Chicken Buttered Noodles

A simple, comforting skillet dinner that comes together quickly and tastes like a warm hug — perfect for weeknights or easy entertaining.

introduction

Chicken Buttered Noodles pairs tender, seasoned chicken with silky butter-and-cream coated noodles. It’s an unfussy, homey dish that leans on pantry staples and delivers big, comforting flavor with minimal effort.

why make this recipe

• Fast and family-friendly: ready in about 30 minutes and enjoyed by kids and adults alike.
• Minimal ingredients: uses common pantry items and few fresh components.
• Flexible: swap pastas, add vegetables, or change herbs to suit what you have.
• Comfort factor: rich butter and cream coat every noodle for a satisfying, cozy meal.

how to make Chicken Buttered Noodles

Follow these straightforward steps to build the dish: sear seasoned chicken, cook the noodles, make a garlic-butter cream sauce in the same skillet, then combine and finish with herbs and cheese for a glossy, flavorful result.

Ingredients :

• 2 boneless, skinless chicken breasts, 8 oz (about 225g)
• egg noodles or your preferred pasta
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
• 1 teaspoon dried parsley (or fresh parsley for garnish)
• 1 tablespoon olive oil
• 1 cup chicken broth (preferably low-sodium)
• ½ cup heavy cream
• Salt and black pepper, to taste
• Optional: Grated parmesan cheese for topping
• Optional: Red pepper flakes for added spice

Chicken Breasts: Lean and protein-packed, chicken breasts serve as the star of the dish. They’re quick to cook and versatile, absorbing the flavors of the garlic butter sauce.

Egg Noodles: Egg noodles are the traditional pasta for this dish, but you can substitute with any pasta of your choice, like spaghetti or fettuccine.

Butter: The key ingredient for a rich, velvety sauce that coats the noodles and enhances the chicken’s flavor.

Chicken Broth: The broth brings in savory depth, ensuring the dish is perfectly balanced.

Heavy Cream: Adds richness and a creamy texture to the sauce, creating a luxurious coating for the noodles.

Directions :

1. Cook the Chicken: Start by heating the olive oil in a large skillet over medium-high heat. Season the chicken breasts generously with salt, black pepper, and dried thyme on both sides.
2. Sear the Chicken: Once the skillet is hot, add the chicken breasts and cook for about 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the pan and set it aside to rest. Once cooled slightly, slice it into thin strips or bite-sized pieces.
3. Cook the Noodles: While the chicken is cooking, bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions until al dente. Drain the noodles, reserving about ½ cup of the pasta cooking water.
4. Melt the Butter: In the same skillet used to cook the chicken, reduce the heat to medium. Add the butter and allow it to melt, scraping up any flavorful bits from the bottom of the pan.
5. Sauté the Garlic: Once the butter is melted, add the minced garlic to the skillet and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
6. Add the Chicken Broth and Cream: Pour in the chicken broth and bring it to a simmer. Allow it to cook for 3-4 minutes, reducing slightly. Then, stir in the heavy cream and let the sauce simmer for an additional 3-4 minutes, thickening slightly.
7. Toss the Noodles: Add the drained noodles to the skillet, tossing them gently in the butter sauce until they are evenly coated. If the sauce seems too thick, add a little bit of the reserved pasta water to loosen it up.
8. Add the Chicken: Return the sliced chicken to the skillet and toss everything together, allowing the chicken to absorb the flavors of the sauce.
9. Season and Garnish: Taste the dish and adjust the seasoning with salt and pepper if needed. Sprinkle the parsley over the top and, if you like, add some red pepper flakes for a little heat.
10. Serve: Serve the Chicken Buttered Noodles hot, topped with freshly grated parmesan cheese, if desired.

how to serve Chicken Buttered Noodles

Serve hot straight from the skillet or plate individually. Top with freshly grated Parmesan and a sprinkle of chopped parsley for color. Offer lemon wedges for a bright contrast or crushed red pepper for heat. Pair with a simple green salad or steamed vegetables to balance the richness.

how to store Chicken Buttered Noodles

• Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
• Reheating: Gently reheat in a skillet over low heat with a splash of broth or cream to loosen the sauce, or microwave in short intervals, stirring between each.
• Freezing: Not ideal due to cream, but you can freeze the chicken and noodles separately for up to 2 months. Thaw overnight and reheat gently with added liquid.

tips to make Chicken Buttered Noodles

• Don’t overcrowd the pan when searing chicken — give it space to brown.
• Reserve some pasta water; its starch helps adjust sauce consistency and helps the sauce cling to noodles.
• Don’t overcook garlic — cook until fragrant only to avoid bitterness.
• Rest the chicken after cooking to keep juices locked in.
• Adjust creaminess by adding more or less cream, or use half-and-half for a lighter texture.
• Finish with freshly grated Parmesan for extra umami.

variation (if any)

• Veggie Boost: Add sautéed mushrooms, spinach, peas, or roasted asparagus for color and nutrition.
• Protein Swap: Use chicken thighs for more flavor, or shrimp for a faster cook time.
• Lighter Version: Replace heavy cream with Greek yogurt stirred in off-heat or use half-and-half and a cornstarch slurry to thicken.
• Herb Forward: Fresh basil, tarragon, or rosemary can change the flavor profile.

FAQ

Q: Can I use leftover rotisserie chicken?
A: Yes — stir shredded rotisserie chicken into the sauce at the end and heat through.

Q: Can I make this gluten-free?
A: Use gluten-free pasta and ensure your chicken broth is labeled gluten-free.

Q: How can I thicken the sauce if it’s too thin?
A: Simmer a few minutes to reduce, or whisk a small amount of cornstarch with cold water and stir in to thicken, cooking until glossy.

Q: Is there a dairy-free option?
A: Substitute butter with a plant-based spread and use full-fat coconut milk or a dairy-free cream alternative; flavor will differ slightly.

Conclusion

For a similar creamy, comforting take on buttered chicken and noodles, you can compare variations like the Copycat Noodles & Company Parmesan Chicken and Buttered recipe for additional inspiration and serving ideas.