When life gets chaotic (read: the laundry’s multiplying, your inbox is full, and everyone wants dinner—now), nothing swoops in to save the day quite like Chicken Buttered Noodles. This comforting dish hits the sweet spot between easy and indulgent, giving you all the warm, buttery vibes of your favorite comfort food dinner without requiring you to spend hours in the kitchen.
With a garlicky chicken seared to golden perfection and noodles swimming in a silky, creamy sauce—this is the kind of recipe that makes you feel like everything’s going to be okay. Whether you’re cooking for picky kiddos, hungry teens, or just need a little me-time meal that doesn’t come from a takeout box, this dish is your answer.
Let’s dive into why this Chicken Buttered Noodles recipe deserves a permanent spot in your weeknight rotation.
Why You’ll Love This Chicken Buttered Noodles Recipe
- One pan, one pot – Less mess, fewer dishes. You’re welcome.
- Buttery pasta meets juicy garlic chicken – A match made in heaven.
- Customizable – Craving a halal chicken recipe? Just use halal-certified chicken.
- Family-approved – Even your pickiest eater will ask for seconds.
This Chicken Buttered Noodles Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
Chicken Buttered Noodles is the ultimate comfort food dinner—creamy, garlicky, and satisfying without being complicated. Tender, juicy chicken meets buttery noodles in a luscious sauce made with cream, herbs, and garlic. It’s the kind of meal that feels indulgent yet easy, perfect for busy weeknights or cozy evenings at home.
Ingredients
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2 boneless, skinless chicken breasts (approx. 450g)
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8 oz (225g) egg noodles or preferred pasta
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4 tbsp (60g) unsalted butter
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3 garlic cloves, minced
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1 tsp dried thyme or 2 tsp fresh thyme
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1 tsp dried parsley (or fresh parsley for garnish)
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1 tbsp (15ml) olive oil
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1 cup (240ml) low-sodium chicken broth
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½ cup (120ml) heavy cream
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Salt and black pepper, to taste
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Optional: grated parmesan cheese
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Optional: red pepper flakes
Instructions
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Boil the noodles: Bring a large pot of salted water to a boil. Cook pasta until al dente (8–10 minutes). Drain and set aside.
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Season the chicken: Slice chicken breasts into cutlets. Season with salt, pepper, thyme, and parsley.
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Sear the chicken: In a skillet, heat olive oil over medium heat. Cook chicken for 5–6 minutes per side until golden and cooked through. Remove and rest.
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Make the sauce: In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
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Add liquids: Pour in chicken broth and simmer for 1–2 minutes. Add heavy cream and let bubble gently for 3–4 minutes to thicken.
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Combine everything: Slice chicken into strips and return to skillet with noodles. Toss to coat evenly.
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Serve: Garnish with parsley, parmesan, and red pepper flakes if desired.
Notes
Cook pasta al dente to absorb sauce perfectly.
Resting the chicken keeps it juicy.
Add a squeeze of lemon for brightness.
Substitute half-and-half or plant-based cream for a lighter option.
Store leftovers in the fridge for up to 3 days; reheat gently with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop / One-Pan
- Cuisine: American
Ingredients
- 2 boneless, skinless chicken breasts (approx. 450g)
- 8 oz (225g) egg noodles or your favorite pasta
- 4 tbsp (60g) unsalted butter
- 3 garlic cloves, minced
- 1 tsp dried thyme or 2 tsp fresh thyme
- 1 tsp dried parsley (or fresh parsley for garnish)
- 1 tbsp (15ml) olive oil
- 1 cup (240ml) low-sodium chicken broth
- 1/2 cup (120ml) heavy cream
- Salt and black pepper to taste
- Optional: grated parmesan cheese
- Optional: red pepper flakes
How to Make Chicken Buttered Noodles
- Boil the noodles: Bring a large pot of salted water to a boil. Cook your pasta until just al dente (about 8–10 minutes). Drain and set aside.
