The sizzle of golden chicken mingling with the aroma of buttered noodles always reminds me of cozy weeknights at home. You know that moment when you’re so hungry, and something creamy and comforting just hits the spot? That’s exactly what my chicken buttered noodles recipe delivers—every single time. Honestly, this dish is the reason my picky eater finally started asking for seconds!
I stumbled across my first bowl of chicken buttered noodles years ago at a friend’s potluck, and it was a game changer. The simplicity knocked me out—not a fancy ingredient in sight, but the taste was pure magic. Since then, I’ve played with the recipe, tested it on my family (multiple times, trust me), and perfected the creamy, buttery balance that makes it truly irresistible. Now, it’s a regular in our dinner rotation, especially when we want something family-friendly and quick.
What I adore about chicken buttered noodles is how they bring everyone to the table—no complaints, just happy faces. This recipe ticks all the boxes: it’s affordable, easy to prep, and you can dress it up or down depending on what’s in the fridge. I’ve made it on rushed weeknights, lazy Sundays, and even doubled it for family gatherings. If you’re searching for a crowd-pleasing, creamy family meal, chicken buttered noodles are about to become your new go-to. Get ready for a dinner that’s as comforting as it is delicious!
Why You’ll Love This Recipe
If you’ve ever struggled to find a meal that pleases everyone at the table, chicken buttered noodles are your answer. As someone who’s tested this recipe on toddlers, teens, and adults alike, I can say with confidence—these noodles are a hit! Here’s what sets this recipe apart from the rest:
- Quick & Easy: Ready in about 30 minutes, including prep and cook time. Seriously, it’s perfect for when you want dinner without the fuss.
- Simple Ingredients: You probably have everything you need already—no oddball pantry items or last-minute store runs.
- Perfect for Busy Nights: When homework, work emails, and life collide, this is the meal that saves the day.
- Crowd-Pleaser: Kids love the creamy noodles, adults appreciate the savory chicken and buttery sauce—it just works for everyone.
- Unbelievably Delicious: The combination of tender chicken, rich butter, and silky noodles makes each bite pure comfort.
What makes my chicken buttered noodles different? For one, I use a blend of butter and a splash of cream for extra richness, and I always cook the noodles just shy of al dente before finishing them in the sauce. This little trick lets the noodles soak up all that buttery goodness, so every forkful is velvety and flavorful. Plus, I season the chicken with a touch of garlic and herbs (just enough for depth, not enough to overpower), which turns basic chicken into something crave-worthy.
Honestly, there’s something deeply satisfying about this dish. It’s not just food—it’s a warm hug after a long day. Whether you’re feeding your own family or bringing a dish to share, chicken buttered noodles are guaranteed to bring smiles and maybe a few recipe requests. Trust me, you’ll want to keep this one handy for those nights when only something creamy and homemade will do.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bold flavor and that dreamy, creamy texture—all without fancy grocery trips. Chicken buttered noodles are about making the most of what’s already in your kitchen, but with a few thoughtful touches. Here’s what you’ll need:
- For the Chicken:
- 2 medium boneless, skinless chicken breasts (about 1 lb/450g), cut into bite-sized pieces
- 1/2 teaspoon kosher salt (for seasoning the chicken)
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (adds a subtle savory note)
- 1/2 teaspoon dried Italian herbs or parsley (optional, for extra flavor)
- 1 tablespoon olive oil (for sautéing the chicken)
- For the Noodles:
- 12 ounces (340g) egg noodles or wide pasta (I love classic egg noodles, but penne or rotini work in a pinch)
- 4 tablespoons (56g) unsalted butter (the real flavor base—don’t be shy!)
- 1/2 cup (120ml) heavy cream or half-and-half (for that extra creaminess)
- 1/2 cup (50g) grated Parmesan cheese (freshly grated is best, but pre-grated works if that’s what you have)
- 1/4 teaspoon garlic powder (optional, for a little extra savory kick)
- Salt and pepper, to taste
- For Garnish (Optional but Recommended):
- Fresh parsley or chives, chopped (for color and a hint of freshness)
- Extra Parmesan cheese (because, why not?)
- Lemon zest (a little brightens everything up!)
Ingredient Tips & Swaps:
- If you’re out of egg noodles, use any short pasta shape, or even spaghetti broken in half.
