Ok, let’s be honest for a second.
There are nights when we just want something simple. Like, “I don’t want to chop sixteen things” simple. Or “can dinner just taste like a warm hug today?” kind of simple. And that’s exactly where this classic chicken with buttered noodles recipe shines.
It’s not trendy. It’s not complicated. It won’t win you a Michelin star.
But it will—100%—make you close your eyes and say, “Mmm, yes. This is exactly what I needed.”
So if you’re looking for something that’s tasty, easy, and guaranteed to make your kitchen smell like comfort, then keep reading.
Because this is about to become your weeknight go-to.
First, Let’s Talk Chicken
You know how chicken can either be juicy and flavorful or dry and depressing?
We’re going for the first one. Always the first one.
This recipe uses boneless, skinless chicken breasts (easy to find and quick to cook), but the magic really comes from a few smart techniques and flavorful helpers. A simple seasoning blend, the right amount of browning, and knowing when to leave it alone—that’s where the goodness lives.
And then there’s the buttered noodles. Soft, savory, slippery in the best way. Just enough richness to make it feel indulgent, but simple enough to pair with anything.
The chicken + noodles combo? It’s like sweatpants for your mouth.
Let’s break it down.
What You’ll Need
Ingredients
Here’s the short and sweet shopping list. You might already have half of this at home.
For the Chicken2 boneless, skinless chicken breastsYou can use thighs if you prefer1 tsp garlic powder1 tsp onion powderSalt & pepperTo taste2 tbsp olive oilFor cooking
For the Noodles8 oz egg noodlesWide egg noodles are best4 tbsp unsalted butterUse good-quality butter if you can¼ cup grated ParmesanOptional but recommendedFresh parsleyOptional, for color and freshness
Optional Add-ins2 garlic cloves, mincedAdd to butter for extra flavor½ cup chicken brothIf you want it saucy
Let’s Keep It Real
This isn’t the kind of recipe you need to overthink.
You’re basically seasoning some chicken, boiling noodles, melting butter, and putting it all together in a skillet. It’s low-effort, low-mess, and you can be halfway to dinner in under 30 minutes if you’re moving at a normal pace—and even faster if you’re hungry enough to multitask like a kitchen ninja.
But even with how easy this is, there are a few things that can take it from “eh, fine” to “wow, I’m making this again tomorrow.”
Tools That Help (But Don’t Panic If You Don’t Have Them)
You don’t need a fancy setup for this. But these basic kitchen items will make the process smoother:
- Large skillet
- Pasta pot
- Tongs or spatula
- Cutting board and knife
- Meat thermometer (optional, but helpful for getting perfect chicken)
- Colander or strainer
How to Make It (Step-by-Step)
Step 1: Season That Chicken
Pat your chicken dry with paper towels. Don’t skip this. Moisture = sad sear. Then season both sides with garlic powder, onion powder, salt, and pepper.
That’s it. No need to overcomplicate it.
Step 2: Sear to Perfection
Add olive oil to a large skillet and heat over medium-high.
Once hot, place the chicken in the pan and… don’t touch it.
Let it cook for 5–6 minutes on the first side to develop that golden-brown crust, then flip and cook another 5–6 minutes, or until it hits 165°F internally.
Set aside and let it rest. This helps lock in the juices.
Step 3: Boil the Noodles
While the chicken’s doing its thing, bring a large pot of salted water to a boil. Add the egg noodles and cook until tender, usually 7–9 minutes.
Before draining, scoop out about ½ cup of pasta water and set it aside.
Drain the noodles and set them aside. Don’t rinse them! That starch helps the sauce cling.
Step 4: Make It Buttery
In the same skillet you used for the chicken (because we’re not about doing extra dishes), melt the butter over medium-low heat.
If you’re using garlic, sauté it for 30 seconds here—just until fragrant.
Then toss in the noodles, stir gently, and add a splash of pasta water or chicken broth if it’s looking dry.
Toss in the Parmesan, and mix until it’s glossy and beautiful.
Step 5: Bring It All Together
Slice the chicken into strips or cubes—whatever makes you happy—and layer it over the buttery noodles.
Top with parsley if you’re feeling fancy.
Serve hot. Eat immediately. Try not to moan audibly if you’re around other people.
Pro Tips from the Kitchen Trenches
- Don’t skip the rest time. Resting the chicken before slicing keeps it juicy and prevents all those tasty juices from leaking out.
- Pasta water is liquid gold. Even just a tablespoon or two can help you create a light sauce that clings to every noodle.
- Grate your own cheese. Pre-shredded Parmesan is fine in a pinch, but freshly grated melts smoother and tastes better.
- Use a nonstick or well-seasoned pan. Chicken can be clingy. A good pan keeps everything drama-free.
- Taste as you go. Adjust butter, salt, or broth as needed. Trust your taste buds—they know what they’re doing.
Variations and Substitutions
Want to switch it up a little? Here’s how:
- Chicken Thighs: Juicier than breasts and more forgiving if you overcook.
- Vegan Version: Use plant-based butter, skip the cheese, and sub chicken with pan-seared tofu or chickpeas.
- Low-Carb: Try it with zucchini noodles (zoodles) or hearts of palm pasta.
- Add Veggies: Toss in sautéed spinach, mushrooms, or peas for a nutrition boost.
- Spicy Kick: A pinch of red pepper flakes in the butter will wake this dish up.
Make-Ahead Notes
You can cook the chicken and noodles ahead of time, store them separately, and reheat them together with a little butter or broth when you’re ready to eat.
It’s also a great meal prep option. Make it on Sunday and thank yourself all week.
Leftovers & Storage
Leftovers? Nice. You’re doing it right.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove with a splash of broth or water to loosen things up.
- Microwave works in a pinch, but stir halfway and add a bit of moisture for best texture.
Pairing Ideas
This meal is cozy on its own, but if you’re looking to round things out:
- Steamed broccoli or roasted carrots
- A crisp side salad with lemon vinaigrette
- Crusty bread if you want to soak up that buttery goodness
- Glass of white wine or iced tea depending on your vibe
FAQ
Can I use other types of pasta? Totally. Egg noodles are classic, but spaghetti, linguine, or fusilli work just fine.
Can I make this gluten-free? Yes. Use gluten-free noodles and double-check your broth and seasoning blends.
What if I don’t have Parmesan? You can skip it, or sub with Pecorino Romano, nutritional yeast, or even a little cream cheese.
How do I know if my chicken is cooked? It should be 165°F inside. If you don’t have a thermometer, slice it open—the juices should run clear.
Can I freeze it? Not ideal. The noodles get mushy. Better to store in the fridge and eat within a few days.
Wrap Up
If you’re looking for a meal that feels like a reset without tasting like you’re punishing yourself, this is it.
It’s the kind of dish that doesn’t try too hard—but still leaves you feeling nourished, full, and pretty dang satisfied.
So go make it. And when you do, I want to hear about it. Leave a comment and let me know how it turned out, what you changed, or if you also ended up eating it straight from the pan (no judgment here).
Because sometimes, the best meals are the ones that feel like home—and this one’s got all the right vibes.
