Chicken Buttered Noodles: A Cozy, Joyful Homemade Dish
Introduction
The first time my kitchen filled with the buttery steam of Chicken Buttered Noodles, I remember pausing—hands on the counter—just to breathe it in. The glossy noodles glistened like a simple ribboned hug; browned chicken pieces promised comfort; the garlic and butter created a warm, savory hush that made the whole house feel like a blanket. Chicken Buttered Noodles is the kind of simple dinner that arrives at your table like a warm hello, an easy meal that becomes a family favorite in one bite. If you ever want a little inspiration or a similar weeknight favorite, I sometimes peek at this version for playful ideas.
Why Make This Recipe
- Quick comfort: Ready in under 30 minutes—perfect for busy weeknights and impromptu guests.
- Crowd-pleaser: The buttery, savory flavors appeal to kids and adults alike.
- Versatile: Use leftover chicken, rotisserie bird, or a quick pan-seared breast.
- Budget-friendly: Pantry staples and minimal ingredients make it an economical homemade dish.
- Festive or everyday: Dress it up for a special dinner or keep it humble as an easy meal.
Ingredients You’ll Need
- 12 ounces egg noodles (or wide pasta): Tender, chewy noodles soak up butter and sauce beautifully. Sub: spaghetti or pappardelle in a pinch.
- 2 tablespoons olive oil: For searing the chicken; prevents sticking.
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces: Thighs stay juicier; breasts are leaner.
- Salt and freshly ground black pepper: Season generously.
- 4 tablespoons unsalted butter: The star—use high-quality butter for best flavor. Sub: half butter and half olive oil for a lighter option.
- 3 cloves garlic, minced: Adds bright depth as it sizzles.
- 1/2 cup chicken broth: Keeps the noodles saucy; sub low-sodium broth or white wine for a festive cooking twist.
- 1/2 cup grated Parmesan cheese, plus extra for serving: A savory, nutty finish. Sub: Pecorino Romano for sharpness.
- 2 tablespoons chopped fresh parsley: Color and freshness.
- Lemon zest (optional): A tiny pop of brightness for balance.
Prep and Cook Time
- Prep time: 10 minutes
- Cook time: 18 minutes
- Total time: 28 minutes
A truly quick and satisfying recipe—fast enough for weeknights, delightful enough to savor on a cozy weekend. It’s an easy meal that rewards minimal effort.
How to Make Chicken Buttered Noodles
- Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Reserve 1/2 cup pasta water, then drain the noodles.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add chicken to the hot pan and cook until golden brown and cooked through, about 4 to 6 minutes, turning once. Remove chicken and set aside.
- Reduce heat to medium. Add butter to the same skillet. As the butter melts and begins to foam, add minced garlic. Watch it closely—when the garlic sizzles and fills your kitchen with that irresistible aroma, sauté for 30 to 45 seconds.
- Pour in chicken broth to deglaze the pan, scraping up browned bits. Let it simmer for a minute to slightly reduce.
- Add the drained noodles, reserved pasta water (a splash at a time), Parmesan, and the cooked chicken back to the skillet. Toss gently until everything is coated, glossy, and the sauce clings to the noodles.
- Stir in chopped parsley and lemon zest if using. Taste and adjust seasoning with salt and pepper. Serve hot with extra Parmesan and a crank of black pepper.
For an adapted one-pan approach, try this handy guide to a similar method: one-pan chicken with buttered noodles.
Tips and Creative Variations
- Garlic lovers: Add an extra clove of garlic or finish with a drizzle of garlic-infused olive oil.
- Creamy version: Stir in 1/4 cup heavy cream or Greek yogurt for a silky, comforting recipe.
- Veggie boost: Toss in peas, spinach, or roasted mushrooms for color and nutrition.
- Festive touch: Swap half the Parmesan for grated Gruyere and add a pinch of nutmeg for a holiday-worthy upgrade.
- Dietary swaps: Use gluten-free pasta and olive oil instead of butter to accommodate dietary needs.
For a garlicky twist that gets sticky and irresistible, you might enjoy experimenting with this idea inspired by sticky garlic chicken noodles: sticky garlic chicken noodles.
Serving Ideas for Chicken Buttered Noodles
Picture warm bowls of glossy noodles on a wooden table, steam curling up as laughter fills the room. Serve with:
- A crisp green salad with vinaigrette to cut rich butteriness.
