Ingredients

2 large chicken breasts, cut into bite-sized chunks

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 cup grated parmesan cheese (for coating)

1/2 cup panko breadcrumbs

2 tablespoons olive oil (for frying)

8 oz rotini pasta

1 tablespoon butter

3 cloves garlic, minced

1 cup heavy cream

1/2 cup grated parmesan cheese (for sauce)

Optional: chopped parsley for garnish

Instructions

Step 1: Season the chicken pieces with salt, black pepper, paprika, and garlic powder, ensuring each piece is evenly coated.

Step 2: In a bowl, combine the grated parmesan cheese and panko breadcrumbs.

Step 3: Press the chicken bites into the breadcrumb mixture to coat thoroughly.

Step 4: Heat olive oil in a skillet over medium heat and fry the chicken bites in batches for about 3–4 minutes per side, until golden and cooked through. Remove and set aside.

Step 5: Cook the rotini pasta in salted boiling water until al dente, then drain and set aside.

Step 6: In the same skillet, melt the butter and sauté the minced garlic until fragrant, about 30 seconds.

Step 7: Add the heavy cream and bring the mixture to a gentle simmer.

Step 8: Stir in the grated parmesan cheese and whisk until the sauce is melted and smooth. Season with salt and pepper to taste.

Step 9: Toss the cooked rotini in the creamy sauce until well coated.

Step 10: Serve the sauced pasta on plates and top with the crispy garlic parmesan chicken bites. Garnish with chopped parsley if desired.

Tips & Variations

For extra flavor, marinate the chicken in a little olive oil and garlic powder for 30 minutes before coating.

Substitute rotini with penne or fusilli if preferred.

To make it lighter, swap heavy cream for half-and-half or use a mixture of milk and cream cheese.

Add red pepper flakes to the sauce for a spicy kick.

Oven-bake the coated chicken bites at 400°F (200°C) for 15-20 minutes as a healthier alternative to frying.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken breasts and pat them dry before cutting and seasoning to ensure even cooking and proper coating.

How can I make the sauce thicker or thinner?

To thicken the sauce, let it simmer a little longer to reduce, or add a small amount of grated cheese. To thin it out, stir in a bit more cream or milk until you reach the desired consistency.