Within the first few bites I felt instantly at home, and that cozy, buttery comfort is what keeps me coming back. Chicken with Buttered Noodles has become my weeknight miracle, the kind of dinner that turns a hectic day into something gentle and familiar.

This recipe is simple enough for a busy evening yet comforting enough for guests. The golden crust on the chicken and the glossy, garlicky noodles feel like two old friends meeting at the table. If you ever want to lean into a more robust garlic flavor, try this version of garlic butter chicken with buttered noodles for inspiration.

I’ll walk you through every step in a friendly, no-fuss way so you can make it tonight and feel proud. The smells, the textures, and the ease of it are exactly why this dish lives in my regular rotation.

Kitchen Essentials You’ll Need

I like to keep things simple and dependable in my kitchen. A few reliable tools make this dish come together quickly and help you get that buttery, golden finish on the chicken and glossy noodles. These are the essentials I reach for each time.

A large pot for boiling the egg noodles so they cook evenly and don’t stick.
A heavy skillet, preferably nonstick or cast iron, to get a golden crust on the chicken and to toss the noodles in the finishing butter.
Tongs and a sharp chef’s knife for safely handling and slicing the chicken.
A colander to drain the noodles without losing any of that silky starch.

Having a plate to rest the cooked chicken and a small bowl for minced garlic will also speed things up. Quality butter and fresh garlic make a surprising difference, so choose the best you can. These simple pieces of equipment and ingredients turn a plain weeknight into a comforting dinner.

Why You’ll Love This Chicken with Buttered Noodles

This recipe lives at the intersection of comfort and ease. It is the kind of meal that comforts without fuss. Think of tender chicken with a thin, golden crust nestled on top of noodles that are glossy from butter and bright with garlic. The textures and aromas are pure home cooking.

You’ll love it because:

It is fast. From boiling the noodles to slicing the chicken, it comes together in under an hour with minimal hands-on time.
It is sensory. The sizzle of chicken in the skillet, the nutty brown edges of butter, the fragrant pop of garlic when it hits the hot pan.
It is flexible. You can keep it simple for a cozy night or dress it up with extra herbs, lemon, or a sprinkling of Parmesan for company.
It is reassuring. The flavors are familiar and safe, the kind that remind you of family dinners and weekend lunches.

This dish, Chicken with Buttered Noodles, feels like an embrace on a plate. It’s the recipe I turn to when I want something comforting but not heavy. It’s also a great way to use pantry staples and turn them into something that reads like effort without requiring much of it.

Chicken with Buttered Noodles Ingredients

Here are the ingredients you will need. I keep the list short and pantry-friendly so it is easy to shop for after work. Please note the core ingredients below exactly as written for clarity and to honor the original proportions:

2 boneless, skinless chicken breasts, 8 oz egg noodles, 4 tbsp butter, 2 garlic cloves, minced, Salt and pepper to taste, Chopped parsley for garnish

You can supplement those with good quality olive oil for searing, a splash of chicken broth if you want a looser sauce, and an onion for extra depth. Fresh parsley brightens the finished dish with color and a hint of herbal lift. I rely on salt and pepper to bring the whole plate to life.

Step-by-Step Instructions

Bring a large pot of salted water to a rolling boil and add the egg noodles. Stir gently so they do not clump. Cook according to package instructions until just tender with a little bite. You want them tender but not mushy. Drain in a colander and give them a quick shake so they stop steaming.
Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper. Heat a skillet over medium heat and add 2 tablespoons of butter. When the butter is hot and foaming, place the chicken in the pan. Listen for a steady sizzle. Cook undisturbed for about 6 to 7 minutes until the underside is golden brown and releases easily from the pan. Flip and cook the second side until golden and the internal temperature reads 165°F. Remove chicken to a plate and let it rest for a few minutes so the juices redistribute.
Return the skillet to medium-low heat and add the remaining butter. When it melts, add the minced garlic and stir constantly for 20 to 30 seconds until it becomes fragrant and just starts to color. The aroma should be warm and inviting but not burnt.
Add the drained noodles to the skillet with the garlic butter. Toss using tongs so each strand is coated and takes on a glossy sheen. If the noodles seem dry, splash in a tablespoon of warm pasta water or a bit of chicken broth to loosen the sauce. Taste and adjust salt and pepper.
Slice the rested chicken on the diagonal into pieces that show the juicy interior. Plate generous portions of the buttered noodles, top with sliced chicken, and finish with a scattering of chopped parsley for a fresh, green note. Serve immediately while everything is warm and fragrant.

Fun Variations You Can Try

Add a squeeze of lemon and a little zest to the finished noodles for bright acidity and a fresh lift.
Swap egg noodles for wide pappardelle, fettuccine, or even bowtie pasta for a playful texture change. Try bowtie pasta with creamy Cajun chicken as inspiration for spiced swaps.
Make it creamy by stirring in 1/4 cup of heavy cream or a spoonful of cream cheese when you add the noodles. It transforms the dish into a silky one-pot comfort meal.
For a lighter version, use one tablespoon of butter and a tablespoon of olive oil. Add a handful of sautéed spinach or peas to bulk up vegetables without heavy calories.
If you want more depth, add a teaspoon of smoked paprika or a pinch of red pepper flakes while sautéing the garlic for gentle heat.
Use thinly sliced chicken cutlets for even faster cooking and extra crisp edges.

These variations let you tailor the dish to moods and seasons. You can keep it simple or make it festive. Each small change creates a slightly different memory at the table.

