This Chicken with Buttered Noodles recipe delivers pure comfort: juicy pan-seared chicken, a glossy butter-garlic coating on the noodles, and a few bright finishing touches to balance richness. The method is streamlined for busy nights—boil pasta while the chicken sears, then toss, slice, and serve. With clear cues and flexible swaps, you’ll get consistent, crowd-pleasing results every time.
Why You’ll Love This Chicken with Buttered Noodles
- Fast and Reliable: Dinner on the table in about 30 minutes with minimal prep.
- Juicy Chicken Every Time: Simple seasoning and temperature cues keep it tender, never dry.
- Silky, Buttery Noodles: Just enough butter to coat every strand, lifted with garlic and herbs.
- Flexible Pantry Staples: Works with any pasta shape, fresh or dried herbs, and a range of add-ins.
- Kid-Approved Comfort: Mild flavors and familiar textures—easy to customize spice at the table.
- Budget-Friendly: Everyday ingredients that feel special with a few smart techniques.
- Meal-Prep Friendly: Cook components ahead; reheat gently and assemble in minutes.
What Is Chicken with Buttered Noodles?
Chicken with Buttered Noodles is a quick skillet-and-pot supper that pairs seasoned, seared chicken with pasta tossed in butter, garlic, and a splash of starchy pasta water. The result is a glossy, flavorful coating that clings to the noodles without turning heavy. It’s the kind of bowl that feels like a warm hug, adaptable to seasons and tastes—add lemon for brightness, herbs for freshness, or a sprinkle of cheese for extra richness.
Chicken with Buttered Noodles
Ingredients
For the Chicken
- 680 g boneless, skinless chicken breasts or tenders cut into even pieces or keep whole
- 1.5 tsp fine salt divided
- 1 tsp black pepper
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp dried thyme or Italian seasoning
- 2 tbsp olive oil divided
For the Buttered Noodles
- 340 g egg noodles or favorite pasta
- 56 g unsalted butter
- 2 tbsp olive oil optional for extra gloss
- 3 cloves garlic finely minced
- 0.5 cup reserved pasta water as needed for sauce
- to taste fine salt for noodles
- to taste black pepper for noodles
- 0.25 cup fresh parsley chopped (or basil/chives)
Optional Finishes & Add‑Ins
- 0.5 tsp lemon zest optional
- 1 tsp lemon juice optional
- to taste grated Parmesan optional
- to taste chili flakes optional for heat
Instructions
- Step 1 – Boil the Noodles: Bring a large pot of well‑salted water to a boil. Cook noodles until al dente. Reserve 1 cup pasta water, then drain and set aside.
- Step 2 – Season the Chicken: Pat chicken dry. Combine 1 tsp salt, pepper, garlic powder, onion powder, and thyme. Season chicken evenly on all sides.
- Step 3 – Sear to Golden: Heat skillet over medium‑high, add 1 tbsp olive oil, and sear chicken 4–6 minutes per side until deep golden and cooked through. Transfer to a plate to rest and slice.
- Step 4 – Make the Buttered Noodles: Reduce heat to medium‑low. Add butter (and olive oil if using). When foamy, add garlic and sauté until fragrant. Whisk in pasta water, then add noodles and toss to coat. Season with salt and pepper.
- Step 5 – Finish & Serve: Fold in parsley (and lemon if using). Plate noodles and top with sliced chicken. Add Parmesan or chili flakes if desired.
Notes
Ingredients for Chicken with Buttered Noodles
For the Chicken
- 1½–2 lb (680–900 g) boneless, skinless chicken breasts (or tenders)
- 1½ tsp fine salt, divided
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme (or Italian seasoning)
- 2 tbsp olive oil (divided)
For the Buttered Noodles
- 12 oz (340 g) egg noodles or your favorite pasta shape
- 4 tbsp (56 g) unsalted butter
- 2 tbsp olive oil (optional for extra gloss)
- 3–4 garlic cloves, finely minced
- ½–¾ cup reserved pasta water (as needed)
- ¼–½ tsp fine salt (to taste)
- Black pepper to taste
- ¼ cup chopped fresh parsley (or basil/chives)
Optional Finishes & Add-Ins
- Lemon zest (about ½ tsp) and 1–2 tsp lemon juice
- Grated Parmesan (to taste)
- Chili flakes for gentle heat
- Sautéed vegetables (spinach, peas, mushrooms, asparagus)
- A drizzle of good olive oil to finish
Ingredient Notes
- Chicken Choice: Breasts are lean and quick; tenders cook even faster. For extra juiciness, lightly pound thicker ends for even thickness.
