Chicken with Buttered Noodles – A Cozy, One-Pan Comfort Classic
There’s something magical about the smell of butter melting in a skillet. It’s warm, inviting, and instantly feels like home. Add juicy pieces of chicken and tender noodles, and you’ve got the kind of comfort meal that never goes out of style. Chicken with buttered noodles isn’t fancy food—it’s the kind of dinner you make when you need something easy, filling, and full of nostalgia. Maybe it reminds you of childhood dinners or the kind of weeknight meal your family always looked forward to. Either way, this simple combination proves that sometimes the best dishes are born from pantry staples and a stick of butter.
What Is Chicken with Buttered Noodles?
When you think about chicken with buttered noodles, think of simplicity meeting satisfaction. It’s a homestyle dish that pairs tender chicken—usually pan-seared or roasted—with golden egg noodles tossed in melted butter, herbs, and a touch of seasoning. No heavy sauces, no complicated techniques—just pure, buttery comfort on a plate.
The concept comes from traditional European comfort food, where buttered noodles were served alongside meats or stews. Over time, American home cooks turned it into a complete meal by combining the two. It’s perfect for busy nights because it uses one skillet, cooks in under 30 minutes, and can be customized in endless ways.
What makes it special isn’t just the taste—it’s the versatility. You can make it creamy, garlicky, herbed, or light and lemony, depending on your mood. It’s that dependable meal that always turns out right, even when you’re short on time.
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Chicken with Buttered Noodles
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A cozy, one-pan comfort classic featuring tender chicken pieces and golden buttered noodles tossed with garlic, herbs, and Parmesan. Simple, satisfying, and perfect for weeknight dinners when you crave something quick, hearty, and homemade.
Ingredients
1 lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
2 tbsp unsalted butter (plus more for noodles)
1 tbsp olive oil
8 oz egg noodles (or any pasta of choice)
2 cloves garlic, minced
1 cup low-sodium chicken broth
¼ tsp Italian seasoning
¼ tsp onion powder
Salt and pepper, to taste
¼ cup grated Parmesan cheese
1 tbsp fresh parsley, chopped
Optional: 1 tbsp lemon juice or zest
Instructions
Pat chicken dry, then season with salt, pepper, Italian seasoning, and onion powder.
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken until golden and cooked through, about 5–6 minutes. Remove and set aside.
In a pot of salted boiling water, cook egg noodles until al dente. Reserve ½ cup of pasta water, then drain.
In the same skillet, melt remaining butter and sauté minced garlic for 30 seconds. Add chicken broth and deglaze the pan, scraping up browned bits.
Toss in noodles, adding pasta water as needed for creaminess.
Return chicken to the skillet and combine. Stir in Parmesan, taste, and adjust seasoning.
Garnish with parsley and lemon zest if desired. Serve warm.
Notes
Use rotisserie chicken for an even faster version.
For a creamy twist, add 2 tbsp heavy cream or milk.
Add veggies like peas, spinach, or mushrooms for extra flavor and color.
To reheat, add a bit of butter or broth to restore moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-pan sauté
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 1¼ cups)
- Calories: 520
- Sugar: 2 g
- Sodium: 460 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 125 mg
Ingredients and Key Components
You’ll only need a handful of familiar ingredients, but each plays a big role in creating that rich, buttery flavor you love.
Ingredients
- 1 pound boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 2 tablespoons unsalted butter (plus more for noodles)
- 1 tablespoon olive oil
- 8 ounces egg noodles (or any pasta you like)
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ¼ teaspoon Italian seasoning
- ¼ teaspoon onion powder
- Salt and pepper, to taste
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- Optional: 1 tablespoon lemon juice or zest for brightness
The butter is the heart of the recipe—choose a good-quality unsalted one so you can control the flavor. The garlic and herbs give a gentle depth without overpowering the simple base. And the Parmesan adds a nutty, savory finish that brings everything together.
How to Make Chicken with Buttered Noodles
This dish is as easy as it sounds, but a few small details make the difference between “good” and “can’t-stop-eating-it.”
Sear the Chicken
Start by patting your chicken dry—this ensures it browns instead of steaming. Heat olive oil and a tablespoon of butter in a large skillet over medium-high heat. Add the chicken and season it with salt, pepper, Italian seasoning, and onion powder. Cook until golden brown on both sides and cooked through, about 5–6 minutes. Remove and set aside.
