I stumbled upon this Chicken with Buttered Noodles recipe years ago when looking for a quick dinner that didn’t sacrifice flavor. The combination of perfectly seared chicken and those silky, garlicky buttered noodles has become my family’s most requested weeknight meal.
Growing up, pasta was always my comfort food of choice, but it wasn’t until I started experimenting in my own kitchen that I discovered the magic of simple buttered noodles paired with juicy chicken. The first time I made this dish, my husband took one bite and declared it an instant family classic. There’s something so satisfying about how the garlic-infused butter coats each strand of pasta, creating the perfect base for those golden brown chicken breasts.
What I love most about this chicken with buttered noodles recipe is how it transforms basic ingredients into something that tastes like it took hours to prepare. It’s become my go-to when unexpected guests arrive or when I need to get dinner on the table quickly after a long day. The Italian herbs add just enough flavor without overwhelming the dish, allowing the garlic butter sauce to really shine. Ready to create some comfort food magic in your own kitchen?
Why You’ll Love This Garlic Butter Chicken Pasta
I’ve made this chicken with buttered noodles recipe more times than I can count, and it never disappoints. This dish has saved dinner at my house on countless busy weeknights when I needed something delicious that wouldn’t keep me in the kitchen for hours.
Ready in just 30 minutes from start to finish, making it perfect for those evenings when you’re short on time but still want a homemade meal
Uses simple pantry staples that you likely already have on hand, no special shopping trip required
Incredibly versatile – I’ve added different vegetables, swapped the herbs, and even used different pasta shapes when needed
Kid-friendly favorite that even my pickiest eater requests regularly
Perfect balance of flavors with the garlicky butter, savory chicken, and touch of Parmesan creating a dish that tastes restaurant-quality
Easy to scale up or down depending on whether you’re feeding just yourself or a hungry crowd
As my daughter once said after cleaning her plate, “Mom’s chicken and noodles make even the worst day better.” That’s the magic of simple, well-prepared comfort food.
Ingredient Note List
Boneless, skinless chicken breasts: I prefer using chicken breasts for this recipe because they cook quickly and stay juicy when not overcooked. The mild flavor pairs perfectly with the buttered noodles.
Olive oil: A good quality olive oil helps create that beautiful golden crust on the chicken without adding too much flavor that might compete with the garlic butter sauce.
Unsalted butter: I always recommend using unsalted butter so you can control the saltiness of the final dish. The butter creates the rich, silky base for the sauce that coats each noodle perfectly.
Garlic: Fresh minced garlic gives this dish its soul. I’ve found that three cloves provide just the right amount of flavor without overpowering the other ingredients.
Dried Italian herbs: This simple herb blend adds depth and warmth to the buttered noodles. In my kitchen, I sometimes substitute fresh herbs when I have them on hand for an even more aromatic dish.
Egg noodles: The ribbed texture of egg noodles helps them catch and hold onto the butter sauce better than smooth pasta shapes. They also cook quickly, keeping this truly a 30-minute meal.
Parmesan cheese: Freshly grated Parmesan melts beautifully into the hot buttered noodles and adds a savory, nutty flavor that elevates the entire dish.
Fresh parsley: More than just a garnish, fresh parsley adds a bright, peppery note that cuts through the richness of the buttered noodles and completes the dish.
How to Cook Chicken with Buttered Noodles
Step 1. I always start by patting the chicken breasts completely dry with paper towels before seasoning. This simple step ensures you’ll get that beautiful golden crust when you sauté them.
Step 2. My grandmother taught me to season meat generously, and she was right – I use plenty of salt and freshly ground pepper on both sides of the chicken to enhance its natural flavors.
Step 3. I’ve found that heating the olive oil until it’s just shimmering before adding the chicken gives the best sear. Once the pan is hot, I place the chicken breasts in carefully and resist the urge to move them for at least 6 minutes.
Step 4. After flipping the chicken, I look for that golden-brown color that tells me I’m on the right track. The second side usually cooks a bit faster, about 5-6 minutes depending on the thickness.
Step 5. While the chicken is cooking, I start a large pot of water for the noodles. I always add enough salt to make the water taste like the sea – this seasons the noodles from the inside out.
Step 6. Once the chicken is cooked through (reaching 165°F internally), I transfer it to a plate and cover it loosely with foil to keep warm while it rests.
