Introduction

Chicken with Buttered Noodles is a comforting and flavorful dish that combines tender, seasoned chicken breasts with rich, buttery egg noodles. This easy-to-make meal is perfect for weeknight dinners or whenever you need something satisfying and delicious on the table quickly.

The image shows a dish with two main layers in a white bowl on a white marbled surface. The bottom layer is wide, flat noodles coated in a creamy sauce with a light tan color and a smooth, slightly glossy texture. The top layer features slices of grilled chicken breast arranged in the center, with a golden-brown crust that has a bit of char and specks of herbs. Small green herb pieces are sprinkled over the chicken and noodles, adding contrast. The overall look is warm and inviting, with good lighting that highlights the textures and colors of the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme (or your favorite herb)
8 oz egg noodles (or your preferred pasta)
4 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon garlic, minced
½ teaspoon salt (or to taste)
Freshly ground black pepper, to taste
Fresh parsley or basil, chopped (optional for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, about 8-10 minutes. Drain the noodles and set aside, reserving a little pasta water.
Step 2: While the noodles cook, season the chicken breasts on both sides with salt, pepper, garlic powder, onion powder, and thyme.
Step 3: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add the chicken breasts and cook for 6-7 minutes per side until golden and cooked through (internal temperature should reach 165°F or 75°C). Remove from skillet and let rest.
Step 4: In the same skillet, add butter and 2 tablespoons olive oil. Once the butter melts, stir in minced garlic and sauté for 1-2 minutes until fragrant.
Step 5: Add the drained noodles to the skillet, tossing them in the butter and garlic mixture until evenly coated. If the noodles seem dry, add a splash of reserved pasta water to loosen the sauce.
Step 6: Season the noodles with salt and freshly ground black pepper to taste, tossing well to combine.
Step 7: Slice the rested chicken breasts into thin strips.
Step 8: Plate the buttered noodles and top with sliced chicken. Garnish with fresh parsley or basil if desired, and serve immediately.

Tips & Variations

Add a splash of lemon juice or zest to the buttered noodles for brightness.
Use boneless, skinless chicken thighs for a juicier option.
Try different herbs like rosemary, oregano, or basil to vary the flavor.
Include red pepper flakes in the noodles for a spicy kick.
Mix in sautéed vegetables like spinach, mushrooms, or peas for added nutrition.
For extra indulgence, sprinkle freshly grated Parmesan cheese on top before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a little added butter or water to restore the sauce’s creaminess. You can also freeze the chicken and noodles separately for up to 2 months, but note the butter sauce may separate slightly when thawed and reheated.

How to Serve

A white bowl filled with wide, ribbon-like pasta coated in a creamy, light beige sauce. On top of the pasta lies a sliced chicken breast cooked to a golden brown with a slightly crispy skin. The chicken is cut into thick pieces arranged neatly, showing the juicy interior. The dish is sprinkled with chopped green herbs and a few black pepper flakes that add a touch of color contrast. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, feel free to use spaghetti, penne, fettuccine, or any pasta you prefer. Cooking times may vary slightly.

Can I use skin-on chicken?

Yes, but adjust the cooking time to ensure the skin crisps up and the chicken cooks through properly.

Chicken with Buttered Noodles Recipe

Print Recipe

★★★★★

4.7 from 93 reviews

Chicken with Buttered Noodles is a comforting and hearty main course featuring tender, pan-seared chicken breasts paired with soft egg noodles tossed in a rich garlic butter sauce. Enhanced with aromatic herbs and simple seasonings, this dish delivers a satisfying blend of flavors perfect for weeknight dinners or cozy family meals.

Author: Ella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme (or your favorite herb)

For the Noodles:

8 oz egg noodles (or your preferred pasta)
4 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon garlic, minced
½ teaspoon salt (or to taste)
Freshly ground black pepper, to taste
Fresh parsley or basil, chopped (optional for garnish)

Instructions

Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, about 8-10 minutes. Drain the noodles and set aside, reserving a little pasta water for later use.
Prepare the Chicken: While the noodles cook, season the chicken breasts on both sides with salt, pepper, garlic powder, onion powder, and dried thyme.
Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and fully cooked, with an internal temperature of 165°F (75°C). Remove from skillet and let rest a few minutes before slicing.
Make the Buttered Noodles: In the same skillet, add butter and olive oil. Once the butter melts, add minced garlic and sauté for 1-2 minutes until fragrant.
Toss the Noodles: Add drained noodles to the skillet, tossing to coat evenly in the butter and garlic mixture. If the noodles are dry, add a splash of reserved pasta water to reach desired consistency.
Season the Noodles: Season with salt and freshly ground black pepper to taste and toss again to combine.
Serve the Dish: Slice chicken breasts into thin strips. Plate the buttered noodles and top with the sliced chicken. Garnish with chopped fresh parsley or basil if desired, and serve immediately.

Notes

For extra flavor, add lemon juice or zest to the buttered noodles.
Use boneless, skinless chicken thighs for a juicier alternative.
Experiment with herbs like rosemary, oregano, or basil for varied taste.
Add red pepper flakes to the noodles for some heat.
Leftovers can be refrigerated for up to 3 days; reheat with a bit of butter or water to refresh the sauce.
The dish can be frozen up to 2 months but butter sauce may separate upon reheating.

Keywords: Chicken, Buttered Noodles, Comfort Food, Easy Dinner, Garlic Butter Sauce, Egg Noodles