Chicken with Buttered Noodles is golden, garlicky chicken bites tossed with tender egg noodles, melted butter and Parmesan, finished with fresh parsley and a squeeze of lemon. It is simple comfort food the whole family loves, on the table in 30 minutes on a busy weeknight.
How to make chicken with buttered noodles: Boil egg noodles until al dente. Meanwhile, season bite-size chicken with salt, pepper, garlic powder and onion powder and brown it in olive oil until it reaches 165°F. Melt butter in the same pan, toss in the chicken and noodles, and finish with Parmesan and parsley.
Why You’ll Love It
- Ready in 30 minutes: the chicken cooks while the noodles boil.
- Kid-friendly: mild, buttery and cheesy, with no heavy sauce.
- Pantry ingredients: chicken, egg noodles, butter, Parmesan and a few spices.
- One skillet: the chicken, butter and noodles all come together in one pan.
Ingredient Notes
Chicken: One pound of boneless breasts or thighs, cut into bite-size pieces. Thighs stay a little juicier; breasts are leaner. Pieces of the same size cook evenly.
Egg noodles: Twelve ounces. Wide egg noodles are tender and hold butter well. Cook them just to al dente.
Butter: A quarter cup of unsalted butter melted in the skillet picks up the browned bits from the chicken and coats everything with flavor.
Parmesan and parsley: Parmesan adds a salty, nutty finish and fresh parsley adds color. I always serve lemon wedges on the side, because a squeeze of lemon brightens all that butter.
Seasoning: Salt, pepper, garlic powder and onion powder coat the chicken so it tastes great on its own.
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Ingredients
- 1 lb chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 12 oz egg noodles
- 1/4 cup unsalted butter
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley, optional
- 1 lemon, cut into wedges, optional
How to Make Chicken with Buttered Noodles
1. Cook the noodles. Bring a large pot of salted water to a boil. Cook the egg noodles according to the package until al dente. Drain and set aside.
2. Cook the chicken. While the noodles cook, heat the olive oil in a large skillet over medium-high heat. Season the chicken with the salt, pepper, garlic powder and onion powder. Cook it for 5–7 minutes, until browned and the thickest pieces reach 165°F (74°C). Remove it from the skillet.
3. Melt the butter. Reduce the heat to medium and melt the butter in the same skillet. Return the chicken and toss it in the butter.
4. Toss and serve. Add the noodles and toss until fully coated. Sprinkle with Parmesan and parsley, and serve right away with lemon wedges on the side.
How to Make Buttered Noodles Taste Better
Butter the noodles in the skillet you cooked the chicken in. The browned bits left in the pan melt into the butter and give plain noodles a savory, roasted flavor you would not get from a clean pot.
Save a splash of the pasta water before draining. If the noodles look dry after tossing, a spoonful of that starchy water helps the butter and Parmesan cling instead of sliding off.
Finish with salt, fresh parsley and lemon. I taste one noodle before serving, because buttered noodles often need a pinch more salt than you expect.
Breasts or Thighs?
Both work in this recipe, so choose by taste. Boneless chicken breast is lean and mild, and it cooks in the same 5 to 7 minutes as long as the pieces are small and even; pull it as soon as it reaches 165°F so it stays tender.
Boneless thighs have a little more fat, so they stay juicier and more forgiving if they cook a minute longer. They also brown beautifully and leave more flavorful bits in the pan for the butter.
Tips for Success
Why is the chicken not browning?
The pan was crowded or not hot enough. Spread the chicken in one layer over medium-high heat and let it sit a minute before stirring.
Why are the noodles sticky?
They sat too long after draining. Have the skillet ready so the noodles go straight into the butter.
Why does the Parmesan clump?
It went onto very hot, dry noodles. Toss it in off the heat with a splash of pasta water.
Variations
- Italian seasoning: add a sprinkle to the chicken while it cooks.
- Add vegetables: toss in steamed broccoli or peas with the noodles.
- Garlic butter: add a minced garlic clove to the melting butter for a stronger garlic flavor.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and use them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat with a small pat of butter or splash of water until the chicken reaches 165°F.
What to Serve With It
A green salad or steamed green beans balance the rich noodles. For more noodle dinners, try slow cooker Amish buttered noodles or Amish chicken pot pie noodles. For more easy chicken, there is melt-in-your-mouth chicken breasts, baked cream cheese chicken and chicken and potatoes with Dijon cream sauce, and on a cold night, lemon chicken and rice soup.
Frequently Asked Questions
What can I add to butter noodles to make them better?
Parmesan, fresh parsley, a squeeze of lemon and a little garlic. Tossing them in the pan you cooked the chicken in also adds a lot of flavor.
What sauce goes best with chicken and noodles?
This dish uses a simple butter and Parmesan finish, but a creamy garlic sauce or a light lemon butter sauce also go well with chicken and noodles.
Can I use spaghetti instead of egg noodles?
Yes. Any pasta works; cook it al dente and toss it in the butter the same way.
Final Notes
Toss the noodles in the chicken skillet and keep a little pasta water nearby. If you have a question or make it, tell me how it turned out in the comments.
Chicken with Buttered Noodles
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Ingredients
- 1 lb chicken breasts or thighs cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 12 oz egg noodles
- 1/4 cup unsalted butter
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley optional
- 1 lemon cut into wedges, optional
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
- While the noodles cook, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, garlic powder, and onion powder. Add the chicken and cook for 5–7 minutes, until browned and the thickest pieces reach 165°F (74°C). Remove from the skillet and set aside.
- In the same skillet, reduce heat to medium and add the butter, allowing it to melt completely. Return the cooked chicken to the skillet, tossing to coat in the melted butter.
- Add the cooked noodles to the skillet with the chicken and butter, tossing well to ensure the noodles are fully coated. Sprinkle with grated Parmesan cheese and chopped parsley, if desired. Serve immediately with lemon wedges on the side for a fresh finish.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
