Description
Chicken with Buttered Noodles is a comforting, simple dinner made with seasoned, golden chicken and tender pasta coated in a rich garlic butter sauce. It’s an easy, familiar meal that works well for relaxed Sunday dinners, busy weeknights, or anytime you want something filling without extra effort.
Ingredients
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1 pound boneless skinless chicken breasts, pat dry with a paper towel, cubed
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½ teaspoon onion powder
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½ teaspoon kosher salt
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¼ teaspoon black pepper
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1 teaspoon paprika
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1 tablespoon extra virgin olive oil
Pasta
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8 ounces small pasta shells
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1 teaspoon kosher salt
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1 tablespoon chicken bouillon powder
Garlic Butter Sauce
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½ cup (1 stick / 113 g) salted butter
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2 teaspoons chicken bouillon powder
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2 teaspoons garlic, minced
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¼ cup (25 g) parmesan cheese, plus more for garnish (optional)
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parsley, for garnish
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salt and pepper, to taste
Instructions
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In a medium bowl, mix the onion powder, kosher salt, black pepper, and paprika. Add the cubed chicken and toss until evenly coated.
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Heat the olive oil in a medium skillet over medium heat. Add the seasoned chicken and cook for 8–10 minutes, flipping halfway through, until golden brown and cooked through to an internal temperature of 165°F. Remove from the skillet and tent to keep warm.
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Fill a large pot halfway with water and add 1 teaspoon kosher salt. Bring to a boil, then add the chicken bouillon powder and pasta shells. Cook according to package directions until al dente.
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Reserve 1 cup of the pasta water, then drain the noodles and set aside.
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In the same pot, melt the butter with the chicken bouillon powder over medium heat, stirring to combine.
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Add the minced garlic and cook for 1 minute until fragrant. Stir in ½ cup of the reserved pasta water.
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Add the cooked noodles and parmesan cheese to the pot. Toss to coat, adding more pasta water as needed until the noodles reach your desired consistency.
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Plate the buttered noodles and top with the cooked chicken. Garnish with parsley and additional parmesan if desired. Serve warm.
Notes
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Patting the chicken dry before seasoning helps achieve better browning.
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Add pasta water gradually to control the sauce consistency.
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Keep heat moderate when cooking garlic to prevent bitterness.
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Leftovers keep well in the refrigerator for up to 3 days and reheat gently with a splash of liquid.