Go Back
Buttered Noodles Chicken

Buttered Noodles Chicken

This Buttered Noodles Chicken recipe is an incredibly simple yet profoundly satisfying dish that transforms humble ingredients into a comforting, flavorful meal. Perfect for busy evenings or when you crave something delicious without a lot of fuss, this recipe offers a taste of homemade goodness that’s surprisingly quick to prepare.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Total Time 30 minutes
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces dried egg noodles (or your favorite pasta shape)
  • 1 pound boneless, skinless chicken breast or thighs cut into bite-sized pieces
  • 4 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1/2 cup heavy cream (or half-and-half for a lighter sauce)
  • 1/4 cup grated Parmesan cheese , plus more for serving
  • 2 tablespoons fresh parsley , chopped (plus more for garnish)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1 pinch red pepper flakes for a hint of spice (optional)

Equipment

  • Large pot
  • Large skillet

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the dried noodles and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining the noodles.
    8 ounces dried egg noodles
  2. While the pasta is cooking, season the chicken pieces generously with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5–7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
    1 pound boneless, skinless chicken breast or thighs, 1 tablespoon olive oil, Salt and freshly ground black pepper
  3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it. If using, add the red pepper flakes at this stage.
    4 tablespoons unsalted butter, 2 cloves garlic, 1 pinch red pepper flakes
  4. Pour the heavy cream into the skillet with the butter and garlic. Stir and let it gently simmer for 2–3 minutes, allowing it to thicken slightly. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
    1/2 cup heavy cream, 4 tablespoons unsalted butter, 2 cloves garlic, 1/4 cup grated Parmesan cheese
  5. Return the cooked chicken to the skillet. Add the drained noodles to the sauce. Toss everything gently to coat the noodles and chicken evenly. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. Stir in the chopped parsley.
    1 pound boneless, skinless chicken breast or thighs, 8 ounces dried egg noodles, 1/4 cup grated Parmesan cheese, 2 tablespoons fresh parsley
  6. Taste and adjust seasoning with salt and pepper if needed. Serve the Buttered Noodles Chicken immediately, garnished with extra Parmesan cheese and fresh parsley.
    Salt and freshly ground black pepper, 1/4 cup grated Parmesan cheese, 2 tablespoons fresh parsley

Notes

This recipe is a weeknight go-to, quick and satisfying. Adjust sauce consistency with reserved pasta water. Garnish generously with Parmesan and parsley.