I’m excited to share this comforting Chicken Buttered Noodles recipe—tender chicken pieces tossed with silky egg noodles in a rich garlic-butter sauce. It’s a simple, one-pan dinner perfect for busy nights.
Why You’ll Love This Recipe
I love how this dish combines hearty protein with buttery noodles and a hint of garlic and herbs—all in about 25 minutes. It feels like warm comfort food without a lot of fuss, and I can easily customize it by adding veggies or cheese.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken
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1 lb boneless, skinless chicken breasts or thighs, cut into bite‑sized pieces
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Salt and black pepper, to taste
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2 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried Italian seasoning (or a mix of dried basil and parsley)
For the Buttered Noodles
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8 oz egg noodles (or your favorite pasta)
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3 tablespoons unsalted butter
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1–2 cloves garlic, minced
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Salt and pepper, to taste
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¼ cup grated Parmesan cheese (optional)
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Fresh parsley, chopped, for garnish
Directions
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Season and cook the chicken
I season chicken pieces with salt, pepper, garlic powder, onion powder, and Italian seasoning. Then I heat olive oil in a large skillet over medium heat and cook the chicken until golden and cooked through—about 5–7 minutes—before setting it aside. -
Cook the noodles
While the chicken cooks, I boil egg noodles in salted water according to package instructions until al dente, then drain them. -
Make the garlic-butter sauce
In the same skillet, I reduce heat to medium-low and melt 2 tablespoons of butter. I add minced garlic and sauté for about 30 seconds until fragrant. Then I stir in the cooked noodles and add the remaining tablespoon of butter, tossing until everything is evenly coated. I season with salt and pepper. -
Combine and serve
I return the chicken to the skillet and toss it with the noodles. If I want extra richness, I sprinkle in Parmesan before garnishing with fresh parsley. Then I serve it warm and enjoy.
Servings and timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
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Calories: approximately 500–600 kcal per serving
Variations
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I sometimes fold in sautéed mushrooms, peas, or spinach for added vegetables.
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A squeeze of fresh lemon juice brightens the flavors just before serving.
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I swap Parmesan for Pecorino or add a sprinkle of red pepper flakes for extra zing.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it on the stove with a splash of broth or a pat of butter, or microwave in short intervals to preserve the saucy texture. Noodles may firm up, but reheating restores their comfort perfectly.
FAQs
Can I use a different type of pasta?
Absolutely—I’ve used fettuccine, farfalle, or shells instead of egg noodles. Just cook until al dente and follow the same steps.
Can I bake the chicken instead of pan-frying?
Yes, I set the oven to 400 °F and bake the seasoned chicken pieces for about 15–20 minutes until cooked through, then toss them with the noodles.
How do I keep noodles from sticking?
I toss them immediately with butter and garlic while hot—that keeps them coated and prevents clumping.
Is there a gluten-free version?
Of course! I swap egg noodles for a gluten-free pasta or use zucchini noodles for a low-carb alternative.
Can I make this ahead?
Yes—I cook the chicken and noodles separately, then combine and reheat when ready. For best texture, I reheat just before serving.
Conclusion
This Chicken Buttered Noodles recipe is a cozy, satisfying meal that’s easy to make and endlessly flexible. Between the tender chicken, buttery noodles, and fragrant garlic, it hits all the right notes in under 30 minutes. I hope it becomes a go-to comfort dish in your kitchen just as it is in mine!
Print
Chicken Buttered Noodles
- Total Time: 25 minutes
- Yield: 4 servings
Description
Tender chicken tossed with rich, buttery noodles and fresh herbs—an easy, comforting meal ready in just 30 minutes.
Ingredients
8 oz egg noodles (or pasta of choice)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 pound boneless, skinless chicken breast or thigh, cut into bite-sized pieces
Salt and freshly ground black pepper, to taste
2 garlic cloves, minced
½ cup chicken broth
2 tablespoons heavy cream or milk (optional for creamier sauce)
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley or chives, chopped
Optional: pinch of red pepper flakes
Instructions
Cook egg noodles according to package directions until al dente. Drain and set aside.
In a large skillet, melt butter with olive oil over medium-high heat.
Season chicken pieces with salt and pepper, then add to skillet. Cook 5–6 minutes, turning, until golden and cooked through.
Add minced garlic and sauté 30 seconds until fragrant.
Pour in chicken broth (and cream if using), scraping up browned bits from pan. Let simmer for 2 minutes to reduce slightly.
Add cooked noodles and Parmesan cheese to skillet. Toss gently until everything is coated in buttery sauce and cheese is melted.
Stir in fresh parsley or chives, and red pepper flakes if desired. Taste and season with extra salt and pepper if needed.
Serve warm, garnishing with extra Parmesan and herbs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
