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
2 boneless, skinless chicken breasts (approx. 450g)
8 oz (225g) egg noodles or preferred 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
½ cup (120ml) heavy cream
Salt and black pepper, to taste
Optional: grated parmesan cheese
Optional: red pepper flakes
Instructions
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.
Season the chicken: Slice chicken breasts into cutlets. Season with salt, pepper, thyme, and parsley.
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.
Make the sauce: In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
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.
Combine everything: Slice chicken into strips and return to skillet with noodles. Toss to coat evenly.
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