Description
Ina Garten’s chicken with buttered noodles brings comfort straight from her Hamptons kitchen to dinner tables nationwide. Juicy roasted chicken nestles alongside silky egg noodles, creating a classic American dish that delivers pure culinary satisfaction for home cooks seeking delicious simplicity.
Ingredients
Scale
Main Protein:
- 1 pound (453 g) boneless skinless chicken breasts
Seasonings and Spices:
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 teaspoons garlic, minced
Cooking and Finishing Ingredients:
- 1 tablespoon extra virgin olive oil
- 8 ounces (226 g) small pasta shells
- 1 teaspoon kosher salt
- 1 tablespoon chicken bouillon powder
- 2 teaspoons chicken bouillon powder
- ½ cup (1 stick / 113 g) salted butter
- ¼ cup (25 g) parmesan cheese, plus more for garnish (optional)
- parsley, for garnish
- salt and pepper, to taste
Instructions
- Create a zesty seasoning blend by combining onion powder, salt, freshly ground black pepper, and sweet paprika in a medium mixing bowl.
- Thoroughly coat chicken cubes with the prepared spice mixture, ensuring even coverage on all sides.
- Warm olive oil in a medium skillet over medium-high heat until it shimmers slightly.
- Carefully place seasoned chicken cubes into the hot skillet, allowing them to sear and develop a golden-brown exterior.
- Cook chicken for 8-10 minutes, rotating pieces midway to ensure uniform cooking and reaching an internal temperature of 165°F (74°C).
- Transfer cooked chicken to a warm plate, keeping it heated while preparing remaining components.
- Fill a large pot with 6 quarts (5.7 liters) of water and add of kosher salt.
- Bring water to a rolling boil, then sprinkle in chicken bouillon powder.
- Add small pasta shells and cook according to package instructions until they reach an al dente texture.
- Carefully extract of pasta cooking liquid before draining the remaining contents.
- In the same pot, melt unsalted butter and incorporate chicken bouillon powder, creating a rich base.
- Introduce minced garlic and sauté for approximately 60 seconds, releasing its aromatic qualities.
- Gradually introduce ½ cup (120 milliliters) of reserved pasta water, stirring to create a smooth sauce.
- Reintroduce cooked pasta shells and grated parmesan cheese, gently tossing to combine flavors.
- Adjust sauce consistency by incrementally adding remaining pasta water until desired creaminess is achieved.
- Artfully plate pasta, arranging seared chicken on top of the noodles.
- Garnish with finely chopped fresh parsley and an additional sprinkle of parmesan cheese before serving immediately.
Notes
- Check chicken doneness with a meat thermometer to guarantee safe, juicy results without drying out the meat.
- Customize heat levels by adjusting red pepper flakes or cayenne, making the dish as mild or spicy as your taste buds desire.
- Easily transform this recipe into a gluten-free or dairy-free meal by swapping key ingredients without compromising flavor.
- Revive leftovers by adding a splash of pasta water or broth, restoring the sauce’s creamy texture and preventing toughness.
- Experiment with sauce thickness by mixing cornstarch slurry or stirring in cream for a richer, more luxurious consistency.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 693 kcal
- Sugar: 1 g
- Sodium: 1143 mg
- Fat: 48 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 116 mg