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There is something endlessly comforting about a bowl of chicken buttered noodles. The tender chicken soaks up a velvety sauce while egg noodles offer a familiar base. This recipe is one I reach for on busy weeknights, but it is equally at home on a Sunday table. It is deeply flavorful with just a handful of fridge and pantry staples and is almost guaranteed to bring everyone back for seconds.
The first time I served this, my family instantly requested it be added to our meal rotation. The buttery garlic sauce always gets rave reviews and I love how little fuss it takes.
Gather Your Ingredients
- Boneless Skinless Chicken Breasts: Provide lean protein and become extra juicy when cooked in the sauce. Look for firm chicken with a pink hue and minimal liquid in the packaging.
- Egg Noodles: Classic for buttered noodles but you can substitute any dry pasta. Go with wide egg noodles for maximum sauce hugging.
- Unsalted Butter: Key for a rich sauce and lets you control the salt. Opt for high quality if possible.
- Fresh Garlic: Adds bold flavor. Use plump firm cloves for best results.
- Dried Thyme: Offers earthy herb notes. Double up fresh if available.
- Dried Parsley: Pops in color and freshness. Sprinkle extra on top for a finish.
- Olive Oil: Great for searing the chicken before the butter melts in. Choose extra virgin.
- Chicken Broth: Choose low sodium to balance the dish. Homemade or store bought both work.
- Salt and Black Pepper: For essential seasoning. Freshly cracked pepper adds more depth.
- Red Pepper Flakes: Optional if you like a hint of heat. A pinch goes a long way.
- Fresh Parmesan Cheese: Option for topping. Quality cheese takes it up another notch.
How to Make It
- Prep the Chicken:
- Pat chicken breasts dry with paper towels and season on both sides with salt black pepper and thyme. This helps flavor the meat from the start and ensures a golden sear.
- Sear the Chicken:
- Heat olive oil in a wide skillet over medium high. Add chicken and let cook undisturbed for about five or six minutes. Flip and cook until the other side is golden and cooked through. Your chicken should reach an internal temperature of about 165 degrees Fahrenheit. Transfer it to a plate and rest for several minutes. This keeps it juicy, then slice into thin strips or bite sized chunks.
- Cook the Noodles:
- While the chicken cooks bring a large pot of salted water to a boil. Boil egg noodles until just al dente according to package instructions. Drain and save a cup of the pasta water for later.
- Make the Butter Sauce:
- After removing chicken, add butter to the same skillet on medium heat. Let it melt and sizzle, scraping up any brown bits from the pan as you go. Those bits create loads of savory depth.
- Sauté Aromatics:
- Add minced garlic to the melted butter. Stir and let cook for about one minute until fragrant. Watch closely so the garlic does not burn.
- Simmer the Broth:
- Pour in chicken broth and bring to a gentle simmer. Stir to combine and scrape the bottom. Let this bubble for three to four minutes so the liquid reduces and flavors concentrate.
- Combine and Toss Noodles:
- Add your cooked drained noodles directly to the skillet. Toss to coat them thoroughly in the buttery sauce. If the sauce feels a bit thick, add a splash of reserved pasta water at a time until it glides across the noodles.
- Finish with Chicken and Herbs:
- Add the sliced chicken back to the skillet including any juices. Stir so everything gets a coating of sauce. Sprinkle parsley all over and taste, adding more salt, pepper, or red pepper flakes if you want mild heat.
- Serve and Garnish:
- Dish up the noodles while hot. Sprinkle with extra parsley and fresh parmesan cheese if using. Serve straight from the skillet at the table for a cozy feel.
The butter and garlic combo is such a winner. For me, the trick is using egg noodles as my grandma always did. Their soft texture soaks up the sauce best. I still think of making them for her on Sunday afternoons.
Flavor Boosters
Swap egg noodles for penne, fusilli, or even spaghetti if that is what is in your pantry. Chicken thighs work just as well and add extra flavor. If you want to boost veggies, toss in baby spinach, peas, or roasted peppers in the final stage. Dairy free butter and gluten free pasta can make this suitable for more diets.
Serving Suggestions
Serve with a simple green salad or roasted broccoli for contrast. Warm crusty bread on the side is never a bad idea. A squeeze of lemon just before serving brightens the whole meal. I often double this recipe for gatherings and let guests customize their own bowls.
Creative Twists
Buttered noodle dishes have a long history in European and American comfort food. This version takes the familiar and lifts it with savory chicken and a bit of fresh herb. Buttered noodles have fed the hungry in lean times and become beloved for their soothing simplicity. Today a bit of fresh parsley or parmesan adds the perfect fresh touch.
This dish is pure comfort. Make extra—leftovers are even better the next day.
Common Questions About This Recipe
- → What type of noodles work best?
Egg noodles are traditional and absorb the butter sauce well, but you can use substitutes like spaghetti or fettuccine.
- → How do I keep the chicken moist?
Cook the chicken breasts over medium-high heat until golden and internal temperature reaches 165°F. Let it rest before slicing to retain juices.
- → Can I add more seasoning?
Yes, herbs like thyme and parsley enhance flavor; add salt, pepper, or red pepper flakes to taste for a bit of heat.
- → Is it possible to make this dish creamier?
Adding a splash of cream or reserved pasta water helps create a thicker, smooth sauce coating the noodles.
- → What kind of butter is best?
Unsalted butter allows better control of seasoning and melts smoothly into the sauce, enhancing the dish's richness.