- Butter Balance: Butter brings richness; a small splash of pasta water emulsifies it into a light sauce that coats rather than pools.
- Herbs: Parsley brightens. Basil adds aroma; chives give a mild onion note. Use what you have.
- Pasta Shape: Egg noodles are classic; spaghetti, fettuccine, rotini, or shells all work. Cook to al dente for the best bite.
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken Thighs: Boneless thighs stay juicy and forgiving—add 2–4 minutes to cook time.
- Dairy-Light: Use 2–3 tbsp butter plus more pasta water and a squeeze of lemon for a lighter gloss.
- Gluten-Free: Choose a gluten-free pasta and watch doneness closely; save extra pasta water for emulsifying.
- Herb Swap: Try dill + lemon for a spring vibe, or thyme + parsley for cozy balance.
- Vegetable Boost: Fold in baby spinach at the end (it wilts in seconds) or stir in thawed peas for color and sweetness.
- No Garlic? Substitute ½ tsp garlic powder in the noodles, blooming it briefly in the melted butter over low heat.
Step-by-Step Instructions
Step 1 – Boil the Noodles
Bring a large pot of well-salted water to a boil. Add noodles and cook until al dente, according to package directions. Before draining, reserve 1 cup pasta water. Drain and set aside.
Pro Tip: Salty pasta water flavors the noodles from within and later helps emulsify butter into a silky sauce.
Step 2 – Season the Chicken
Pat chicken dry. In a small bowl, combine 1 tsp salt, pepper, garlic powder, onion powder, and thyme. Sprinkle all sides of chicken evenly.
Step 3 – Sear to Golden
Heat a large skillet over medium-high. Add 1 tbsp olive oil. When shimmering, add chicken in a single layer (work in batches if needed). Sear 4–6 minutes on the first side without moving until deep golden. Flip, reduce heat to medium, add the remaining 1 tbsp oil, and cook 3–5 minutes more, or until an instant-read thermometer reads 165°F (74°C) in the thickest part. Transfer to a plate and rest 5 minutes; slice crosswise.
Step 4 – Make the Buttered Noodles
Reduce skillet heat to medium-low. Add butter (and olive oil if using). When melted and foamy, add garlic and sauté 30–45 seconds until fragrant—don’t brown. Add ½ cup pasta water, whisk to form a glossy emulsion, then add the drained noodles. Toss to coat, adding more pasta water a splash at a time until the noodles are silky and lightly sauced. Season with remaining ½ tsp salt (to taste) and black pepper.
Step 5 – Finish & Serve
Fold in parsley (and lemon juice/zest if using). Taste and adjust salt, pepper, and lemon. Pile noodles into bowls, top with sliced chicken, and garnish with more herbs. Add Parmesan or chili flakes if desired.
Pro Tips for Success
- Dry Chicken = Better Sear: Moisture steams; pat thoroughly before seasoning.
- Don’t Overcrowd: Sear in batches so the chicken browns instead of steaming.
- Use the Right Heat: Start hot for color, then lower to cook through without drying.
- Emulsify the Sauce: Butter + starch from pasta water = glossy coating that clings to noodles.
- Season in Layers: Salt the water, season the chicken, then adjust the noodles—each step adds depth.
- Finish with Freshness: Lemon and herbs brighten the dish and balance richness.
Flavor Variations
- Lemon-Herb Chicken with Buttered Noodles: Add 1 tsp lemon zest to the chicken seasoning; finish noodles with extra lemon juice and parsley.
- Garlic-Mushroom Upgrade: Sauté 8 oz sliced mushrooms in 1 tbsp oil after removing the chicken; season and fold into the noodles.
- Spinach & Pea Spring Mix: Stir 2 cups baby spinach and 1 cup peas into the noodles with the butter; they warm through quickly.
