Chicken with Buttered Noodles — A Cozy Classic
Introduction
The first time I made Chicken with Buttered Noodles, it felt like wrapping myself in a warm blanket. The kitchen filled with the nutty brightness of butter melting over egg noodles, the gentle sizzle of seared chicken, and the faint, restorative tang of a squeeze of lemon. This simple dinner is more than a quick fix; it is a memory-maker — a family favorite that transforms ordinary weeknights into comforting, homemade moments. If you want to try a version from another home cook, check out this Chicken with Buttered Noodles recipe on DailyPan for inspiration.
Why Make This Recipe
- Quick prep and joyful results: ready in under 40 minutes for an easy meal any night.
- Comforting recipe: warm, buttery noodles and tender chicken soothe both body and spirit.
- Crowd-pleaser and family favorite: kids to grandparents will ask for seconds.
- Versatile ingredients: pantry staples become a festive cooking centerpiece with a few tweaks.
- Perfect for leftovers: tastes even better reheated, turning into a simple next-day lunch.
Ingredients You’ll Need
- 1 pound boneless skinless chicken breasts or thighs — thighs stay juicier; breasts work great for a leaner, simple dinner.
- 12 ounces egg noodles — classic for silky, buttery coating; use whole-wheat noodles for a healthier twist.
- 4 tablespoons unsalted butter — do not skimp; butter is the star of this comforting recipe.
- 2 tablespoons olive oil — helps with a golden sear on the chicken.
- 3 cloves garlic, minced — aromatic backbone; swap for 1 teaspoon garlic powder in a pinch.
- 1 small onion, finely chopped — adds sweetness; shallots work well for a subtler flavor.
- 1 cup chicken broth — enriches the sauce; use low-sodium if you are watching salt.
- 1/3 cup grated Parmesan cheese — for a savory finish; try Pecorino Romano for a sharper bite.
- 2 tablespoons fresh parsley, chopped — brightens the dish; cilantro can add an unexpected twist.
- Salt and freshly ground black pepper, to taste.
- Optional: a squeeze of lemon, a pinch of red pepper flakes, or a splash of cream for decadence.
(Substitution note: use Greek yogurt instead of a splash of cream for a lighter option. For a dairy-free version, use vegan butter and nutritional yeast in place of Parmesan. For a one-pan approach, see this one-pan chicken with buttered noodles idea.)
Prep and Cook Time
- Prep time: 10 minutes
- Cook time: 25–30 minutes
- Total time: 35–40 minutes
This is a quick recipe for busy evenings, but take the extra five minutes to let the chicken rest after searing — it is absolutely worth the patience for juicy results.
How to Make Chicken with 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 of the pasta water, then drain the noodles and toss them immediately with 1 tablespoon of butter to prevent sticking and to start building flavor.
- Season the chicken with salt and pepper. In a large skillet over medium-high heat, add olive oil. Sear the chicken 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and let rest for 5 minutes, then slice into ribbons.
- Reduce heat to medium. Add 2 tablespoons of butter to the same skillet; when melted, add the onion and sauté until translucent, about 3 minutes. Stir in the garlic and cook 30 seconds until fragrant — as the garlic sizzles, the aroma will fill your kitchen and make you want to dive right in.
- Pour in the chicken broth, scraping browned bits from the pan. Let it simmer for 2–3 minutes to reduce slightly. Stir in the remaining butter and Parmesan until melted and the sauce is silky. If the sauce seems thick, add a splash of the reserved pasta water.
- Add the noodles and sliced chicken back to the skillet. Toss gently to coat everything in the buttery sauce. Finish with parsley, a squeeze of lemon if using, and a crack of black pepper. Taste and adjust salt.
- Serve immediately while steaming and fragrant.
Tips and Creative Variations
- Herb-forward: stir in a tablespoon of chopped tarragon or basil for a springy twist.
- Festive cooking touch: toss in roasted mushrooms and peas, or top with toasted walnuts for crunch.
- Comforting swap: add a spoonful of Dijon mustard or a splash of cream to make it extra luscious.
- Lighter option: use Greek yogurt stirred in at the end instead of cream for tang and creaminess.
- For a vegetarian spin, replace chicken with pan-roasted tofu or roasted cauliflower.
- Love baked dishes? Try topping with breadcrumbs and baking for a golden crust. You might like this baked garlic butter chicken with mozzarella for more oven-based ideas.
Serving Ideas
This dish is humble and adaptable — imagine a bowl of steaming buttered noodles cradling slices of golden chicken, parsley speckled like confetti. Serve with:
- A crisp green salad with lemon vinaigrette to cut through the richness.
