Chicken with Buttered Noodles is one of those weeknight lifesavers that brings everyone to the table with smiles. I remember the first time I made this for my grandkids on a chilly Tuesday evening, three hungry faces watching me pan-sear that chicken, the butter melting into those noodles, and not a single complaint about what was for dinner.
There’s something beautifully simple about a perfectly seasoned chicken breast resting on a bed of egg noodles glistening with garlic butter. This was the kind of meal my grandmother would whip up on her farm when the whole family gathered after a long day, nothing fancy, just honest, soul-satisfying food that made you feel loved. The kitchen would fill with the aroma of browning chicken and fresh parsley, and before you knew it, everyone had second helpings. I’ve been making this recipe for over thirty years now, and it never fails to deliver that same warmth and comfort. Whether you’re feeding picky eaters, hosting Sunday dinner, or just need something reliable on a busy evening, this Chicken with Buttered Noodles checks every box. Time to get our hands floury.
What Makes This Chicken with Buttered Noodles So Special
After decades of cooking for family gatherings and weeknight dinners, I’ve learned that the best recipes aren’t always the most complicated, they’re the ones you can count on time and again. This Chicken with Buttered Noodles has earned its place in my recipe box because it delivers restaurant-quality flavor with ingredients you probably already have in your pantry.
Here’s why this dish works so beautifully:
- Uses simple pantry staples you likely have on hand, no specialty shopping required for a satisfying meal
- Comes together in just 30 minutes on busy evenings when you need dinner on the table fast
- Delivers consistent, crowd-pleasing results that even picky eaters request again and again
- Adapts easily to dietary preferences with simple swaps for different pasta types or protein options
- Creates that perfect balance of juicy, well-seasoned chicken and rich, buttery noodles that feels like a warm hug
I’ve watched three generations of my family reach for seconds of this dish, and that tells me everything I need to know about its staying power.
Ingredient Spotlight
Boneless, skinless chicken breasts serve as the protein foundation of this dish, and I always choose ones that are roughly the same size so they cook evenly. If you prefer darker meat with more flavor, chicken thighs work beautifully and stay even more tender during cooking.
Olive oil creates the perfect searing surface for the chicken, helping develop that golden-brown crust that locks in all the juices. I’ve found that a good quality olive oil makes a noticeable difference in both flavor and browning.
Garlic powder and onion powder build layers of savory flavor into the chicken without any chopping or prep work. These pantry staples are workhorses in my kitchen, delivering consistent seasoning in every bite.
Dried thyme adds an earthy, slightly floral note that elevates the dish from simple to special. Betty always says that a little thyme goes a long way in making chicken taste restaurant-worthy.
Egg noodles are my go-to choice for this recipe because their wide, flat shape holds onto the butter sauce beautifully. Their tender texture pairs perfectly with the chicken, though any pasta you love will work.
Unsalted butter is the star of the sauce, creating that rich, velvety coating on the noodles. Using unsalted lets you control the seasoning perfectly, and I always keep a few sticks in my refrigerator for recipes like this.
Fresh garlic transforms the butter into an aromatic sauce that brings the whole dish together. I prefer fresh over jarred garlic here because it only takes a minute to mince and the flavor is noticeably brighter.
Fresh parsley isn’t just a garnish, it adds a pop of color and a fresh, slightly peppery note that cuts through the richness. In my kitchen, I prefer flat-leaf parsley for its superior flavor over the curly variety.
Parmesan cheese is optional but highly recommended, adding a nutty, salty depth that makes the Chicken with Buttered Noodles even more irresistible.
Chicken broth helps create a silky sauce by loosening the butter and incorporating all those flavorful browned bits from the pan.
How to Make Chicken with Buttered Noodles
Step 1. I’ve learned that generous seasoning is the key to flavorful chicken, so season both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and dried thyme, making sure to get good coverage on every surface.
Step 2. Heat the olive oil in your large skillet over medium-high heat until it shimmers and you can feel the heat when you hold your hand a few inches above the pan, then add the chicken pieces and let them cook undisturbed for 6-7 minutes per side until deeply golden brown and the internal temperature reaches 165°F.
Step 3. Betty always transfers the cooked chicken to a plate and covers it with foil to rest, this step keeps the juices locked inside so every bite stays tender and moist.
Step 4. While the chicken cooks, bring a large pot of salted water to a rolling boil, add the egg noodles, and cook according to package directions (usually 7-9 minutes) until they’re tender but still have a slight bite.
Step 5. After years of making this, I learned to always reserve about 1/2 cup of pasta water before draining, it’s liquid gold for creating the perfect sauce consistency.
Step 6. In the same skillet you cooked the chicken in, lower the heat to medium, melt the butter, and add the minced garlic, sautéing for about 1 minute while stirring constantly until you smell that wonderful aroma but before it turns golden.
Step 7. I’ve found that adding the reserved pasta water or chicken broth to the skillet creates a beautiful emulsion, so pour it in and stir while scraping up those tasty browned bits from the bottom of the pan.
Step 8. Toss the cooked noodles into the garlic butter sauce, stirring well to coat every strand evenly, then add parmesan cheese if you’re using it and season with additional salt and pepper to taste.