- For a gluten-free version, choose your favorite gluten-free pasta.
- No heavy cream? Use milk and add an extra tablespoon of butter for richness.
- Swap chicken breasts for boneless thighs if you prefer a juicier result.
- Vegetarian? Omit the chicken and add sautéed mushrooms or peas instead.
- I love using Kerrygold butter for a richer, almost nutty flavor, but any good-quality unsalted butter works beautifully.
With these basics, you’re set up for a creamy chicken buttered noodles dinner that’s both satisfying and flexible. Don’t stress if you’re missing something—this recipe is super forgiving!
Equipment Needed
You don’t need fancy gadgets or a chef’s kitchen to pull off chicken buttered noodles—just a few trusty basics. Here’s what I use every time:
- Large Pot: For boiling the noodles. I use my 6-quart stockpot—it’s perfect for pasta nights.
- Large Skillet or Sauté Pan: You’ll cook the chicken and toss everything together here. A nonstick or stainless steel pan both work well; just use what you have.
- Colander: For draining the noodles. If you don’t have one, a slotted spoon or even the lid held slightly ajar works in a pinch (just be careful—steam can bite!).
- Chef’s Knife and Cutting Board: For prepping the chicken and herbs. A sharp knife makes things safer and quicker.
- Measuring Cups and Spoons: For precise butter and cream measurements. I eyeball sometimes, but it’s nice to have exact amounts for the sauce.
- Wooden Spoon or Silicone Spatula: For stirring everything together gently, so the noodles don’t break up.
If you have a pasta pot with a built-in strainer, that’s a bonus. When I’m short on time, I even use kitchen tongs to transfer noodles straight from pot to pan. For cleaning, I always soak my skillet right after dinner—makes scrubbing a breeze! And honestly, most of these tools are affordable and last forever with just a bit of care.
How to Make Chicken Buttered Noodles
- Prep the Chicken (5 minutes):
Pat the chicken breasts dry with paper towels, then cut into bite-sized pieces (about 1-inch/2.5cm cubes). Season all over with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, and dried herbs if using. This step ensures every bite is flavorful, not bland.
- Cook the Noodles (10 minutes):
Bring a large pot of salted water to a boil. Add 12 ounces (340g) egg noodles and cook just until al dente, about 7-8 minutes, or as package directs. Don’t overcook—no one likes mushy noodles! Reserve 1/2 cup (120ml) pasta water, then drain noodles in a colander.
- Sauté the Chicken (7-8 minutes):
While noodles cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer. Cook without moving for 2-3 minutes to brown, then stir and cook another 3-4 minutes until golden and cooked through. Chicken should be juicy, not dry. If you see a lot of liquid, turn up the heat slightly.
- Make the Butter Sauce (3 minutes):
Reduce heat to medium. Add 4 tablespoons (56g) unsalted butter to the skillet with chicken. Let it melt, stirring gently to coat the chicken. Pour in 1/2 cup (120ml) heavy cream and 1/4 teaspoon garlic powder (if using). Stir until the sauce is smooth and starts to thicken—about 2 minutes.
- Combine Noodles and Chicken (2 minutes):
Add drained noodles to the skillet. Toss everything together, adding a splash of reserved pasta water if the sauce seems too thick. Sprinkle in 1/2 cup (50g) grated Parmesan cheese and toss again. Taste and adjust salt and pepper if needed. The sauce should cling to every noodle—if it looks dry, add another tablespoon of butter or a bit more cream.
- Garnish and Serve (2 minutes):
Turn off the heat. Sprinkle with chopped parsley or chives and a bit of lemon zest if desired. Serve hot, with extra Parmesan on top. The noodles should look glossy, creamy, and absolutely irresistible.
Preparation Notes: Don’t walk away while the butter melts—burnt butter is not the vibe here! If your sauce splits or looks greasy, add a splash of pasta water and stir vigorously to bring it back together. For meal prep, you can cook the chicken ahead and reheat it gently in the sauce before adding noodles.
Cooking Tips & Techniques
Years of family dinners and a few kitchen mishaps later, I’ve rounded up my best advice for perfect chicken buttered noodles every time:
- Don’t Overcook the Noodles: Seriously, stop at al dente. The noodles will finish cooking in the sauce, and you want them to soak up all that creamy goodness—not turn to mush.