Step 7. In the same skillet where I cooked the chicken, I melt the butter over medium heat, scraping up all those flavorful brown bits from the bottom of the pan. The residual chicken flavor makes the butter sauce even more delicious.
Step 8. I add the minced garlic and dried herbs to the melted butter, being careful not to let the garlic brown or burn. In my experience, about 60 seconds is the perfect amount of time to release the flavors without risking bitterness.
How to Store & Reheat
I usually store any leftover chicken with buttered noodles in an airtight container in the refrigerator, where it stays delicious for up to 3 days. I’ve found that storing the chicken and noodles together allows the flavors to meld even more overnight.
For reheating, I prefer using a skillet on medium-low heat with a splash of water or chicken broth to revive the sauce. This method prevents the noodles from drying out and keeps the chicken tender. If you’re in a hurry, the microwave works too – I cover the dish with a damp paper towel and heat in 30-second intervals, stirring between each.
In my experience, this dish doesn’t freeze particularly well because the texture of the noodles changes upon thawing. That said, we rarely have leftovers in my house anyway – this chicken with buttered noodles disappears quickly!
What to Serve with Chicken and Buttered Noodles
Roasted Broccoli: I often pair this dish with simple roasted broccoli tossed with olive oil, salt, and a squeeze of lemon. The slight char and crispness of the broccoli creates a perfect textural contrast to the soft noodles.
Garlic Bread: My husband always requests garlic bread alongside this meal. There’s something about having extra bread to soak up any remaining butter sauce that makes the meal feel even more satisfying.
Simple Green Salad: A light salad with a tangy vinaigrette provides a fresh counterpoint to the richness of the buttered noodles. I usually toss together whatever greens I have with a simple lemon dressing.
Sautéed Green Beans: When I want to keep things super simple, I quickly sauté green beans with a bit of garlic and lemon zest. The bright flavor cuts through the richness of the butter sauce beautifully.
Roasted Cherry Tomatoes: The burst of sweet-tart flavor from roasted cherry tomatoes complements this dish wonderfully. I toss them with olive oil and herbs and roast until they’re just beginning to collapse.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! I often substitute boneless, skinless chicken thighs when I want a more tender, flavorful result. Just adjust the cooking time slightly as thighs typically take a few minutes longer.
What can I use instead of egg noodles?
Any pasta shape works well here. In my kitchen, I’ve used fettuccine, linguine, and even rotini with great results—just choose a shape that will hold the butter sauce well.
How do I know when the chicken is cooked through?
The most reliable method is using an instant-read thermometer to check that the internal temperature has reached 165°F. If you don’t have one, cut into the thickest part—the meat should be opaque with no pink remaining.
Can I add vegetables to this dish?
Definitely! I often toss in some spinach, peas, or asparagus during the last few minutes of cooking for added nutrition and color.
How can I make this dish creamier?
For a creamier version, I sometimes add 1/4 cup of heavy cream to the butter sauce after the garlic has cooked. It creates a silky, richer coating for the noodles that’s absolutely divine.
Chicken with Buttered Noodles
A comforting and delicious meal featuring tender chicken served over buttery egg noodles.
4piecesBoneless, skinless chicken breastsProvides the main protein for the dish.
to tasteSaltFor seasoning the chicken and noodles.
to tastePepperFor seasoning the chicken and noodles.
2tablespoonsOlive oilUsed for sautéing the chicken.
2tablespoonsUnsalted butterAdds richness to the sauce.
3clovesGarlic, mincedProvides flavor to the butter sauce.
1teaspoonDried Italian herbsA mix of oregano, basil, and thyme for seasoning.
8ouncesEgg noodlesThe base of the dish.
1/4cupGrated Parmesan cheeseFor added flavor and creaminess.
to tasteFresh parsley, choppedFor garnish.
Instructions
Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are golden brown and cooked through. Remove from the skillet and set aside.
In a large pot of boiling salted water, cook the egg noodles according to package instructions until al dente. Drain and set aside.
In the same skillet used for the chicken, melt the butter over medium heat. Add minced garlic and dried Italian herbs, cooking for about 1 minute until fragrant.
Add the cooked egg noodles to the skillet and toss to coat them in the garlic butter sauce. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Slice the cooked chicken and serve it over the buttered noodles. Garnish with chopped fresh parsley.
Notes
Enjoy your Chicken with Buttered Noodles, a simple yet satisfying dish perfect for any occasion!