- Season the chicken: Slice the chicken breasts into cutlets. Season both sides with salt, pepper, thyme, and parsley.
- Sear to perfection: Heat olive oil in a large skillet over medium heat. Sear chicken for 5–6 minutes per side until golden brown and fully cooked. Remove and let rest.
- Make that dreamy sauce: In the same skillet, melt butter and add garlic. Sauté for about a minute until fragrant (your kitchen will smell amazing!).
- Bring the sauce together: Stir in chicken broth, let it simmer for a minute or two, then pour in the heavy cream. Let it bubble gently for 3–4 minutes to thicken slightly.
- Finish it off: Slice your rested chicken into strips. Return to the skillet along with the cooked noodles. Toss everything to coat.
- Serve it up: Top with fresh parsley, parmesan, and a sprinkle of red pepper flakes if you like a little kick.
Tips for the Creamiest, Dreamiest Noodles
- Don’t overcook the pasta! Al dente is your friend—it soaks up the sauce beautifully without turning mushy.
- Rest your chicken: Giving it a few minutes before slicing keeps it super juicy.
- Want a little tang? A squeeze of lemon can brighten up the buttery goodness.
- Dairy-free or lighter option? Sub in half-and-half or a plant-based cream. The texture stays lovely.
- Halal tip: Be sure your chicken is halal-certified if needed. The rest of the recipe stays the same!
A Little Backstory from My Kitchen to Yours
I stumbled upon this dish during one of those frantic “what’s for dinner” evenings, when my pantry was looking bleak and my patience thinner than angel hair pasta. With a few staples on hand—butter, noodles, garlic, and chicken—I threw together something simple that ended up tasting like a hug in a bowl.
Since then, these Chicken Buttered Noodles have become a beloved comfort food dinner in our household. It’s what I make when friends come over unexpectedly or when my daughter requests something “cozy.” Even my husband, who swears he’s “not a pasta guy,” always sneaks seconds.
What to Serve with Chicken Buttered Noodles
This dish plays beautifully with light sides that balance its richness:
- Steamed broccoli or roasted Brussels sprouts for a veggie boost.
- A simple arugula or Caesar salad adds freshness.
- Garlic bread or warm dinner rolls if you’re doubling down on the comfort.
- For wine lovers, a crisp white like Sauvignon Blanc pairs wonderfully with the buttery, creamy noodle dish.
And let’s be honest—sometimes, it’s just perfect all by itself.
How to Store Leftovers (If You Have Any!)
Let everything cool before storing. Place leftovers in an airtight container and refrigerate for up to 3 days.
- To reheat: A splash of broth or cream in a skillet over low heat brings it right back to life.
- Microwave method: Add a little liquid before nuking to keep it from drying out.
- Freezing? Not ideal. The creamy sauce can separate once thawed.
Bonus tip: If you’re planning ahead, cook the pasta just shy of al dente so it doesn’t get soggy when reheated.
Frequently Asked Questions
Can I substitute the heavy cream?
Yes! Use half-and-half, full-fat coconut milk (for a dairy-free twist), or even Greek yogurt for a lighter touch.
What type of pasta works best?
Egg noodles are classic, but fettuccine, rotini, or even penne all play well with this buttery pasta sauce.
Can I use rotisserie chicken?
Absolutely. Just skip the searing step and toss in shredded rotisserie during the sauce stage.
Is this a good halal chicken recipe?
Yes! Just be sure your chicken is halal-certified. The flavors work beautifully with any preparation.
Wrap Up Your Day with Chicken Buttered Noodles
Whether you’ve had a long day or you’re just craving something that tastes like love, Chicken Buttered Noodles is here to soothe your soul and fill your belly. It’s buttery, garlicky, creamy, and just downright delicious—a comfort food dinner you’ll turn to again and again.
So, the next time you need a quick dinner win that feels a little fancy but is secretly easy, pull out this recipe. Because some nights just call for noodles, butter, and chicken. Lots of chicken.
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