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.