Introduction

Chicken with Buttered Noodles is a comforting and easy-to-make meal that combines tender, seasoned chicken breasts with rich, garlicky buttered noodles. This dish is perfect for a satisfying weeknight dinner that the whole family will enjoy.

The image shows a white bowl filled with creamy pasta at the bottom layer, with soft, curled noodles coated in a light yellow sauce mixed with small herbs. On top, there are two pieces of grilled chicken with a golden-brown color, crispy edges, and grill marks, sprinkled with chopped green herbs. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme (or your favorite herb)
8 oz egg noodles (or your preferred pasta)
4 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon garlic, minced
½ teaspoon salt (or to taste)
Freshly ground black pepper, to taste
Fresh parsley or basil, chopped (optional for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, about 8-10 minutes. Drain the noodles and set aside, reserving a little pasta water for later.
Step 2: While the noodles cook, season the chicken breasts with salt, pepper, garlic powder, onion powder, and thyme on both sides.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through—internal temperature should reach 165°F (75°C). Remove from skillet and let rest for a few minutes before slicing.
Step 4: In the same skillet, add butter and olive oil. When the butter melts, add the minced garlic and sauté for 1-2 minutes until fragrant.
Step 5: Add the drained noodles to the skillet, tossing them in the butter and garlic mixture until evenly coated. If the noodles seem dry, add a small amount of reserved pasta water to reach your desired consistency.
Step 6: Season the noodles with salt and pepper to taste, tossing again to combine.
Step 7: Slice the rested chicken breasts into thin strips. Plate the buttered noodles, top with sliced chicken, garnish with fresh parsley or basil if desired, and serve immediately.

Tips & Variations

For extra flavor, marinate the chicken in olive oil, garlic, and herbs for 30 minutes before cooking.
If you prefer a creamier noodle, add a splash of heavy cream or grated Parmesan cheese while tossing the noodles.
Try swapping egg noodles for fettuccine or your favorite pasta shape for a different texture.
Add steamed vegetables like broccoli or peas for a complete one-pan meal.

Storage

Store leftover chicken and noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to keep the noodles moist. Avoid overheating to prevent drying out the chicken.

How to Serve

A white bowl filled with creamy, light yellow pasta that has small bits of green herbs mixed in, topped with three pieces of golden-brown grilled chicken with a slightly charred texture and sprinkled with finely chopped green herbs. The creamy sauce on the pasta looks smooth and rich, covering the curly pasta shapes well. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but make sure to fully thaw them before cooking to ensure even cooking and food safety.

What can I substitute for egg noodles?

Any pasta you have on hand works well, such as fettuccine, penne, or bow ties. Just adjust cooking times according to the package instructions.