Chicken Buttered Egg Noodles

Chicken buttered noodles are my standby for those nights when I want something comforting that still feels special This creamy dish brings together juicy chicken tender noodles and a rich garlicky sauce that always wins over my family

I first made this for a quick Sunday dinner when the weather turned cool and now my teenager requests it whenever he wants something cozy but not too heavy

Ingredients

• Boneless skinless chicken breasts: The lean protein keeps things light but filling Choose fresh looking breasts with minimal liquid in the package for best sear
• Egg noodles: The classic choice for twirly buttery satisfaction Any pasta works well but I like wide egg noodles for their ability to soak up the sauce
• Unsalted butter: Gives the sauce its richness and gloss Higher quality butter makes a noticeable difference opt for European style if possible
• Garlic: Freshly minced is essential for the most vibrant flavor Look for firm heavy bulbs that are free of sprouts
• Dried thyme or fresh thyme: Thyme brings earthiness and aromatic lift Fresh thyme has brighter notes but dried works beautifully in a pinch
• Dried parsley or fresh parsley: Adds a pop of freshness and color I always keep both on hand for flexibility and quick garnish
• Olive oil: The base for browning chicken Cold pressed extra virgin has the best flavor
• Chicken broth: Use low sodium to control saltiness Choose a broth with a clean savory aroma for the best results
• Heavy cream: Essential for the lush sauce seek out cream with no added thickeners for pure flavor
• Salt and black pepper: Essential for seasoning every component Taste as you go and season each layer
• Optional grated parmesan cheese: for finishing choose a wedge to grate yourself for the richest taste
• Optional red pepper flakes: add gentle warmth and color

Step by Step Instructions

Season and sear the chicken:

Pat dry the chicken breasts then season both sides generously with salt black pepper and thyme Heat olive oil in a large skillet on medium high Add chicken and let it sizzle without moving for 5 to 6 minutes per side You are looking for a golden brown exterior and an internal temp of one hundred sixty five degrees Fahrenheit Remove from pan and rest for a few minutes on a plate then slice into thin pieces

Cook the noodles:

While chicken is resting bring a big pot of salted water to a full boil Drop in your egg noodles and cook until just al dente following the package instructions Save half a cup of pasta water before draining noodles completely

Build the garlic butter sauce:

Turn the skillet down to medium Add all the butter and let it melt scraping up any browned bits left from the chicken Once bubbling stir in the minced garlic Let it fizz for about one minute until it smells deeply fragrant but not burnt

Add broth and cream:

Pour chicken broth into the pan and raise the heat slightly Simmer for three to four minutes letting the liquid reduce by about a third Stir in heavy cream and keep simmering for another three to four minutes The sauce should look glossy and lightly thickened

Combine pasta and chicken:

Add the hot drained noodles to the skillet and use tongs to toss in the garlic butter sauce If the mixture seems tight add a splash or two of reserved pasta water Fold in the sliced chicken making sure every piece is coated in sauce

Finish and serve:

Scatter parsley over the finished noodles Season with a bit more salt and pepper Taste and adjust until you are happy I love finishing with fresh grated parmesan and a pinch of red pepper flakes right before serving

Pin

My absolute favorite part is the way the sauce clings to the noodles nothing gets left behind I once made this for a big family evening with my cousins and everyone kept sneaking second helpings before dinner had even started

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days The noodles soak up the sauce as they sit so add a splash of milk or broth when reheating to bring everything back to its creamy best Avoid freezing since cream based sauces can separate once thawed

Ingredient Substitutions

Swap egg noodles for any shape of short or long pasta and rotini or penne both work well For extra veg stir in baby spinach peas or roasted broccoli at the end No chicken Use cooked turkey or even leftover rotisserie chicken in place of fresh for an easy shortcut

Serving Suggestions

Pair chicken buttered noodles with a simple green salad or roasted vegetables for a complete meal If you like a tangy note try a squeeze of fresh lemon juice over the top just before serving For parties serve in a big shallow platter and let guests help themselves family style

Pin

A Little History

Buttered noodles have been a classic comfort food across many cultures in Europe for decades The American twist of adding chicken and cream turns it into a loving homestyle dinner that feels both nostalgic and satisfying My grandmother always made noodles with browned butter on weeknights so this dish always reminds me of home

Recipe FAQs

→ Can a different pasta be used instead of egg noodles?

Yes, you can substitute spaghetti, fettuccine, or any pasta you have on hand for a different texture and shape.

→ How can I ensure the chicken stays juicy?

Sear the chicken at medium-high heat, then let it rest before slicing to lock in its natural juices and keep it tender.

→ Is it necessary to use heavy cream in the sauce?

Heavy cream adds richness, but half-and-half or whole milk can work as lighter alternatives, though the sauce may be thinner.

→ What can be added to increase the flavorful kick?

Add red pepper flakes to the sauce or sprinkle over the finished dish for a spicy touch, or include extra garlic for more punch.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream to restore the sauce’s texture.