Name: Chicken Buttered Noodles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (≈450 g); 8 oz (225 g) egg noodles (or pasta of choice); 4 tbsp (56 g) unsalted butter; 3 cloves garlic, minced; 1 tsp dried thyme (or 2 tsp fresh thyme); 1 tsp dried parsley (fresh parsley optional for garnish); 1 tbsp (15 ml) olive oil; 1 cup (240 ml) chicken broth, low-sodium preferred; ½ cup (120 ml) heavy cream; Salt and black pepper, to taste; Optional: freshly grated Parmesan cheese, red pepper flakes

Jump to Recipe

Let’s be real—after a long day, sometimes all you want is a plate of something warm, buttery, and comforting. Enter: Chicken Buttered Noodles. This dish is the ultimate easy comfort food, combining tender chicken, garlicky butter sauce, and creamy noodles that twirl around your fork like a hug for your taste buds.

What I love most about this recipe is how it balances “fast” with “flavorful.” You don’t need a ton of fancy ingredients, and it’s done in under an hour. It’s hearty enough to satisfy your hungriest family members but elegant enough to serve when friends stop by.

Whether you call it garlic butter pasta, a chicken pasta skillet, or just your new favorite weeknight dinner recipe, one thing is certain—this creamy, golden bowl of goodness will have everyone asking for seconds.

Why You’ll Love This Chicken Buttered Noodles Recipe

Quick & easy: Dinner in about 40 minutes.
One-pan magic: Minimal dishes, maximum flavor.
Versatile: Works with any pasta and pairs with endless sides.
Comforting: Creamy chicken noodles that feel like a warm hug.

Ingredients You’ll Need

2 boneless, skinless chicken breasts (approx. 450 g)
8 oz (225 g) egg noodles (or pasta of choice)
4 tablespoons (56 g) unsalted butter
3 cloves garlic, minced
1 teaspoon (1 g) dried thyme (or 2 tsp fresh thyme)
1 teaspoon (1 g) dried parsley (fresh parsley optional for garnish)
1 tablespoon (15 ml) olive oil
1 cup (240 ml) chicken broth, low-sodium preferred
1/2 cup (120 ml) heavy cream
Salt and black pepper, to taste
Optional: parmesan cheese & red pepper flakes

How to Make Chicken Buttered Noodles

Cook the chicken: Heat olive oil in a large skillet. Season chicken with salt, pepper, and thyme. Sear 5–6 minutes per side until golden and cooked through (165°F). Remove and slice.
Boil the noodles: Cook pasta in salted water until al dente. Drain, reserving 1/2 cup pasta water.
Make the sauce: In the same skillet, melt butter and scrape browned bits. Sauté garlic for 1 minute. Add chicken broth and simmer 3–4 minutes. Stir in cream and cook until slightly thickened.
Combine: Toss noodles in sauce, adding reserved pasta water if needed. Return sliced chicken to skillet and coat everything in the buttery sauce.
Finish & serve: Season with salt and pepper, garnish with parsley, and top with parmesan or red pepper flakes.

Tips for Perfect Chicken Buttered Noodles

Don’t rush the sear: That golden crust on the chicken adds huge flavor.
Use fresh garlic: Powder won’t give the same punch.
Adjust the creaminess: More cream = richer sauce; more pasta water = lighter sauce.
Upgrade with cheese: Freshly grated parmesan takes this from good to “why haven’t I made this sooner?”
Add veggies: Toss in spinach, mushrooms, or peas for extra color and nutrition.

A Little Story From My Kitchen

This dish was born out of one of those nights—you know, when the fridge looks empty and takeout sounds tempting, but you also want something homemade. I had chicken, butter, and half a bag of egg noodles. Ten minutes later, my skillet was bubbling away, and the smell of garlic butter had everyone hovering like curious cats.

By the time I served it, my family acted like I’d just pulled off a gourmet feast. It was so good, it’s now in our regular weeknight rotation. Funny how the simplest ingredients sometimes make the biggest impact.

What to Serve with Chicken Buttered Noodles

This recipe stands strong on its own, but if you’re setting the table with extras, here are some favorites:

Garlic bread or dinner rolls – because double carbs are always a good idea.
Simple salad – crisp greens with lemon vinaigrette cut through the richness.
Roasted veggies – broccoli, asparagus, or zucchini add a pop of color.
Glass of white wine – if the day calls for a little indulgence.

How to Store Leftovers

Refrigerator: Store in an airtight container for up to 3 days. Add a splash of broth or cream when reheating to revive the sauce.
Freezer: Best enjoyed fresh, but you can freeze for up to 1 month. Just note the cream sauce may separate slightly.
Reheating tip: Warm gently on the stove over medium heat. Stir well to bring the sauce back together.

FAQs

Can I use a different pasta?

Absolutely—penne, fettuccine, or rotini all work well.

Can I make it lighter?

Swap heavy cream for half-and-half, though the sauce will be less rich.

Can I add vegetables?

Yes! Spinach, mushrooms, or even sun-dried tomatoes make delicious add-ins.

Can I use leftover chicken?

For sure. Just skip the searing step and add pre-cooked chicken at the end.

Is this recipe spicy?

Not unless you add red pepper flakes. It’s totally customizable.

A Dish You’ll Make Again and Again

There’s something magical about Chicken Buttered Noodles—it’s simple, quick, and irresistibly delicious. Whether you’re looking for an easy weeknight dinner recipe or just craving creamy chicken noodles, this dish delivers comfort in every bite.

So next time you’re staring into the fridge wondering what to make, remember: a little butter, some pasta, and chicken can go a long way.

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