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

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.

Ingredients

Units Scale

Chicken

1 pound boneless skinless chicken breasts, pat dry with a paper towel, 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

Pasta

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

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

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.

Notes

Reserve extra pasta water to adjust the sauce consistency to your preference.
Use freshly grated parmesan for the best flavor.
You can substitute other small pasta shapes if you don’t have shells.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/4 of recipe
Calories: 515
Sugar: 2g
Sodium: 1545mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 40g
Fiber: 2g
Protein: 36g
Cholesterol: 110mg