Why You’ll Love Buttered Noodles

We love these noodles with hearty mains like honey BBQ meatloaf, Swedish meatballs, or stroganoff. You can also serve it alongside roasted vegetables such as Creamy Brussels sprouts or Parmesan Roasted Asparagus for a well-rounded meal. But buttered noodles don’t need a main dish to shine—they’re satisfying all on their own!

Key Ingredients

Pasta: I used mafaldine pasta, but you can use any type of pasta you have on hand.

Chicken Bouillon: Adds depth to the broth and enhances the garlic butter sauce. You can substitute bouillon powder with crushed bouillon cubes (each cube equals about one teaspoon).

Butter Sauce: Made with salted butter, bouillon powder, garlic, and parmesan cheese, this sauce coats the noodles in a rich, flavorful finish.

Parmesan Cheese: Freshly grated parmesan works best for melting into the noodles, but pre-grated cheese can be used as well.

A plate of buttered noodles from the side angle, a fork is taking out a bite.

Cooking the Noodles

For the best flavor, cook the pasta in broth instead of plain water. Simply bring salted water to a boil, then add bouillon powder and pasta. Cook until al dente, following the package instructions. Before draining, reserve about a cup of pasta water—this will help create the perfect buttery sauce.

Why Save Pasta Water?

Pasta water is often used in sauce-based dishes like Spaghetti Limone, Vodka Sauce, and Copycat Carbone’s Spicy Rigatoni. The starch in the water helps thicken the sauce and coats every noodle evenly, ensuring a rich, flavorful bite.