I make this Chicken with Buttered Noodles when I want cozy, comforting flavor in one satisfying skillet. Tender chicken in a buttery, creamy sauce drenches noodles and mushrooms for a family-style dinner that feels indulgent yet approachable.

Chicken with Buttered Noodles

Why I’ll Love This Recipe

I love this recipe because it delivers classic comfort food with minimal fuss. Juicy chicken breasts paired with mushrooms in a creamy sauce over perfectly cooked noodles makes every bite rich and savory. It’s simple, one‑pan friendly, and always feels homey and satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Olive oil
Garlic cloves, minced
Fresh mushrooms, sliced
Dried herbs (oregano and thyme)
Chicken broth
Heavy cream
Egg noodles
Unsalted butter
Grated Parmesan cheese
Salt and pepper
Fresh parsley (for garnish)

directions

I season chicken breasts and sear them in olive oil until golden and cooked through. I remove and set aside.
Using the same pan, I sauté minced garlic and sliced mushrooms until fragrant and lightly browned.
I stir in dried oregano and thyme, then pour in chicken broth and heavy cream to create a rich sauce.
I add butter and Parmesan cheese, stirring until melted and the sauce thickens slightly.
I cook the egg noodles in separate salted boiling water until al dente, drain, then add them directly into the sauce along with the chicken. I toss gently to coat everything in the creamy butter sauce.
I finish by seasoning with salt and pepper and garnishing with chopped parsley before serving.

Servings and timing

Serves: about 4 people
Prep time: ~10 minutes (chopping, seasoning)
Chicken cooking & sauce formation: ~15–20 minutes
Noodle cooking: ~8–10 minutes
Total time: approximately 30 minutes

Variations

I sometimes substitute egg noodles with fettuccine, pappardelle, or even gluten-free noodles to suit dietary needs.
I occasionally stir in vegetables like spinach, peas, or roasted red peppers for more color and flavor.
For more depth, I’ve experimented with adding a splash of white wine before the cream, or stirring in a squeeze of lemon juice to lift the richness.
I sometimes swap out chicken for turkey cutlets, pork medallions, or omit meat entirely for a creamy mushroom noodle version.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I gently warm in a pan with a splash of broth or cream to loosen the sauce—it revives the noodles without drying them out. Reheating in the microwave works too, but I add a little liquid to maintain creaminess.

FAQs

Can I use chicken thighs instead of breasts?

Yes—I’ve used boneless, skinless thighs. They stay juicy and pair beautifully with the creamy sauce, though I adjust cooking time slightly.

What if my sauce is too thin?

I find letting it simmer longer or stirring in a small slurry of water and flour (or cornstarch) helps thicken. Alternatively, adding more Parmesan also enriches and thickens the sauce.

Can I make this gluten‑free?

Absolutely—I substitute regular egg noodles with gluten‑free pasta or zucchini noodles. The creamy sauce works well over any strand-style noodle.

Is it better to cook noodles separately or in the sauce?

I prefer cooking noodles separately so they don’t absorb too much liquid and stay perfectly tender. Then I toss them in the sauce just before serving for ideal texture.

Can I prepare this ahead for meal prep?

Yes—I cook chicken and sauce ahead and store them. When ready, I quickly reheat and prepare fresh noodles to toss in for best texture and flavor.

Conclusion

I turn to this Chicken with Buttered Noodles recipe when I want a comforting meal that feels rich and satisfying, without complicated steps. With tender chicken, savory mushrooms and creamy butter sauce coating pillowy noodles—it’s a simple, crowd-pleasing dish that always hits the spot.