Introduction

Chicken with Buttered Noodles is a simple yet satisfying dish that combines tender, seasoned chicken breasts with rich, buttery egg noodles. This comforting meal is perfect for a family dinner or a quick weeknight supper.

The image shows a bowl of wide, flat noodles covered in a creamy sauce. On top of the noodles are slices of grilled chicken with a golden-brown crispy skin, sprinkled with finely chopped green herbs. The noodles have a smooth texture with some visible sauce clinging to them, while the chicken looks juicy and tender. The bowl itself is white and sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme (or your favorite herb)
8 oz egg noodles (or your preferred pasta)
4 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon garlic, minced
½ teaspoon salt (or to taste)
Freshly ground black pepper, to taste
Fresh parsley or basil, chopped (optional for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, about 8-10 minutes. Drain the noodles, reserving a little pasta water, and set aside.
Step 2: While the noodles are cooking, season the chicken breasts on both sides with salt, pepper, garlic powder, onion powder, and dried thyme.
Step 3: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove from skillet and let rest before slicing.
Step 4: In the same skillet, add butter and 2 tablespoons olive oil. Once the butter melts, add minced garlic and sauté for 1-2 minutes until fragrant.
Step 5: Add the drained noodles to the skillet and toss to coat evenly in the butter and garlic mixture. If the noodles seem dry, add a bit of the reserved pasta water to reach the desired consistency.
Step 6: Season the noodles with salt and freshly ground black pepper to taste, then toss again to combine.
Step 7: Slice the rested chicken breasts into thin strips. Plate the buttered noodles and top with the sliced chicken. Garnish with chopped fresh parsley or basil if desired, and serve immediately.

Tips & Variations

For extra flavor, marinate the chicken for 30 minutes in olive oil, garlic, and herbs before cooking.
Use whole wheat or gluten-free noodles to suit dietary preferences.
Add sautéed vegetables like mushrooms or spinach to the noodles for added nutrition.
Swap dried thyme for rosemary or oregano based on your preferred herb.

Storage

Store any leftover chicken and noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or broth to keep the noodles moist.

How to Serve

The image shows a white bowl filled with creamy pasta at the bottom layer, with wide, wavy noodles coated in a smooth, light yellow sauce and sprinkled with green herbs. On top of the pasta, there are three pieces of golden-brown grilled chicken with visible grill marks, and a slightly crispy texture. The chicken is seasoned with herbs and spices, giving it a rich, appetizing look. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can substitute egg noodles with other pasta like fettuccine, linguine, or penne depending on what you have on hand.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (75°C) and the juices run clear. Cooking 6-7 minutes per side on medium-high heat usually ensures this.

Chicken with Buttered Noodles Recipe

Print Recipe

★★★★★

4.7 from 109 reviews

This Chicken with Buttered Noodles recipe combines tender, perfectly seasoned pan-seared chicken breasts with rich, buttery egg noodles flavored with garlic and herbs. A comforting and quick meal perfect for weeknight dinners, featuring simple ingredients that create a flavorful, satisfying dish.

Author: Bella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme (or your favorite herb)

For the Noodles:

8 oz egg noodles (or your preferred pasta)
4 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon garlic, minced
½ teaspoon salt (or to taste)
Freshly ground black pepper, to taste
Fresh parsley or basil, chopped (optional for garnish)

Instructions

Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, about 8-10 minutes. Drain the noodles, reserving a little pasta water for later use, and set aside.
Prepare the Chicken: While the noodles cook, season both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and dried thyme.
Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil is hot, add the seasoned chicken breasts. Cook for 6-7 minutes per side until golden brown and fully cooked, reaching an internal temperature of 165°F (75°C). Remove chicken from the skillet and let it rest for a few minutes before slicing.
Make the Buttered Noodles: In the same skillet, reduce heat to medium and add butter and olive oil. Once the butter melts, add the minced garlic and sauté for 1-2 minutes until fragrant.
Toss the Noodles: Add the drained noodles to the skillet, tossing to coat them thoroughly in the garlic butter mixture. If the noodles appear dry, add a few tablespoons of the reserved pasta water to reach your desired consistency.
Season the Noodles: Add salt and freshly ground black pepper to taste and toss again to combine all flavors well.
Serve the Dish: Slice the rested chicken breasts into thin strips. Plate the buttered noodles and top with the sliced chicken. Garnish with chopped fresh parsley or basil, if desired. Serve immediately for best flavor.

Notes

Make sure not to overcook the noodles; al dente texture works best with the buttery sauce.
Use fresh herbs like parsley or basil for garnish to add brightness to the dish.
Reserve some pasta water as it helps adjust the sauce consistency without watering down flavors.
Internal chicken temperature should reach 165°F (75°C) to ensure safe consumption.
Leftover chicken and noodles can be refrigerated for up to 3 days and reheated gently.

Keywords: Chicken with buttered noodles, garlic butter noodles, pan-seared chicken, easy dinner recipe, comfort food