Golden Garlic Chicken Bites over Creamy Parmesan Pasta – Page 2

For the Creamy Parmesan Pasta:

In a shallow bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper.
In another bowl, beat the egg. In a third bowl, mix the panko breadcrumbs with grated Parmesan.
Dredge each chicken piece first in the seasoned flour, then dip into the beaten egg, and finally coat in the breadcrumb-Parmesan mixture.
Heat olive oil in a large skillet over medium-high heat. Add the breaded chicken bites in batches, cooking for 3-4 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant, scraping up any leftover bits from the chicken. You can also toss the garlic into the chicken bites to coat them in a burst of extra flavor.

While the chicken is cooking, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside, reserving about 1/2 cup of pasta water.
In a large saucepan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and chicken broth, stirring constantly. Bring to a simmer and cook for about 3-4 minutes, allowing the sauce to thicken slightly.
Stir in the grated Parmesan cheese, and season with salt, pepper, and Italian seasoning (if using). Continue to cook, stirring frequently, until the sauce is smooth and creamy.
Toss the cooked pasta into the creamy Parmesan sauce, adding some of the reserved pasta water if needed to thin out the sauce to your desired consistency.

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