Chicken with Buttered Noodles is a timeless recipe that pairs juicy, well-seasoned chicken with soft noodles coated in a buttery, herb-infused sauce. It’s quick to make, uses simple ingredients, and is ideal for weeknight dinners or family meals.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Buttered Noodles:
- 8 oz (225 g) egg noodles or pasta of your choice
- 3 tablespoons unsalted butter
- 2 tablespoons grated Parmesan cheese (optional)
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- Salt and pepper to taste
Directions
- Cook the Chicken:
- Season chicken breasts with garlic powder, paprika, thyme, salt, and pepper.
- Heat olive oil and butter in a skillet over medium heat.
- Cook chicken for 6-8 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F/74°C). Remove and let rest for 5 minutes. Slice into strips or cubes.
- Prepare the Noodles:
- Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until al dente. Drain and set aside.
- Make the Butter Sauce:
- In the same pot, melt butter over low heat. Stir in garlic powder, parsley, and Parmesan cheese, if using. Season with salt and pepper to taste.
- Combine and Serve:
- Toss the cooked noodles in the butter sauce until well coated.
- Plate the noodles and top with the sliced chicken. Garnish with additional parsley or Parmesan, if desired. Serve immediately.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Version: Add a pinch of red pepper flakes to the butter sauce for some heat.
- Vegetarian Option: Replace chicken with sautéed mushrooms or grilled tofu.
- Creamy Noodles: Stir in 1/4 cup of heavy cream with the butter for a richer sauce.
- Herb Upgrade: Use fresh basil, dill, or chives for a different herbaceous flavor.
- Gluten-Free: Swap regular noodles with gluten-free pasta.
Storage and Reheating
- Storage:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating:
- Microwave: Heat on medium power for 1-2 minutes, stirring halfway.
- Stovetop: Warm in a skillet with a small pat of butter or splash of water to refresh the sauce.
10 FAQs
- Can I use chicken thighs instead of breasts?
Yes, thighs add extra juiciness and work just as well. - What type of noodles are best?
Egg noodles are traditional, but spaghetti, fettuccine, or any pasta can be used. - Can I make this ahead of time?
Yes, but store the chicken and noodles separately to prevent sogginess. - What sides go well with this dish?
A fresh green salad, roasted vegetables, or garlic bread complement this recipe. - How can I make the chicken extra juicy?
Marinate it in olive oil, lemon juice, and herbs for 30 minutes before cooking. - Can I use pre-cooked chicken?
Yes, rotisserie chicken or leftovers can be reheated and added. - Is Parmesan cheese necessary?
No, but it adds a lovely umami flavor to the noodles. - What if I don’t have fresh parsley?
Dried parsley works, or substitute with other dried herbs like oregano or basil. - Can I freeze this dish?
While the noodles might not freeze well due to texture changes, the chicken can be frozen separately. - How do I prevent the noodles from clumping?
Toss them with a little butter or oil immediately after draining.
Conclusion
Chicken with Buttered Noodles is a comforting, versatile dish that brings together simple ingredients for maximum flavor. Whether you’re cooking for your family or meal prepping for the week, this recipe is a delightful way to enjoy a hearty, satisfying meal.