Garlic Butter Chicken Bites

1½ lbs boneless skinless chicken breasts, cut into large bite-size chunks

1½ tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp dried parsley

½ tsp red pepper flakes

1 tsp salt

½ tsp black pepper

3 tbsp unsalted butter

1 tbsp olive oil

5 cloves garlic, minced

3 tbsp unsalted butter

5 cloves garlic, minced

1½ cups heavy cream

½ cup low-sodium chicken broth

1¼ cups freshly grated Parmesan

½ cup shredded whole-milk mozzarella

½ tsp red pepper flakes

1 tsp dried parsley

Salt and white pepper, to taste

14 oz fettuccine

¾ cup reserved pasta water

Bring a large pot of salted water to a boil. Cook the fettuccine until tender with a slight bite. Before draining, reserve about ¾ cup of the pasta water. Drain the pasta and set aside

In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for about a minute until fragrant.

Pour in the chicken broth and heavy cream, stirring well. Let the mixture simmer for a few minutes until it begins to thicken slightly.

Remove the pan from the heat and stir in the Parmesan and mozzarella until melted and smooth. Add the red pepper flakes and dried parsley, then season with salt and white pepper. Toss the cooked fettuccine with the sauce, adding a little pasta water if needed to keep it silky.

In a bowl, season the chicken pieces with smoked paprika, garlic powder, onion powder, dried parsley, red pepper flakes, salt, and black pepper. Mix well so every piece is coated.

Heat the butter and olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and let it cook without moving for about 4 minutes until a deep golden crust forms. Turn the pieces and cook another 3 minutes until fully cooked

Add the minced garlic to the pan and spoon the bubbling garlic butter over the chicken for about a minute so it becomes glossy and flavorful.

Spoon the creamy Parmesan fettuccine onto one side of a serving plate and place the garlic butter chicken bites beside it.

Drizzle the remaining garlic butter from the pan over the chicken and a little over the pasta. Finish with extra parsley and red pepper flakes before serving.