Buttered Chicken Noodles (Print Version)
# Ingredients:
01 -
8 ounces small pasta shells.
02 -
1 teaspoon kosher salt.
03 -
3 tablespoons chicken bouillon powder, divided.
04 -
1/2 teaspoon kosher salt.
05 -
1/4 teaspoon black pepper.
06 -
1 pound chicken breasts, cut into chunks.
07 -
1 tablespoon olive oil.
08 -
1 teaspoon paprika.
09 -
1/2 cup salted butter.
10 -
Fresh parsley for sprinkling on top.
11 -
1/4 cup parmesan cheese.
12 -
2 teaspoons minced garlic.
13 -
1/2 teaspoon onion powder.
# Instructions:
01 -
Rub chicken pieces with seasoning blend until they’re fully coated.
02 -
Sauté in olive oil for 8-10 minutes until the inside hits 165°F and outside turns golden brown.
03 -
Prepare pasta in water that’s been salted and mixed with bouillon. Cook until tender but not mushy, and save a cup of the pasta water before draining.
04 -
Cook garlic in melted butter with bouillon for 60 seconds.
05 -
Add 1/2 cup reserved pasta liquid, mix in cooked noodles, and toss with parmesan until well-coated.
06 -
Put the chicken on top of the pasta, sprinkle parsley and extra cheese as you like, and serve.
# Notes:
01 -
Hold onto that pasta water. It makes the sauce smoother.
02 -
Dry your chicken with a paper towel before adding spices.
03 -
Pour the reserved pasta water a little at a time if the sauce seems thick.