What type of noodles work best for chicken buttered noodles?

Egg noodles are the traditional go-to for buttered noodles thanks to their texture and shape — they hold butter and sauce nicely and stay tender without getting mushy. Short pastas like shells or small shapes also work well if that’s what you have on hand.

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs can be used in place of breasts — they stay juicy and add a slightly richer flavor. Just be sure to cut them into even pieces so they cook uniformly.

How can I keep the noodles from drying out when reheating leftovers?

When reheating, gently warm the noodles in a skillet over low heat and add a splash of broth or water (or a little butter) to help restore moisture and keep the sauce silky. This helps prevent the noodles and chicken from drying out.

Is there a dairy-free or plant-based version of this recipe?

Definitely. Swap the butter for a dairy-free butter substitute or olive oil, use vegetable broth, and replace the chicken with tofu or sautéed mushrooms — you’ll still get a comforting, flavorful meal.

chicken buttered noodles – 1 Comforting Power Recipe You’ll Love

Description

A cozy, comforting bowl of chicken buttered noodles made with tender seared chicken, silky buttered noodles, and simple pantry ingredients. This quick weeknight favorite brings together rich buttery flavor and satisfying texture in a warm, home-cooked dish.

Ingredients

Scale

1 pound chicken breasts or thighs, cut into bite-size pieces
12 ounces wide egg noodles
4 tablespoons unsalted butter
2 tablespoons olive oil
1 cup low-sodium chicken broth
3 garlic cloves, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 teaspoon kosher salt, divided
1/4 cup reserved pasta water
Optional: grated Parmesan, fresh parsley, lemon juice

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Instructions

Heat olive oil in a skillet over medium heat.
Season chicken with salt, pepper, garlic powder, and onion powder.
Sear chicken pieces until golden and cooked through.
Boil egg noodles in salted water until al dente; reserve 1/4 cup pasta water.
Add butter and minced garlic to the skillet with chicken.
Pour in chicken broth and stir to loosen browned bits.
Add cooked noodles and toss with the chicken and buttery sauce.
Stir in pasta water as needed to create a silky, glossy sauce.
Garnish with parsley, Parmesan, or lemon juice if desired.

Notes

Add pasta water gradually to control sauce thickness.
Reheat leftovers gently with broth or water to restore moisture.
Use chicken thighs for a juicier texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 2
Sodium: 640
Fat: 22
Saturated Fat: 10
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 48
Fiber: 2
Protein: 32
Cholesterol: 115