Chicken Buttered Noodles
Introduction
The moment I lift the lid and steam curls up like a warm blanket, I know I have a winner—this Chicken Buttered Noodles is one of those simple, soul-soothing dishes that smells like home. In the first bite, the tender chicken, silky butter-coated noodles, and a whisper of garlic come together into a comforting recipe that wraps around you like an old sweater. Whether it’s a weekday rescue or a festive cooking twist for a casual dinner, this easy meal feels like a family favorite. If you love quick crowd-pleasers, you might also enjoy this take on buttered noodles with chicken for inspiration.
Why Make This Recipe
- Quick to pull together: From chopping to table in under 30 minutes for a true simple dinner.
- Comforting flavors: Butter, garlic, and a touch of herbs make it a go-to comforting recipe.
- Crowd-pleaser: Kids and guests usually ask for seconds.
- Versatile: Use leftover chicken, rotisserie, or swap in mushrooms for a vegetarian twist.
- Homemade dish with minimal fuss: Feels like a warm hug without the complicated steps.
Ingredients You’ll Need
- 12 ounces egg noodles (or pasta of your choice) — egg noodles give silkiness; use whole wheat for more fiber.
- 2 cups cooked chicken, shredded or cubed — leftover rotisserie chicken works beautifully.
- 4 tablespoons unsalted butter — for the richest flavor; use olive oil for a lighter option.
- 2 cloves garlic, minced — fresh garlic sings; garlic powder can stand in in a pinch.
- 1/2 cup grated Parmesan cheese — adds an umami finish; Pecorino Romano is a saltier substitute.
- 1/4 cup heavy cream or milk — cream for silky richness, milk for a lighter homemade dish.
- 1 teaspoon lemon zest — brightens the butter sauce; skip for a more rustic flavor.
- 1 tablespoon fresh parsley, chopped — optional but pretty and fresh.
- Salt and black pepper to taste — adjust to preference.
- Pinch of red pepper flakes — optional for a gentle kick.
Substitutions: Use Greek yogurt instead of sour cream for a lighter option if you want tang; swap noodles for gluten-free pasta to accommodate diets. For a dairy-free version, try vegan butter and nutritional yeast.
For a different spin, check out this sticky garlic-inspired recipe that complements the flavors: Sticky Garlic Chicken Noodles.
Prep and Cook Time
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
This is a truly quick, weeknight-friendly recipe. If you have a few extra minutes, let the chicken rest in the sauce for deeper flavor — it’s worth the patience.
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. Drain and set aside, reserving 1/4 cup pasta water.
- In a large skillet over medium heat, melt the butter. As the garlic sizzles, the aroma will fill your kitchen and instantly lift your spirits.
- Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.
- Stir in the shredded chicken and warm through, letting the chicken soak up a little of that buttery goodness.
- Pour in the cream or milk, then add the Parmesan and lemon zest. Stir until the sauce is smooth and velvety.
- Toss the drained noodles into the skillet, adding a tablespoon or two of reserved pasta water if the sauce needs loosening. The noodles should be glossy and fully coated.
- Season with salt, pepper, and red pepper flakes to taste. Finish with chopped parsley for color and freshness.
- Serve immediately, spooning extra sauce over each plate for that homemade dish warmth.
If you prefer a baked version, transfer the mixture to a buttered baking dish, top with extra cheese and breadcrumbs, and bake at 375°F for 15 minutes until bubbly.
Tips and Creative Variations
- Lemon-Parmesan Twist: Add a splash of lemon juice and extra zest for a brighter, spring-like bite.
- Herby Upgrade: Fold in basil and thyme for a more aromatic profile perfect for festive cooking.
- Mushroom Swap: Replace chicken with sautéed mushrooms and spinach for a vegetarian comforting recipe.
- Spicy Kick: Stir in a dollop of harissa or sriracha to make this simple dinner more exciting.
- Cream-Light: Use a mixture of Greek yogurt and milk for a tangy, lighter sauce.
Want a faster glaze or honey-garlic influence? Try ideas inspired by this 15-minute honey garlic chicken to riff on sweetness and depth.
Serving Ideas
Serve Chicken Buttered Noodles with a crisp green salad dressed in lemon vinaigrette and roasted green beans for a balanced plate. For cozy nights, add warm dinner rolls and a glass of chilled white wine or a fizzy sparkling water with lemon slices. Picture a long table at a family gathering: bowls of buttery noodles steaming, laughter all around, and seconds being passed — that’s the joy this dish invites.
Storing and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a shallow, freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Rewarm gently on the stovetop over low heat with a splash of milk or water to return the sauce to a silky consistency. Microwave in 30-second bursts, stirring in between, adding a little liquid if needed.
Pro Tips for Success
- Reserve pasta water — the starchy water helps emulsify the sauce and keeps it silky.
- Use room temperature butter and cheese — they melt more evenly and create a smoother sauce.
- Don’t overcook garlic — it turns bitter; cook just until fragrant.
- Taste as you go — season little by little to avoid oversalting.
- Add fresh herbs at the end — they lose flavor with long cooking but brighten the finished dish.
FAQs
Q: Can I freeze Chicken Buttered Noodles?
A: Yes. Freeze for up to 2 months. Thaw overnight and reheat gently with added liquid to restore creaminess.
Q: What’s the best substitute for heavy cream?
A: Use a mix of milk and Greek yogurt, or milk and a tablespoon of cornstarch for thickness. Whole milk gives a milder result.
Q: Can I make this gluten-free?
A: Absolutely. Swap in gluten-free pasta and ensure any added breadcrumbs or thickeners are gluten-free.
Q: Is this recipe kid-friendly?
A: Very much so. The simple flavors usually win over picky eaters; keep red pepper flakes on the side if kids are at the table.
## Conclusion
There’s something tender and unpretentious about Chicken Buttered Noodles — it’s the kind of homemade dish that shows love in the smallest, creamiest ways. Whether you need a quick, easy meal on a busy night or a cozy dish to bring to a casual gathering, this recipe feels like a hug on a plate. If you’re looking for similar comforting spins, try this Copycat version of Copycat Noodles and Company Parmesan Chicken and Buttered …, a homestyle take on Chicken with Buttered Noodles – NorthEast Nosh Recipes, or a farmhouse-friendly variation like Chicken and Buttered Noodles – I Am Homesteader. Make a pot, call the family, and let the buttered noodles do the rest.
Chicken Buttered Noodles
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Drain and set aside, reserving 1/4 cup pasta water.
- In a large skillet over medium heat, melt the butter. As the garlic sizzles, the aroma will fill your kitchen.
- Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.
- Stir in the shredded chicken and warm through, letting the chicken soak up a little of that buttery goodness.
- Pour in the cream or milk, then add the Parmesan and lemon zest. Stir until the sauce is smooth and velvety.
- Toss the drained noodles into the skillet, adding a tablespoon or two of reserved pasta water if the sauce needs loosening.
- Season with salt, pepper, and red pepper flakes to taste. Finish with chopped parsley for color and freshness.
- Serve immediately, spooning extra sauce over each plate.
- Transfer the mixture to a buttered baking dish, top with extra cheese and breadcrumbs, and bake at 375°F for 15 minutes until bubbly.