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Chicken Buttered Noodles

A comforting and delicious dish featuring tender chicken, silky noodles, and a rich, buttery sauce, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts Seasoned with salt and black pepper
  • 1 tablespoon tablespoon olive oil For cooking the chicken
For the Noodles
  • 8 oz egg noodles or your preferred pasta Cooked al dente
  • ½ cup cup heavy cream Adds richness to the sauce
  • 1 cup cup chicken broth Preferably low-sodium
  • 4 tablespoons unsalted butter For the sauce
  • 3 cloves garlic, minced Adds flavor to the dish
  • 1 teaspoon dried thyme Or 2 teaspoons fresh thyme
  • 1 teaspoon dried parsley Or fresh parsley for garnish
  • Salt and black pepper to taste For seasoning
  • Optional Grated parmesan cheese For topping
  • Optional Red pepper flakes For added spice

Method
 

Cooking the Chicken
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Season the chicken breasts generously with salt, black pepper, and dried thyme on both sides.
  3. Add the chicken breasts to the skillet and cook for about 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
  4. Remove the chicken from the pan and set aside to rest. Once cooled slightly, slice it into thin strips or bite-sized pieces.
Cooking the Noodles
  1. While the chicken is cooking, bring a large pot of salted water to a boil.
  2. Add the noodles and cook according to the package instructions until al dente.
  3. Drain the noodles, reserving about ½ cup of the pasta cooking water.
Making the Sauce
  1. In the same skillet, reduce the heat to medium and add the butter. Allow it to melt, scraping up any flavorful bits from the bottom of the pan.
  2. Once the butter is melted, add the minced garlic and sauté for about 1 minute until fragrant.
  3. Pour in the chicken broth and bring it to a simmer. Cook for 3-4 minutes, then stir in the heavy cream. Let the sauce simmer for an additional 3-4 minutes until it thickens slightly.
Combining the Ingredients
  1. Add the drained noodles to the skillet, tossing them gently in the butter sauce until they are evenly coated.
  2. Return the sliced chicken to the skillet and toss everything together.
  3. Season with salt and pepper if needed, and sprinkle with parsley. Add red pepper flakes if desired.
Serving the Dish
  1. Serve the Chicken Buttered Noodles hot, topped with freshly grated parmesan cheese.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently, adding chicken broth or water to loosen the sauce if necessary.