Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and more forgiving than breasts. Just cube and cook as directed; you might need a minute or two longer for cooking, but the result will be just as delicious, if not more flavorful.

What’s the best way to avoid dry chicken?

Don’t overcook! Keep an eye on those chicken cubes, and cook just until they’re no longer pink and reach 165°F inside. Searing over medium heat also helps lock in those juices.

Can I make the buttered noodles vegetarian?

Yes! Leave out the chicken, swap chicken bouillon for vegetable bouillon, and add some roasted vegetables like mushrooms, peas, or broccoli for a delicious meat-free version.

Is there a way to make it lighter?

If you want something a bit lighter, use less butter, swap in whole wheat or chickpea pasta, and add plenty of greens or veggies to bulk it up while keeping things nutritious but still super tasty.

Chicken and Buttered Noodles Recipe

Name: Chicken and Buttered Noodles Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound boneless skinless chicken breasts, pat dry with a paper towel, 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 / 113 g) salted butter; 2 teaspoons chicken bouillon powder; 2 teaspoons garlic, minced; ¼ cup (25 g) parmesan cheese, plus more for garnish (optional); Parsley, for garnish; Salt and pepper, to taste

There’s something incredibly comforting about a big plate of buttery noodles topped with juicy, golden chicken. This Chicken and Buttered Noodles recipe is pure weeknight magic—simple, speedy, and soul-satisfying. In about half an hour, you’ll have a hearty, flavor-packed dinner that’s creamy, savory, and always a hit, whether you’re feeding a family or just treating yourself after a long day.

Why You’ll Love This Recipe

Ridiculously Easy: The steps are straightforward—season, sauté, boil, and toss! Everything comes together in a single pan and pot with hardly any fuss.
Quick to the Table: From start to finish, you’re looking at about 30 minutes. It’s a lifesaver when time is tight but hunger is real.
Flavorful and Filling: Each bite delivers tender chicken, buttery noodles, and just the right pop of garlic and parmesan.
Adaptable: You can play around with what you have on hand—pasta shapes, cheese types, or even add-ins—making it a trusty back-pocket dinner.

Ingredients You’ll Need

Boneless Skinless Chicken Breasts: Use breast meat for lean and quick-cooking protein. Cube it so every bite is perfectly seasoned.
Onion Powder: Adds background savory flavor without any chunks.
Kosher Salt and Black Pepper: Essential for seasoning both the chicken and pasta. Don’t skip!
Paprika: Brings a subtle warmth and color to the chicken.
Extra Virgin Olive Oil: For a golden sear and extra richness.
Small Pasta Shells: Their curves scoop up the buttery sauce so well, but any small pasta will work.
Chicken Bouillon Powder: Double duty—add it to both the pasta water and the sauce for deep savory flavor.
Salted Butter: Real butter is non-negotiable here for creaminess and body.
Garlic (Minced): For delicious aroma and classic Italian flavor.
Parmesan Cheese: Melts into the sauce, making everything nutty and creamy.
Parsley: Optional, but adds freshness and a burst of color.
Salt & Pepper—To Taste: Balance out the flavors to fit your palate.

Tip: Save some of your pasta water—it’s liquid gold for adjusting sauce texture!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this dish is its flexibility. Here are a few favorite ways to spin it:

Change the Pasta: Try rotini, elbows, or even egg noodles.
Swap the Protein: Don’t have chicken? Use shrimp, turkey, or even tofu for a meatless twist.
Add Veggies: Toss in peas, broccoli, or spinach right at the end for color and nutrition.
Get Fancy with Cheese: Swap parmesan for pecorino or asiago for a bolder taste.
Lemon Zest: Want brightness? Finish with lemon zest or a splash of fresh lemon juice.

How to Make Chicken and Buttered Noodles

Step 1: Season and Cook the Chicken

Combine onion powder, kosher salt, black pepper, and paprika in a medium bowl. Toss the chicken cubes in this mixture to coat them evenly. Heat olive oil in a skillet over medium; add seasoned chicken and cook for 8–10 minutes, flipping halfway, until golden brown, juicy, and cooked through (165°F internal temperature). Remove chicken from the skillet and loosely tent with foil to keep warm.

Step 2: Boil the Pasta

Bring a large pot of water to a boil with a spoonful of kosher salt. Stir in chicken bouillon powder, then add your pasta shells. Cook to al dente according to the package. Before draining, scoop out a cup of the starchy pasta water and set it aside. Drain the rest and keep those noodles handy.

Step 3: Make the Garlic Butter Sauce

Return the empty pasta pot to the stove. Melt the butter with chicken bouillon powder over medium heat. Stir in minced garlic and cook for a minute—don’t let it brown, just fragrant!

