Introduction

Chicken Buttered Noodles is a comforting and creamy dish that combines tender chicken with rich butter sauce and perfectly cooked noodles. It’s simple to make yet full of flavor, perfect for a quick weeknight dinner that feels special.

A black bowl filled with creamy pasta made of flat noodles in a rich, light orange sauce. On top, small pieces of grilled chicken with a golden-brown color are spread evenly. The pasta is sprinkled with finely chopped green herbs and black pepper, adding tiny specks of green and black. The texture of the sauce looks smooth and thick, covering the pasta well. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts
8 oz (about 225g) egg noodles or your preferred pasta
4 tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
1 teaspoon dried parsley (or fresh parsley for garnish)
1 tablespoon olive oil
1 cup chicken broth (preferably low-sodium)
½ cup heavy cream
Salt and black pepper, to taste
Optional: Grated parmesan cheese for topping
Optional: Red pepper flakes for added spice

Instructions

Step 1: Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts generously with salt, black pepper, and dried thyme on both sides.
Step 2: Add the chicken breasts to the hot skillet and cook for about 5-6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken and set aside to rest. Once slightly cooled, slice into thin strips or bite-sized pieces.
Step 3: While the chicken cooks, bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and reserve about ½ cup of the pasta cooking water.
Step 4: In the same skillet, reduce heat to medium and melt the butter, scraping up any browned bits from the pan.
Step 5: Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
Step 6: Pour in the chicken broth and bring to a simmer. Cook for 3-4 minutes to reduce slightly.
Step 7: Stir in the heavy cream and let the sauce simmer for another 3-4 minutes until it thickens a little.
Step 8: Add the drained noodles to the skillet, tossing to coat them evenly with the butter sauce. If the sauce is too thick, add some reserved pasta water to loosen it.
Step 9: Return the sliced chicken to the skillet and toss everything together, allowing the chicken to absorb the sauce flavors.
Step 10: Garnish with dried or fresh parsley, and add parmesan cheese or red pepper flakes if desired before serving.

Tips & Variations

For a lighter option, substitute heavy cream with half-and-half or use whole milk, but the sauce will be less rich.
Try fresh herbs like basil or oregano in place of thyme and parsley for a different flavor profile.
Use leftover cooked chicken or rotisserie chicken to speed up the process.
Add vegetables like spinach, peas, or mushrooms to the sauce for added nutrients and color.
Top with crispy bacon bits or toasted breadcrumbs for extra texture and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of cream or broth to loosen the sauce if it thickens too much. Avoid overcooking when reheating to keep the chicken tender.

How to Serve

A close-up of a bowl filled with creamy pasta, showing flat, ribbon-like noodles coated in a thick, light beige sauce. Pieces of grilled chicken with a slightly browned color sit on top, scattered evenly across the dish. The pasta is sprinkled with small green herbs that add a touch of color. The bowl is white and smooth, resting on a white marbled surface. The lighting highlights the creamy texture and the slight gloss of the sauce, making the dish look warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, egg noodles are traditional, but any pasta like spaghetti, fettuccine, or penne works well in this dish. Adjust cooking times accordingly.

How do I know when the chicken is cooked properly?

The chicken should be cooked to an internal temperature of 165°F (75°C) and appear white with no pink inside. Cooking time may vary depending on thickness, so using a meat thermometer is recommended.