Chicken with Buttered Noodles is a simple, comforting dish that combines tender cooked chicken with warm, buttery noodles. The noodles are lightly coated in butter, making each bite rich and smooth, while the chicken adds a satisfying, hearty touch. It’s a classic meal that feels like a warm hug on a plate.
I love this recipe because it’s so quick to put together and always hits the spot when I want something easy and filling. Sometimes I add a little sprinkle of fresh herbs like parsley or basil to brighten it up, and I find that a squeeze of lemon juice over the chicken just adds that perfect little zing.
My favorite way to serve this is with a simple side of steamed veggies or a crisp green salad. It’s a meal everyone seems to enjoy, whether for a busy weeknight dinner or a relaxed weekend lunch. Whenever I make it, I always find myself going back for seconds—it’s just that good.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs for juiciness, but breasts work well too if you prefer leaner meat. If you’re short on time, pre-cooked rotisserie chicken is a good shortcut.
Egg Noodles: Their wide shape holds the creamy sauce nicely. You can swap for any pasta shape you like—fusilli or penne work great too.
Butter & Onions: Butter adds creaminess and richness to the noodles, while the sautéed onions bring a mild sweetness. If you want to make it dairy-free, try olive oil instead of butter, and switch heavy cream for a coconut milk alternative.
Creamy Sauce: Heavy cream combined with chicken broth forms a flavorful base. I often add dried thyme—it adds a gentle herbal note. You can replace thyme with Italian seasoning or a pinch of rosemary for a different twist.
How Can I Make the Chicken Juicy and Well-Browned?
Getting juicy chicken with a nice crust is key here. Follow these simple steps:
- Pat the chicken dry before seasoning. This helps with browning and prevents steaming.
- Use medium-high heat and don’t overcrowd the pan. Let the chicken cook undisturbed for 5-7 minutes per side to develop a golden crust.
- Once cooked, let the chicken rest for a few minutes before slicing to keep juices inside.
These tips help the chicken stay tender and flavorful, just like the nice sear you see in the picture.
Equipment You’ll Need
- Large pot – I use this to cook the noodles; a wide pot ensures they cook evenly.
- Skillet or frying pan – perfect for browning the chicken and making the sauce in the same pan, which saves time and adds flavor.
- Wooden spoon or spatula – helps stir the sauce and onions without scratching your pan.
- Measuring cups and spoons – for the cream, broth, and seasonings, keeping everything just right.
- Chef’s knife – useful for chopping onions and any herbs for garnish.
Flavor Variations & Add-Ins
- Try adding sautéed mushrooms or spinach to the sauce for extra veggies and flavor.
- Switch the chicken for cooked shrimp or turkey for a different taste.
- Stir in grated Parmesan or a sprinkle of shredded mozzarella for a cheesier dish.
- Use fresh herbs like basil or thyme to add a bright, aromatic note to the dish.
Chicken with Buttered Noodles in Creamy Sauce
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken thighs or breasts
- 1 tbsp olive oil or butter
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
For the Buttered Noodles:
- 8 oz egg noodles or wide pasta of choice
- 3 tbsp butter
- 1/4 cup finely chopped onion
For the Creamy Sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp dried thyme or Italian seasoning
- 1 tsp garlic powder or 1 clove garlic, minced
- Salt and pepper, to taste
Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious meal takes about 25 minutes to prepare. Noodles take roughly 8-10 minutes to cook, while the chicken and sauce come together in about 15 minutes. It’s a quick, satisfying dinner you can get on the table without fuss!
Step-by-Step Instructions:
1. Cook the Noodles:
Start by bringing a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until they are just tender (al dente). Drain the noodles and set them aside for later.
2. Cook the Chicken:
While the noodles are cooking, season both sides of the chicken with garlic powder, paprika, salt, and pepper. Heat a tablespoon of olive oil or butter in a skillet over medium-high heat. Add the chicken and cook for 5-7 minutes on each side until browned and fully cooked. Remove the chicken from the skillet and keep it warm.
3. Make the Sauce and Buttered Noodles:
In the same skillet, add the butter and chopped onions. Sauté the onions until they’re soft and translucent. Pour in the chicken broth and heavy cream, stirring well. Add the dried thyme or Italian seasoning and garlic powder (or minced garlic). Season with salt and pepper. Let the sauce simmer gently for 3-5 minutes until it thickens slightly.
Next, toss the cooked noodles into the creamy sauce, stirring to coat them evenly and heat through.
4. Serve:
Place the buttery, creamy noodles on a serving plate, and top with the browned chicken. Sprinkle fresh chopped parsley on top for a burst of color and freshness. Serve immediately and enjoy your cozy, delicious meal!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is completely thawed before cooking. Thaw it overnight in the fridge or use the quick-thaw method by sealing it in a plastic bag and submerging in cold water. Pat dry before seasoning.
Can I Substitute Heavy Cream?
Absolutely! For a lighter option, use half-and-half or whole milk, but the sauce will be less rich and creamy. For dairy-free, try coconut milk or cashew cream, keeping in mind they may slightly alter the flavor.
How Should I Store Leftovers?
Store leftover chicken and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of broth or cream to refresh the sauce.
Can I Add Vegetables to This Dish?
Definitely! Sautéed mushrooms, spinach, or peas make tasty additions. Add them when you’re cooking the onions or toss them in right before serving for extra color and nutrition.
