsley and extra Parmesan at the table
- Great for family dinners or date nights in
It’s one of those dishes that looks fancy but feels effortless.
STORING AND REHEATING
This meal keeps beautifully and reheats creamy and flavorful.
How to Store It
- Cool completely before refrigerating
- Store in airtight containers up to 3 days
- Freeze portions (without chicken) for up to 2 months
- Keep chicken and pasta separate for best texture
How to Reheat It
- Stovetop: heat on low with a splash of milk or cream
- Microwave: reheat in short intervals, stirring often
- Oven: 325°F covered for 10 minutes
- Re-crisp chicken in the air fryer or skillet before serving
- Avoid high heat—it can break the sauce
It’s just as satisfying reheated the next day for lunch or dinner.
Nutrition (per serving)
Calories: 720 | Sugar: 3g | Sodium: 870mg | Fat: 38g | Saturated Fat: 19g | Unsaturated Fat: 15g | Carbohydrates: 45g | Fiber: 2g | Protein: 47g | Cholesterol: 160mg
FREQUENTLY ASKED QUESTIONS
Can I bake the chicken instead of frying?
Yes! Bake at 400°F for 18–20 minutes until crispy and golden.
Can I make it with another pasta?
Absolutely—penne, fettuccine, or rigatoni all work great.
What can I serve it with?
It pairs perfectly with garlic steak tortellini or creamy chicken fajita pasta for a comfort food feast.
FINAL THOUGHTS
This Garlic Parmesan Chicken Bites with Creamy Rotini recipe is comfort food done right—crispy, creamy, and completely satisfying. Every bite brings buttery garlic flavor and cheesy goodness together in harmony.
- Fry chicken until golden and crisp
- Let sauce simmer gently for creaminess
- Always finish with fresh parsley and Parmesan
It’s simple cooking at its best—hearty, flavorful, and straight from the heart.
Crispy Garlic Parmesan Chicken Bites with Creamy Rotini Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook rotini until al dente according to package directions. Drain, reserving ½ cup pasta water.
- In a bowl, combine breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
- Heat olive oil in a skillet over medium-high heat. Coat chicken pieces in the breadcrumb mixture, pressing lightly. Cook in batches until golden and crisp, about 3–4 minutes per side. Remove and set aside on paper towels.
- In the same pan, melt butter. Add minced garlic and cook 30 seconds until fragrant.
- Pour in heavy cream and stir, bringing to a gentle simmer until slightly thickened (about 2–3 minutes).
- Stir in freshly grated Parmesan cheese until melted and smooth. If the sauce becomes too thick, add reserved pasta water gradually to reach desired consistency. Season with salt and pepper; add a pinch of nutmeg if using.
- Add cooked rotini to the sauce and toss until evenly coated. Gently mix in the crispy chicken bites.
- Sprinkle with chopped fresh parsley and serve immediately. Optionally add extra Parmesan on top.
Nutrition
Notes
- Use freshly grated Parmesan for the best melt and flavor.
- Don’t overcrowd the pan when frying the chicken to ensure crispness.
- Taste before salting the sauce since Parmesan cheese adds salt.