- Chili-Garlic Heat: Add ¼–½ tsp chili flakes to the butter with the garlic for a gentle kick.
- Herb-Parm Finish: Toss noodles with ¼–½ cup grated Parmesan and extra parsley for a richer finish.
Serving Suggestions
- Simple Plate: Chicken with buttered noodles and a lemony green salad.
- Veggie Sides: Roasted broccoli, asparagus, or green beans pair perfectly.
- Family-Style: Serve from the skillet with bowls of lemon wedges, herbs, and grated cheese so everyone customizes their plate.
- Lunch Prep: Pack noodles and sliced chicken separately; splash noodles with a spoon of water before reheating to revive the gloss.
Storage and Freezing Instructions
- Refrigerate: Store leftovers airtight for 3–4 days.
- Reheat Gently: Add a spoon or two of water and warm over low heat or microwave in short bursts, stirring, just until hot and glossy.
- Freeze (Chicken Only): Cooked sliced chicken freezes well up to 2 months. Thaw overnight in the fridge.
- Make-Ahead Tips: Season chicken in the morning; chop garlic and herbs ahead. Cook noodles fresh for best texture.
Nutrition Facts (Per Serving)
(Estimated for 4 servings using egg noodles and chicken breast; finishes like cheese not included.)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 560 | 41 g | 52 g | 20 g | 3 g | 720 mg |
Estimates vary by pasta type, butter amount, and exact portions.
FAQ About Chicken with Buttered Noodles
How do I keep the chicken juicy?
Cook just to 165°F/74°C, then rest before slicing to redistribute juices. If using large breasts, lightly pound thicker ends to even thickness so they cook uniformly. Avoid constant flipping—let each side sear properly for better texture and moisture retention.
Can I skip the pasta water step?
You can, but you’ll lose the silky emulsion that makes buttered noodles special. The starch in pasta water helps the butter cling to the noodles. If you forgot to save some, use a splash of warm water with a tiny pinch of cornstarch whisked in.
What pasta shapes work best?
Egg noodles are classic and luxurious. For regular pasta, choose shapes that hold a light coating: fettuccine, spaghetti, rotini, shells, or orecchiette. Cook to al dente and toss immediately with butter so the sauce clings.
Can I make this with chicken thighs?
Yes—boneless thighs are flavorful and forgiving. Sear 5–6 minutes per side (thickness varies) until they reach 165°F/74°C. Slice or serve whole over the noodles.
How can I lighten the dish?
Use 2–3 tbsp butter plus more pasta water and lemon juice to create a lighter emulsion. Add extra herbs and a handful of steamed vegetables like broccoli or peas for volume without heaviness.
Why are my noodles dry or clumpy?
They likely sat too long after draining. Toss noodles with butter right away and add pasta water gradually until silky. If reheating, always add a spoon of water to rehydrate and revive the emulsion.
What if I don’t eat garlic?
Skip the fresh garlic and use ½ tsp garlic powder in the butter over low heat for a gentle background note, or rely on herbs and lemon alone—the dish is still delicious.
Can I turn this into a one-pan meal?
Yes. After searing chicken, remove it, then add butter to the same skillet and toss in par-cooked noodles with pasta water. Fold in quick-cooking veg (spinach/peas) and top with sliced chicken. Fewer dishes, all the flavor.
TastyInspo Notes
- Warm your serving bowls—hot noodles + warm plates keep the sauce silky longer.
- Add a tiny pinch of sugar to the chicken seasoning to encourage extra browning.
- For restaurant sheen, finish noodles with a teaspoon of olive oil off the heat.
- A quick swirl of lemon zest over each plate wakes up flavors without extra salt.
- Reserve a little herb to sprinkle at the table—it keeps the color vivid and appetizing.
Final Thoughts
Chicken with Buttered Noodles proves that simple ingredients can deliver big comfort when treated right. Sear the chicken to golden, emulsify butter with pasta water for silky noodles, and finish with herbs and lemon for balance. Keep this blueprint handy and adapt it to your mood—add a vegetable, swap herbs, tweak richness—and you’ll have a reliable, weeknight-easy dinner that always earns clean plates.
