Ina Garten Chicken with Buttered Noodles Recipe

The Ina Garten chicken with buttered noodles recipe is the kind of dinner the Barefoot Contessa does best — a handful of simple, high-quality ingredients cooked properly and served without fuss. Juicy seasoned chicken on top of pasta shells tossed in a rich garlic butter sauce, finished with freshly grated Parmesan. It takes 35 minutes and it tastes like a restaurant.

This recipe is inspired by Ina Garten’s philosophy around classic American comfort food — quality ingredients, clean technique, and a sauce that actually tastes like butter rather than a flavored shortcut. If you have already made her tomato sauce or her sausage balls from this site, this one follows the same approach: straightforward, reliable, worth making again.

Ingredients — Serves 4

For the chicken

1 lb boneless skinless chicken breasts, cubed
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil

For the buttered noodles

12 oz small pasta shells (or egg noodles)
4 tablespoons salted butter
3 cloves garlic, minced
1 teaspoon chicken bouillon powder
1/2 cup reserved pasta water
1/2 cup freshly grated Parmesan cheese
Fresh parsley for serving

How to Make It

Step 1 — Season and cook the chicken

In a bowl, mix onion powder, paprika, salt, and pepper. Toss chicken cubes until evenly coated.
Heat olive oil in a skillet over medium-high heat. Add chicken in a single layer.
Cook 4 to 5 minutes per side until golden and cooked through (internal temp 165°F). Do not stir constantly — let it sear.
Remove chicken to a plate and rest while you make the noodles.

Step 2 — Cook the pasta

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
Before draining, reserve 1/2 cup of pasta water. Drain the rest.

Step 3 — Make the garlic butter sauce

In the same pot used for pasta, melt butter over medium heat.
Add garlic and bouillon powder. Stir and cook 1 minute until fragrant.
Pour in 1/4 cup of the reserved pasta water. Stir to combine.
Add drained pasta and Parmesan. Toss well, adding more pasta water a little at a time until the sauce coats the pasta smoothly.

garlic butter pasta shells sauce ina garten buttered noodles on white marble

Step 4 — Plate and serve

Divide buttered noodles into bowls. Top with sliced chicken.
Garnish with fresh parsley and extra Parmesan. Serve immediately.

Why Pasta Water Is the Key

The starchy pasta water is what makes Ina Garten’s approach to buttered noodles different from just tossing pasta in melted butter. The starch emulsifies with the butter and creates a silky sauce that clings to the pasta rather than pooling at the bottom of the bowl. Add it gradually — a splash at a time — until you reach the consistency you want.

Variations

Turkey option: Replace chicken breast with ground turkey — cook it crumbled in the skillet, season the same way, and spoon over the buttered noodles.
Add spinach: Toss a handful of baby spinach into the hot pasta at the very end — it wilts in about 30 seconds and adds color and nutrition.
Lemon version: Add the zest of one lemon and a tablespoon of lemon juice to the butter sauce for a brighter, more Ina-style finish.
Creamy version: Stir in 2 tablespoons of cream cheese with the butter for a richer, creamier sauce.

What to Serve With It

This dish is a complete meal on its own. For a full spread in the Barefoot Contessa style, serve alongside a simple green salad with the Pioneer Woman Greek Island Dressing or a side of roasted vegetables. A warm slice of crescent roll garlic bread from this site completes the picture.

Frequently Asked Questions

Is this an official Ina Garten recipe?

This recipe is inspired by Ina Garten's comfort food philosophy and technique. It is not an officially published Barefoot Contessa recipe — it is a copycat version built around her approach to simple, high-quality American cooking.

What pasta works best for buttered noodles?

Small shell pasta works well because the sauce gets trapped inside each shell. Egg noodles are the most classic choice. Fusilli, orecchiette, and bow ties all work. Avoid long pasta like spaghetti — it does not coat evenly with a butter sauce.

Can I make this ahead?

The chicken can be cooked and refrigerated for up to 3 days. Reheat gently in a skillet with a splash of water. The buttered noodles are best made fresh — they dry out when reheated. If making ahead, undercook the pasta slightly so it does not get mushy when reheated.