Chicken Buttered Noodles is a simple, cozy dish featuring tender pieces of chicken tossed with warm, buttery noodles. It’s the kind of meal that feels like a big, comforting hug on a plate, with soft noodles soaking up all that rich, buttery goodness and chicken adding a satisfying touch of protein.
I love how easy this recipe is to make, especially on busy nights when you want something quick but still filling. The buttered noodles are so smooth and flavorful that even kids who are picky about their food often ask for seconds. I usually sprinkle a little fresh parsley or parmesan on top to give it a bit of extra flavor and color.
One of my favorite ways to enjoy these buttery noodles is right out of the pan with a simple green salad on the side. It’s a meal that feels like homemade comfort, perfect for sharing with family or for a cozy night in. Whenever I make this, it brings back memories of casual dinners and happy kitchen chatter.
Key Ingredients & Substitutions
Egg Noodles: These have a nice chewy texture that holds up well with the creamy sauce. If you don’t have egg noodles, try rotini, fusilli, or even fettuccine for a similar feel.
Chicken Breasts: I like using boneless, skinless chicken breasts because they cook quickly and stay tender. You can swap in thighs if you want more flavor—they stay juicy but take a bit longer to cook.
Butter and Olive Oil: Butter gives the sauce its rich taste, while olive oil helps brown the chicken. If you prefer, you can use all butter or a neutral oil like canola to keep it mild.
Garlic, Onion & Carrot: These add subtle depth to the sauce. If you want extra veggies, bell peppers or mushrooms would work well too.
Heavy Cream & Parmesan: Heavy cream makes the sauce silky. For a lighter option, try half-and-half or whole milk with a bit of cornstarch to thicken. Parmesan brings a salty, cheesy punch—if you can’t find it, Pecorino Romano is a good substitute.
Spinach and Parsley: I love adding fresh greens for color and freshness. You can switch parsley with basil or chives, and use kale or Swiss chard in place of spinach.
How Do I Get Tender, Juicy Chicken Every Time?
Cooking chicken breasts perfectly can be tricky. Here’s my method to keep them juicy and flavorful:
- Pat chicken dry and season well with salt and pepper.
- Heat olive oil over medium-high heat until shimmering.
- Place chicken in the pan without moving it—let it sear for 5-7 minutes until golden brown.
- Flip and cook on the other side for about the same time. Use a meat thermometer if you have one: 165°F is the safe internal temp.
- Rest the chicken for 5 minutes before slicing. This helps keep juices inside instead of running out.
Following these steps gives you nicely browned, juicy chicken that mixes well with creamy buttered noodles.
Equipment You’ll Need
- Large pot – I prefer a big pot to easily cook the noodles without overflowing.
- Skillet or large frying pan – this helps brown the chicken and makes the sauce in the same pan, saving time and dishes.
- Tongs or slotted spoon – for turning and removing the chicken without piercing it, keeping it juicy.
- Meat thermometer (optional) – helps ensure the chicken is cooked through without overcooking.
- Cutting board and sharp knife – for chopping garlic, onion, carrot, and chicken.
- Measuring spoons and cups – to measure out butter, cream, and cheese accurately.
Flavor Variations & Add-Ins
- Use cooked bacon bits or pancetta for extra smoky flavor on top.
- Try adding sautéed mushrooms, broccoli florets, or bell peppers to the sauce for more veggies.
- Sprinkle with shredded mozzarella or mozzarella and Parmesan blend instead of only Parmesan for a gooey finish.
- Mix in a pinch of red pepper flakes or smoked paprika for a little heat or smoky depth.
How to Make Chicken Buttered Noodles
Ingredients You’ll Need:
- 8 oz egg noodles (or your preferred pasta)
- 2 tablespoons butter
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small carrot, diced
- ¼ cup finely chopped onion
- ½ cup chopped spinach or other leafy greens
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
How Much Time Will You Need?
This entire dish takes about 25-30 minutes from start to finish. Most of this time is cooking the noodles and chicken, with a few minutes to make the creamy sauce. It’s a quick and satisfying meal perfect for busy days.
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 until they’re tender but still firm (al dente). Drain the noodles and set them aside for now.
2. Cook the Chicken:
While the noodles are cooking, season your chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes on each side until golden and fully cooked. Remove the chicken from the pan and let it rest for a few minutes, then cut it into bite-sized pieces.
3. Make the Creamy Sauce and Combine:
In the same skillet, melt the butter over medium heat. Add the minced garlic, diced carrot, and chopped onion. Sauté for 3-4 minutes until the vegetables are soft and fragrant. Stir in the chopped spinach and cook for another minute until wilted. Pour in the chicken broth and heavy cream, stirring to mix well. Let the sauce simmer gently for 3-5 minutes, allowing it to thicken a bit. Stir in the grated Parmesan cheese until the sauce is creamy and smooth. Add the cooked noodles and chicken pieces to the skillet, gently tossing everything together to coat with the sauce. Mix in the chopped parsley, and taste to adjust salt and pepper as needed. Serve warm, garnished with extra parsley if you like.
Enjoy your delicious, creamy Chicken Buttered Noodles!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry with paper towels to remove excess moisture, which helps achieve a nice sear.
What Pasta Can I Substitute for Egg Noodles?
If you don’t have egg noodles, rotini, fusilli, or fettuccine work well in this dish. Choose a shape that holds sauce nicely for the best results.
Can I Make This Dish Ahead of Time?
You can prep the sauce and cook the chicken a day ahead, then refrigerate separately for up to 2 days. When ready to eat, gently reheat the sauce and chicken in a skillet and add freshly cooked noodles.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally so the sauce stays creamy and doesn’t separate.