- Steamed green beans or roasted carrots for color and crunch.
- A glass of chilled Sauvignon Blanc or a light lager for a simple meal, or hot herbal tea for a cozy family dinner.
For holiday company, plate alongside garlic-roasted asparagus and a platter of crusty bread to mop up every buttery drop.
Storing and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a shallow container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Rewarm gently on the stovetop over low heat with a splash of broth or milk to revive the sauce, stirring frequently. Microwave in short bursts, stirring and adding a little water if needed to keep noodles from drying out.
Pro Tips for Success
- Don’t overcook the noodles — al dente texture keeps the dish from becoming mushy when combined with the sauce.
- Reserve pasta water — its starches help the sauce cling to the noodles and will rescue a too-thick sauce.
- Let the seared chicken rest — resting keeps juices locked in and the meat tender.
- Use good butter and freshly grated Parmesan — small upgrades make a simple dish sing.
- Taste as you go; a little acid like lemon or a pinch of salt at the end brightens the whole pan.
FAQs
Q: Can I freeze Chicken with Buttered Noodles?
A: Yes — you can freeze it for up to 2 months. For best texture, reheat gently and add a splash of broth to refresh the sauce.
Q: What is the best substitute for Parmesan?
A: Pecorino Romano is a great option if you want a sharper flavor. For dairy-free, use nutritional yeast for a cheesy note.
Q: Can I make this gluten-free?
A: Absolutely. Use gluten-free noodles and verify your broth is gluten-free.
Q: How can I make this dish more festive for guests?
A: Add roasted mushrooms, peas, and a sprinkle of toasted almonds or panko breadcrumbs for crunch. A final drizzle of truffle oil makes it feel very special.
Conclusion
There is a quiet joy in serving Chicken with Buttered Noodles — the sort of happiness that comes from simple ingredients made with care. Whether this becomes your go-to weeknight comfort or the centerpiece of a small celebration, it warms the table and the people around it. If you want to explore variations and community-tested versions, take a look at this Copycat recipe for Copycat Noodles and Company Parmesan Chicken and Buttered, try another take with Chicken with Buttered Noodles from NorthEast Nosh, or compare a homestead-style approach in Chicken and Buttered Noodles at I Am Homesteader. Share a bowl, pass seconds around the table, and let this homemade dish become one of your easiest, most beloved recipes.
Contents
Chicken with Buttered Noodles
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts or thighs Thighs stay juicier; breasts work great for a leaner, simple dinner.
- 12 ounces egg noodles Classic for silky, buttery coating; use whole-wheat noodles for a healthier twist.
- 4 tablespoons unsalted butter Butter is the star of this comforting recipe.
- 2 tablespoons olive oil Helps with a golden sear on the chicken.
- 3 cloves garlic, minced Aromatic backbone; swap for 1 teaspoon garlic powder in a pinch.
- 1 small onion, finely chopped Adds sweetness; shallots work well for a subtler flavor.
- 1 cup chicken broth Use low-sodium if you are watching salt.
- 1/3 cup grated Parmesan cheese For a savory finish; try Pecorino Romano for a sharper bite.
- 2 tablespoons fresh parsley, chopped Brightens the dish; cilantro can add an unexpected twist.
- Salt and freshly ground black pepper, to taste
- Optional: a squeeze of lemon, a pinch of red pepper flakes, or a splash of cream for decadence. For a lighter option, use Greek yogurt instead of cream.
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 of the pasta water, then drain the noodles and toss them immediately with 1 tablespoon of butter to prevent sticking and to start building flavor.
- Season the chicken with salt and pepper. In a large skillet over medium-high heat, add olive oil. Sear the chicken 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and let rest for 5 minutes, then slice into ribbons.
- Reduce heat to medium. Add 2 tablespoons of butter to the same skillet; when melted, add the onion and sauté until translucent, about 3 minutes. Stir in the garlic and cook 30 seconds until fragrant.
Cooking
- Pour in the chicken broth, scraping browned bits from the pan. Let it simmer for 2–3 minutes to reduce slightly. Stir in the remaining butter and Parmesan until melted and the sauce is silky.
- If the sauce seems thick, add a splash of the reserved pasta water.
- Add the noodles and sliced chicken back to the skillet. Toss gently to coat everything in the buttery sauce.
- Finish with parsley, a squeeze of lemon if using, and a crack of black pepper. Taste and adjust salt.
- Serve immediately while steaming and fragrant.
Notes
Written by khadija — founder of Dailypan, sharing easy, cozy homemade recipes for every occasion.