Description
Chicken Buttered Noodles is the ultimate cozy skillet dinner—juicy chicken, egg noodles, and a creamy garlic-butter sauce all come together in under 40 minutes. It’s simple, comforting, and versatile enough to be a weeknight staple or an easy entertaining dish.
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
Instructions
Cook chicken: Heat olive oil in a skillet over medium-high. Season chicken with salt, pepper, and thyme. Cook 5–6 minutes per side until golden and cooked through (165 °F / 74 °C). Remove and slice.
Cook pasta: In salted boiling water, cook noodles until al dente. Drain, reserving ½ cup pasta water.
Make sauce: In the same skillet, melt butter and scrape up browned bits. Add garlic and sauté 1 minute. Stir in chicken broth and simmer 3–4 minutes. Add cream and cook until slightly thickened.
Combine: Toss noodles into the sauce, adding pasta water if needed. Return sliced chicken to the skillet and coat everything in the sauce.
Finish: Garnish with parsley, Parmesan, or red pepper flakes. Serve warm.
Notes
Don’t rush the sear—golden crust on chicken adds flavor.
Adjust sauce texture with more cream (richer) or pasta water (lighter).
Add veggies like spinach, mushrooms, or peas for variety.
Parmesan cheese elevates flavor and richness.
Leftovers revive well with a splash of broth when reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course / Skillet Pasta
- Method: Stovetop / Skillet
- Cuisine: American