- Brown the Chicken Well: Let the chicken sit undisturbed for a couple of minutes in the pan. This creates a flavorful crust and adds depth to the whole dish. If you move it too soon, you’ll miss out on that golden color.
- Use Freshly Grated Parmesan: Pre-shredded cheese can make your sauce grainy—trust me, I’ve tried it. Grating your own melts smoother and tastes better.
- Reserve Pasta Water: This starchy liquid is your best friend for adjusting sauce consistency. Add a splash at a time until everything looks silky.
- Watch the Heat: If your butter sauce starts to separate or look oily, turn down the heat and add a bit of pasta water. Keep stirring until it comes back together. Don’t let the cream boil!
- Customize the Flavor: Taste before serving. Sometimes, a pinch more salt or a squeeze of lemon juice makes all the difference.
I’ll admit, I’ve had my share of overcooked noodles and dry chicken. These days, I always set timers—a couple extra minutes can make or break this dish. And if you’re multitasking (aren’t we all?), prep all your ingredients before you start. That way, you’re not scrambling to find the Parmesan while the sauce is bubbling away. Consistency comes from practice, but these tips will help you nail it on the first try!
Variations & Adaptations
Chicken buttered noodles are endlessly adaptable, which is why I love making them for everyone from picky eaters to friends with food allergies. Here are a few favorite twists:
- Gluten-Free: Swap in your favorite gluten-free pasta. I’ve had great results with brown rice noodles and chickpea pasta—just check the cooking time on the box.
- Lighter Version: Use milk instead of heavy cream and reduce the butter by half. Add a handful of steamed broccoli or peas for color and extra nutrition.
- Herby & Zesty: Stir in a tablespoon of fresh basil, thyme, or dill at the end, and finish with a squeeze of lemon. This brightens up the dish and feels a little fancy.
- Kid-Friendly Veggie Additions: Toss in some frozen peas, diced carrots, or baby spinach with the noodles. My kids barely notice, and it’s a win for everyone.
- Dairy-Free: Substitute plant-based butter and coconut cream or soy creamer. Use nutritional yeast in place of Parmesan for that savory hit.
- Protein Swap: If you’re out of chicken, use rotisserie turkey, leftover roast, or even pan-seared tofu for a vegetarian twist. I’ve done all of these in a pinch, and they’re always delicious.
My personal favorite? Adding roasted garlic and a handful of spinach at the end. It gives the sauce a sweet, mellow depth, and the spinach wilts perfectly into the noodles. Don’t be afraid to make this recipe your own—there’s no wrong way to enjoy these creamy noodles!
Serving & Storage Suggestions
Chicken buttered noodles are best served piping hot, straight from the skillet. I like to pile them onto a big platter and sprinkle extra Parmesan and chopped parsley over the top—it looks inviting and tastes even better. For a special touch, add a bit of lemon zest or a drizzle of olive oil just before serving.
This dish pairs beautifully with a crisp green salad, garlic bread, or steamed veggies. If you want to round out the meal, serve with a light white wine for adults or sparkling water with lemon for the kids.
Storage Tips: Leftovers keep well in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or a knob of butter and warm gently on the stove or in the microwave, stirring often. The noodles will soak up some of the sauce overnight, so don’t be shy about adding a little extra liquid.
You can freeze this dish, but the texture of the noodles will be a bit softer after thawing. If freezing, cool completely and store in a freezer-safe container for up to 2 months. Defrost overnight in the fridge and reheat gently. Honestly, it’s so easy to whip up fresh that I rarely freeze it—but it’s a lifesaver for busy weeks!
Nutritional Information & Benefits
Each serving of chicken buttered noodles (about 1.5 cups) provides an estimated 420 calories, 23g protein, 38g carbohydrates, and 18g fat. The chicken gives a solid boost of lean protein, while the butter and cream add satisfying richness. Egg noodles are a good source of B vitamins and iron, and you can up the fiber by tossing in a handful of steamed veggies.
This dish is naturally nut-free and can be gluten-free if you use the right pasta. Potential allergens include dairy and gluten, so keep that in mind for guests. From a wellness perspective, I like pairing this with a big salad or extra veggies to balance out the creaminess. It’s comfort food that can absolutely fit into a balanced weeknight menu—sometimes, you just need something cozy!
