Chicken Buttered Noodles is the kind of comfort food that wraps around you like a warm hug after a long day. This dish brings together tender, seared chicken breasts and soft egg noodles tossed in a rich garlic butter sauce with just enough cream to make everything silky and satisfying. The whole thing comes together in about 40 minutes, which makes it perfect for those nights when you want something that feels special without spending hours in the kitchen.
I first tried a version of this recipe when I was looking for something simple but more interesting than plain pasta. The garlic butter sauce is what really makes it work—it coats every strand of noodle and soaks into the chicken, creating layers of savory flavor that taste way more complex than the ingredient list suggests. It has since become one of my go-to weeknight dinners, especially when I need something that both kids and adults will happily eat without complaint.
Why This Recipe Works
Chicken Buttered Noodles works because it balances richness with simplicity. The chicken gets seared first to lock in the juices and develop a golden-brown exterior, then the same pan gets used to build the sauce, which means all those flavorful bits from cooking the meat get incorporated into the butter and garlic. The heavy cream adds body without making the dish feel too heavy, and the chicken broth keeps everything from being overly rich.
Egg noodles are the traditional choice here because they have a soft, tender texture that soaks up the sauce beautifully. They cook quickly and hold their shape well, making them ideal for this kind of one-pan dish. The garlic and thyme bring aromatic depth, while the optional parmesan on top adds a salty, nutty finish that ties everything together.
Ingredients You Will Need
This Chicken Buttered Noodles recipe uses straightforward ingredients that come together to create a rich, comforting meal.
- Boneless, skinless chicken breasts (2 pieces)
- Egg noodles (8 oz or about 225g)
- Unsalted butter (4 tablespoons)
- Garlic cloves, minced (3 cloves)
- Dried thyme (1 teaspoon, or 2 teaspoons fresh)
- Dried parsley (1 teaspoon, or fresh parsley for garnish)
- Olive oil (1 tablespoon)
- Chicken broth, preferably low-sodium (1 cup)
- Heavy cream (½ cup)
- Salt and black pepper to taste
- Optional: Grated parmesan cheese for topping
- Optional: Red pepper flakes for added spice
The butter and garlic form the backbone of the sauce, creating that rich, aromatic base that makes this dish so comforting. Chicken broth adds savory depth, while the heavy cream gives the sauce a velvety texture. If you want to lighten it up, you can use half-and-half instead, though the sauce will be a bit thinner.
How to Make It
Chicken Buttered Noodles comes together in a few simple steps: sear the chicken, cook the noodles, make the garlic butter sauce, then toss everything together.
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken breasts generously with salt, black pepper, and dried thyme on both sides.
- Add the chicken to the hot skillet and cook for about 5–6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
- Remove the chicken from the pan and set it aside to rest. Once cooled slightly, slice it into thin strips or bite-sized pieces.
- While the chicken is cooking, bring a large pot of salted water to a boil.
- Add the egg noodles and cook according to package instructions until al dente. Drain, reserving about ½ cup of the pasta cooking water.
- In the same skillet used for the chicken, reduce the heat to medium and add the butter.
- Once the butter melts, add the minced garlic and sauté for about 1 minute until fragrant—be careful not to burn it.
- Pour in the chicken broth and bring it to a simmer, cooking for 3–4 minutes to reduce slightly.
- Stir in the heavy cream and let the sauce simmer for another 3–4 minutes, thickening slightly.
- Add the drained noodles to the skillet and toss them gently in the butter sauce until evenly coated. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up.
- Return the sliced chicken to the skillet and toss everything together, allowing the chicken to absorb the flavors of the sauce.
- Taste and adjust the seasoning with salt and pepper if needed.
- Sprinkle parsley over the top and, if desired, add red pepper flakes for a little heat.
- Serve hot, topped with freshly grated parmesan cheese if you like.
Tips for Success
Do not overcook the chicken breasts—they can become dry and tough if left on the heat too long. Use a meat thermometer to check for doneness at 165°F, then pull them off immediately. Letting them rest for a few minutes before slicing helps keep them juicy.
Reserve some pasta water before draining the noodles. The starchy water is perfect for adjusting the sauce consistency if it gets too thick. Just add a splash at a time until you reach the texture you want.
Variations to Try
Once you have the basic technique down, it is easy to customize this Chicken Buttered Noodles recipe to suit your taste or what you have in the pantry.
- Lemon chicken version: Add the zest and juice of one lemon to the butter sauce for a bright, citrusy twist.
- Garlic parmesan style: Stir in extra parmesan cheese to the sauce for a richer, cheesier flavor.
- Spicy kick: Add chili flakes or a dash of hot sauce to the butter sauce for some heat.
- Pesto twist: Replace the butter sauce with basil pesto for a fresh, herby flavor.
- With mushrooms: Sauté sliced mushrooms along with the garlic for an earthy addition.
- Creamy alfredo style: Use a blend of heavy cream and cream cheese for an even richer sauce.
- Add vegetables: Toss in steamed or sautéed broccoli, spinach, or peas for extra nutrition.
- Sun-dried tomatoes: Add chopped sun-dried tomatoes for a sweet, tangy contrast.
