Chicken with Buttered Noodles (Print-Friendly Version)

Juicy chicken and buttery noodles come together quickly with a simple, savory sauce for satisfying comfort.

# Ingredients You’ll Need:

→ Main Ingredients

01 - 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
02 - 1/2 teaspoon kosher salt, or to taste
03 - 1/4 teaspoon ground black pepper
04 - 1 tablespoon olive oil
05 - 8 ounces small pasta, such as small shells or egg noodles
06 - 1 teaspoon kosher salt, for pasta water
07 - 1 tablespoon chicken bouillon powder, optional
08 - Water, for cooking pasta

→ Buttered Sauce

09 - 1/2 cup salted butter (1 stick)
10 - 2 teaspoons chicken bouillon powder, optional
11 - 2 cloves garlic, minced (about 2 teaspoons)
12 - Additional kosher salt and ground black pepper, to taste

→ For Garnish

13 - Fresh chopped parsley
14 - Grated Parmesan cheese
15 - Fresh lemon juice, optional
16 - Extra black pepper, optional

# How to Make It:

01 - Sprinkle chicken pieces with kosher salt and black pepper. Toss to coat evenly.
02 - Bring a large pot of water to a boil. Add 1 teaspoon kosher salt and chicken bouillon powder if using. Add the pasta and cook until al dente according to package directions. Before draining, reserve 1/2 to 1 cup of the hot pasta water. Drain and set pasta aside.
03 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the seasoned chicken in a single layer without overcrowding. Cook for 8 to 10 minutes, turning once, until golden and cooked through (internal temperature 165°F). Transfer chicken to a plate and set aside.
04 - In the same skillet or in the large pot, melt butter over medium heat. Add minced garlic and cook about 1 minute until fragrant. Stir in chicken bouillon powder if using. Pour in 1/2 cup reserved pasta water, stirring to combine.
05 - Add the drained pasta to the sauce and toss well to coat. Stir in grated Parmesan cheese, mixing gently. If the sauce is too thick, add more reserved pasta water a little at a time until the desired consistency is reached.
06 - Return cooked chicken to the pot and fold into the pasta until evenly coated with butter sauce. Taste and adjust seasoning with more salt or pepper if needed.
07 - Transfer the pasta and chicken to serving dishes. Top with chopped parsley, extra Parmesan, a squeeze of fresh lemon juice, or additional black pepper as desired.

# Extra Suggestions:

01 - Reserving pasta water creates a silky sauce that clings to the noodles. For best texture, avoid overcooking the pasta.

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