Step 4: Bring it All Together

Pour in about half a cup of reserved pasta water, stirring to blend. Add the drained noodles and parmesan cheese, tossing until the cheese melts into the sauce. If the noodles seem dry, drizzle in more pasta water until everything looks luxuriously glossy and saucy.

Step 5: Serve It Up!

Divide the buttery noodles among plates and pile on the warm chicken. Finish with a shower of fresh parsley and extra parmesan, if you’re feeling it. Serve immediately for the dreamiest texture and flavor.

Pro Tips for Making the Recipe

Don’t Overcrowd the Pan: Sear chicken in batches if your skillet is small. Golden crust = maximum flavor.
Pasta Water Is Everything: It helps the sauce cling to noodles and regulates consistency.
Low and Slow with Garlic: Burnt garlic is bitter. Gently cook just until aromatic.
Use Good Butter: This dish needs no substitutes. Salted butter adds just the right seasoning.
Toss, Don’t Stir: Vigorously toss the noodles with the sauce and cheese for that luscious, restaurant-style sheen.

How to Serve

This dish really shines as a stand-alone main, but there are a few ways to elevate your weeknight feast:

Pairings:

Side Salad: A crisp Caesar or simple arugula salad with a squeeze of lemon.
Steamed Veggies: Broccoli or green beans to balance the richness.
Garlic Bread: If you’re craving carb-on-carb comfort (no judgment!).

Garnishes:

Sprinkle extra parmesan and chopped parsley right before serving.
A squeeze of lemon for freshness—trust me, it wakes up all the flavors.

Make Ahead and Storage

Storing Leftovers

Refrigerate any leftovers in an airtight container for up to 3 days. The flavors meld beautifully overnight, making this an excellent meal prep candidate.

Freezing

While you can freeze leftovers, note the pasta may lose some of its bite after thawing. Freeze in a well-sealed container for up to 1 month.

Reheating

Reheat gently on the stove or in the microwave, splashing in a bit of water or broth to loosen up the sauce. Stir well and heat until piping hot.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and more forgiving than breasts. Just cube and cook as directed; you might need a minute or two longer for cooking, but the result will be just as delicious, if not more flavorful.
What’s the best way to avoid dry chicken?

Don’t overcook! Keep an eye on those chicken cubes, and cook just until they’re no longer pink and reach 165°F inside. Searing over medium heat also helps lock in those juices.
Can I make the buttered noodles vegetarian?

Yes! Leave out the chicken, swap chicken bouillon for vegetable bouillon, and add some roasted vegetables like mushrooms, peas, or broccoli for a delicious meat-free version.
Is there a way to make it lighter?

If you want something a bit lighter, use less butter, swap in whole wheat or chickpea pasta, and add plenty of greens or veggies to bulk it up while keeping things nutritious but still super tasty.

Final Thoughts

If you crave a dinner that’s satisfying, speedy, and endlessly customizable, this Chicken and Buttered Noodles recipe will absolutely make its way into regular rotation. The buttery noodles and tender chicken come together to create a meal that’s both comforting and sophisticated, but never fussy. Give it a try—you might just discover your new favorite weeknight go-to!

Chicken and Buttered Noodles Recipe

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Author: Lisa
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main-course
Method: Stovetop
Cuisine: American
Diet: Halal

Print Recipe

Description

Chicken and Buttered Noodles is a cozy and satisfying main-course that features juicy, seasoned chicken cubes served atop buttery, parmesan-infused pasta shells tossed in a savory garlic butter sauce. Perfect for any weeknight meal, it’s a comforting dish the whole family will love.

Instructions

Prepare the Chicken: In a medium bowl, mix together the onion powder, kosher salt, black pepper, and paprika. Add the cubed chicken breasts and toss to coat evenly with the seasoning blend.
Cook the Chicken: Heat the olive oil in a medium skillet over medium heat. Add the seasoned chicken cubes to the skillet. Cook for 8–10 minutes, flipping halfway through, until the chicken is golden brown and fully cooked (internal temperature reaches 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 1 teaspoon kosher salt, and bring to a boil. Stir in 1 tablespoon chicken bouillon powder and add the small pasta shells. Cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Make the Garlic Butter Sauce: In the same pot used for the pasta, melt the butter with 2 teaspoons chicken bouillon powder over medium heat. Stir to combine. Add the minced garlic and cook for one more minute until fragrant.
Combine Noodles and Sauce: Pour in ½ cup reserved pasta water, stirring to combine with the butter and garlic. Return the cooked pasta shells to the pot and add parmesan cheese. Toss together, adding more pasta water a little at a time if needed, until the noodles are creamy and coated to your liking.
Finish and Serve: Plate the buttered noodles and top each serving with the warm cooked chicken. Garnish with chopped parsley and additional parmesan cheese if desired. Serve warm and enjoy.