Can I use a different pasta shape?

Absolutely! Any small pasta shape—like rotini, penne, or farfalle—works just as well. Choose what your family loves or what you have on hand.

Is it possible to make this dish ahead of time?

You can cook the chicken and boil the pasta a day ahead. Store separately in the fridge, then quickly toss everything together with the garlic butter sauce right before serving for the freshest taste.

How do I make this dish vegetarian?

For a meatless option, skip the chicken and boost the protein by adding sautéed mushrooms or a can of drained chickpeas. Use vegetable bouillon instead of chicken bouillon for a similarly rich flavor.

Can I double this recipe?

Easily! This recipe scales up beautifully. Just use a bigger pot if needed, and brown the chicken in batches to avoid overcrowding the skillet.

Chicken and Buttered Noodles Recipe

Description

Chicken and Buttered Noodles is a satisfying, family-friendly main course featuring tender, seasoned chicken breast served atop buttery pasta shells tossed in a rich garlic butter sauce with parmesan cheese. Quick, comforting, and packed with flavor, it’s perfect for busy weeknights or cozy dinners.

Ingredients

Units Scale

For the Chicken

1 pound boneless skinless chicken breasts, patted dry and cubed
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon paprika
1 tablespoon extra virgin olive oil

For the Pasta

8 ounces small pasta shells
1 teaspoon kosher salt
1 tablespoon chicken bouillon powder

For the Garlic Butter Sauce

1/2 cup (1 stick / 113 g) salted butter
2 teaspoons chicken bouillon powder
2 teaspoons garlic, minced
1/4 cup (25 g) parmesan cheese, plus more for garnish (optional)
Parsley, for garnish
Salt and pepper, to taste

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Instructions

Season and Cook Chicken: In a medium bowl, mix together onion powder, salt, pepper, and paprika. Add the chicken cubes and toss to coat evenly. Heat olive oil in a medium skillet over medium heat. Once hot, add the seasoned chicken cubes. Cook for 8-10 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the pan and tent with foil to keep warm.
Cook the Pasta: Fill a large pot halfway with water, add salt, and bring to a boil. Stir in chicken bouillon powder and pasta shells. Cook until al dente, following the package directions. Reserve 1 cup of pasta water, then drain the noodles and set aside.
Prepare the Garlic Butter Sauce: In the same pot used for noodles, melt the butter and stir in chicken bouillon powder over medium heat. Add minced garlic and cook for 1 minute, until fragrant. Pour in 1/2 cup reserved pasta water and mix until combined.
Combine and Serve: Add the cooked pasta and parmesan cheese to the pot, tossing to coat in the butter sauce. Add more reserved pasta water as needed for your desired consistency. Plate the noodles, top with warm chicken, and garnish with parsley and extra parmesan if desired. Serve immediately while warm.

Notes

You can substitute chicken thighs for breasts if desired; cooking time may vary.
Add extra garlic or parmesan for a more intense flavor.
Use gluten-free pasta to make this dish gluten-free.
Do not overcook the chicken to keep it juicy and tender.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/4 of recipe (about 1 cup pasta with chicken)
Calories: 510
Sugar: 2g
Sodium: 1190mg
Fat: 25g
Saturated Fat: 11g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 34g
Cholesterol: 108mg