I keep this recipe on repeat because it’s simple, hearty, and full of flavor without being complicated. I like how the butter and garlic create a silky sauce that coats every noodle, while the chicken adds protein and richness. It’s also easy to customize with herbs, cheese, or vegetables depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs
egg noodles
olive oil
butter
garlic cloves, minced
chicken broth
salt
black pepper
fresh parsley, chopped
grated Parmesan cheese (optional)
lemon wedges (optional)
Directions
I start by patting the chicken dry and seasoning it with salt and pepper. In a skillet over medium-high heat, I heat the olive oil and sear the chicken for about 5 to 7 minutes per side until golden and cooked through. I remove the chicken from the pan and let it rest.
While the chicken rests, I bring a pot of salted water to a boil and cook the egg noodles until al dente. Before draining, I reserve about 1/4 cup of the pasta water.
In the same skillet, I melt the butter over medium-low heat and add the garlic, cooking for about one minute until fragrant. I pour in the chicken broth and scrape up any browned bits from the pan, letting it simmer briefly.
I add the noodles to the skillet and toss them in the butter sauce, adding a splash of reserved pasta water if needed to loosen everything. I slice the chicken and arrange it over the noodles, then finish with parsley and Parmesan if I’m using it. I like serving this with lemon wedges for a fresh finish.
Servings and Timing
This recipe makes about 2 to 3 servings. Prep time is roughly 10 minutes, cook time is about 20 minutes, and the total time comes to around 30 minutes.
Variations
I sometimes use rotisserie chicken to save time, adding it at the end just to warm through. I also enjoy switching the noodles for pappardelle or fusilli. When I want to lighten the dish, I reduce the butter slightly and add lemon zest or extra herbs for brightness.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to three days. To reheat, I warm everything gently on the stovetop or in the microwave, adding a splash of broth or water to keep the noodles from drying out.
FAQs
Can I use chicken thighs instead of breasts?
I often use chicken thighs because they stay juicy and add extra flavor.
What if I don’t have egg noodles?
I swap in other pasta shapes like fusilli or pappardelle, and they work well for me.
How do I keep the noodles from getting dry?
I reserve some pasta water and add it gradually until the noodles are nicely coated.
Can I add vegetables to this dish?
I like stirring in spinach, peas, or steamed broccoli right before serving.
Is Parmesan necessary?
I consider it optional, but I enjoy the extra savory flavor it adds when I use it.
Conclusion
I love how this chicken with buttered noodles delivers comfort and flavor with minimal effort. It’s a reliable, family-friendly meal that feels both nostalgic and satisfying, making it one of my favorite go-to dinners when I want something simple and delicious.
