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Garlic Parmesan Chicken Bites with Creamy Rotini

Crispy baked Parmesan-coated chicken bites tossed with rotini pasta in a rich garlic cream sauce. An easy weeknight dinner ready in 50 minutes.
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Prep Time 20 minutes
Cook Time 30 minutes
0 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces; pat dry before coating
  • 1 cup grated Parmesan cheese freshly grated for best flavor and crust adhesion
  • 1 cup breadcrumbs plain or Italian-style; panko for extra crunch
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 12 oz rotini pasta cooked in salted boiling water per package directions
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 cup heavy cream do not substitute with milk; sauce will not thicken properly
  • 1 cup freshly grated Parmesan cheese for the sauce
  • 2 tbsp chopped fresh parsley for garnish
  • 0.25 tsp nutmeg optional; adds warmth to the cream sauce
  • salt and pepper to taste

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Large pot for pasta
  • Large skillet
  • Instant-read thermometer

Method
 

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. In a large bowl, combine grated Parmesan, breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir until evenly mixed.
  3. Add chicken pieces to the bowl and toss to coat. Drizzle olive oil over the coated chicken and toss again to help the crust crisp in the oven.
  4. Arrange the chicken in a single layer on the baking sheet, leaving space between each piece. Bake for 15 to 20 minutes until golden brown and internal temperature reaches 165°F.
  5. While chicken bakes, cook rotini in a large pot of salted boiling water according to package directions. Drain and set aside.
  6. In a large skillet, melt butter over medium heat. Add minced garlic and saute for about 1 minute until fragrant. Do not let it brown.
  7. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Stir in freshly grated Parmesan and continue stirring until the cheese melts and the sauce thickens, about 2 to 3 minutes.
  8. Add the cooked rotini to the skillet and fold into the sauce until every spiral is coated. Season with salt, pepper, and nutmeg to taste.
  9. Gently add the baked chicken bites and toss to combine. Garnish with fresh parsley and serve immediately.

Notes

Store chicken bites and pasta separately in airtight containers for up to 3 days. Reheat chicken in oven or toaster oven at 375°F for 5 to 8 minutes to restore crispiness. Reheat pasta in skillet with a splash of cream or milk. Chicken bites can be frozen separately for up to 2 months. Add red pepper flakes to the breadcrumb mixture for a spicy twist.