If there’s a comfort food that tugs at my heartstrings every single time, it’s Chicken and Buttered Noodles. This dish wraps you in a blanket of flavor and warmth, combining juicy, seasoned chicken with perfectly tender buttered shells, all tossed in a luscious garlic-parmesan sauce. The best part? It’s both weeknight easy and soul-soothing enough for cozy weekends, delivering pure, nostalgic goodness in every forkful.

Chicken and Buttered Noodles Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chicken and Buttered Noodles comes from an all-star lineup of straightforward ingredients. Each one is chosen for how it elevates both flavor and texture, creating a meal that’s so much greater than the sum of its parts—but there’s nothing fussy or complicated here.

Chicken breasts: Go for boneless, skinless chicken breasts, patted dry and cubed for even cooking and juicy results.
Onion powder: Sprinkling this into the seasoning mix ensures each bite of chicken is layered with savory, subtle sweetness.
Kosher salt: Season boldly! Salt builds depth in both the chicken and the noodles.
Black pepper: A hint of pepper brings just enough warmth to balance the buttery sauce.
Paprika: This adds gorgeous color and a gentle smokiness to the chicken.
Extra virgin olive oil: Helps brown the chicken and adds flavor—simple but essential.
Pasta shells: Small shells catch maximum sauce in every bite; you can sub other short pasta, but shells are magic here.
Chicken bouillon powder: Twice in the recipe for a double-dose of umami—it’s the secret to that craveable flavor.
Salted butter: Don’t hold back—this dish is all about that rich, comforting buttery finish.
Garlic (minced): Fresh garlic infuses the sauce with an irresistible savory aroma.
Parmesan cheese: Salty, nutty, and just melty enough to bring the noodles together.
Parsley: A little sprinkle right before serving brightens up the whole plate for a lovely fresh touch.
Salt and pepper to taste: A final adjustment at the end ensures every bite is seasoned to perfection.

How to Make Chicken and Buttered Noodles

Step 1: Season and Prep the Chicken

Start by mixing the onion powder, kosher salt, black pepper, and paprika together in a medium bowl. Toss the cubed chicken into this flavorful blend, making sure every piece is generously coated. Letting the chicken sit with the seasonings even for a few minutes helps it soak up all that savory flavor and ensures each bite is anything but bland.

Step 2: Sear the Chicken to Golden Perfection

Heat up your olive oil in a medium skillet over medium heat. Once it starts to shimmer, add the chicken cubes in a single layer. Give them about 8 to 10 minutes, flipping halfway, until they’re deeply golden and fully cooked through (that magic 165°F). Remove from the skillet and tent the chicken loosely with foil to keep those juices locked in while you move on to the next step.

Step 3: Boil the Pasta Shells

Grab a large pot and fill it halfway with water—don’t forget to salt it generously (it matters!). Bring the water to a rolling boil, then stir in the chicken bouillon powder followed by the pasta shells. Cook the pasta to that perfect al dente bite, following the package instructions. Before you drain, be sure to reserve a cup of the starchy pasta water for your sauce magic later.

Step 4: Create the Garlic Butter Sauce

In the same pot you used for the noodles, melt the salted butter over medium-low heat and stir in more chicken bouillon powder. As soon as the butter is bubbling, add the minced garlic and let it cook for a minute—just until fragrant, not browned. This is where the aroma becomes downright irresistible!

Step 5: Bring it all Together

Pour in half a cup of that reserved pasta water and stir it all together. Add the tender noodles plus parmesan cheese to the pot, tossing thoroughly to create a creamy, glossy sauce that clings to every shell. Splash in a little more pasta water if you want a looser, silkier sauce. Finally, plate the buttered noodles and pile the juicy, seasoned chicken on top. Sprinkle with fresh parsley and even more parmesan if you’re feeling extra (I always do!). Serve warm and enjoy!

How to Serve Chicken and Buttered Noodles

Garnishes

The right finishing touch makes all the difference with Chicken and Buttered Noodles! A handful of grated parmesan is always a win—go for freshly shaved if you’re feeling fancy. Add a generous sprinkle of minced parsley to bring in color and a pop of garden-fresh flavor. Both are simple, yet they elevate the whole dish into something special.

Side Dishes

This dish is super versatile and pairs effortlessly with a garden salad dressed in lemony vinaigrette, roasted green beans, or even simple steamed broccoli. If you want to up the cozy-factor, serve with warm, crusty bread to mop up any leftover buttery sauce. Trust me, you’ll want every drop.

Creative Ways to Present

For a fun twist, try serving Chicken and Buttered Noodles in shallow bowls with extra sauce at the bottom or load everything into a big family-style platter. You can even pack it into insulated containers for a school or work lunch that absolutely destroys any boring sandwich routine. Bonus points for a sprinkle of extra parmesan right before sealing the lid!

Make Ahead and Storage

Storing Leftovers

If you happen to have any Chicken and Buttered Noodles left, store them in an airtight container in the fridge. They’ll keep beautifully for up to 3 days, making lunches or quick dinners practically effortless. The noodles absorb more flavor as they sit, so leftovers are a real treat.

Freezing

Chicken and Buttered Noodles can be frozen if needed. Cool everything completely, then transfer to freezer-safe bags or containers, squeezing out as much air as possible. They’ll stay happy in your freezer for up to 2 months. For best texture, keep the sauce and chicken separate if you’re freezing in batches.

Reheating

When you’re ready for round two, reheat the noodles and chicken gently in a skillet on the stovetop over low heat, adding a splash of chicken broth or water to loosen up the sauce. A quick zap in the microwave works for single portions, too! Stir well and sprinkle on a fresh layer of parmesan and parsley before serving again.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Absolutely! While freshly cooked chicken absorbs seasonings beautifully, rotisserie chicken is a time-saving shortcut. Shred or cube it, warm it up, and follow the recipe from the sauce step for equally delicious results.

What type of pasta works if I can’t find shells?

Any short pasta shape will do the trick. Try penne, rotini, or even bowties—just aim for something that holds onto the buttery sauce. If you’re in a pinch, even spaghetti can work, but shapes with curves or pockets are especially good for this dish.

Is it possible to make Chicken and Buttered Noodles gluten-free?

Yes! Substitute your favorite gluten-free pasta shells and check that your chicken bouillon powder is gluten-free. The result is just as rich and comforting without any gluten worries.

How do I make this dish vegetarian?

You can skip the chicken entirely or substitute with sautéed mushrooms, tofu, or even chickpeas for a protein boost. Use vegetable bouillon in the sauce, and you’ll have a different, yet equally comforting, version to enjoy.

Can I prep Chicken and Buttered Noodles in advance?

You definitely can! Cook everything, let it cool, and store in the fridge. The flavors meld and deepen with time. When ready to serve, just reheat gently and toss in a splash of broth or water to revive that glossy sauce.

Final Thoughts

I truly hope Chicken and Buttered Noodles finds its way to your table and becomes a favorite in your home just like it has in mine. It’s easy, crave-worthy, and endlessly adaptable—plus it’s always a guaranteed crowd-pleaser! Give it a go and enjoy every single buttery, satisfying bite.