Chicken with Buttered Noodles is a simple and comforting meal that feels like a warm hug on a plate. Tender, juicy pieces of chicken pair perfectly with soft noodles tossed in creamy, melted butter. It’s a classic combination that’s easy to make and always hits the spot when you want something cozy and satisfying.
I love making this dish on busy weeknights because it comes together so quickly and requires just a few ingredients. The buttery noodles are a total crowd-pleaser—sometimes I like to add a sprinkle of fresh parsley or a little grated cheese for an extra touch of flavor. It’s the kind of meal that reminds me of home and brings everyone around the table with smiles.
This chicken with buttered noodles also makes a great base if you want to get creative. I’ve tried adding steamed veggies on the side or mixing in some garlic for an extra flavor boost. No matter how you serve it, this dish is comforting, easy to love, and just plain good. I always feel a little bit better after a plate of this simple, tasty meal.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless work best for quick cooking and easy slicing. You can swap for thighs if you want juicier meat, but cook them a bit longer. I like a good sear for flavor.
Egg noodles: These noodles are soft and buttery, pairing perfectly with the creamy sauce. If you don’t have them, try wide pasta like pappardelle or fettuccine. Regular spaghetti is fine in a pinch too.
Butter and garlic: Butter adds richness, and garlic gives a nice fragrance. For a lighter option, use olive oil instead of butter, but the texture and flavor will change a bit.
Heavy cream and chicken broth: These make the sauce creamy and full of flavor. For a dairy-free swap, use coconut cream and vegetable broth. If you want it lighter, half-and-half or milk can work, but the sauce won’t be as thick.
Herbs (thyme and parsley): Fresh herbs brighten the sauce and add freshness. If you only have dried, use about one-third the amount. Fresh parsley on top at the end gives a nice color and fresh taste.
How Do You Get a Creamy and Smooth Sauce Without It Breaking?
Making the sauce creamy and silky is key. Here’s what helps:
- Use medium heat when cooking the butter and garlic—too hot, and the garlic burns.
- Add the heavy cream and broth slowly and bring to a gentle simmer. Don’t boil vigorously or the cream can separate.
- Stir often while the sauce thickens, so it heats evenly.
- If your sauce gets too thick, add a splash of broth or cream to loosen it.
- Adding Parmesan cheese at the end can also help smooth the sauce and add flavor.
Once noodles are mixed in, the starch helps hold everything together, making each bite rich and satisfying.
Equipment You’ll Need
- Large skillet – I recommend a good-sized skillet to sear the chicken and make the sauce in one pan, which makes clean-up easier.
- Large pot – for boiling the noodles until soft and tender.
- Handling tongs or spatula – to flip and remove the chicken pieces easily.
- Measuring spoons and cups – for accurate measurement of herbs, liquids, and seasonings.
- Sharp knife and cutting board – for slicing the cooked chicken and chopping herbs.
Flavor Variations & Add-Ins
- Use cooked shrimp or sautéed mushrooms instead of chicken for a seafood or vegetarian version.
- Add a teaspoon of Dijon mustard or a splash of white wine to the sauce for a tangy twist.
- Mix in cooked spinach, roasted cherry tomatoes, or sautéed bell peppers for extra veggies and color.
- Sprinkle with grated Parmesan or shredded mozzarella on top before serving for more cheesy flavor.
Chicken with Buttered Noodles in Creamy Herb Sauce
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 teaspoon paprika
- 2 tablespoons olive oil or vegetable oil
- 8 oz egg noodles (or your preferred pasta)
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- Optional: 1 tablespoon grated Parmesan cheese
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, so plan for roughly 30 minutes from start to finish. Quick, tasty, and perfect for a cozy dinner after a busy day!
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Start by seasoning both sides of the chicken breasts with salt, pepper, and paprika. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 5-7 minutes per side until golden brown and cooked through. Remove from the skillet and let rest for a few minutes before slicing into strips.
2. Cook the Noodles:
While the chicken cooks, bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain the noodles and set them aside.
3. Make the Creamy Herb Sauce:
In the same skillet you used for the chicken, melt the butter over medium heat. Add the minced garlic and cook gently for about 1 minute until fragrant—be careful not to burn it. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
4. Add Herbs and Combine:
Stir in the thyme and parsley. Let the sauce simmer for 3-5 minutes until it thickens slightly. Toss the cooked noodles directly into the sauce, stirring to coat well. If you like, add the Parmesan cheese now and stir until melted and smooth.
5. Serve and Garnish:
Plate the buttered noodles, then top them with the sliced chicken. Garnish with extra fresh parsley and a sprinkle of freshly ground black pepper. Serve warm and enjoy your comforting, creamy chicken and noodles!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture so it sears nicely.
Can I Substitute Heavy Cream with a Lighter Option?
You can use half-and-half or whole milk, but the sauce will be less rich and creamy. To prevent curdling, add the dairy slowly and avoid boiling the sauce vigorously.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or cream to loosen the sauce if needed.
What Pasta Can I Use Instead of Egg Noodles?
Wide pasta like fettuccine, pappardelle, or even regular spaghetti work well. Choose your favorite type—the sauce is versatile and pairs nicely with most noodles.