- Roasted Brussels sprouts or green beans for seasonal color.
- A crusty loaf of bread to mop up any buttery sauce.
- For drinks: a chilled glass of Sauvignon Blanc for brightness or a simple iced tea for family dinners.
This dish shines at a cozy family meal, a casual potluck, or even a relaxed celebratory evening.
Storing and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: You can freeze portions in a freezer-safe container for up to 2 months, though texture is best fresh.
- Reheating: Gently reheat in a skillet over low heat with a splash of chicken broth or water to revive the sauce. Microwaving works too—stir halfway through and add a little moisture to prevent drying.
Pro Tips for Success
- Salt the pasta water generously—this is your first chance to season the noodles deeply.
- Reserve pasta water—its starchiness helps the butter and cheese cling to the noodles.
- Don’t overcook the chicken—bite-sized pieces cook quickly and stay tender.
- Use fresh Parmesan for the best melt and flavor—pre-grated lacks that silky finish.
- Taste as you go—adjust salt, pepper, and lemon to brighten the dish.
FAQs
Q: Can I use rotisserie or leftover chicken?
A: Absolutely. Shredded rotisserie chicken is a perfect shortcut and keeps this recipe a true simple dinner.
Q: Is Chicken Buttered Noodles suitable for kids?
A: Yes—its mild, buttery flavor is often a hit with children. Add veggies on the side for balance.
Q: Can I make this dairy-free?
A: Replace butter with olive oil and use nutritional yeast instead of Parmesan for a dairy-free twist.
Q: Will the noodles get mushy if stored?
A: They can soften; quickly reheating in a skillet with a splash of broth helps restore texture.
Q: What’s the best noodle to use?
A: Egg noodles are classic for texture and sauce absorption, but wide pasta or pappardelle work wonderfully too.
Conclusion
When life feels noisy and fast, a bowl of Chicken Buttered Noodles has a way of bringing everyone back to the table and to each other—warm, content, and full. This comforting recipe is both an everyday staple and a small celebration, a homemade dish you’ll come back to again and again. If you want to explore similar takes or traditions, I like looking through a few versions for inspiration like Copycat Noodles and Company Parmesan Chicken and Buttered …, or classic spins such as Chicken with Buttered Noodles – NorthEast Nosh Recipes and Chicken and Buttered Noodles – I Am Homesteader. Try this tonight, share it tomorrow, and let it become one of those warm, simple memories you revisit with a full heart.
Contents
Chicken Buttered Noodles
Ingredients
For the Noodles
- 12 ounces egg noodles (or wide pasta) Sub: spaghetti or pappardelle in a pinch.
For the Chicken
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces Thighs stay juicier; breasts are leaner.
- 2 tablespoons olive oil For searing the chicken; prevents sticking.
- Salt and freshly ground black pepper Season generously.
For the Sauce
- 4 tablespoons unsalted butter The star—use high-quality butter for best flavor.
- 3 cloves garlic, minced Adds brightness.
- 1/2 cup chicken broth Sub low-sodium broth or white wine for a festive twist.
- 1/2 cup grated Parmesan cheese, plus extra for serving Sub: Pecorino Romano for sharpness.
- 2 tablespoons chopped fresh parsley For color and freshness.
- Lemon zest (optional) A pop of brightness.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Reserve 1/2 cup pasta water, then drain the noodles.
Cooking Chicken
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Season the chicken pieces with salt and pepper. Add chicken to the hot pan and cook until golden brown and cooked through, about 4 to 6 minutes, turning once. Remove chicken and set aside.
Making the Sauce
- Reduce heat to medium. Add butter to the same skillet. When the butter melts and begins to foam, add minced garlic and sauté for 30 to 45 seconds.
- Pour in chicken broth to deglaze the pan, scraping up browned bits. Let it simmer for a minute to slightly reduce.
Combining Ingredients
- Add the drained noodles, reserved pasta water (a splash at a time), Parmesan, and the cooked chicken back to the skillet. Toss gently until everything is coated and glossy.
- Stir in chopped parsley and lemon zest if using. Taste and adjust seasoning with salt and pepper.
- Serve hot with extra Parmesan and a crank of black pepper.
Notes
Written by khadija — founder of Dailypan, sharing easy, cozy homemade recipes for every occasion.