If there’s ever been a comfort dish that’s both wildly easy and deeply satisfying, it’s Chicken and Buttered Noodles. This classic recipe hits every note: juicy, golden chicken, pillowy shells of pasta, and a silky garlic butter sauce clinging to every bite. Parmesan lends just enough savory richness while fresh parsley brightens the whole plate. Whether you’re craving a cozy weeknight dinner or sharing with friends, Chicken and Buttered Noodles delivers serious flavor with minimal fuss.

Chicken and Buttered Noodles Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chicken and Buttered Noodles is how just a handful of everyday ingredients come together to create a dish that tastes like pure comfort. Each component brings a special touch, ensuring great texture and taste start to finish.

Chicken breasts: Cubed for quicker cooking and maximum juiciness—be sure to pat them dry for a better sear.
Onion powder: Adds a sweet, subtle depth that complements the chicken beautifully.
Kosher salt: Enhances all the flavors, both in the chicken seasoning and pasta cooking water.
Black pepper: A gentle touch of heat that balances the butteriness of the sauce.
Paprika: Lends a rosy color and a smoky-sweet background.
Extra virgin olive oil: For searing the chicken and keeping everything tender.
Small pasta shells: Their shape catches all that gorgeous sauce—feel free to swap in bowties or elbows if needed.
Chicken bouillon powder: Used in both the noodles and sauce, this amps up the savory depth of the whole dish.
Salted butter: The heart of the sauce, creating a glossy, flavorful finish.
Garlic: Brings aromatic warmth that hits your nose the second the sauce is made.
Parmesan cheese: Melts into the sauce for creaminess and savory bite; save extra for that final flourish.
Parsley: A sprinkling at the end for freshness and color.
Salt and pepper: For last-minute seasoning and balance.

How to Make Chicken and Buttered Noodles

Step 1: Season and Sear the Chicken

Begin by mixing onion powder, kosher salt, black pepper, and paprika in a medium bowl. Toss those chicken cubes around until evenly coated—don’t be shy, you want every piece glowing with flavor. Heat olive oil in a skillet over medium, then spread the chicken out so it can sizzle. Let it cook undisturbed for a few minutes to get that golden crust before flipping and finishing. You’re aiming for caramelized, juicy perfection all the way through.

Step 2: Cook the Pasta Shells

Fill a large pot with water, salt it generously, and bring to a rolling boil. Add chicken bouillon powder, then pour in your pasta shells. Let them cook until just al dente; you want them tender but with the tiniest bite left in the center. Remember to scoop out about a cup of that pasta water before draining—the starchy liquid will help build your sauce later.

Step 3: Create the Garlic Butter Sauce

Return the empty pasta pot to the stove and melt a stick of salted butter with extra chicken bouillon powder over medium-low heat. When everything’s melted and smelling irresistible, stir in the minced garlic and let it cook for a minute. That’s when magic starts happening—the aroma alone will have everyone peeking into the kitchen.

Step 4: Combine and Finish

Pour in half a cup of that reserved pasta water to the sauce, then add the cooked noodles and a shower of parmesan cheese. Toss everything gently, letting the cheese melt and the noodles drink up the sauce. If things look too thick, splash in a bit more pasta water until you’ve hit dreamy, glossy, noodle-coated perfection.

Step 5: Plate and Serve

Arrange the buttered noodles on plates and scoop the warm chicken right on top. Finish with parsley and lashings of extra parmesan if you like things cheesy (who doesn’t?). Serve immediately while everything’s steamy and thoroughly irresistible.

How to Serve Chicken and Buttered Noodles

Garnishes

A generous sprinkle of freshly chopped parsley and a little extra parmesan are my go-to garnishes for Chicken and Buttered Noodles. The herbs add brightness and contrast, while the cheese heightens all that glorious umami. Don’t skip a few extra cracks of black pepper right before serving—your tastebuds will thank you.

Side Dishes

Since Chicken and Buttered Noodles is so cozy and hearty, simple sides are best: think crisp green beans, a simple tossed salad, or even roasted broccoli for color and crunch. A slice of crusty bread to mop up the butter sauce doesn’t hurt, either.

Creative Ways to Present

Try serving Chicken and Buttered Noodles family-style in a big, wide bowl for a casual, help-yourself vibe. For dinner parties, pile the noodles in individual shallow bowls, topping each with sculpted pieces of seared chicken and a tuft of fresh herbs. A drizzle of garlic-infused olive oil or a scatter of crispy fried onions will give the presentation a little extra flair!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken and Buttered Noodles store really well. Transfer everything to an airtight container and refrigerate for up to three days. If possible, store the chicken and noodles separately so neither dries out, but they’ll be delicious either way.

Freezing

You can absolutely freeze this dish, especially if you want easy weeknight meals on standby. Cool the noodles and chicken completely before packaging in freezer-safe containers or zip-top bags. Freeze for up to two months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

To reheat Chicken and Buttered Noodles, place the noodles and chicken in a skillet over low heat with a splash of water or chicken broth. Gently stir until heated through, adding an extra pat of butter or a sprinkle of parmesan if needed to revive the luscious sauce.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicier and richer in flavor; just trim any excess fat and cook as directed. They’ll bring even more depth to your Chicken and Buttered Noodles.

What if I don’t have small pasta shells?

No problem—elbow macaroni, rotini, or farfalle all work well. Just aim for a shape with nooks and crannies to capture that lovely butter sauce.

Can I make this recipe dairy-free?

Yes, you can swap the butter for a dairy-free substitute and use nutritional yeast or a vegan parmesan alternative for the cheese. The flavors will shift slightly but the dish remains just as comforting.

How do I know when the chicken is cooked through?

The chicken is ready when it reaches an internal temperature of 165°F and the juices run clear. Cut into one cube to check—no pink means you’re good to go.

Can I add vegetables to Chicken and Buttered Noodles?

Absolutely! Sautéed mushrooms, spinach, peas, or even roasted zucchini can be folded in for extra nutrition, color, and taste.

Final Thoughts

Chicken and Buttered Noodles is the type of feel-good meal you’ll return to again and again. It’s quick, comforting, and loved by both kids and adults alike. Give it a try next time you want something that tastes like home—your kitchen (and everyone in it) will be happier for it!