Chicken With Buttered Noodles Simple and hearty, this dish is perfect for a cozy dinner. It marries tender, juicy nuggets of chicken with buttery egg noodles in a quick and comforting dinner that will please just about everyone at the table. This recipe is simple and requires only a handful of pantry items which makes it perfect for busy weeknights.

The chicken is seasoned with garlic and onion powders and sautéed golden and juicy. In the same skillet, more butter — a luxurious bit for a simple sauce that coats the noodles, giving it a rich, comforting taste. Tossed with freshly grated Parmesan and sprinkled with parsley for a pop of color, it has everything you need for a balanced, delicious meal.

Add lemon wedges on the side, for a blast of brightness that works with the buttery flavors, and you have a meal that’s as easy to make as it is fun to eat. Delicious on its own or paired with a simple side salad, this chicken with buttered noodles is a comfort classic you’re going to want to make over and over again.

Why You’re Going to Love this Buttered Chicken and Noodles:

Simplified: With minimal ingredients and a simple series of steps to follow this dish is great for a busy evening.

Rich, Buttery Flavor: The noodles are tossed in enough butter and Parmesan to sing through their thin, yellow bodies and provide a rich, savory taste.

Throw-in: You can customize it by throwing in other vegetables, herbs or spices.

Kid-Friendly: This is a dish that everyone gets behind, adult and child, and that goes well with just about any side.

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Key Ingredients:

Chicken: Boneless, skinless chicken breasts or thighs. Thighs bring more juiciness, breasts are leaner.

Egg Noodles: These are an old favorite and pair nicely with the butter sauce, but feel free to use any type of pasta you have, such as fettuccine or rotini.

Unsalted Butter: I prefer using unsalted butter to allow you more control on the saltiness of the dish. That richness, that creaminess that puts it all together comes from real butter.”

Parmesan Cheese: I like to use freshly grated parmesan for the best flavor and meltability. Packaged, pre-grated cheese may not melt as smoothly into the sauce.

Lemon: This is optional, but a squeeze of lemon juice brings the dish to life, adding a note of freshness that counters the richness of the butter and cheese.

The exact amounts and instructions can be found in the recipe card at the bottom of the page

How to Cook Buttered Chicken and Noodles

Step 1: Cook the Noodles

Begin there, by boiling a big pot of salted water. When it’s ready, add the egg noodles and cook them just until al dente — see the package directions for timing. When they’re finished, drain them and put them aside.

Step 2: Cook the Chicken

Meanwhile, in a large skillet, heat a little olive oil over medium-high heat. Now that the pan is nice and hot, it’s time to sauté the chicken. Sprinkle the chicken pieces with salt and pepper, as well as garlic powder and onion powder. Get the chicken in the skillet, cook it for 5–7 minutes or until browned and cooked through. Transfer from the skillet and set aside.

Step 3: Make the Sauce

Return the skillet to medium heat and add the butter. Let it melt completely. Once it’s all nice and bubbly, return the cooked chicken to the pan. Toss everything so that the chicken becomes coated in that rich buttery goodness.

Step 4: Combine and Serve

Toss in Noodles and Finish: Add the drained noodles to the skillet with the chicken and butter, tossing well to coat all of the noodles. Top with grated Parmesan cheese and chopped parsley, if desired.

Serve with Lemon: To best devour, serve immediately, with lemon wedges on the side for a fresh, bright finish.

Serving Suggestions:

This Buttered Chicken and Noodles is rich enough on its own, but here are a few suggestions on how to round it out into a whole meal:

House Side Salad: A simple green salad dressed with light vinaigrette to cleanse the palate from the richness of the butter and Parm.

Steamed Vegetables: Boil broccoli, beans or asparagus steamed for a simple healthy side.

Garlic Bread: Garlic bread is always a safe bet, specifically, if you are like us (big carbs lovers) and use the bread pieces to enjoy any of the extra buttery sauce.

Storage and Reheating Tips:

Storage: Leftovers may be stored in an airtight container in the refrigerator for up to 3 days.

To Reheat: Rewarm in a skillet over medium heat, adding a little bit of butter or broth to revive the sauce. Gently stir to keep the noodles from breaking apart.

Freezing: This dish doesn’t freeze well — the noodles may turn mushy upon reheating — so it’s best enjoyed fresh.

Variations:

Add Veggies: When making homemade omelettes, stir in fresh veggies to add color and nutrition, some such as bell peppers, spinach or cherry tomatoes.

Substitute Noodles: Use fettuccine, rotini or gluten-free pasta in place of the egg noodles.

Spice it Up: Add a pinch of red pepper flakes to the butter sauce for a kick.

Herb Upgrade: For more herbal flavor, add fresh herbs — basil, thyme or chives — along with the parsley.

Conclusion:

They say this Buttered Chicken and Noodles is comfort food at its best. It’s simple to prepare, but sounds and feels decadent and special.” This will definitely be a recipe you’ll be adding to your collection especially for family dinners or a meal-prepping lunch. Enjoy!