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Chicken with Buttered Noodles

Chicken with Buttered Noodles

This recipe transforms the classic comfort food of buttered noodles into an extraordinary main course featuring tender, seasoned chicken cubes and pasta shells coated in a rich garlic butter sauce. It comes together in about 30 minutes, making it perfect for busy weeknights when you crave something both comforting and impressive.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound boneless, skinless chicken breasts (pat dry with paper towels, cubed)
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 tablespoon extra virgin olive oil
  • 8 ounces small pasta shells
  • 1 teaspoon kosher salt
  • 1 tablespoon chicken bouillon powder
  • ½ cup (1 stick) salted butter
  • 2 teaspoons chicken bouillon powder
  • 2 teaspoons minced garlic
  • ¼ cup parmesan cheese (plus more for garnish)
  • Parsley for garnish
  • Salt and pepper to taste

Equipment

  • large skillet
  • large pot
  • mixing bowl
  • knife
  • cutting board

Method
 

Instructions
  1. Cube the dried chicken breasts into bite-sized pieces. Mix onion powder, kosher salt, black pepper, and paprika in a small bowl. Toss chicken cubes in seasoning blend until evenly coated. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side until golden brown and cooked through.
  2. Bring a large pot of water to a rolling boil. Add salt and chicken bouillon powder to the water. Cook pasta shells according to package directions until al dente. Reserve about ½ cup of pasta water before draining.
  3. Return empty pasta pot to stove over low heat. Melt butter in the pot, then add minced garlic and cook for 30 seconds until fragrant. Add remaining chicken bouillon powder and stir to combine.
  4. Add drained pasta shells back to the pot along with about ¼ cup of reserved pasta water. Toss until noodles are coated. Add cooked chicken to the pot with buttered noodles.
  5. Sprinkle in parmesan cheese and toss gently to combine. If sauce is too thick, add more reserved pasta water. Taste and adjust seasoning with salt and pepper. Serve immediately garnished with extra parmesan and parsley.

Notes

Pat chicken dry before cooking for better browning. Use freshly minced garlic for best flavor. Always salt pasta water generously and reserve pasta water for silky sauce. Can add sautéed mushrooms, spinach, or lemon juice for variations.