Step 9. Plate the buttery noodles and top with the rested chicken, I usually slice it into strips for easier eating, but serving it whole looks impressive too, then sprinkle with fresh parsley for color and flavor.
Step 10. Serve immediately while everything is warm and the butter sauce is still glossy and perfect.
Keeping This Chicken with Buttered Noodles Fresh
After cooking this recipe more times than I can count, I’ve developed some reliable methods for storing and enjoying leftovers. Chicken with Buttered Noodles keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. I typically store the chicken and noodles together since they’ll be reheated together anyway, though separating them gives you more flexibility if you want to use the chicken for sandwiches or salads.
Freezing is possible but requires a bit more care. Betty’s method works well because she freezes the chicken and noodles separately in airtight containers or freezer bags for up to 2 months. The noodles can lose some of their texture when frozen, so I usually undercook them slightly if I know I’ll be freezing leftovers. Make sure to label everything with the date so you can use them while they’re at their best.
For the best texture, I reheat this dish in a skillet over low heat rather than using the microwave. Add a splash of chicken broth or water to the pan to loosen the sauce and prevent the noodles from drying out. Stir gently as everything warms through, usually about 5-7 minutes. My family prefers when I reheat by this method because it brings back that fresh-made quality and keeps the chicken from getting rubbery.
What to Serve with Chicken with Buttered Noodles
Simple Side Salad pairs beautifully with this rich dish, offering a crisp, refreshing contrast to the buttery noodles. I toss mixed greens with a light vinaigrette made from olive oil, lemon juice, and a touch of Dijon mustard, the acidity cuts through the richness perfectly. For a festive presentation, try my Christmas Salad with its colorful seasonal ingredients.
Steamed Broccoli or Green Beans add both color and nutrition to your plate while providing a different texture. I like to steam them until they’re bright green and still have some snap, then finish with a squeeze of lemon. If you want something heartier, my Garlic Butter Chicken with Broccoli shows you how to make broccoli even more flavorful.
Garlic Bread might seem like carb overload, but trust me, having something to soak up that garlic butter sauce is never a mistake. I brush thick slices of Italian bread with butter, garlic, and parsley, then toast them until golden. My Baked Ham and Cheese Croissants technique works great for garlic bread too.
Roasted Vegetables bring earthy sweetness that complements the savory chicken perfectly. Try carrots, bell peppers, or Brussels sprouts tossed with olive oil and herbs, then roasted until caramelized.
Fresh Green Salad with a simple vinaigrette keeps things light and refreshing alongside this comfort food classic. Mixed greens, cherry tomatoes, cucumber, and red onion dressed simply let the main dish shine.
Sautéed Spinach with Garlic wilts down in minutes and adds iron-rich greens to your meal. I cook it in the same pan after plating the chicken, using any leftover garlic butter as a head start.
FAQs
Can I use chicken thighs instead of chicken breasts? I recommend chicken thighs if you prefer darker, more flavorful meat, they stay incredibly juicy and are actually more forgiving if you slightly overcook them compared to breasts.
What pasta works best if I don’t have egg noodles? Many home cooks find success with fettuccine, pappardelle, or even penne, any pasta that can hold onto that buttery sauce will work beautifully in this recipe.
Can I make this ahead of time? Betty’s solution is to cook the chicken and prepare the noodles separately, then store them in the refrigerator and combine them when you’re ready to reheat and serve, which maintains better texture.
How do I keep my chicken from drying out? To prevent this issue, use a meat thermometer to check for 165°F internal temperature and remove the chicken immediately, overcooking is the main culprit behind dry chicken.
Can I add vegetables directly to this dish? The best approach I’ve tested is to sauté vegetables like mushrooms, peas, or diced bell peppers in the butter before adding the garlic, which incorporates them seamlessly into the sauce.
What if my butter sauce seems too thick? I’ve found that adding more reserved pasta water or chicken broth a tablespoon at a time while stirring helps achieve that silky, coating consistency you’re looking for.
Can I substitute the butter with olive oil? Many people do this successfully, though the flavor will be lighter and less rich, I suggest adding a bit of cream cheese or heavy cream to maintain some of that luxurious texture.
Chicken with Buttered Noodles
Ingredients
Equipment
Method
- Season both sides of the chicken breasts generously with salt, pepper, garlic powder, onion powder, and dried thyme.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 6-7 minutes per side until deeply golden brown and the internal temperature reaches 165°F.
- Transfer the cooked chicken to a plate and cover with foil to rest while you prepare the noodles.
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions (7-9 minutes) until al dente, stirring occasionally.
- Reserve 1/2 cup of pasta cooking water, then drain the noodles in a colander.
- In the same skillet used for the chicken, lower heat to medium and melt 4 tablespoons of butter. Add the minced garlic and sauté for about 1 minute, stirring constantly, until fragrant but not browned.
- Add the reserved pasta water or chicken broth to the skillet, stirring to combine and scraping up any browned bits from the bottom of the pan.
- Toss the cooked noodles into the garlic butter sauce, stirring well to coat evenly. Add parmesan cheese if using, and season with salt and pepper to taste.
- Plate the buttered noodles and top with the rested chicken, sliced or whole. Garnish with freshly chopped parsley.
- Serve immediately while warm.
