Chicken with Buttered Noodles Recipe – Warm, Creamy Comfort in 30 Minutes

Introduction

The kitchen fills with a cozy, garlic-and-butter scent that always pulls me in — and that scent means one thing: Chicken with Buttered Noodles is on the table tonight. This dish warms the whole house, and within minutes the noodles go glossy and the sauce smells rich and comforting. Also, it makes weeknight dinners feel like a small celebration. If you like simple swaps, I sometimes serve it alongside crispy bacon-wrapped chicken for extra comfort — see this quick twist here: Chicken Strips Wrapped with Bacon.

Why You’ll Love It

• Quick and easy to make, so you’ll have dinner on the table fast.
• Comforting, homemade flavor with a silky, cheesy sauce.
• Uses simple pantry ingredients you likely already have.
• Great for any occasion — from cozy solo nights to family dinners.
• Always a crowd-pleaser; kids and grown-ups ask for seconds.
  Also, it pairs nicely with a bright salad like a roast-chicken bean salad for balance: Dense Bean Salad with Roasted Chicken.

Ingredients You’ll Need

• 4 boneless, skinless chicken breasts (or thighs)
• 3 tbsp butter (divided) — use unsalted butter so you can control the salt
• 2 tbsp olive oil
• 4 cloves garlic, minced — fresh garlic gives it that extra flavor boost
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 12 oz egg noodles
• 2 tbsp fresh parsley, chopped
• Salt & black pepper, to taste

For a simple drink pairing, try something easy and cool like a banana smoothie (no yogurt needed): Banana Smoothie Recipe Without Yogurt.

How to Make It

1. Cook the egg noodles according to package directions. Then drain them, toss with 1 tbsp butter so they shine, and set aside. You’ll smell that buttery, eggy noodle aroma right away.
2. Meanwhile, season the chicken well with salt and pepper. Heat 2 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. When the pan shimmers, add the chicken. You’ll hear a soft sizzle — that’s when it’s just right. Cook until golden brown and cooked through, about 4–5 minutes per side. Remove the chicken and slice it.
3. In the same skillet, melt the remaining butter and sauté the minced garlic until fragrant, about 30 seconds. Next, pour in the chicken broth, then add the heavy cream and grated Parmesan. Simmer gently, stirring, until the sauce becomes smooth and slightly thickened. It should coat a spoon and smell creamy and bright.
4. Toss the cooked noodles in the sauce until every strand is coated. Then arrange the sliced chicken on top so each plate gets meat and noodles together.
5. Garnish with fresh parsley and serve hot. Pro tip: squeeze a little fresh lemon juice into the sauce right before serving — it brightens the whole dish beautifully.

For another weeknight idea that cooks fast and stays cozy, try our 30-minute falafel sandwich for variety: 30-Minute Falafel Sandwich with Sweet Potato.

Kitchen Tips

• Time-saver: While the pasta cooks, start the chicken so both finish around the same time.
• Fix for dryness: If chicken overcooks, slice it thinly and rewarm briefly in the sauce so it soaks up moisture.
• Flavor twist: Stir in a teaspoon of Dijon mustard or a pinch of red pepper flakes for a little kick.

Serving Ideas

Serve this for family dinner, a cozy date night, or a relaxed Sunday supper. Also, try these pairings:

• A crisp green salad to cut through the richness.
• Steamed green beans or roasted broccoli for texture contrast.
• Finish with a maple-glazed cookie for dessert and the whole meal feels complete: Brown Sugar Cookies with Maple Glaze.

Storing & Leftovers

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze the chicken and noodles separately in freezer bags for up to 2 months.
• Reheat: Warm gently on the stove with a splash of broth to loosen the sauce, so the noodles don’t dry out.
  Leftover idea: Toss the sliced chicken with fresh greens and a spoonful of the warmed sauce for a quick pasta-salad-style bowl.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day because the flavors have time to meld.

Q: Can I swap any ingredients?
A: Yes — use thighs instead of breasts, or swap the heavy cream for half-and-half for a lighter sauce. Chicken with Buttered Noodles stays forgiving.

Q: What’s the best way to serve it?
A: Serve right from the pan while it’s warm and aromatic, and add a sprinkle of parsley for color.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges on the chicken and a fragrant, creamy sauce — that’s your sign it’s ready!

Final Thoughts

This recipe always brings me back to slow, happy dinners at home; it’s simple, honest cooking that feels like a hug on a plate. So, next time you want something cozy and quick, make Chicken with Buttered Noodles and invite someone you love to sit down with you.

Conclusion

If you’d like a slightly different take or a short-cut version, check out this Copycat option: Copycat Noodles & Company Parmesan Chicken and Buttered ….
Also, for another home-style rendition, have a look at this lovely write-up: Chicken with Buttered Noodles – NorthEast Nosh Recipes.

Chicken with Buttered Noodles

A warm and creamy dish featuring tender chicken and glossy egg noodles in a rich garlic and Parmesan sauce, perfect for a quick weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 650

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces boneless, skinless chicken breasts (or thighs)
• 3 tbsp butter (divided) Use unsalted butter to control the salt.
• 2 tbsp olive oil
• 4 cloves garlic, minced Fresh garlic gives an extra flavor boost.
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 12 oz egg noodles
• 2 tbsp fresh parsley, chopped
• Salt & black pepper, to taste

Method

 

Cooking Noodles

1. Cook the egg noodles according to package directions. Then drain them, toss with 1 tbsp butter so they shine, and set aside.

Cooking Chicken

1. Season the chicken well with salt and pepper. Heat 2 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat.
2. Add the chicken to the skillet and cook until golden brown and cooked through, about 4–5 minutes per side. Remove the chicken and slice it.

Making the Sauce

1. In the same skillet, melt the remaining butter and sauté the minced garlic until fragrant, about 30 seconds.
2. Pour in the chicken broth, then add the heavy cream and grated Parmesan. Simmer gently, stirring, until the sauce becomes smooth and slightly thickened.

Combining Ingredients

1. Toss the cooked noodles in the sauce until every strand is coated.
2. Arrange the sliced chicken on top so each plate gets meat and noodles together.

Garnishing

1. Garnish with fresh parsley and serve hot. Optional: Squeeze a little fresh lemon juice into the sauce right before serving.

Notes

To save time, while the pasta cooks, start the chicken. For extra flavor, stir in Dijon mustard or red pepper flakes.