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