- With bacon: Add crispy bacon pieces for a smoky crunch (use halal chicken bacon if following halal guidelines).
- Different pasta: Swap egg noodles for fettuccine, spaghetti, or penne if that is what you have on hand.
Substitutions
This recipe is flexible when it comes to ingredient swaps, so work with what you have available or adjust to fit dietary preferences.
- Use chicken thighs instead of breasts for more flavor and juiciness—just ensure they are fully cooked.
- Swap any pasta shape you prefer for the egg noodles, such as spaghetti, fettuccine, or penne.
- For dairy-free: Use a dairy-free butter alternative and coconut cream or almond milk instead of heavy cream.
- Replace dried thyme with Italian seasoning or fresh herbs like rosemary or basil.
- Use vegetable broth instead of chicken broth for a lighter option.
- Fresh garlic can be replaced with garlic powder in a pinch—use about 1 teaspoon.
Common Mistakes to Avoid
Overcooking the chicken is the biggest mistake you can make with this recipe. Chicken breasts dry out quickly, so keep an eye on the internal temperature and remove them from the heat as soon as they hit 165°F. The resting period helps redistribute the juices so they stay tender.
Burning the garlic is another common pitfall. Garlic cooks fast and can turn bitter if it gets too dark, so add it to the pan when the heat is medium (not high) and stir constantly for just about a minute before adding the broth.
Storage and Reheating
Chicken Buttered Noodles stores well in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or cream to the skillet to help restore the sauce’s creamy consistency. Heat gently on the stove over medium-low heat, stirring occasionally, until warmed through.
If you want to freeze this dish, it is best to leave out the noodles and dairy before freezing. Freeze the chicken and broth-based sauce separately, then when you are ready to serve, thaw it, bring it to a simmer, and add freshly cooked noodles and cream. This way, the texture stays better and the noodles do not get mushy.
Serving Suggestions
Chicken Buttered Noodles is a versatile dish that pairs well with a variety of sides to round out the meal.
- A light green salad with vinaigrette to balance the richness
- Steamed vegetables like broccoli, carrots, or green beans
- Garlic bread or crusty bread to soak up the extra sauce
- Roasted Brussels sprouts for a slightly bitter contrast
- Simple side salad with lemon dressing
- Serve it on its own as a complete, one-pot meal
Pro Tips
- Pat the chicken breasts dry before seasoning and searing for a better golden-brown crust.
- Use fresh thyme instead of dried if you have it—the flavor is more vibrant.
- Reserve pasta water before draining—it is a lifesaver for adjusting sauce consistency.
- Add a pat of butter at the end for extra richness and shine in the sauce.
- Use a large skillet so the noodles have room to toss evenly in the sauce.
- If cooking for a crowd, keep the finished chicken warm in a 200°F oven while you prepare the sauce.
- Fresh parsley adds a pop of color and brightness—do not skip the garnish.
FAQs
- Can I use chicken thighs instead of chicken breasts? Yes, chicken thighs will add more flavor and juiciness to the dish. Just make sure they are fully cooked to 165°F.
- Can I use a different type of pasta? Absolutely! While egg noodles are traditional, you can use any pasta shape you prefer, such as spaghetti, fettuccine, or penne.
- How can I make this recipe dairy-free? Substitute the butter with a dairy-free alternative and use coconut cream or almond milk in place of heavy cream.
- Can I add vegetables to this recipe? Yes, vegetables like broccoli, spinach, peas, or mushrooms are great additions that pair well with the creamy butter sauce.
- Can I make this dish ahead of time? Yes, you can cook the chicken and pasta ahead of time and store them separately. When ready to serve, make the sauce and combine everything.
- What is the best way to reheat leftovers? Reheat gently on the stove over low heat with a splash of broth or cream to restore the sauce consistency.
- Can I freeze this dish? It is best to freeze the chicken and sauce separately without the noodles or dairy, then add fresh noodles and cream when reheating.
Chicken Buttered Noodles
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts generously with salt, black pepper, and dried thyme on both sides.
- Add the chicken breasts to the hot skillet and cook for about 5–6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the pan and set it aside to rest. Once cooled slightly, slice it into thin strips or bite-sized pieces.
- While the chicken is cooking, bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain the noodles, reserving about ½ cup of the pasta cooking water.
- In the same skillet used to cook the chicken, reduce the heat to medium. Add the butter and allow it to melt, scraping up any flavorful bits from the bottom of the pan.
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth and bring it to a simmer. Allow it to cook for 3–4 minutes, reducing slightly. Then, stir in the heavy cream and let the sauce simmer for an additional 3–4 minutes, thickening slightly.
- Add the drained noodles to the skillet, tossing them gently in the butter sauce until they are evenly coated. If the sauce seems too thick, add a little bit of the reserved pasta water to loosen it up.
- Return the sliced chicken to the skillet and toss everything together, allowing the chicken to absorb the flavors of the sauce.
- Taste the dish and adjust the seasoning with salt and pepper if needed. Sprinkle the parsley over the top and, if you like, add some red pepper flakes for a little heat.
- Serve the Chicken Buttered Noodles hot, topped with freshly grated parmesan cheese, if desired.
