Garlic Parmesan Chicken Bites with Creamy Rotini Recipe

Garlic Parmesan Chicken Bites with creamy rotini have become my go-to when I need dinner on the table fast. There’s something about bite-sized chicken coated in crispy Parmesan that makes even picky eaters clean their plates.

I still remember the first time I made these chicken bites for my grandchildren on a busy Wednesday evening. The kitchen filled with the aroma of garlic and toasted Parmesan as those golden pieces came out of the oven, and before I could even finish tossing the pasta in cream sauce, little hands were already sneaking bites from the baking sheet. That’s when I knew this recipe was a keeper. It has that irresistible combination of crispy texture and rich, comforting flavors that brings everyone to the table. The best part? Everything comes together in about 50 minutes, which means you can have a restaurant-quality dinner ready on even the busiest weeknights. Time to get your apron on and preheat that oven.

What Makes This Garlic Parmesan Chicken Recipe So Special

Growing up in the Midwest, I learned that the best recipes are the ones you can count on when life gets hectic. These Garlic Parmesan Chicken Bites check every box for a winning weeknight dinner, and after making them dozens of times for my own family gatherings, I can confidently say they deliver every single time.

Here’s why this recipe belongs in your dinner rotation:

• Ready in just 50 minutes from start to finish, making it perfect for those nights when everyone’s hungry and you need something substantial fast
• Uses simple pantry ingredients you likely already have, no special shopping trips or expensive specialty items required
• Kid-approved and family-friendly with that golden, crispy coating that makes even reluctant eaters excited about chicken
• Delivers restaurant-quality flavor with the rich combination of Parmesan, garlic, and cream sauce that tastes like you spent hours in the kitchen
• Easily customizable to suit your family’s preferences, swap the rotini for penne, add vegetables, or adjust the garlic to your liking
• High in protein at around 600 calories per serving, keeping everyone satisfied without that heavy, overstuffed feeling

I love how this dish brings together two cooking techniques, baking and stovetop, to create layers of flavor and texture that make every bite interesting. If you enjoy creamy pasta dishes like this, you might also love my Creamy Garlic Parmesan Chicken Pasta which uses a similar flavor profile with a different presentation.

Ingredient Spotlight

Understanding what each ingredient brings to this dish helps you make smart substitutions and consistently delicious results.

Boneless, skinless chicken breasts form the protein base of this recipe, and I always cut them into uniform 1-inch pieces so they cook evenly and develop that perfect golden crust in the same amount of time.

Grated Parmesan cheese appears twice in this recipe, first in the coating for nutty, salty flavor and crispy texture, then freshly grated in the cream sauce for that authentic Italian richness. I always choose freshly grated over pre-shredded because it melts more smoothly and has better flavor.

Breadcrumbs create the crispy exterior that makes these chicken bites irresistible, and plain or Italian-style both work beautifully depending on what’s in your pantry.

Garlic powder seasons the chicken coating with concentrated garlic flavor that won’t burn during baking, while fresh minced garlic adds aromatic brightness to the cream sauce. Using both forms gives you layers of garlic throughout the dish.

Italian seasoning is my secret weapon for adding complexity without measuring multiple herbs, bringing oregano, basil, and thyme notes that complement the Parmesan perfectly.

Olive oil helps the coating adhere to the chicken and promotes that gorgeous golden-brown color during baking. Don’t skip this step even though it seems small.

Rotini pasta holds the creamy sauce beautifully in all those spiral grooves, though penne, rigatoni, or even fettuccine work if that’s what you have on hand.

Heavy cream creates that luxurious, restaurant-style sauce that coats every piece of pasta, and while you can use half-and-half for a lighter version, the heavy cream gives you the richest results.

Fresh parsley adds a pop of color and fresh herb brightness that cuts through the richness of the cream and cheese. It’s the finishing touch that makes the dish look as good as it tastes.

How to Make Garlic Parmesan Chicken Bites

Step 1. I’ve learned that starting with a properly preheated 400°F oven and a parchment-lined baking sheet makes all the difference. It ensures even cooking and prevents sticking without any fuss.

Step 2. Combine the Parmesan, breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and pepper in a large bowl, mixing thoroughly so every piece of chicken gets evenly seasoned.

Step 3. Add your chicken pieces to the bowl and toss them around until each piece is completely coated. I use my hands for this because it gives you better control than a spoon.

Step 4. Drizzle the olive oil over the coated chicken and toss again, which is Betty’s trick for creating that extra-crispy, golden exterior that everyone loves.

Step 5. Arrange the chicken pieces on your prepared baking sheet in a single layer without crowding. Giving them space allows hot air to circulate and crisp up every side.

Step 6. Bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F and develops that beautiful golden-brown crust. Check at the 15-minute mark if your pieces are on the smaller side, and let them rest for 3-5 minutes after baking for juicier results.

Step 7. While the chicken bakes, cook your rotini according to package directions in well-salted water, draining it when it’s still slightly al dente since it’ll continue cooking in the sauce. Reserve about 1/2 cup of pasta water before draining, you might need it to adjust the sauce consistency later.

Step 8. Melt the butter in your largest skillet over medium heat and add the minced garlic, sautéing for just one minute. I’ve found that any longer risks burning and turning bitter.

Step 9. Pour in the heavy cream and bring it to a gentle simmer, then stir in the freshly grated Parmesan, stirring continuously until the sauce thickens and becomes silky smooth. You’ll know it’s ready when it coats the back of a spoon and leaves a clear line when you run your finger through it.

Step 10. Add the drained pasta to the skillet and fold it gently into the sauce using a lifting and turning motion to coat every piece. Season with salt, pepper, and just a pinch of nutmeg if you like that warm, subtle spice note, but go easy, as nutmeg can overpower if you use too much.