Cook the Noodles
In a separate pot, boil salted water and cook your egg noodles according to the package directions. Before draining, reserve half a cup of pasta water—it’s your secret weapon for silky noodles later.
Make the Butter Sauce
In the same skillet used for the chicken, melt the remaining butter and sauté the minced garlic for about 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits from the pan (they hold tons of flavor). Add the drained noodles and toss to coat, adding a splash of the reserved pasta water for creaminess.
Combine and Finish
Return the chicken to the skillet, tossing everything together. Stir in Parmesan cheese, taste, and adjust seasoning if needed. Finish with a sprinkle of parsley and, if you like, a squeeze of fresh lemon for brightness. Serve warm, while the butter still clings to the noodles in that perfect glossy coat.
Variations and Enhancements
One of the best things about chicken with buttered noodles is how adaptable it is. You can dress it up or down depending on your cravings.
Creamy Mushroom Twist
Add sliced mushrooms and a splash of cream or half-and-half for a richer, velvety version. It turns this humble dish into something restaurant-worthy.
Lemon Herb Noodles
Use lemon zest, fresh thyme, and a touch of dill for a spring-inspired meal. It’s especially great if you want a lighter, fresher take.
One-Pan Skillet Version
If you’re all about minimal cleanup, cook the noodles directly in the broth after searing the chicken. They’ll absorb all that flavour as they simmer.
Veggie Add-Ins
Fold in spinach, peas, or roasted broccoli for extra colour and nutrition. These add a bit of freshness and balance out the buttery richness.
Dietary Variations and Substitutions
Gluten-Free
Swap the egg noodles for your favourite gluten-free pasta or even rice noodles. Make sure your chicken broth and Parmesan are certified gluten-free.
Vegan
Replace the chicken with sautéed tofu or plant-based “chicken” strips. Use vegan butter and nutritional yeast instead of cheese—it’ll still taste incredibly comforting.
Low-Calorie or Lighter Version
Use less butter and replace part of it with olive oil. Skip the cheese or use a smaller amount of grated Parmesan for flavor without the extra calories.
Halal or Kosher
Ensure your chicken is properly sourced and opt for kosher or halal-certified butter and cheese. The recipe itself naturally fits both diets with small ingredient checks.
Dairy-Free
Use plant-based butter and skip the cheese—or try a sprinkle of dairy-free Parmesan alternatives. The garlic and herbs will still give it plenty of flavor.
Tips, Storage, and Serving Ideas
To keep your noodles from sticking, always toss them in butter right after draining. If the dish ever seems dry, add a tablespoon of warm pasta water or broth to loosen it up. Store leftovers in an airtight container for up to three days, and when reheating, add a small pat of butter to revive that glossy texture.
This meal pairs beautifully with a crisp green salad, steamed vegetables, or even a slice of garlic bread. For a comforting touch, serve it in warm bowls—it feels like a hug in food form.
The beauty of chicken with buttered noodles lies in its simplicity. It’s the kind of meal that doesn’t need fancy ingredients or hours of prep time. Just butter, noodles, and chicken coming together in perfect harmony. Whether you’re cooking for a busy weeknight, a lazy Sunday, or just craving something that feels like home, this recipe delivers every single time.
FAQ
Can I use rotisserie chicken instead of raw chicken?
Absolutely. Shredded rotisserie chicken works perfectly for chicken with buttered noodles. Just skip the searing step and add it in when tossing the noodles with butter and broth. It saves time and still delivers great flavour.
What kind of noodles work best for buttered noodles?
Egg noodles are the classic choice—they’re soft, rich, and coat beautifully with butter. But you can use fettuccine, rotini, or even spaghetti if that’s what you have on hand. Just make sure to cook them al dente so they don’t turn mushy.
Can I make this dish creamy without using heavy cream?
Yes. A splash of pasta water mixed with Parmesan and butter creates a naturally creamy sauce without any cream. If you want extra richness, try adding a little milk or half-and-half.
How do I keep the noodles from drying out when reheating?
When reheating chicken with buttered noodles, add a teaspoon of butter or a bit of chicken broth to bring back the moisture. Warm it gently on the stovetop or microwave in short bursts, stirring often to prevent dryness.
Is this recipe kid-friendly?
Definitely. Kids usually love the mild, buttery flavour and soft noodles. You can leave out stronger seasonings like garlic or herbs if you prefer a simpler taste for little ones.
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