Name: Chicken with Buttered Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts or thighs; 8 oz egg noodles; 2 tablespoons olive oil; 3 tablespoons butter; 2 garlic cloves, minced; ½ cup chicken broth; Salt and pepper, to taste; 2 tablespoons chopped fresh parsley; ¼ cup grated Parmesan cheese (optional); Lemon wedges (optional, for serving)

Why You’ll Love This Recipe

I like that this recipe strikes the perfect balance between quick and flavorful. The chicken turns out juicy and golden, while the noodles soak up a buttery garlic sauce that feels indulgent without being heavy. I also love how versatile it is—I can keep it classic with just parsley and Parmesan or brighten it up with lemon, veggies, or fresh herbs. It’s a meal that always feels homey and filling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts or thighs
8 oz egg noodles
2 tbsp olive oil
3 tbsp butter
2 garlic cloves, minced
1/2 cup chicken broth
salt and pepper to taste
2 tbsp chopped fresh parsley
1/4 cup grated Parmesan cheese (optional)
lemon wedges (optional, for serving)

Directions

I pat the chicken dry, season with salt and pepper, and sear in olive oil over medium-high heat for 5–7 minutes per side until golden and cooked through. I remove it to rest.
Meanwhile, I cook the egg noodles in salted boiling water until al dente, then drain while reserving 1/4 cup of the pasta water.
In the same skillet, I melt butter over medium-low heat, then cook garlic for 1 minute. I deglaze with chicken broth, scraping up the browned bits, and let it simmer for 1–2 minutes.
I toss the noodles in the buttery sauce, adding a splash of pasta water if needed to loosen.
I slice the chicken, arrange it on top of the noodles, and finish with parsley, Parmesan, and lemon wedges if I’m using them.

Servings and timing

This recipe makes 2–3 servings. It takes about 10 minutes to prepare and 20 minutes to cook, for a total of 30 minutes.

Variations

Sometimes I use rotisserie chicken for a quick shortcut—just shred it and stir it in at the end. If I want a lighter version, I cut down the butter and add lemon zest or extra fresh herbs. For more texture, I stir in spinach, peas, or steamed broccoli with the noodles. When I’m craving extra richness, I sprinkle in more Parmesan or even a touch of cream.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the noodles and chicken gently on the stovetop with a splash of chicken broth or water to keep the sauce silky. Microwaving works too, but I prefer the skillet for best texture.

FAQs

Can I use a different type of noodle?

Yes, I can use pappardelle, fusilli, or even spaghetti. Egg noodles are classic, but any pasta works.

How do I make the chicken extra flavorful?

I sometimes marinate it in olive oil, garlic, and lemon for 30 minutes before cooking. It adds brightness and tenderness.

Can I make this without Parmesan?

Yes, I can skip the Parmesan for a lighter dish, or replace it with another cheese like Pecorino Romano.

What vegetables go well in this dish?

I like adding spinach, peas, broccoli, or asparagus. They mix well with the noodles and add extra freshness.

Can I double this recipe?

Yes, I can easily double the recipe—just use a larger skillet to avoid crowding the chicken.

Conclusion

I love how this Chicken with Buttered Noodles brings together simple ingredients for a meal that feels classic, comforting, and endlessly customizable. It’s quick enough for a weeknight but tasty enough to serve when I want to impress. With juicy chicken, buttery noodles, and fresh parsley, it’s a dish I’ll happily make again and again.