Step 11. When the chicken comes out of the oven, add those crispy bites right into the pasta and sauce, tossing everything together so each spiral of pasta and piece of chicken gets coated in that creamy Parmesan goodness. Use reserved pasta water to thin sauce if needed.

Step 12. Garnish with fresh chopped parsley before serving. This final touch adds color and a hint of freshness that balances the rich, creamy elements beautifully.

Keeping This Recipe Fresh

These Garlic Parmesan Chicken Bites store reasonably well, though like most cream-based dishes, they’re best enjoyed fresh from the stove when that sauce is silky and those chicken bites still have some crispness.

For refrigerator storage, transfer any leftovers to an airtight container once they’ve cooled to room temperature (about 30-45 minutes), and they’ll keep well for up to 3 days. I typically store the chicken and pasta together, though the coating on the chicken will soften as it sits in the sauce. The flavors actually meld together nicely overnight, making leftovers quite tasty even if the texture changes slightly.

I don’t recommend freezing this dish because cream-based sauces tend to separate and become grainy when thawed, which affects both the appearance and mouthfeel in ways that are difficult to fix. If you absolutely must freeze it, the chicken bites alone freeze better than the complete dish. Just coat and bake them, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.

For reheating, I’ve found the stovetop method works best. Place the leftovers in a skillet over medium-low heat with a splash of heavy cream or milk, stirring gently until warmed through. This refreshes the sauce and prevents it from becoming too thick. The microwave works in a pinch (use 50% power in 1-minute intervals), but add a tablespoon or two of cream first to keep things creamy. Betty’s preferred approach is always the stovetop because you have more control and can adjust the consistency as you go.

Perfect Partners for Garlic Parmesan Chicken Bites

This rich, creamy pasta dish pairs beautifully with lighter sides that add freshness and textural contrast to balance all that Parmesan goodness.

• Simple green salad with vinaigrette cuts through the richness with crisp lettuce, tangy dressing, and maybe some cherry tomatoes. The acidity brightens your palate between bites.
• Garlic bread or crusty Italian bread is perfect for soaking up every last drop of that creamy sauce, and honestly, my grandchildren would stage a revolt if I served pasta without it.
• Garlic Butter Chicken with Broccoli adds color, nutrients, and a slightly bitter note that complements the sweet, nutty Parmesan flavors while keeping the meal balanced.
• Caesar salad doubles down on the garlic and Parmesan theme in a way that feels intentional rather than repetitive, plus those crunchy croutons add another texture.
• Sheet Pan Sausage and Veggies brings earthy, caramelized flavors when roasted with olive oil and salt, creating a sophisticated vegetable side that adults especially appreciate.
• Fresh fruit salad might seem unconventional, but the natural sweetness and juicy texture provide a refreshing palate cleanser that works surprisingly well, especially for summer dinners.

If you love this combination of crispy chicken and creamy pasta, you’ll also enjoy my Chicken and Broccoli Alfredo Bake which offers similar comfort food appeal. For those nights when you want something equally satisfying but with beef instead, try my Garlic Beef Bowtie Pasta which uses the same creamy garlic approach. And if you’re looking for more easy chicken dinner ideas, my Easy Garlic Parmesan Chicken and Potatoes is another family favorite that comes together quickly.

FAQs

Garlic Parmesan Chicken Bites with Creamy Rotini

Crispy, golden-brown chicken bites coated in Parmesan and breadcrumbs, served over tender rotini pasta in a rich, creamy Parmesan sauce. A family-friendly dinner ready in 50 minutes.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian-American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb boneless, skinless chicken breasts cut into 1-inch pieces
• 1 cup grated Parmesan cheese for coating
• 1 cup breadcrumbs
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 12 oz rotini pasta
• 2 tablespoons unsalted butter
• 2 cloves garlic minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese for sauce
• 2 tablespoons fresh parsley chopped
• 0.25 teaspoon nutmeg optional

Equipment

• baking sheet
• parchment paper
• large bowl
• Large pot for pasta
• large skillet
• Mixing spoon

Method

 

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
3. Add the chicken pieces to the bowl and toss to coat them thoroughly in the cheese and breadcrumb mixture.
4. Drizzle the chicken with olive oil and toss again to ensure all pieces are well-coated.
5. Place the coated chicken pieces onto the prepared baking sheet in a single layer without crowding.
6. Bake the chicken bites in the preheated oven for 15-20 minutes, or until golden brown and cooked through to an internal temperature of 165°F. Let rest for 3-5 minutes.
7. While the chicken is baking, cook the rotini pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
8. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
9. Pour in the heavy cream and bring it to a gentle simmer.
10. Stir in the freshly grated Parmesan cheese and continue to stir until the cheese has melted and the sauce has thickened enough to coat the back of a spoon, about 3-4 minutes.
11. Add the cooked rotini pasta to the skillet, folding it into the creamy sauce using a lifting and turning motion until well-coated. Season with salt, pepper, and nutmeg to taste. Use reserved pasta water to thin sauce if needed.
12. Add the baked chicken bites to the pasta and sauce, gently tossing everything together until combined.
13. Garnish with chopped fresh parsley before serving immediately.

Notes

For a spicy twist, add red pepper flakes to the breadcrumb mixture. Use freshly grated Parmesan cheese for best results. Make sure chicken pieces are uniform in size for even cooking. Can substitute heavy cream with half-and-half for a lighter version. Don’t overcrowd the baking sheet. Reserve some pasta water to thin sauce if needed. Use nutmeg sparingly as it can overpower the dish.