Chicken Buttered Noodles is a simple and cozy dish that brings together tender pieces of chicken with warm, buttery noodles. It’s one of those meals that feels like a big, comforting hug on a plate. The rich butter coats every strand of noodle, making each bite melt in your mouth, while the chicken adds just the right amount of protein to keep things satisfying.
One thing I love about this dish is how easy it is to make, especially on busy weeknights. I usually toss in a pinch of garlic or sprinkle some fresh herbs like parsley to brighten up the flavors, but it’s just as tasty in its most basic form. The butter is definitely the star, so I don’t hold back—getting that silky, buttery coating on the noodles is what makes it all come together.
I like to serve Chicken Buttered Noodles with a side of steamed veggies or a simple green salad for a complete, balanced meal. It’s also a big hit with kids because it’s straightforward and familiar, which makes it a go-to recipe in my house when everyone needs something easy and delicious. If you have leftover chicken, this recipe is a perfect way to turn it into a quick and comforting dinner.
Key Ingredients & Substitutions
Egg Noodles: These give the dish a soft, chewy texture that’s perfect for soaking up butter. If you can’t find egg noodles, you can substitute with any similar pasta like wide fettuccine or even rotini.
Chicken Breasts: Skinless and boneless chicken breasts cook quickly and stay tender. You can swap for chicken thighs if you prefer juicier meat, just adjust cooking time slightly.
Butter: Unsalted butter is the main flavor here—it coats the noodles beautifully. You can use salted butter, but reduce added salt in the recipe. For a dairy-free option, try vegan butter or olive oil.
Spices: Garlic powder and paprika add simple but tasty flavor to the chicken. Feel free to add a pinch of onion powder or chili flakes if you want a little kick.
Thyme: Dried thyme is subtle and earthy. Fresh thyme works well too and adds a nice pop of color as a garnish.
How Can I Cook the Chicken So It’s Juicy and Flavorful?
Cooking chicken strips evenly and keeping them juicy can be tricky. Here’s what I do to get great results:
- Slice chicken breasts into even strips so they cook at the same rate.
- Season well with salt, pepper, paprika, and garlic powder for tasty crust.
- Heat your skillet with oil first until it’s hot but not smoking—this helps prevent sticking.
- Cook chicken over medium-high heat for 3-4 minutes per side without moving too much; this helps brown them nicely.
- Remove chicken once cooked through but still moist inside (internal temp ~165°F).
Doing this gives you flavorful, tender chicken strips that pair perfectly with buttery noodles.
Equipment You’ll Need
- Large pot – for boiling the noodles until tender and al dente.
- Large skillet – to cook the chicken and toss the noodles with butter.
- Knife and cutting board – for slicing the chicken into strips.
- Measuring spoons – to measure butter, spices, and seasonings.
- Colander – for draining the cooked noodles.
Flavor Variations & Add-Ins
- Stir in grated Parmesan or Pecorino cheese for a cheesy boost.
- Add chopped parsley or basil for fresh herbal flavor.
- Mix in sautéed mushrooms or steamed broccoli for more vegetables.
- Use smoked paprika or chili flakes to add some heat and smoky flavor.
How to Make Chicken Buttered Noodles
Ingredients You’ll Need:
- 8 oz egg noodles
- 2 boneless, skinless chicken breasts
- 3 tablespoons unsalted butter, divided
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme (or fresh thyme for garnish)
- 1 tablespoon olive oil (for cooking chicken)
- Optional: 1/4 cup grated Parmesan cheese (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. Cooking the noodles and chicken simultaneously makes the process quick and easy, perfect for a weeknight dinner.
Step-by-Step Instructions:
1. Cook the Noodles:
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until they are al dente. Drain the noodles and set them aside.
2. Prepare and Cook the Chicken:
While the noodles are cooking, slice the chicken breasts into thin strips. Season the chicken evenly with salt, pepper, garlic powder, and paprika. Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for about 3-4 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Combine and Finish the Dish:
In the same skillet, reduce the heat to medium. Add 2 tablespoons of butter and let it melt. Add the drained noodles and toss gently to coat them with the melted butter. Return the chicken strips to the skillet to warm through. Remove from heat, sprinkle dried thyme over the dish, and add the remaining tablespoon of butter to melt on top. Serve immediately, optionally with grated Parmesan cheese for extra flavor.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before slicing and cooking to ensure even cooking and safety.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the noodles seem dry.
Can I Substitute the Egg Noodles?
Definitely! You can use other pasta types like fettuccine, rotini, or even spaghetti, but adjust cooking times according to the pasta package instructions.
How Can I Make This Dish Dairy-Free?
Swap the butter for a plant-based butter or olive oil and omit the Parmesan cheese, or use a dairy-free cheese alternative to keep it creamy and delicious.