Chicken Buttered Noodles

Chicken Buttered Noodles: A Cozy Weeknight Classic

Introduction

The first bite of Chicken Buttered Noodles always takes me back to a rainy evening when the whole house smelled like browned butter and roasted garlic. Chicken Buttered Noodles is the kind of simple dinner that wraps you in a warm blanket—soft noodles glistening with melted butter, tender bits of chicken, and a whisper of thyme. It’s a family favorite that turns an ordinary night into a comforting ritual, and if you need a quick feel-good meal, this homemade dish comes together in a flash. For a slightly different take or a one-pan shortcut I love, check out this helpful version that inspired my pantry-friendly tweaks.

Why Make This Chicken Buttered Noodles Recipe

• Quick to assemble and perfect for a busy weeknight—ready in under 30 minutes, making it an easy meal.
• Comforting flavors that please kids and adults alike; a true family favorite.
• Versatile: use rotisserie chicken, leftover roasted chicken, or a simple pan-seared breast for different textures.
• Crowd-pleaser for potlucks or last-minute guests—nostalgic and festive cooking without fuss.
• Makes excellent leftovers, transforming into a richer, even more comforting dish the next day.

Ingredients You’ll Need for Chicken Buttered Noodles

• 12 ounces egg noodles (or your favorite pasta): tender and pillowy; substitute with whole wheat or gluten-free pasta if needed.
• 2 tablespoons olive oil: to sear the chicken; avocado oil works too.
• 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces: thighs stay juicy, breasts are leaner.
• 4 tablespoons unsalted butter: the star of the dish—use salted butter and skip added salt if preferred.
• 3 garlic cloves, minced: or 1 teaspoon garlic powder in a pinch.
• 1 small onion, finely chopped: shallots can be swapped for a milder flavor.
• 1/2 cup chicken broth: use low-sodium broth or water with a splash of white wine for depth.
• 1/2 cup heavy cream or half and half: for a silky finish; use Greek yogurt whisked with milk for a lighter option.
• 1/4 cup grated Parmesan cheese, plus extra for garnish: nutritional yeast for a dairy-free twist.
• Salt and freshly ground black pepper to taste.
• Chopped fresh parsley or thyme for garnish: dried herbs can be used at half the amount.
• Optional: a squeeze of lemon for brightness, red pepper flakes for heat.
  For another practical one-pan method, I sometimes reference this one-pan variation when I want fewer dishes to wash.

Prep and Cook Time

• Prep time: 10 minutes
• Cook time: 15–20 minutes
• Total time: 25–30 minutes
  Quick enough for busy nights, yet patient enough to savor the aroma as butter browns and garlic softens.

How to Make Chicken Buttered Noodles

1. Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper and add to the pan in a single layer. Sear until golden and cooked through, about 4–5 minutes. Remove chicken and set aside.
3. Reduce heat to medium and melt 2 tablespoons of butter in the same skillet. Add the onion and cook until translucent, about 3 minutes. Add garlic and sauté until fragrant—this aroma will make the whole house feel like home.
4. Pour in the chicken broth and scrape any browned bits from the pan. Let it simmer for a minute, then stir in the cream and remaining butter until melted and silky.
5. Return the chicken to the skillet along with the drained noodles. Toss gently to coat, adding reserved pasta water a little at a time if you want a looser sauce. Stir in Parmesan until melted and glossy.
6. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon if using. Sprinkle chopped parsley or thyme before serving.
7. Serve hot, garnished with extra Parmesan and a crack of black pepper. For a variation and inspiration for a slightly different finish, see this alternate take on the method here.

Tips and Creative Variations

• Add a handful of peas or spinach in the last 2 minutes of cooking for color and nutrition.
• Swap shredded rotisserie chicken for a shortcut—perfect on nights when time is tight.
• Make it smoky: trade half the butter for browned butter and sprinkle with crispy breadcrumbs.
• Make it herb-forward: toss in fresh basil and parsley for a summer vibe, or rosemary and sage for autumnal warmth.
• Dairy-free: use plant-based butter and a splash of unsweetened oat milk plus nutritional yeast.

Serving Ideas

Serve Chicken Buttered Noodles with a crisp green salad and a bright vinaigrette to cut through the richness. Warm crusty bread or garlic toast is delightful for mopping the buttery sauce. For a festive touch, pair this delicious dish with roasted asparagus and a chilled white wine; for a cozy family night, a mug of apple cider or a simple iced tea rounds it out.

Storing and Reheating

• Refrigerator: Store in an airtight container for up to 3 days. The sauce will thicken as it cools.
• Reheating: Gently reheat on the stovetop over low heat with a splash of milk or chicken broth to loosen the sauce, stirring until warmed through.
• Freezer: Freeze cooled Chicken Buttered Noodles in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating, adding liquid as needed to restore creaminess.

