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Chicken Buttered Noodles

Chicken Buttered Noodles

Chicken Buttered Noodles is a hearty, comforting dish that brings together tender, seared chicken and soft egg noodles in a rich garlic butter sauce. Perfect for weeknight dinners or cozy family meals, this dish is ready in about 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 boneless, skinless chicken breasts
  • 8 oz egg noodles (about 225g) or your preferred pasta
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme or 2 teaspoons fresh thyme
  • 1 teaspoon dried parsley or fresh parsley for garnish
  • 1 tablespoon olive oil
  • 1 cup chicken broth, preferably low-sodium
  • 0.5 cup heavy cream
  • Salt and black pepper, to taste
  • Grated parmesan cheese for topping optional
  • Red pepper flakes for added spice optional

Equipment

  • Large skillet
  • Large pot for boiling pasta
  • Meat thermometer
  • Garlic press (optional)
  • Tongs

Method
 

Prepare the Chicken
  1. 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.
  2. 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.
Prepare the Noodles
  1. 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.
Make the Butter Sauce
  1. 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.
  2. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
  3. 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.
Combine the Noodles and Chicken
  1. 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.
  2. Return the sliced chicken to the skillet and toss everything together, allowing the chicken to absorb the flavors of the sauce.
Finish and Serve
  1. 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.
  2. Serve the Chicken Buttered Noodles hot, topped with freshly grated parmesan cheese, if desired.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or cream.
Freezing: For best results, freeze the chicken and sauce separately without the noodles or dairy, then add fresh noodles and cream when reheating.
Variations: Add vegetables like broccoli, spinach, or mushrooms for extra nutrition and flavor.