Juicy chicken and buttery noodles might sound simple, but getting both perfectly cooked and ready at the same time used to trip me up constantly. The chicken would be done while I was still waiting for water to boil, or the noodles would get cold while the chicken rested.
Table of Contents
Ingredients for Chicken with Buttered Noodles
I keep these staples on hand because this recipe has saved countless weeknight dinners when I forgot to plan ahead. Using quality butter really does make a difference here since it’s the star of the sauce.
- 4 boneless, skinless chicken breasts (or thighs if preferred)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (optional) – adds nice earthy depth if you have it
- 2 cups (about 4 oz) dry egg noodles (or your preferred pasta) – I usually grab the wide egg noodles
- 4 tablespoons unsalted butter – good quality butter is worth it here
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2-3 cloves garlic, minced – don’t skimp on this, it makes the sauce
- 1/4 cup grated parmesan cheese (optional, for extra flavor) – this really elevates the dish
- 1/2 cup chicken broth (or pasta water)
Step-by-Step Instructions
Getting the timing right makes all the difference with this recipe. Starting your pasta water about five minutes after the chicken helps everything finish at the same time without anything getting cold.
Step 1: Season both sides of chicken breasts generously with salt, pepper, garlic powder, onion powder, and dried thyme if using. If your chicken breasts are thicker than 1 inch, pound them to even thickness so they cook uniformly. Don’t be shy with the seasoning.
Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Test readiness by flicking a tiny drop of water into the pan – it should sizzle immediately. Add chicken and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. The chicken is done when juices run clear and the meat is no longer pink in the center. Avoid moving the chicken around to get a nice golden crust.
Step 3: Transfer cooked chicken to a plate and cover loosely with foil. Let it rest for 5 minutes while you work on the noodles. This resting time keeps all the juices inside.
Step 4: About 5 minutes after starting the chicken, bring a large pot of salted water to a boil. This timing helps everything finish together. Once boiling, add the egg noodles and cook for 7-9 minutes until al dente, stirring occasionally. Before draining, scoop out and reserve 1/2 cup of the starchy pasta water – don’t skip this step as it helps create a silky sauce.
Step 5: Drain noodles in a colander and set aside.
Step 6: In the same skillet used for chicken, lower heat to medium and melt butter. Add minced garlic and sauté for 1-2 minutes until fragrant and just starting to turn golden. Watch carefully because garlic can burn quickly and turn bitter.
Step 7: Pour in the reserved pasta water or chicken broth, stirring and scraping up all those flavorful browned bits stuck to the pan. Let it simmer for about 1 minute until the sauce looks smooth and slightly thickened.
Step 8: Add drained noodles to the skillet and toss thoroughly to coat every strand in the garlic butter sauce. If using, sprinkle in parmesan cheese and stir until melted and creamy. Taste and adjust salt and pepper as needed.
Step 9: Plate the buttered noodles and top with rested chicken, either sliced into strips or served whole. Garnish with fresh parsley and serve immediately while everything is hot.
Best Side Dishes for Chicken with Buttered Noodles
This rich, buttery main dish pairs beautifully with lighter sides that add freshness and crunch without overwhelming the comforting flavors.
Simple Green Salad: A crisp Mediterranean Chicken Gyros-style salad with mixed greens, cucumber, and a light vinaigrette cuts through the richness while adding refreshing crunch and vitamins that balance the meal perfectly.
Garlic Roasted Broccoli: Tender-crisp broccoli florets roasted until slightly charred complement the garlic notes in the butter sauce. The bitterness of broccoli provides a pleasant contrast to the rich noodles, plus you get a serious nutritional boost.
Warm Garlic Bread: When comfort is the goal, nothing beats crusty garlic bread for soaking up every last bit of that incredible butter sauce. It’s pure indulgence but sometimes that’s exactly what dinner needs.
Roasted Green Beans with Lemon: Quick-roasted green beans finished with a squeeze of fresh lemon add brightness and a satisfying snap that contrasts beautifully with the soft, buttery noodles while keeping things light.
Honey-Glazed Carrots: Sweet roasted carrots provide a pleasant contrast to the savory chicken and add vibrant color to your plate. The natural sweetness plays surprisingly well against the garlicky butter sauce.
Simple Caesar Salad: Crisp romaine with Caesar dressing echoes the parmesan in the pasta while adding refreshing crunch. It’s classic comfort pairing that never disappoints and takes just minutes to toss together.
Storing and Reheating Your Leftovers
Store leftover chicken and noodles in separate airtight containers in the refrigerator for up to 3 days. Keeping them separate prevents the pasta from absorbing too much moisture and getting mushy. The chicken stays juicier this way too.
For the best results when reheating, use a skillet over medium-low heat with a splash of chicken broth or water to revive the sauce. Add a small pat of butter to refresh the flavor. The microwave works when you’re pressed for time, but the stovetop method keeps everything from drying out and maintains better texture.
This dish is fantastic for meal prep if you cook the chicken ahead and store it properly. When you’re ready to eat, just make fresh noodles and butter sauce, then slice the cold chicken over top. You can also transform leftovers into a completely different meal by adding cream and vegetables for a quick baked pasta casserole.
FAQs
Can I use a different type of pasta instead of egg noodles?
Absolutely! Fettuccine, penne, or even spaghetti work beautifully with this butter sauce. Just adjust cooking time according to the pasta package directions and the dish will be equally delicious.
How do I know when my chicken is perfectly cooked without a thermometer?
Cut into the thickest part of the breast – the meat should be completely white with no pink, and the juices should run clear. However, a meat thermometer is the most reliable way to hit that perfect 165°F without overcooking.
Can I make this recipe ahead for meal prep?
Yes! Cook the chicken and store it separately from the noodles in airtight containers. When ready to eat, reheat the chicken gently and prepare fresh noodles with the butter sauce for the best texture and flavor.
Chicken with Buttered Noodles
Ingredients
Equipment
Method
- Season both sides of chicken breasts generously with salt, pepper, garlic powder, onion powder, and dried thyme if using. If chicken breasts are thicker than 1 inch, pound to even thickness for uniform cooking.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Test by adding a tiny drop of water – it should sizzle immediately. Add chicken and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Chicken is done when juices run clear and meat is no longer pink in center.
- Transfer cooked chicken to a plate and cover loosely with foil to keep warm and rest for 5 minutes. This helps retain the juices for tender, moist chicken.
- About 5 minutes after starting the chicken, bring a large pot of salted water to a boil. This timing ensures everything finishes together. Add egg noodles and cook for 7-9 minutes until al dente, stirring occasionally. Before draining, reserve 1/2 cup of the starchy pasta water.
- Drain noodles in a colander and set aside.
- In the same skillet used for chicken, lower heat to medium and melt butter. Add minced garlic and sauté for 1-2 minutes until fragrant and just starting to turn golden. Watch carefully to prevent burning.
- Add reserved pasta water or chicken broth to the skillet, stirring and scraping up all the flavorful browned bits from the pan. Let simmer for about 1 minute until sauce is smooth and slightly thickened.
- Add drained noodles to the skillet and toss thoroughly to coat every strand in the garlic butter sauce. If using, sprinkle in parmesan cheese and stir until melted. Season with salt and pepper to taste.
- Plate the buttered noodles and top with rested chicken, either sliced into strips or served whole. Garnish with freshly chopped parsley and serve immediately while hot.
Notes
