Chicken Buttered Noodles
A quick and comforting dish featuring tender chicken and buttery egg noodles, perfect for busy weeknights or family dinners.
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
For leftovers, store in an airtight container for up to 3 days. For freezing, store in a freezer-safe container for up to 2 months. Reheat in a skillet with a splash of chicken broth to revive the sauce.