That first hiss from the cooker tells you something good is happening. You remember setting the float valve just right and the sealing ring snug in place, ready for that pressure to build up. It’s one of those moments that just makes you pause and know dinner’s gonna be dang good tonight.
Inside, those chicken bites start tenderizing fast while you catch the garlic and butter swirling into something rich and warm. You watch the steam curl out as the float valve pops up—a little signal from your cooker that the pressure is up and running.
It ain’t just noise or steam. It’s a countdown to a dish that’s full of flavor but quick enough to fit right into your busy city life. Y’all, once you try this, you’ll be hooked on that fast release without losing out on the creamy parmesan pasta and juicy chicken that’s tender like it’s been slow cooked all day.
The Truth About Fast Tender Results
- Pressure cooking traps steam inside to cook food quickly and keep moisture locked in, making chicken tender real fast.
- The sealing ring is your best friend here; it keeps the pressure steady so nothing escapes while cooking.
- Using quick release lets you open the pot fast without overcooking your chicken—no mushy bites here.
- Natural release helps if you wanna keep things juicy by letting pressure drop slowly instead of blasting it out.
- Checking that float valve popped up means you know the cooker’s sealed and building pressure right.
- One pot for chicken and pasta saves time on cleanup, plus flavors get a chance to blend together perfectly.
Your Simple Ingredient Checklist
- 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (plus extra for sauce)
- 3 cloves garlic minced for chicken
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 300 g pasta of your choice like penne or fettuccine
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese plus extra for garnish
- ½ teaspoon Italian seasoning
- 2 tablespoons chopped fresh parsley (some for garnish)
Yup, looks like a bunch but trust me it all comes together real easy. The garlic and butter for the chicken make a simple base that’s packed with flavor. Then the creamy Parmesan pasta with a little Italian seasoning is where that comforting goodness shines. Just a pinch of paprika and garlic powder seasons the chicken so every bite’s got a little kick.
Your Complete Cooking Timeline
- Step 1: Season your chicken pieces with paprika, garlic powder, salt, and pepper. Get that flavor going early!
- Step 2: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high. This is where you start layering flavors.
- Step 3: Add chicken pieces and cook for 6-8 minutes, turning now and then until golden brown. Toss in the minced garlic during last 2 minutes to avoid burning. Then remove chicken and set aside.
- Step 4: In the same skillet, melt 2 more tablespoons butter on medium heat. Add 2 cloves minced garlic and cook 1 minute till fragrant—dang that smell!
- Step 5: Pour in heavy cream and stir. Add Parmesan cheese, Italian seasoning, salt, and black pepper. Let this simmer for 3-4 minutes till it thickens a bit, then toss in cooked pasta and coat it evenly with that creamy sauce.
- Step 6: Return chicken bites to skillet, mix everything up real good. Warm it through a minute or two, sprinkle with chopped parsley and more Parmesan if you like. Ready to serve right from the pan.
Quick Tricks That Save Your Time
- Pre-mince your garlic and store in small containers or freezer bags so it’s ready when you start cooking. Saves peeling and smelling your fingers every time.
- Use leftover cooked chicken if you got some in the fridge. Just toss it into the creamy sauce with pasta and heat up—kinda like shortcut Sunday dinner.
- Cook pasta in your pressure cooker while chicken’s resting by using quick release to open and drain fast. Less pots, less dishes hanging around.
What It Tastes Like Fresh From the Pot
Dang, that garlic butter hits you first. It’s rich and buttery with just enough garlicky punch to keep you wanting more. The chicken bites are tender and juicy but got this golden crust from the skillet that’s kinda crispy.
The creamy Parmesan pasta is smooth and savory with a comforting stretchy kinda sauce that coats every noodle just right. You get little hits of Italian seasoning and fresh parsley that brighten things up real good.
When chicken and pasta come together in that sauce, y’all, it’s like a hug in every forkful. The flavors blend but still stand out with each bite you take.
Serve it hot, sprinkle on extra Parmesan if you’re feeling fancy, and watch everybody dig right in. It’s that simple satisfaction that makes it a go-to for midweek dinners.
How to Store This for Later
- Fridge: Cool leftovers quickly (don’t leave out too long) then store in an airtight container up to 3 days. Reheat gently on stove or microwave with a splash of milk to keep creamy texture.
- Freezer: Freeze portions in freezer-safe containers or bags for up to 2 months. Defrost in fridge overnight before reheating. Keep in mind pasta might soak up sauce a little but still tastes great.
- Reheat: Use stovetop on low heat with a little butter or cream to loosen sauce. Slow release on your pressure cooker works too if you wanna warm it gently without drying.
Your Most Asked Questions Answered
- Q: Can I use chicken thighs instead of breasts? A: Totally! Thighs stay juicy and actually can handle pressure cookin’ a bit better. Just check they’re cooked through before serving. You can find similar juicy chicken recipes right here.
- Q: What pasta works best for this recipe? A: Penne or fettuccine are awesome because they hold the sauce well but use whatever you like. Just watch cook times if pressure cooking pasta along. Check out our guide on pasta types for creamy dishes.
- Q: How do I avoid garlic burning in the butter? A: Add garlic towards the end of cooking chicken and keep heat medium or lower. Garlic burns fast and gets bitter if you’re not watchin’. For more tips, see our garlic cooking tips post.
- Q: Should I use quick release or natural release? A: Quick release is best here so pasta doesn’t overcook and chicken stays tender but not mushy. Natural release could make the sauce thicker but might overdo chicken texture. Learn more in our pressure cooker techniques article.
- Q: Can I add veggies to this dish? A: For sure! Spinach or peas tossed in at the end works great. You can also add mushrooms when cooking the chicken for more depth. Try pairing with our easy spring vegetable sides.
- Q: How do I keep sauce from sticking to the pot? A: Make sure to use enough butter and stir well when you add the cream and cheese. Also scrape those browned bits from the skillet to mix in for flavor and less sticking. Visit avoiding burnt sauces for details.
Garlic Butter Chicken Bites with Savory Creamy Parmesan PastaClara
Equipment
- 1 Skillet Large, deep
Ingredients
Ingredients
- 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter plus extra for sauce
- 3 cloves garlic minced for chicken
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- Salt and black pepper to taste
- 300 g pasta penne or fettuccine
- 1.5 cups heavy cream
- 0.5 cup grated Parmesan cheese plus extra for garnish
- 0.5 teaspoon Italian seasoning
- 2 tablespoons fresh parsley chopped, some for garnish
Instructions
Instructions
- Season your chicken pieces with paprika, garlic powder, salt, and pepper.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Add chicken pieces and cook for 6-8 minutes, turning occasionally until golden brown. Add minced garlic in last 2 minutes. Remove chicken and set aside.
- In the same skillet, melt 2 more tablespoons butter on medium heat. Add 2 cloves minced garlic and cook 1 minute until fragrant.
- Pour in heavy cream and stir. Add Parmesan, Italian seasoning, salt, and pepper. Let simmer 3-4 minutes until slightly thickened.
- Add cooked pasta and coat evenly with sauce.
- Return chicken bites to skillet, mix well, and warm through 1-2 minutes.
- Sprinkle with chopped parsley and extra Parmesan. Serve hot.
