Chicken with Buttered Noodles
A cozy one-pot classic combining tender chicken, buttery noodles, and garlic for a comforting dinner that everyone loves.
Ingredients
Main ingredients
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces Thighs stay juicier; breasts are leaner.
- 12 ounces egg noodles or your favorite pasta Large egg noodles give that classic comfort texture.
- 3 tablespoons unsalted butter For rich, glossy noodles; use olive oil for a lighter option.
- 2 tablespoons olive oil Helps the chicken brown without burning.
- 3 cloves garlic, minced Aromatic and warm; substitute 1/2 teaspoon garlic powder in a pinch.
- 1 small onion, finely chopped Sweetens as it cooks; scallions work for a milder touch.
- 1 cup chicken broth Adds depth; use low-sodium to control saltiness.
- 1/2 cup heavy cream or whole milk Cream makes it luxuriously silky; milk keeps it lighter.
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped Classic savory note.
- to taste Salt and freshly ground black pepper
- 1/4 cup grated Parmesan cheese, plus extra for serving Binds the sauce and adds umami.
- to garnish Fresh parsley, chopped Brightens the dish.
Instructions
Cooking Noodles
- Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until just al dente. Reserve 1/2 cup pasta water, then drain and toss with 1 tablespoon of butter to keep them glossy.
Cooking Chicken
- Pat the chicken pieces dry and season generously with salt and pepper.
- Add chicken to the pan in a single layer and brown for 3 to 4 minutes per side until golden and cooked through. Remove and set aside.
Making the Sauce
- In the same skillet, reduce heat to medium and add 2 tablespoons butter. Sauté the onion until translucent, about 3 minutes.
- Add the garlic and thyme and cook until fragrant, about 30 seconds.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to concentrate the flavors.
- Stir in the cream and Parmesan until the sauce is smooth. If it seems too thick, loosen it with a splash of the reserved pasta water.
Combining and Serving
- Return the chicken to the skillet and nestle the buttered noodles into the sauce. Toss gently so every noodle is coated and the chicken gets a glossy finish.
- Taste and adjust salt and pepper. Sprinkle with chopped parsley and an extra grating of Parmesan before serving.
- Serve immediately, watching the steam rise as you dig in.
Notes
For a tangy, lighter option use Greek yogurt instead of cream. For a vegetarian version, replace chicken with sautéed mushrooms and extra herbs.