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Chicken Buttered Noodles

A quick and comforting dish of tender chicken and silky butter-coated noodles with a hint of garlic, perfect for weeknight dinners or family gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 ounces egg noodles (or pasta of your choice) Egg noodles give silkiness; use whole wheat for more fiber.
Chicken
  • 2 cups cooked chicken, shredded or cubed Leftover rotisserie chicken works beautifully.
Sauce Ingredients
  • 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.
  • to taste Salt and black pepper Adjust to preference.
  • pinch red pepper flakes Optional for a gentle kick.

Method
 

Cooking Noodles
  1. 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.
Making the Sauce
  1. In a large skillet over medium heat, melt the butter. As the garlic sizzles, the aroma will fill your kitchen.
  2. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.
  3. Stir in the shredded chicken and warm through, letting the chicken soak up a little of that buttery goodness.
  4. Pour in the cream or milk, then add the Parmesan and lemon zest. Stir until the sauce is smooth and velvety.
  5. Toss the drained noodles into the skillet, adding a tablespoon or two of reserved pasta water if the sauce needs loosening.
  6. Season with salt, pepper, and red pepper flakes to taste. Finish with chopped parsley for color and freshness.
  7. Serve immediately, spooning extra sauce over each plate.
Optional Baked Version
  1. Transfer the mixture to a buttered baking dish, top with extra cheese and breadcrumbs, and bake at 375°F for 15 minutes until bubbly.

Notes

Store leftovers in an airtight container for up to 3 days. Freeze in a shallow, freezer-safe container for up to 2 months. Reheat with a splash of milk or water on the stovetop or in the microwave.