Chicken Buttered Noodles Recipe
A comforting weeknight dinner featuring tender chicken and wide egg noodles tossed in a rich, creamy butter sauce with garlic and parmesan. Ready in 30 minutes, this family-friendly meal is perfect for busy evenings.
Equipment
- Large skillet
- Large pot for boiling pasta
- Meat thermometer
Ingredients
Main Ingredients
- 2 large boneless skinless chicken breasts
- 1 pound wide egg noodles
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons olive oil
Seasonings
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme optional
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and thyme. Cook for 5-6 minutes per side until golden and internal temperature reaches 165°F. Remove from pan, let rest, then slice into strips.
- Boil the noodles: Bring a large pot of salted water to boil. Cook egg noodles according to package directions until al dente, usually 6-8 minutes. Reserve 1/2 cup pasta water, then drain.
- Make the sauce: In the same skillet used for chicken, reduce heat to medium. Melt butter and sauté minced garlic for 1 minute until fragrant. Add chicken broth and simmer for 3-4 minutes.
- Add cream: Stir in heavy cream and let the sauce simmer for another 3-4 minutes until slightly thickened. Season with salt and pepper to taste.
- Combine everything: Add drained noodles to the skillet and toss to coat in the butter sauce. Add sliced chicken and parmesan cheese, tossing gently to combine. If sauce is too thick, add reserved pasta water a tablespoon at a time.
- Serve: Transfer to serving bowls and garnish with fresh parsley and additional parmesan if desired. Serve immediately while hot.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or cream.
Substitutions: Use rotisserie chicken for faster prep. Swap heavy cream with half-and-half for a lighter version. Use fettuccine if egg noodles aren't available.
Make it your own: Add frozen peas, spinach, or mushrooms for extra vegetables. For spice, add red pepper flakes or cayenne to the sauce.