Go Back

Chicken Buttered Noodles

A simple, comforting skillet dinner that comes together quickly and tastes like a warm hug—perfect for weeknights or easy entertaining.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts Lean and protein-packed.
  • 8 oz egg noodles or your preferred pasta Traditional pasta for this dish.
  • 4 tablespoons unsalted butter Key ingredient for a rich sauce.
  • 3 cloves garlic, minced Adds flavor to the sauce.
  • 1 teaspoon dried thyme Or 2 teaspoons fresh thyme.
  • 1 teaspoon dried parsley Or fresh parsley for garnish.
  • 1 tablespoon olive oil For searing chicken.
  • 1 cup chicken broth Preferably low-sodium.
  • ½ cup heavy cream Adds richness to the sauce.
  • Salt and black pepper To taste.
  • Optional: Grated parmesan cheese for topping For additional flavor.
  • Optional: Red pepper flakes for added spice For those who enjoy heat.

Method
 

Cooking the Chicken
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Season the chicken breasts generously with salt, black pepper, and dried thyme on both sides.
  3. Add the chicken breasts to the skillet and cook for about 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
  4. Remove the chicken from the pan and set it aside to rest. Once cooled slightly, slice it into thin strips or bite-sized pieces.
Cooking the Noodles
  1. In a large pot, bring salted water to a boil. Add the noodles and cook according to the package instructions until al dente.
  2. Drain the noodles, reserving about ½ cup of the pasta cooking water.
Making the Sauce
  1. 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.
  2. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
  3. Pour in the chicken broth and bring it to a simmer. Allow it to cook for 3-4 minutes, reducing slightly.
  4. Stir in the heavy cream and let the sauce simmer for an additional 3-4 minutes, thickening slightly.
Combining the Dish
  1. 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.
  2. Return the sliced chicken to the skillet and toss everything together.
  3. Taste the dish and adjust the seasoning with salt and pepper if needed.
  4. Sprinkle the parsley over the top and add red pepper flakes for heat if desired.
Serving
  1. Serve the Chicken Buttered Noodles hot, topped with freshly grated parmesan cheese if desired.

Notes

Serve hot straight from the skillet or plated individually. Pair with a simple green salad or steamed vegetables to balance the richness. Cool to room temperature before storing in an airtight container for up to 3-4 days. Reheat with a splash of broth or cream.