Chicken Buttered Noodles is a simple, comforting dish that brings together tender chicken pieces and warm, buttery noodles in a way that’s both cozy and satisfying. The noodles are perfectly coated in a rich butter sauce that melts in your mouth, while the chicken adds a nice touch of protein to make it a complete meal. It’s the kind of dish that feels like a big, warm hug on a plate.
I love making Chicken Buttered Noodles on busy weeknights because it comes together quickly and always hits the spot. One little trick I use is adding a sprinkle of freshly chopped parsley or a pinch of black pepper on top—it adds a nice pop of color and a little extra flavor that makes the dish feel a bit special. Plus, it’s a meal that even picky eaters usually enjoy without any fuss.
To me, Chicken Buttered Noodles are best served with a simple side salad or some steamed veggies to balance out all that buttery goodness. I find that this meal works well for both a casual family dinner or a cozy solo lunch. It’s easy, tasty, and feels just a little bit like a favorite comfort food from childhood.
Key Ingredients & Substitutions
Egg noodles: These have a soft, tender texture that works perfectly with butter. If you don’t have egg noodles, try wide pasta like pappardelle or even fettuccine.
Butter: The star keeping the noodles rich and silky. You can use salted or unsalted butter—just adjust salt accordingly. For a lighter version, try olive oil instead.
Chicken breasts: I recommend boneless, skinless for easy cooking and slicing. You can swap with chicken thighs for extra juiciness or use leftover rotisserie chicken for speed.
Parmesan cheese: Adds a lovely nutty flavor and helps bind the butter to the noodles. Pecorino Romano is a great substitute if you want a sharper taste.
How Do I Cook Chicken So It Stays Juicy and Tasty?
Getting juicy chicken strips is easier than you think. Here’s what I do:
- Pat the chicken dry—this helps create a nice sear.
- Season well for good flavor right on the surface.
- Heat the skillet first to medium-high so the chicken sizzles on contact.
- Don’t move the chicken too soon—let it brown before flipping.
- Cook evenly on both sides, about 4-5 minutes per side, depending on thickness.
Rest the chicken a few minutes after cooking to lock in juices before slicing it up for the noodles.
Equipment You’ll Need
- Large pot – I use it to boil the noodles easily without spilling.
- Skillet or frying pan – perfect for cooking the chicken and tossing the noodles with butter.
- Strainer or colander – handy for draining the cooked noodles quickly.
- Tongs or slotted spoon – helps turn the chicken and toss the noodles without breaking them.
Flavor Variations & Add-Ins
- Stir in sautéed garlic or onions for more flavor; great if you love aromatics.
- Add cooked spinach, peas, or roasted vegetables to add color and nutrients.
- Use shredded rotisserie chicken instead of cooking fresh for an even quicker meal.
- Mix in different cheeses like mozzarella or Romano for unique tastes.
How to Make Chicken Buttered Noodles
Ingredients You’ll Need:
Main Ingredients:
- 8 ounces egg noodles
- 2 tablespoons butter
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley (plus more for garnish)
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (plus extra for serving)
How Much Time Will You Need?
This simple recipe takes about 20-25 minutes from start to finish. You’ll spend about 8 minutes boiling the noodles, plus another 10-15 minutes cooking the chicken and tossing everything together. It’s a quick, comforting meal perfect for busy days.
Step-by-Step Instructions:
1. Cook the Egg Noodles:
Fill a large pot with water and add a pinch of salt. Bring it to a boil, then add the egg noodles. Cook them according to the package instructions, usually 7-8 minutes, until they are tender but still firm (al dente). Drain the noodles and set them aside.
2. Prepare and Cook the Chicken:
While the noodles are cooking, pat the chicken breasts dry with paper towels. Slice them into thin strips. Season the chicken strips evenly on all sides with salt, black pepper, garlic powder, and onion powder.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips in a single layer and cook for about 4-5 minutes per side, or until the chicken is cooked through and golden brown. Remove the cooked chicken from the skillet and set aside.
3. Make the Butter Sauce and Combine:
Reduce the heat to low and add the butter to the same skillet. Let it melt gently and bubble slightly. Add the cooked noodles to the skillet, tossing them well so they get coated in the buttery goodness.
Sprinkle in the grated Parmesan cheese and dried parsley, stirring to mix everything evenly. The cheese will melt and make the noodles creamy and flavorful.
Transfer the buttery noodles to serving plates and top with the cooked chicken strips. Garnish with extra Parmesan and a sprinkle of parsley if you like. Serve warm and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry well to avoid excess moisture, which can prevent browning.
How Can I Make This Dish Vegetarian?
Simply skip the chicken and add sautéed mushrooms, roasted vegetables, or a protein like tofu or chickpeas for a tasty vegetarian version.
Can I Prepare Chicken Buttered Noodles Ahead of Time?
You can cook the noodles and chicken in advance and store them separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove and add a little butter or olive oil if needed.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or microwave, stirring occasionally to ensure even heating.