Butter Chicken Bites with Creamy Parmesan Pasta

In a bowl, combine the plain yogurt, lemon juice, turmeric, garam masala, cumin, chili powder, minced garlic, grated ginger, salt, and pepper.
Add the chicken pieces and stir to coat evenly.
Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Cook the Chicken:
In a large skillet, melt 2 tablespoons of butter over medium-high heat.
Add the marinated chicken pieces (discard excess marinade) and sear for 4–5 minutes, stirring occasionally, until golden brown and cooked through.
Remove the chicken from the skillet and set aside.
Step 2: Prepare the Creamy Parmesan Pasta
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
Drain the pasta, reserving about ¼ cup of pasta water, and set aside.
Make the Sauce:
In the same skillet (wipe lightly if needed), melt 2 tablespoons of butter over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer.
Stir in the grated Parmesan cheese until the sauce becomes smooth and creamy. Season with salt and pepper.
If the sauce is too thick, add a splash of chicken broth or reserved pasta water to reach your desired consistency.
Combine Pasta and Sauce:
Toss the cooked pasta into the creamy Parmesan sauce, ensuring it’s well coated.
Step 3: Assemble and Serve
Plate the Dish:
Spoon the creamy Parmesan pasta onto plates or into bowls.
Top with the butter chicken bites.
Garnish:
Sprinkle extra grated Parmesan cheese and chopped fresh parsley or cilantro over the top.
Serve Immediately: