A Quick Look at This Comfort Meal
Chicken Buttered Noodles is a simple, cozy dish you can make in about 30 minutes. It pairs tender chicken with buttery noodles and a garlic cream sauce. If you like easy pasta dinners, you might also enjoy this Chicken Teriyaki Noodles recipe for a different flavor twist: Chicken Teriyaki Noodles.
Why This Dish Works So Well
- Fast and filling: Chicken cooks quickly and noodles are ready in minutes.
- Mild, crowd-pleasing flavors: Butter, garlic, and cream make a sauce most people like.
- Flexible: Swap the noodles, herbs, or add cheese to fit your taste.
Step-by-Step: How to Make Chicken Buttered Noodles
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
Why these ingredients matter:
- Chicken Breasts: Lean and protein-packed, they are quick to cook and take on the sauce flavor.
- Egg Noodles: Traditional here, but spaghetti or fettuccine work too.
- Butter: Gives the sauce a smooth, rich base.
- Chicken Broth: Adds savory depth.
- Heavy Cream: Makes the sauce creamy and coats the noodles nicely.
Directions:
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts with salt, black pepper, and dried thyme.
- Sear the Chicken: When the skillet is hot, add the chicken and cook about 5–6 minutes per side until golden and the internal temperature reaches 165°F (75°C). Remove the chicken to rest. When slightly cooled, slice into thin strips or bite-sized pieces.
- Cook the Noodles: While the chicken cooks, bring a large pot of salted water to a boil. Add the noodles and cook to al dente per package directions. Drain and reserve about ½ cup of the pasta cooking water.
- Melt the Butter: In the same skillet, lower heat to medium and add the butter. Let it melt and scrape up any browned bits from the pan.
- Sauté the Garlic: Add the minced garlic and cook about 1 minute until fragrant. Do not burn it.
- Add the Chicken Broth and Cream: Pour in the chicken broth and bring to a simmer. Cook 3–4 minutes to reduce slightly. Stir in the heavy cream and simmer another 3–4 minutes until the sauce thickens a bit.
- Toss the Noodles: Add the drained noodles to the skillet and toss gently so they are fully coated. If the sauce is too thick, add some reserved pasta water to loosen it.
- Add the Chicken: Return the sliced chicken to the skillet and toss to combine so it warms and soaks up the sauce.
- Season and Garnish: Taste and adjust salt and pepper. Sprinkle parsley on top and add red pepper flakes if you like heat.
- Serve: Plate the dish hot, and top with freshly grated parmesan if desired.
Best Ways to Serve Your Chicken Buttered Noodles
Serve it hot straight from the pan. Finish with grated parmesan and a pinch of fresh parsley. For a brighter plate, add a squeeze of lemon over the top just before serving.
How to Keep Leftovers Fresh
- Refrigerator: Store leftovers in an airtight container for 3–4 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.
- Freezer: You can freeze the chicken and noodles, but the cream sauce may change texture. Freeze for up to 1 month and thaw in the fridge before reheating.
Top Tips for Great Buttered Noodles
- Don’t overcook the noodles; al dente holds up better with the sauce.
- Reserve pasta water — a little helps thin the sauce and bind it to the noodles.
- Let the chicken rest before slicing to keep it juicy.
- For more garlic-forward ideas, try this Sticky Garlic Chicken Noodles recipe: Sticky Garlic Chicken Noodles.
- Use good-quality butter and freshly grated parmesan for the best flavor.
Simple Variations to Try
- Add vegetables: peas, spinach, or mushrooms work well.
- Swap protein: use rotisserie chicken, turkey, or leftover roast.
- Make it cheesy: stir in shredded cheddar or more parmesan.
- Add heat: red pepper flakes or a splash of hot sauce.
Estimated Nutrition Per Serving (approximate)
- Calories: 550–650 kcal
- Protein: 35–40 g
- Fat: 28–36 g
- Carbohydrates: 40–50 g
Note: Values vary by exact portions and brands used.
Family-Friendly Serving Ideas
- Plate with steamed broccoli or a simple green salad for vegetables.
- Serve small portions to kids and add grated cheese on top.
- Use the dish as a base buffet meal — set out toppings like extra cheese, herbs, or hot sauce.
What Pairs Well with This Meal
- A crisp green salad with vinaigrette to cut the richness.
- Roasted or steamed vegetables (broccoli, green beans, carrots).
- For bread, a garlic breadstick or warm dinner roll works nicely.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs are juicy and add flavor. Cook a bit longer if they are thick.
Q: Can I make this without cream?
A: Yes. Use extra chicken broth and a splash of milk, then stir in a little flour or cornstarch slurry to thicken.
Q: How do I keep the sauce from separating?
A: Keep heat moderate after adding cream and don’t boil hard. Finish with reserved pasta water if needed.
Q: Can I prepare parts ahead?
A: Cook the chicken and noodles ahead, store separately, and finish the sauce just before serving.
Conclusion
If you want more buttered-noodle ideas, this Copycat Noodles & Company Parmesan Chicken and Buttered recipe is a nice variation: Copycat Noodles & Company Parmesan Chicken and Buttered …. For another home-style take, see this Chicken with Buttered Noodles recipe: Chicken with Buttered Noodles – NorthEast Nosh Recipes. And for a simple family version, try this Chicken and Buttered Noodles guide: Chicken and Buttered Noodles – I Am Homesteader.
Chicken Buttered Noodles
A simple and cozy dish combining tender chicken, buttery noodles, and a garlic cream sauce, ready in about 30 minutes.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts Lean and protein-packed.
- 8 oz egg noodles or preferred pasta Traditional egg noodles, but spaghetti or fettuccine work too.
- 4 tablespoons unsalted butter Provides a smooth, rich base for the sauce.
- 3 cloves garlic, minced Adds flavor; do not burn.
- 1 teaspoon dried thyme Or 2 teaspoons fresh thyme.
- 1 teaspoon dried parsley Or fresh parsley for garnish.
- 1 tablespoon olive oil For cooking the chicken.
- 1 cup chicken broth Preferably low-sodium for better seasoning control.
- ½ cup heavy cream Makes the sauce creamy.
- Salt and black pepper, to taste For seasoning.
- optional Grated parmesan cheese for topping Enhances the dish if desired.
- optional Red pepper flakes for added spice Adjust based on heat preference.
Instructions
Cooking Chicken
- Heat the olive oil in a large skillet over medium-high heat.
- Season both sides of the chicken breasts with salt, black pepper, and dried thyme.
- Sear the chicken for about 5–6 minutes per side until golden and the internal temperature reaches 165°F (75°C).
- Remove the chicken to rest and, when slightly cooled, slice into thin strips or bite-sized pieces.
Cooking Noodles
- While the chicken cooks, bring a large pot of salted water to a boil.
- Add the noodles and cook to al dente per package directions.
- Drain and reserve about ½ cup of the pasta cooking water.
Making the Sauce
- In the same skillet, lower heat to medium and add the butter.
- Let it melt and scrape up any browned bits from the pan.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer; cook for 3–4 minutes to reduce slightly.
- Stir in the heavy cream and simmer for another 3–4 minutes until the sauce thickens a bit.
- Add the drained noodles to the skillet and toss gently to ensure they are fully coated.
- If the sauce is too thick, add some reserved pasta water to loosen it.
Final Assembly
- Return the sliced chicken to the skillet and toss to combine, warming and soaking up the sauce.
- Taste and adjust salt and pepper, then sprinkle parsley on top.
- Add red pepper flakes if desired for heat.
- Plate the dish hot and top with freshly grated parmesan if desired.
Notes
For the best flavor, use high-quality butter and freshly grated parmesan. Serve hot and enjoy with a green salad or garlic bread.
