Can I make chicken with buttered noodles ahead of time?

You can make it a few hours ahead, but it’s best served fresh. If you do make it early, keep the chicken and sauce together and store the noodles separately so they don’t soak up too much liquid. Reheat gently on the stove with a small splash of chicken broth to loosen the sauce.

Why did my sauce turn out thin?

A thin sauce usually means it didn’t simmer long enough after adding the chicken broth or cream. The sauce needs a few quiet minutes to reduce so the flavors concentrate and the texture tightens. If it’s still thin, keep it at a gentle simmer and give it another minute or two before adjusting anything else.

Can I use a different type of pasta instead of egg noodles?

Yes, but the texture will change. Egg noodles work best because they’re tender and slightly absorbent without turning heavy. If you use something like fettuccine or rotini, cook it just to al dente and expect the dish to feel a little less classic but still comforting.

Is it normal for the chicken to finish cooking in the sauce?

Yes, and that’s actually the goal. The chicken should be mostly cooked when it comes out of the pan, then finish gently warming through in the sauce. This keeps it juicy and helps it absorb flavor without drying out.

The Ultimate Chicken With Buttered Noodles (Easy Comfort Dinner)

Description

Chicken with buttered noodles is a classic American comfort food made with tender pan-seared chicken, a light cream sauce, and simple buttered egg noodles. It’s a dependable, cozy dinner that works just as well for busy weeknights as it does for relaxed family meals.

Ingredients

Scale

4 boneless skinless chicken breasts, pounded to even thickness
Salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon unsalted butter
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup chicken broth
1 cup heavy cream
8 ounces egg noodles
2 tablespoons butter
Fresh parsley, chopped, for garnish
Grated Parmesan cheese, for garnish

Cook Mode Keep your screen awake while you cook

Instructions

Season the chicken breasts evenly with salt and pepper.
Heat olive oil in a large skillet over medium-high heat and add the chicken, cooking until golden brown on both sides and cooked through, then remove from the pan.
Lower the heat to medium, add butter, and cook the mushrooms until they release moisture and begin to brown.
Add garlic, thyme, and oregano and cook briefly until fragrant.
Pour in the chicken broth to deglaze the pan, scraping up any browned bits, and simmer until reduced.
Stir in the heavy cream and gently simmer until the sauce lightly thickens.
Return the chicken to the skillet and warm through in the sauce.
Cook the egg noodles separately until just tender, then toss with butter and salt.
Serve the chicken and sauce over the buttered noodles and garnish with parsley and Parmesan.

Notes

Pound the chicken evenly to ensure proper browning and even cooking.
Avoid boiling the sauce after adding cream to prevent separation.
If the sauce thickens too much, loosen it with a splash of warm chicken broth.
Serve immediately for the best texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 620
Sugar: 5
Sodium: 820
Fat: 38
Saturated Fat: 18
Unsaturated Fat: 17
Trans Fat: 0
Carbohydrates: 34
Fiber: 2
Protein: 42
Cholesterol: 155