Conclusion
If you’re craving a creamy, satisfying dinner that’s easy enough for a weeknight but special enough for company, chicken buttered noodles are the answer. This recipe is my go-to for busy evenings, last-minute guests, or when I just want a meal that feels like a warm hug. It’s flexible, forgiving, and always a hit—what more could you possibly want?
Feel free to tweak the flavors, swap proteins, or sneak in extra veggies—this dish is all about making it your own. I love serving it to my family because it’s a guaranteed crowd-pleaser, and honestly, those empty plates at the end say it all.
If you try this chicken buttered noodles recipe, let me know in the comments how it turned out or what fun twists you added! Share with friends and pin it for later—comfort food like this deserves a spot in every kitchen. Happy cooking, and may your noodles always be buttery and your chicken perfectly tender!
Frequently Asked Questions
Can I use rotisserie chicken instead of cooking fresh chicken?
Absolutely! Just shred or dice the rotisserie chicken and add it to the skillet with the butter and cream. Since it’s already cooked, you only need to heat it through—saves even more time on busy nights.
What’s the best pasta shape for chicken buttered noodles?
Egg noodles are classic, but you can use any short pasta like rotini, penne, or even broken spaghetti. Just be sure to cook until al dente so they hold up in the sauce.
How can I make this recipe dairy-free?
Swap the butter for a plant-based alternative, use coconut cream or soy creamer, and replace Parmesan with nutritional yeast or a dairy-free cheese. The sauce stays creamy and rich, just with a slightly different flavor.
Can I prepare chicken buttered noodles ahead of time?
Yes, you can cook everything a day in advance. Store in the fridge, and when ready to serve, reheat gently with a splash of milk or cream to loosen the sauce. Freshly made is best, but leftovers are still delicious!
What vegetables go well in chicken buttered noodles?
Peas, baby spinach, steamed broccoli, or sautéed mushrooms are all great additions. Toss them in with the noodles for a little color and extra nutrition—my kids barely notice the veggies!
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Chicken Buttered Noodles
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This creamy chicken buttered noodles recipe is a quick, comforting dinner perfect for families. Tender chicken and silky noodles are tossed in a rich butter and cream sauce for a meal that pleases even picky eaters.
Ingredients
- 2 medium boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
- 1/2 teaspoon kosher salt (for seasoning the chicken)
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian herbs or parsley (optional)
- 1 tablespoon olive oil
- 12 ounces egg noodles or wide pasta
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder (optional)
- Salt and pepper, to taste
- Fresh parsley or chives, chopped (optional, for garnish)
- Extra Parmesan cheese (optional, for garnish)
- Lemon zest (optional, for garnish)
Instructions
- Pat the chicken breasts dry and cut into bite-sized pieces. Season with salt, pepper, garlic powder, and dried herbs if using.
- Bring a large pot of salted water to a boil. Add egg noodles and cook until al dente, about 7-8 minutes. Reserve 1/2 cup pasta water, then drain.
- While noodles cook, heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 2-3 minutes, then stir and cook another 3-4 minutes until golden and cooked through.
- Reduce heat to medium. Add butter to the skillet with chicken and let it melt, stirring to coat. Pour in heavy cream and optional garlic powder. Stir until the sauce is smooth and starts to thicken, about 2 minutes.
- Add drained noodles to the skillet. Toss everything together, adding a splash of reserved pasta water if the sauce is too thick. Sprinkle in Parmesan cheese and toss again. Adjust salt and pepper to taste.
- Turn off the heat. Garnish with chopped parsley or chives and lemon zest if desired. Serve hot with extra Parmesan on top.
Notes
For best results, cook noodles just until al dente and finish them in the sauce. Reserve pasta water to adjust sauce consistency. Use freshly grated Parmesan for a smoother sauce. To make gluten-free, use gluten-free pasta. For a lighter version, use milk instead of cream and reduce butter. Leftovers can be reheated with a splash of milk or butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups
- Calories: 420
- Sugar: 3
- Sodium: 540
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 38
- Fiber: 2
- Protein: 23
Keywords: chicken buttered noodles, creamy chicken noodles, family dinner, easy chicken pasta, comfort food, weeknight dinner, kid friendly, quick pasta recipe
