Garlic Parmesan Chicken Bites with Creamy Rotini deliver crispy, golden perfection paired with silky pasta. This recipe solves the weeknight dinner dilemma with a dish that tastes like you spent hours in the kitchen but actually comes together in about 45 minutes.
Table of Contents
Ingredients for Garlic Parmesan Chicken Bites with Creamy Rotini
I always buy chicken breasts from the butcher counter rather than pre-packaged because they tend to be more uniform in size, which helps with even cooking. For the Parmesan, I recommend splurging on a wedge to grate yourself for the sauce, though pre-grated works fine for the coating. Here’s everything you need.
- 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
- 1 cup grated Parmesan cheese (for coating, pre-grated is fine here)
- 1 cup breadcrumbs (I always use panko for maximum crispiness)
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 12 oz rotini pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced fresh, not jarred)
- 1 cup heavy cream (full-fat is essential here for proper sauce texture)
- 1 cup freshly grated Parmesan cheese (for sauce, must be fresh)
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon nutmeg (optional, but in my experience it adds subtle warmth)
- Salt and pepper to taste
Step-by-Step Instructions
In my experience, the secret to crispy chicken bites is making sure each piece gets completely coated and has space to breathe on the pan. Crowding leads to steaming instead of crisping.
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, mix together the Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and black pepper until everything is evenly distributed.
Step 2: Add the chicken pieces to the bowl and toss thoroughly, making sure every piece gets coated. Drizzle the olive oil over the coated chicken and toss again. The oil helps create a sticky surface that keeps the breading attached during baking and promotes browning.
Step 3: Arrange the coated chicken pieces on your prepared baking sheet in a single layer with at least ½ inch between pieces for proper air circulation. Bake for 15-20 minutes until the coating turns golden brown and the internal temperature reaches 165°F. If your chicken pieces are on the larger side, check at 20 minutes.
Step 4: While the chicken bakes, bring a large pot of salted water to a boil and cook the rotini according to package directions, usually 8-10 minutes. Before draining, scoop out ½ cup of the starchy pasta water and set it aside. This is your secret weapon for adjusting sauce consistency later. Drain the pasta and set aside.
Step 5: In a large skillet over medium heat, melt the butter and add the minced garlic. Sauté for about one minute, stirring constantly, until fragrant but not browned. Burnt garlic turns bitter, so watch it closely.
Step 6: Pour in the heavy cream and bring it to a gentle simmer. Stir in the freshly grated Parmesan cheese and whisk continuously until the cheese fully melts and the sauce coats the back of a spoon, about 2-3 minutes. The sauce will continue thickening as it sits, so aim for a slightly thinner consistency than you want in the final dish.
Step 7: Add the cooked rotini to the skillet and fold gently to coat every piece with the creamy sauce. Season with salt, pepper, and nutmeg if using. If the sauce seems too thick or starts to look dry, add the reserved pasta water one tablespoon at a time until you reach a creamy, pourable consistency that coats the pasta without being soupy.
Step 8: Once the chicken bites finish baking, add them to the pasta and toss everything together gently to avoid breaking the crispy coating. Garnish with fresh parsley and serve immediately while the chicken is still at peak crispiness. Similar to my Creamy Garlic Parmesan Chicken Pasta, the key is serving right away.
Perfect Pairings for This Creamy Chicken Pasta
This rich, indulgent dish benefits from lighter sides that add freshness and crunch to balance all that creamy goodness.
Crisp Caesar Salad: The cool, tangy romaine with its garlicky dressing creates a refreshing contrast to the warm, creamy pasta while sneaking some vegetables onto everyone’s plate. The crunch factor alone makes this pairing worthwhile.
Garlic Bread: Toasted bread with butter and garlic amplifies the Parmesan flavors in the main dish and gives you something to soak up every last drop of that luscious cream sauce. I make extra because it always disappears first.
Roasted Broccoli: Simple roasted broccoli florets tossed with olive oil, salt, and a squeeze of lemon add a healthy green element, and the slight bitterness balances the richness of the cream sauce beautifully. It also adds important nutrients without feeling heavy.
Steamed Green Beans: Quick-cooking green beans with a touch of butter and sliced almonds provide a crunchy texture contrast and keep the meal feeling lighter despite the creamy pasta. The mild flavor lets the star ingredients shine.
Caprese Salad: Fresh tomatoes, mozzarella, and basil drizzled with balsamic vinegar create a bright, Italian-inspired side that cuts through the richness while staying perfectly on theme. The acidity from the tomatoes and balsamic works magic here.
For more chicken and pasta inspiration, check out my Chicken Sausage and Broccoli Orzo or Mozzarella Chicken in Basil Cream Sauce.
Keeping It Fresh and Delicious
Store leftovers in an airtight container in the refrigerator for up to three days. I recommend separating the chicken bites from the pasta if you have extra containers available, as this helps the chicken maintain better texture when reheating.
For reheating, warm the pasta in a skillet over medium-low heat with a splash of milk or cream to revive the sauce. It tends to thicken considerably when cold, so don’t skip this step. The chicken bites can be reheated in a 350°F oven for about 8 minutes to restore some of that original crispiness, though they won’t be quite as crunchy as when freshly made. Avoid microwaving the chicken if possible.
This dish works well for meal prep if you’re willing to sacrifice some of the crispy texture. You can coat the chicken pieces in the morning and refrigerate them on the baking sheet until you’re ready to cook. The sauce comes together so quickly that I don’t bother making it ahead, but you could cook the pasta earlier in the day and just toss it with a bit of olive oil to prevent sticking.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and actually stay juicier than breasts. Just make sure they reach 165°F internal temperature, which might take an extra 2-3 minutes depending on thickness.
How do I prevent the cream sauce from breaking or looking grainy?
Keep your heat at medium or medium-low when adding the cream, and whisk continuously while adding the cheese. Never let the sauce boil rapidly, as high heat causes the proteins to separate and creates that grainy texture nobody wants.
Can I make this dish gluten-free?
Yes! Simply use gluten-free pasta and gluten-free breadcrumbs or crushed gluten-free crackers for coating the chicken. Everything else in the recipe is naturally gluten-free, so those are your only two swaps.
Garlic Parmesan Chicken Bites with Creamy Rotini
Ingredients
Equipment
Method
- Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, mix together the Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and black pepper until evenly distributed.
- Add the chicken pieces to the bowl and toss thoroughly to coat. Drizzle the olive oil over the coated chicken and toss again. The oil creates a sticky surface that keeps the breading attached during baking.
- Arrange the coated chicken pieces on your prepared baking sheet in a single layer with at least ½ inch between pieces. Bake for 15-20 minutes until golden brown and internal temperature reaches 165°F.
- While the chicken bakes, bring a large pot of salted water to a boil and cook the rotini according to package directions, usually 8-10 minutes. Before draining, scoop out ½ cup of the starchy pasta water and set aside. Drain the pasta.
- In a large skillet over medium heat, melt the butter and add the minced garlic. Sauté for about one minute, stirring constantly, until fragrant but not browned.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the freshly grated Parmesan cheese and whisk continuously until the cheese fully melts and the sauce coats the back of a spoon, about 2-3 minutes.
- Add the cooked rotini to the skillet and fold gently to coat with sauce. Season with salt, pepper, and nutmeg if using. If sauce seems too thick, add reserved pasta water one tablespoon at a time until creamy and pourable.
- Once the chicken bites finish baking, add them to the pasta and toss gently. Garnish with fresh parsley and serve immediately while chicken is at peak crispiness.
