Chicken with Butter Noodles (Printable Version)
# What You'll Need:
→ Chicken
01 -
1 pound chicken breasts, dried with paper towel and diced
02 -
0.5 teaspoon onion powder
03 -
0.5 teaspoon kosher salt
04 -
0.25 teaspoon cracked black pepper
05 -
1 teaspoon paprika
06 -
1 tablespoon olive oil
→ Pasta
07 -
8 oz small shell pasta
08 -
1 teaspoon kosher salt
09 -
1 tablespoon chicken soup base
→ Garlic Butter Sauce
10 -
1 stick salted butter
11 -
2 teaspoons chicken soup base
12 -
2 teaspoons fresh minced garlic
13 -
1/4 cup grated parmesan, extra for topping if wanted
14 -
Chopped fresh parsley for garnish
15 -
Salt and cracked black pepper to taste
# How to Make It:
01 -
Mix onion powder, kosher salt, black pepper and paprika in a bowl. Toss the chicken pieces in this mix until they're fully covered.
02 -
Warm olive oil in a skillet on medium heat. Toss in the chicken and cook about 8-10 minutes, flipping once, until golden brown and done. Chicken should reach 165°F inside. Move chicken to a plate and cover with foil to keep warm.
03 -
Get a big pot of water going with kosher salt. Once it's bubbling, mix in chicken soup base and pasta shells. Cook until they're just tender but still firm.
04 -
Don't dump all the water! Grab about a cup of the starchy pasta water first, then drain the rest.
05 -
Using the same pot from the pasta, melt your butter over medium heat. Add chicken soup base and garlic, letting it cook for a minute to get fragrant.
06 -
Pour in half cup of that saved pasta water and stir it up. Add your drained shells and parmesan, tossing until they're all coated nicely. If it seems too dry, splash in more pasta water. Add salt and pepper if needed.
07 -
Scoop the buttery pasta onto plates and top with your cooked chicken pieces. Sprinkle with fresh parsley and more parmesan if you want. Eat right away while it's hot!
# Additional Tips:
01 -
Don't jam too many chicken pieces in the pan at once or they'll steam instead of getting that nice golden crust.