Chicken with Buttered Noodles — A Cozy, Joyful Classic
Introduction
There is a steam-warped kitchen window, the scent of browned butter, and a platter of Chicken with Buttered Noodles set in the middle of the table — that memory is what keeps me making this simple dinner on rainy nights and celebratory Sundays alike. The focus of this dish is comfort: tender chicken seared to a honey-golden edge and silky noodles tossed in butter and a sprinkle of herbs. If you want a family favorite and an easy meal that feels like a homemade dish served at a holiday table, this is it. For a slightly different spin on the same comfort, you can peek at this version of Chicken with Buttered Noodles from another home cook: Chicken with Buttered Noodles.
Why Make This Recipe
- Quick prep and fast cook time — perfect when you need a comforting recipe after work.
- Crowd-pleaser — kids love the buttery noodles and adults adore the savory chicken.
- Versatile ingredients — easy to customize with seasonal herbs or pantry staples.
- Cozy and celebratory — equally at home as a simple weeknight dinner or a relaxed festive cooking moment.
- Makes great leftovers that reheat beautifully for an afternoon meal or packed lunch.
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts or thighs — thighs stay juicier; breasts are leaner.
- 12 ounces egg noodles or your favorite pasta — egg noodles offer that classic silky texture.
- 4 tablespoons unsalted butter — use high-quality butter for a deeper flavor; for a lighter option, try olive oil or a mix of butter and olive oil.
- 2 cloves garlic, minced — adds warmth; use 1 teaspoon garlic powder in a pinch.
- 1 small onion, finely chopped — optional, for a sweet base note.
- 1/4 cup grated Parmesan cheese — optional but lovely; use Greek yogurt mixed with lemon for a tangy swap.
- 1 cup chicken broth — adds savory depth; substitute vegetable broth for a meatless twist.
- 1 tablespoon fresh parsley, chopped — or 1 teaspoon dried parsley for convenience.
- Salt and freshly ground black pepper to taste.
- Pinch of red pepper flakes — optional, for a subtle lift.
If you like baked versions or want to pair flavors, try this baked garlic butter chicken recipe for inspiration: Baked Garlic Butter Chicken with Mozzarella.
Prep and Cook Time
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Note: This is a truly quick and satisfying meal — faster than takeout but feels like you took time to create something special.
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 instructions until al dente. Drain and reserve 1/2 cup of the pasta water.
- While the pasta cooks, season the chicken with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat.
- Add the chicken and sear for about 4 to 5 minutes per side, until golden and cooked through (internal temperature 165°F or 74°C). Remove the chicken and let it rest for 5 minutes, then slice into strips.
- Lower the heat to medium and add the remaining butter to the pan. Toss in the onion and cook until soft and translucent, about 3 minutes.
- Add the garlic and red pepper flakes; sauté until fragrant, about 30 seconds — the aroma will lift through the kitchen and make you hungry.
- Pour in the chicken broth and scrape any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
- Return the chicken to the skillet and nestle it into the sauce. Add the cooked noodles, Parmesan, and a splash of reserved pasta water to create a glossy, buttery coating. Toss until everything is warmed and the sauce clings to the noodles and chicken.
- Finish with chopped parsley, a final grind of black pepper, and a taste to adjust salt. Serve immediately, feeling proud that such a comforting recipe came together in under half an hour.
Tips and Creative Variations
- Lemon and herb twist: Add a teaspoon of lemon zest and thyme or rosemary for a brighter finish.
- Creamy version: Stir in 1/4 cup heavy cream or crème fraîche for a silky, richer sauce.
- Veg-packed: Toss in steamed peas, roasted cherry tomatoes, or wilted spinach for color and nutrients.
- Festive cooking touch: Top with toasted pine nuts or crispy sage leaves for holidays.
- Dietary swaps: Use gluten-free pasta and gluten-free broth for a gluten-free comforting recipe, or swap butter for vegan butter to make it dairy free.
For more playful pairings and texture contrasts, try exploring a tomato-orzo meatball idea that pairs well with the flavors here: Baked Rosemary Chicken Meatballs with Tomato Orzo.
Serving Ideas
Serve this Chicken with Buttered Noodles on a big family-style platter so everyone can help themselves. Add a crisp green salad dressed with lemon vinaigrette, crusty garlic bread for mopping up the buttery sauce, and a light white wine like Pinot Grigio or a nonalcoholic sparkling cider if you prefer. For a cozy night in, light candles and let the table chatter carry you through the meal — it’s one of those homemade dishes that invites conversation.
Storing and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Gently reheat in a skillet over low heat with a splash of broth or water to loosen the sauce, or microwave in 30-second bursts, stirring between each.
- Freezer: You can freeze cooked chicken and noodles for up to 2 months, though the texture on thawed pasta may be slightly softer. Thaw overnight in the fridge before reheating.
Pro Tips for Success
- Salt your pasta water generously — it seasons the noodles from the inside out.
- Don’t overcook the chicken; remove it just shy of done and let carry-over heat finish cooking while resting.
- Reserve some pasta water — the starch helps emulsify the butter into a silky sauce.
- Use real butter for depth of flavor; a touch of browned butter adds a nutty warmth.
- Taste as you go — small seasoning tweaks make a big difference in a simple meal.
FAQs
Q: Can I use rotisserie chicken to save time?
A: Absolutely. Shred or slice rotisserie chicken and add it in step 7 to warm through. Reduce the broth slightly since rotisserie chicken can add moisture.
Q: Is this recipe kid-friendly?
A: Yes. The mild, buttery profile and tender chicken make this a reliable family favorite that most kids love.
Q: Can I make it vegetarian?
A: Yes. Swap the chicken for roasted mushrooms or crispy tofu and use vegetable broth for a hearty vegetarian twist.
Q: What is the best pasta shape?
A: Egg noodles are classic for their texture, but any ribbon pasta like fettuccine or even short pasta like penne works well.
Conclusion
If you want a dish that smells like home, tastes like comfort, and brings people together, Chicken with Buttered Noodles is your go-to. It is an easy meal that feels intentionally made — a true homemade dish that becomes a part of family stories. Try the variations, make it your own, and pass the recipe on. For more inspiration and related takes on this beloved pairing, check out this Copycat Noodles and Company Parmesan Chicken and Buttered recipe for a slightly different twist, this comforting regional version of Chicken with Buttered Noodles that leans into simple pantry ingredients, and a homesteader-style rendition that highlights rustic flavors: Copycat Noodles and Company Parmesan Chicken and Buttered, Chicken with Buttered Noodles – NorthEast Nosh Recipes, and Chicken and Buttered Noodles – I Am Homesteader. Share this dish with loved ones and let it become one of your warmest table memories.
Chicken with Buttered Noodles
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and reserve 1/2 cup of the pasta water.
- While the pasta cooks, season the chicken with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat.
- Add the chicken and sear for about 4 to 5 minutes per side, until golden and cooked through (internal temperature 165°F or 74°C). Remove the chicken and let it rest for 5 minutes, then slice into strips.
- Lower the heat to medium and add the remaining butter to the pan. Toss in the onion and cook until soft and translucent, about 3 minutes.
- Add the garlic and red pepper flakes; sauté until fragrant, about 30 seconds.
- Pour in the chicken broth and scrape any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
- Return the chicken to the skillet and nestle it into the sauce. Add the cooked noodles, Parmesan, and a splash of reserved pasta water to create a glossy, buttery coating. Toss until everything is warmed and the sauce clings to the noodles and chicken.
- Finish with chopped parsley, a final grind of black pepper, and a taste to adjust salt. Serve immediately.