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Chicken Buttered Noodles

A comforting, creamy dish featuring tender chicken, buttery noodles, and a rich garlic sauce, perfect for 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: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts Lean and protein-packed.
  • 8 oz egg noodles or your preferred pasta Traditionally used but can swap with other pasta.
  • 4 tablespoons unsalted butter Key for a velvety sauce.
  • 3 cloves garlic, minced Adds flavor to the dish.
  • 1 teaspoon dried thyme Or 2 teaspoons fresh thyme.
  • 1 teaspoon dried parsley Use fresh parsley for garnish if preferred.
  • 1 tablespoon olive oil For cooking the chicken.
  • 1 cup chicken broth, preferably low-sodium Adds savory depth.
  • ½ cup heavy cream Makes the sauce rich and comforting.
  • Salt and black pepper, to taste For seasoning.
  • Grated parmesan cheese for topping (optional) For extra creaminess.
  • Red pepper flakes for added spice (optional) For a kick.

Method
 

Preparation
  1. Start by heating the olive oil in a large skillet over medium-high heat. Season the chicken breasts generously with salt, black pepper, and dried thyme on both sides.
  2. Once the skillet is hot, place the chicken breasts inside and cook for about 5-6 minutes per side until golden brown and the internal temperature reaches 165°F (75°C). Remove the chicken from the pan and let it rest before slicing into thin strips.
  3. While the chicken is sizzling, boil a large pot of salted water and add the noodles. Cook according to the package instructions until al dente, then drain, reserving about ½ cup of the pasta cooking water.
Cooking
  1. In the same skillet used for the chicken, lower the heat to medium. Add the butter and allow it to melt, scraping up any bits left from the chicken.
  2. Once the butter has melted, toss in the minced garlic and sauté for about 1 minute until fragrant—be careful not to burn it!
  3. Pour in the chicken broth and bring it to a gentle simmer. Cook for about 3-4 minutes to reduce a bit, then stir in the heavy cream and continue to simmer for another few minutes until the sauce thickens slightly.
  4. Add the drained noodles to the butter sauce, tossing gently until they’re fully coated. If the sauce feels too thick, add a little reserved pasta water to loosen it.
  5. Return the sliced chicken to the skillet and gently toss everything together so the chicken absorbs the flavors.
  6. Taste and adjust the seasoning with salt and pepper as needed. Finish with fresh parsley and a pinch of red pepper flakes for a kick.
Serving
  1. Plate the Chicken Buttered Noodles hot, and don't skip on the freshly grated parmesan if desired!

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze it for up to 3 months, but be mindful that the cream might change texture slightly upon reheating. Reheat gently on the stove, adding a splash of broth or water for restoration.