Bouillon Buttered Noodles
Tender fettuccine or linguine cooked entirely in seasoned chicken broth, then finished with butter for silky, flavorful noodles that makes a truly one-pot dish.
Equipment
- Large Pot
- Tongs or Large Spoon
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 LB Fettuccine Or Linguine Uncooked
- 4 C Water
- 4 Tsp Chicken Bouillon Powder Plus More To Taste
- 4-6 Tbsp Butter Divided, Preferably Unsalted
- Fresh Black Pepper To Taste
- Salt to Taste If Your Bouillon Doesn't Have Salt
Optional Add-Ins
- 2-3 Cloves Garlic Minced
- 1/2 tsp Garlic Powder
- 1 tsp Onion Powder
Optional Toppings
- Chopped Parsley
- Sliced Green Onions
- Lemon Juice
- Parmesan Cheese
Instructions
- In a large wide skillet or pot, combine the water and chicken bouillon powder. Bring to a boil, stirring until the bouillon dissolves completely.4 C Water, 4 Tsp Chicken Bouillon Powder
- Add the pasta and cook uncovered, stirring often to prevent sticking and burning.1 LB Fettuccine Or Linguine
- Once the noodles begin to soften, stir in 2 Tbsp butter.4-6 Tbsp Butter
- Continue cooking until the pasta is tender (use the package instructions for a timing guide) and almost all of the liquid has been absorbed. Stir occasionally throughout cooking.Note: If the pasta is tender but there's still excess liquid, continue cooking for another minute or two. If the liquid evaporates before the pasta is done, add hot water ¼ cup at a time until tender.
- If adding (optional) seasonings that need some cooking time (such as garlic or dried spices), add them about two minutes before the pasta is finished.1/2 tsp Garlic Powder, 1 tsp Onion Powder, 2-3 Cloves Garlic
- Remove from the heat. Stir in the remaining butter until just melted. If the pasty feels dry or sticky, stir in 2-3 Tbsp of water at a time until it loosens up. Season with fresh black pepper, extra bouillon and salt as desired.Fresh Black Pepper
- Add any optional toppings and serve right away.Chopped Parsley, Sliced Green Onions, Lemon Juice, Parmesan Cheese
Notes
Do not add extra salt or bouillon until after tasting. Bouillon brands vary greatly in sodium, but a lot have plenty of salt in them.
A wide pan allows the noodles to cook evenly and helps the liquid reduce properly.
Experiment with different bouillon flavors. Beef, vegetable, tomato, or seafood bouillon can completely change the character of the dish.