Crispy Garlic Parmesan Chicken Bites & Creamy Rotini (Print Version)
Crispy garlic parmesan chicken bites paired with creamy rotini pasta make a satisfying, high-protein dinner. An easy weeknight meal for the whole family.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Tender Chicken Bites
01 -
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
→ Golden Garlic-Parmesan Crust
02 -
1/2 cup all-purpose flour
03 -
1 large egg, beaten
04 -
1 cup panko breadcrumbs
05 -
1/2 cup grated Parmesan cheese
06 -
1 tsp garlic powder
07 -
1/2 tsp dried Italian seasoning
08 -
1/4 tsp black pepper
09 -
Salt to taste
10 -
2 tbsp olive oil
→ Velvety Rotini Embrace
11 -
12 oz rotini pasta
12 -
4 oz cream cheese, softened
13 -
1/2 cup milk (whole or 2%)
14 -
1/4 cup grated Parmesan cheese
15 -
2 tbsp unsalted butter
→ Aromatic Enhancements & Seasonings
16 -
2 cloves garlic, minced
17 -
1/4 cup fresh parsley, chopped, for garnish
18 -
Salt and pepper to taste
# Instructions:
01 -
Cut 1 1/2 lbs boneless, skinless chicken breasts into 1-inch pieces. Set up three shallow dishes: one with 1/2 cup all-purpose flour, one with 1 large egg (beaten), and one with 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, 1/2 tsp dried Italian seasoning, and 1/4 tsp black pepper.
02 -
Bring a large pot of salted water to a boil. Add 12 oz rotini pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water, then set aside. This forms the base for your Velvety Rotini Embrace.
03 -
Season the 1-inch chicken pieces with salt. Dredge each piece of chicken first in the 1/2 cup all-purpose flour, then dip in the 1 large egg (beaten), and finally coat thoroughly in the panko-Parmesan mixture. Press gently to ensure the Golden Garlic-Parmesan Crust adheres well to your Tender Chicken Bites.
04 -
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the coated chicken bites in a single layer, working in batches if necessary, to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through, reaching an internal temperature of 165°F. This creates the delicious Crispy Garlic Parmesan Chicken Bites.
05 -
In the same skillet (or a clean one), melt 2 tbsp unsalted butter over medium heat. Add 2 cloves garlic (minced) and sauté for 1 minute until fragrant. Whisk in 4 oz cream cheese (softened) and 1/2 cup milk until smooth. Stir in 1/4 cup grated Parmesan cheese, salt, and pepper to taste.
06 -
Add the drained 12 oz rotini pasta to the creamy sauce. Toss gently to coat, adding a splash of the reserved pasta water if needed to achieve your desired consistency for the Velvety Rotini Embrace. This completes the Creamy Rotini component of your Crispy Garlic Parmesan Chicken Bites with Creamy Rotini.
07 -
Serve the Crispy Garlic Parmesan Chicken Bites immediately alongside the Creamy Rotini. Garnish generously with 1/4 cup fresh parsley (chopped). Enjoy this delightful Crispy Garlic Parmesan Chicken Bites with Creamy Rotini meal, a perfect combination of textures and flavors.
# Notes:
01 -
For extra crispy chicken, ensure not to overcrowd the pan and cook in batches. You can also finish them in a 375°F oven for 5-7 minutes after pan-frying if you prefer.
02 -
If your creamy rotini sauce is too thick, gradually add more reserved pasta water or milk until it reaches your desired velvety consistency.
03 -
Boost nutrition by stirring in a handful of fresh spinach or steamed broccoli florets into the creamy rotini sauce just before serving.
04 -
Store leftover Crispy Garlic Parmesan Chicken Bites with Creamy Rotini in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain texture.
# Tools You'll Need:
01 -
Large pot
02 -
Large skillet
03 -
Mixing bowls
04 -
Tongs
05 -
Whisk
06 -
Cutting board
07 -
Knife
# Nutrition Facts (Per Serving):
Calories: 1016 kcal
Total Fat: 37 g
Total Carbohydrate: 88 g
Protein: 78 g