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Garlic Butter Chicken Bites with Spaghetti Aglio e Olio and Blistered Tomato

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A flavorful and satisfying meal featuring garlic butter chicken bites paired with spaghetti aglio e olio, kale, and blistered tomatoes. This dish combines savory, zesty, and fresh flavors for a comforting meal that is sure to impress.

Ingredients

Scale

For Garlic Butter Chicken Bites:

  • 1¼ lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tsp Italian seasoning
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • ⅛ tsp paprika
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter, divided
  • 1½ tbsp minced fresh garlic (about 4 cloves)
  • 2 tbsp finely chopped fresh parsley

For Spaghetti Aglio e Olio with Kale and Blistered Tomatoes:

  • 12 oz spaghetti
  • 1 large bunch lacinato kale, de-stemmed and chopped
  • 5 cloves garlic, thinly sliced
  • 1 tsp red pepper flakes
  • ¼ cup extra virgin olive oil + 1 tbsp
  • 1 cup reserved pasta water
  • Parmesan cheese, for serving
  • 1 pint cherry or grape tomatoes

Instructions

    1. Prepare the Chicken:
      Preheat a large non-stick skillet over medium-high heat. Toss the chicken pieces with Italian seasoning, salt, pepper, and paprika to coat evenly.
    2. Cook the Chicken:
      Add 1 tbsp olive oil and 1 tbsp butter to the skillet. Swirl the pan to coat. Place the chicken in a single layer and cook for 3 minutes until golden brown. Flip and cook for another 2 minutes until nearly cooked through. If necessary, cook in batches.
    3. Finish with Garlic Butter:
      Add the remaining butter, minced garlic, and parsley to the skillet. Cook and stir for 1 minute until the chicken is fully cooked and garlic is fragrant. Scrape up any browned bits for extra flavor.
    4. Serve:
      Serve the chicken immediately alongside Spaghetti Aglio e Olio with kale and blistered tomatoes.
    1. Cook the Pasta and Kale:
      Bring salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Add chopped kale during the last 2 minutes of cooking. Reserve 1 cup of pasta water before draining.
    2. Prepare the Garlic Oil:
      In the same pot, heat ¼ cup olive oil over medium heat. Add garlic and red pepper flakes, stirring for 2-4 minutes until the garlic begins to turn golden.
    3. Combine Pasta and Sauce:
      Add drained spaghetti and kale back into the pot. Stir to coat in the garlic oil. Add reserved pasta water a little at a time to loosen the sauce if needed.
    4. Cook the Tomatoes:
      Heat 1 tbsp olive oil in a skillet over medium heat. Add cherry tomatoes and cook for 5-7 minutes until blistered. Gently release juices but avoid mashing.
    5. Serve:
      Plate the pasta and kale, top with Parmesan cheese, and add blistered tomatoes on the side. Serve with the garlic butter chicken bites.

Notes

  • Make-Ahead Tips: Slice and season the chicken up to 1 day in advance. Store in an airtight container in the fridge and bring to room temperature before cooking.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Freezing: Cooked chicken can be frozen for 4-6 months. Thaw overnight in the fridge and reheat gently.

Nutrition

Find it online: https://easyfoodflash.com/garlic-butter-chicken-bites-with-spaghetti-aglio-e-olio-and-blistered-tomato/