Pro Tips for Success

1. Reserve pasta water—the starchy liquid is magic for smoothing and binding the sauce.
2. Avoid overcooking the chicken; slightly undercook in the pan then finish in the sauce for juicier bites.
3. Use freshly grated Parmesan, not pre-grated, for better melting and flavor.
4. Brown the butter for a nutty depth, but watch it closely—it goes from perfect to burnt fast.
5. Taste and adjust at the end. A tiny pinch of salt or splash of lemon can transform the whole dish.

FAQs

Q: Can I make this recipe ahead of time?
A: Yes—prepare the noodles and chicken, but undercook the pasta slightly and keep sauce separately. Reheat together and add a splash of broth to refresh the sauce.

Q: Is Chicken Buttered Noodles gluten-free friendly?
A: Use gluten-free pasta to adapt the recipe. Ensure your broth and other packaged ingredients are labeled gluten-free.

Q: Can I use frozen chicken?
A: Thaw completely before cooking. Sear from frozen will overcook the outside and leave the inside uneven.

Q: How can I make this lighter?
A: Swap heavy cream for a mixture of Greek yogurt and milk (temper the yogurt with warm broth to avoid curdling) and use less butter.

Q: What’s a good vegetarian substitute?
A: Replace chicken with sautéed mushrooms, crispy tofu, or roasted cauliflower for a satisfying vegetarian version.

Conclusion

If you crave a simple dinner that feels like a hug, Chicken Buttered Noodles delivers every time—comforting, easy, and endlessly adaptable. It’s the homemade dish you reach for on rainy nights, on busy weeknights, and at family gatherings when you want something familiar and delicious. For more ideas and related takes on this cozy favorite, explore this Copycat Parmesan Chicken and Buttered Noodles recipe, this hearty Chicken with Buttered Noodles, and another lovely version from I Am Homesteader—all great companions as you make this recipe your own: Copycat Parmesan Chicken and Buttered Noodles, Chicken with Buttered Noodles – NorthEast Nosh Recipes, and Chicken and Buttered Noodles – I Am Homesteader. Share a plate, pass the Parmesan, and let this easy meal become one of your family’s comforting traditions.

Chicken Buttered Noodles

A warm and comforting dish featuring tender egg noodles, chicken, and a rich butter sauce, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 600 kcal

Ingredients

  

Main Ingredients

• 12 ounces egg noodles Substitute with whole wheat or gluten-free pasta if needed.
• 2 tablespoons olive oil Avocado oil works too.
• 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces Thighs stay juicy, breasts are leaner.
• 4 tablespoons unsalted butter Use salted butter and skip added salt if preferred.
• 3 cloves garlic, minced Can substitute with 1 teaspoon garlic powder.
• 1 small onion, finely chopped Shallots can be swapped for a milder flavor.
• 1/2 cup chicken broth Use low-sodium broth or water with a splash of white wine.
• 1/2 cup heavy cream or half and half Greek yogurt whisked with milk can be used for a lighter option.
• 1/4 cup grated Parmesan cheese Nutritional yeast can be used for a dairy-free option.
• Salt and freshly ground black pepper to taste
• Chopped fresh parsley or thyme for garnish Dried herbs can be used at half the amount.
• Optional: a squeeze of lemon for brightness, red pepper flakes for heat

Instructions

 

Preparation

• Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
• While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper and add to the pan in a single layer. Sear until golden and cooked through, about 4–5 minutes. Remove chicken and set aside.

Cooking

• Reduce heat to medium and melt 2 tablespoons of butter in the same skillet. Add the onion and cook until translucent, about 3 minutes.
• Add garlic and sauté until fragrant.
• Pour in the chicken broth and scrape any browned bits from the pan. Let it simmer for a minute, then stir in the cream and remaining butter until melted and silky.
• Return the chicken to the skillet along with the drained noodles. Toss gently to coat, adding reserved pasta water a little at a time for a looser sauce. Stir in Parmesan until melted and glossy.
• Taste and adjust seasoning with salt, pepper, and a squeeze of lemon if using. Sprinkle chopped parsley or thyme before serving.

Serving

• Serve hot, garnished with extra Parmesan and a crack of black pepper.

Notes

Reserve pasta water for smoothing the sauce. Avoid overcooking the chicken for juicier bites. Use freshly grated Parmesan for better melting. Brown the butter carefully to avoid burning. Taste and adjust seasoning at the end.

Keyword Chicken Buttered Noodles, Comfort Food, Easy Dinner, Family Meal, Weeknight Recipe