How I Love to Serve It

I love the ritual of serving this dish family style. The skillet gets placed in the middle, everyone grabs a plate, and we pass around a little extra parsley and grated cheese. The textures — the soft, buttered noodles, the crisp-edged chicken, and the bright parsley — make every bite interesting.

For sides I often choose:

A quick green salad dressed simply with lemon and olive oil to cut the richness.
Roasted vegetables like asparagus or green beans for color and crunch.
Crusty bread if we want to sop up any leftover buttery sauce.

When I plate it, I make sure the chicken sits atop the noodles so the juices mingle. I scatter chopped parsley by hand because it always looks friendlier than a precise sprinkle. I dim the lights on a busy weeknight and let the warm, buttery aroma be part of the comfort. This dish makes weekday evenings feel a little more like home.

Helpful Tips from My Kitchen

Always pat chicken dry before seasoning and searing. Dry surfaces brown better and give you that golden crust without overcooking.
Let the chicken rest. Even five minutes makes a big difference in juiciness.
Save a small cup of the noodle cooking water before draining. That starchy water helps the butter cling to the noodles and keeps the sauce shiny.
If garlic tends to burn for you, lower the heat and add it toward the end of cooking. Burnt garlic tastes bitter and will overshadow the dish.
Use real butter. It gives the noodles a rich mouthfeel that margarine can’t quite match.
If you need to speed things up, pound the chicken to an even thickness so it cooks faster and more evenly.
Taste as you go. Adjust salt and pepper after tossing the noodles because the butter and pasta water can change the seasoning.
For meal prep, cook the chicken fully but keep the buttered noodles separate. Reheat and toss together quickly when it’s time to eat.

These little kitchen habits make the recipe feel effortless and reliable. They also build confidence so the dinner comes out great more often than not.

Important Cooking Reminders

Always use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safety.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat with a splash of broth or water to restore moisture.
Do not leave cooked chicken at room temperature for more than two hours.
Avoid overcooking noodles; they will continue to soften when tossed with butter.
If garlic becomes bitter, discard and start again with fresh garlic on lower heat.

Nutritional Information (Estimated)

A single serving of this homey plate is moderate in calories and higher in protein thanks to the chicken. The butter contributes to the fat content and gives the noodles that silky ribbon. Here is a rough estimate per serving: calories around 550 to 650, carbs mainly from the noodles about 40 to 50 grams, fat approximately 25 to 35 grams, and protein close to 35 to 45 grams. Exact numbers will vary based on portion sizes, butter amount, and any additions like cheese or cream.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Yield: Serves 2–3

Common Questions You Might Have

Why did my noodles get sticky and clump together?

If noodles stick, it usually means they were not stirred during the first few minutes of boiling or they were overcooked. Use plenty of boiling water and stir occasionally. After draining, toss them briefly with a pat of butter or a splash of olive oil to keep strands separate. Reserving a little cooking water also helps you loosen them in the pan without making them gummy.

Can I use chicken thighs instead of breasts?

Yes. Chicken thighs are forgiving and stay moist. Reduce cooking time slightly if using boneless thighs or use a slightly lower heat to render fat and develop color without burning. Bone-in pieces will take longer. Slice thin if you want fast, even cooking.

How can I make this dairy-free or lower in fat?

To make it dairy-free, swap butter for a good olive oil and sauté garlic gently in the oil. Use a light drizzle of olive oil to finish the noodles. For lower fat, use just one tablespoon of butter and add a little chicken broth for flavor. Adding vegetables like peas, mushrooms, or spinach increases volume and nutrition without a lot of extra calories.

Conclusion

There is comfort in a simple, well-executed meal that comes together with minimal fuss and maximum warmth. The buttery noodles, the golden-skinned chicken, and the small shower of parsley create a balanced plate that feels both indulgent and familiar. When I serve this, I’m delivering more than dinner. I’m offering a calm evening, a pause in a busy day, and a small ritual of good, honest food. Chicken with Buttered Noodles is a recipe I come back to when I want practical comfort. It reminds me that food can soothe, that good technique makes a difference, and that the best meals are often the most straightforward. Keep it on your weeknight list and let it be the one that greets you after long days, the one that gathers everyone around the table with little effort and a lot of love.

Chicken with Buttered Noodles

Author: admin
Total Time: 40 minutes
Yield: 3 servings 1x
Diet: None

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Description

A comforting and simple recipe for juicy chicken paired with glossy, buttery noodles, perfect for weeknight dinners.

Ingredients

Scale

2 boneless, skinless chicken breasts
8 oz egg noodles
4 tbsp butter
2 garlic cloves, minced
Salt and pepper to taste
Chopped parsley for garnish

Instructions

Bring a large pot of salted water to a rolling boil and add the egg noodles. Cook according to package instructions until just tender. Drain in a colander.
Pat the chicken breasts dry with paper towels and season generously with salt and pepper. Heat a skillet over medium heat with 2 tablespoons of butter. Cook chicken until golden brown on both sides and internal temperature reaches 165°F. Remove and let rest.
Add the remaining butter to the skillet. When melted, add minced garlic and sauté until fragrant.
Add the drained noodles to the skillet and toss to coat with garlic butter. Adjust seasoning with salt and pepper.
Slice the chicken and plate it over the buttered noodles. Garnish with chopped parsley and serve immediately.

Notes

Use quality butter and fresh garlic for the best flavors. Feel free to customize with lemon, cream, or your favorite herbs.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 1g
Sodium: 500mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 40g
Cholesterol: 100mg

Keywords: chicken, buttered noodles, weeknight dinner, comfort food