Garlic Butter Chicken Bites with Creamy Parmesan Fettuccine

4 meals

From a reel by Brook Recipes — watch the original

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 14 oz fettuccine
• 1 1/2 cups heavy cream
• 1/2 cup chicken broth
• 1 1/4 cups grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 10 cloves garlic, minced
• Reserved pasta water for thinning sauce

Instructions

1. Boil the fettuccine in salted water until al dente, reserving 3/4 cup of the pasta water before draining.
2. In a saucepan, melt 2 tablespoons of butter over medium heat and sauté half of the minced garlic for 1 minute.
3. Add the chicken broth and heavy cream to the saucepan and simmer until the liquid thickens slightly.
4. Remove the saucepan from heat and stir in the Parmesan and mozzarella cheeses until the sauce is smooth.
5. Combine the cooked fettuccine with the sauce, adding reserved pasta water if necessary to reach desired consistency.
6. Season the chicken pieces with smoked paprika, garlic powder, onion powder, dried parsley, red pepper flakes, salt, and black pepper.
7. Heat olive oil and the remaining 1 tablespoon of butter in a large skillet over medium-high heat.
8. Cook the chicken in a single layer for 4 minutes until golden, then flip and cook for another 3 minutes until fully cooked.
9. Add the rest of the minced garlic to the skillet and spoon the melted garlic butter over the chicken for 1 minute.
10. Serve the chicken bites alongside the creamy fettuccine.