Chicken with Buttered Noodles is a simple, comforting meal that brings together tender, juicy chicken and buttery, soft egg noodles. It’s the kind of dish that feels homemade and cozy every time you make it. The rich butter coating the noodles makes each bite melt in your mouth, perfectly complemented by the mild flavor of the chicken.
I love making this recipe when I want something quick but satisfying. The buttered noodles are my favorite part—they soak up a little of the chicken’s juices, which makes everything taste even better. I usually add just a sprinkle of parsley or a squeeze of lemon to brighten it up a bit. It’s straightforward but feels special all the same.
One of the best things about this dish is how easy it is to serve alongside whatever you have on hand. Whether you throw in a side of steamed veggies or a simple green salad, it all works. I remember having this meal with my family on a chilly evening, and it was the perfect, cozy way to end the day. It’s just one of those comforting, no-fuss dinners everyone seems to love.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for quick, even cooking. If you prefer darker meat, thighs work well too and add extra juiciness.
Egg Noodles: These tender noodles soak up the butter sauce nicely. You can swap with wide pasta like pappardelle or even fettuccine if egg noodles aren’t available.
Butter and Olive Oil: Butter adds rich flavor to the noodles and sauce, while olive oil helps brown the chicken. Use all butter or all oil if needed, but the mix gives a nice balance.
Heavy Cream and Chicken Broth: These form the creamy sauce base. For a lighter option, try using half-and-half or milk with a little extra flour to thicken.
Fresh Herbs: Parsley and thyme add freshness and earthiness. If you don’t have thyme, oregano or basil are decent alternatives.
How Do You Make a Smooth, Creamy Sauce Without Lumps?
Making the sauce can be tricky, especially after adding flour and liquids. Here’s what helps:
- Sprinkle flour into melted butter and garlic, stirring constantly to form a roux. Cook until it’s slightly golden but not brown.
- Add chicken broth and cream slowly, whisking constantly to avoid lumps.
- Simmer gently so the sauce thickens smoothly, stirring often.
- If the sauce becomes too thick, gradually add reserved pasta water a bit at a time.
Patience while whisking and adding liquids is key. This method makes the sauce velvety and keeps it lump free every time.
Equipment You’ll Need
- Large skillet – I use this to cook the chicken and make the sauce all in one pan, which makes cleanup easy.
- Pot for boiling noodles – a big pot helps the noodles cook evenly without overcrowding.
- Whisk – essential for stirring in liquids and preventing lumps in the sauce.
- Measuring spoons and cups – for accurate seasoning and liquids to get the best flavor.
- Tongs or a slotted spoon – to turn the chicken and toss the noodles without breaking them.
Flavor Variations & Add-Ins
- Swap chicken for pork chops or shrimp for a different protein that cooks quickly and adds variety.
- Add sautéed mushrooms or spinach to the sauce for an extra veggie boost and richer flavor.
- Replace heavy cream with coconut milk for a dairy-free, tropical twist.
- Sprinkle with grated Parmesan or Pecorino cheese for a salty, cheesy finish.
Chicken with Buttered Noodles
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 teaspoon paprika
- 2 tablespoons olive oil
For the Noodles and Sauce:
- 12 oz egg noodles
- 3 tablespoons butter, divided
- 2 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon dried thyme or fresh thyme leaves
- Optional: lemon juice, for brightness
How Much Time Will You Need?
This dish takes about 10 minutes to prep, 15 minutes to cook the chicken and noodles, then 5 minutes to make the creamy sauce and bring everything together. Altogether, plan on around 30 minutes for a warm and comforting meal.
Step-by-Step Instructions:
1. Prepare and Cook the Chicken:
Start by patting your chicken breasts dry with a paper towel. Season both sides generously with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Place the chicken in the skillet and cook for about 5-7 minutes on each side until golden and cooked through (internal temperature should reach 165°F/74°C). Once done, remove the chicken from the pan and set it aside while you work on the noodles and sauce.
2. Cook the Noodles:
Bring a large pot of salted water to a boil. Add egg noodles and cook according to the package directions—usually about 7 to 9 minutes—until just tender but still firm (al dente). Drain the noodles but save about half a cup of the pasta water to use if your sauce needs thinning later.
3. Make the Creamy Sauce and Finish the Dish:
In the same skillet used for the chicken, lower the heat to medium. Add 2 tablespoons of butter and the minced garlic. Sauté for about 30 seconds until fragrant but not browned. Sprinkle in the flour and whisk constantly for 1-2 minutes to form a smooth roux.
Next, slowly pour in the chicken broth and heavy cream while whisking constantly to keep the sauce lump-free. Let it simmer gently for 3-5 minutes until thickened. Stir in the thyme and chopped parsley, and taste to adjust salt and pepper. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
Add the drained noodles into the sauce and toss gently to coat them in the creamy buttery mixture. Stir in the remaining tablespoon of butter for extra richness.
Serve the buttered noodles on plates, topping each with a cooked chicken breast. Spoon some sauce over the chicken, garnish with fresh parsley, and add a splash of lemon juice if you like a little brightness in your meal. Serve immediately and enjoy your cozy dinner!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry well to avoid excess moisture, which can affect browning.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the chicken and buttered noodles separately, then refrigerate for up to 2 days. Reheat gently on the stove, adding a splash of chicken broth or cream if the sauce thickens too much.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on low heat to prevent drying out, stirring occasionally to maintain creaminess.
What Can I Serve with Chicken and Buttered Noodles?
This dish pairs wonderfully with steamed green veggies like broccoli or asparagus, or a fresh garden salad to balance the richness of the sauce.
