Chicken with Buttered Noodles: Easy Homestyle Comfort Dinner

Posted on September 8, 2025

Steam rising from a bowl of silky buttered noodles, tender chicken nestled on top—honestly, this is what comfort smells like. There’s just something about chicken with buttered noodles that feels like a big, cozy hug after a long day. I still remember the first time I made this for my family. It was one of those evenings when everyone seemed a little worn out, and I wanted to whip up something simple yet soul-satisfying. Well, let me tell you, the kitchen soon filled with the rich aroma of melted butter, garlic, and perfectly cooked chicken, and suddenly, everyone’s mood lifted.

Chicken with buttered noodles isn’t just a meal—it’s a memory-maker. Whether you’re serving picky eaters, someone under the weather, or just craving a bit of nostalgia, this recipe checks all the boxes. It’s hearty, easy to make, and honestly, there’s nothing fussy about it. The best part? You don’t need to hunt down fancy ingredients. I’ve tested and tweaked this recipe more times than I can count, making sure it’s foolproof for busy weeknights and laid-back Sundays alike.

As a home cook who values both flavor and simplicity, I can promise you this chicken with buttered noodles recipe delivers every time. It’s become a go-to in my house, and I have a feeling it’ll become a favorite in yours, too. Ready to bring that homestyle comfort to your table? Let’s get cooking!

Why You’ll Love This Chicken with Buttered Noodles Recipe

Quick & Easy: Dinner on the table in under 40 minutes. Perfect for those evenings when you just can’t handle another complicated recipe.
Simple Ingredients: No obscure items—just pantry staples and a few fresh basics. You probably have everything you need right now.
Perfect for Any Occasion: From casual weeknight meals to cozy family gatherings, this recipe shines. I’ve even made it for potlucks and it disappears fast.
Crowd-Pleaser: Kids, teens, adults—they all come back for seconds. My own picky eater requests this on the regular.
Unbelievably Delicious: The rich, buttery noodles paired with juicy, well-seasoned chicken are pure comfort. It’s the kind of dish you crave when you need a pick-me-up.

What truly sets this chicken with buttered noodles apart? It’s the little touches: tossing the hot noodles with real butter and a splash of pasta water for silkiness, pan-searing the chicken until golden, and finishing everything with a sprinkle of fresh parsley. These details make all the difference. I’ve tested shortcuts (trust me, some weren’t great), but this version balances flavor, comfort, and ease.

This meal isn’t just about eating—it’s about savoring a moment. You know the feeling: you take the first bite, close your eyes, and instantly feel at home. That’s what this recipe delivers. It’s the ultimate in feel-good food, but with a lighter touch than heavy cream sauces or fried chicken. Whether you’re impressing friends or feeding your family, chicken with buttered noodles is a surefire winner.

What Ingredients You Will Need

This recipe relies on simple, wholesome ingredients to bring out big flavors and a cozy texture. Most are kitchen staples, so you won’t be running to specialty stores. Let’s break it down:

For the Chicken:
- Boneless, skinless chicken breasts (about 1.5 lbs / 680g) – Sliced thin for even cooking; you can swap for thighs if you prefer juicier meat.
- Olive oil (2 tbsp / 30mL) – For searing and flavor.
- Salt & black pepper – To season the chicken generously.
- Garlic powder (1/2 tsp / 2g) – Adds mellow depth.
- Paprika (1/2 tsp / 2g) – For color and a slight warmth; smoked paprika is lovely here, too.
For the Buttered Noodles:
- Egg noodles (12 oz / 340g) – Classic and comforting; wide or medium-cut work best. Use fettuccine or rotini as a substitute.
- Unsalted butter (6 tbsp / 85g), cut into pieces – Real butter is key for that silky, rich finish.
- Garlic cloves (2, minced) – Fresh garlic gives the best flavor, though jarred works in a pinch.
- Pasta cooking water (about 1/3 cup / 80mL) – Helps make the noodles extra creamy and helps the sauce cling.
- Salt – For seasoning the pasta water and noodles.
Optional Finishing Touches:
- Fresh parsley (chopped, for garnish) – Adds color and a hint of freshness.
- Parmesan cheese (freshly grated, for serving) – Totally optional, but honestly, it adds a fantastic salty tang.
- Lemon zest (optional) – A sprinkle brightens up the whole dish.

Ingredient Tips: If you’re gluten-free, swap in your favorite gluten-free noodles (I like Jovial brand). For dairy-free, use a vegan butter substitute and skip the cheese. If you want to add veggies, steamed peas or baby spinach mix in beautifully at the end.

Equipment Needed

Large pot – For boiling the noodles. I use a 6-quart stockpot, but any big saucepan works.
Large skillet or sauté pan – For cooking the chicken. Nonstick or stainless steel both work; just heat the pan well before adding oil.
Colander – For draining the noodles. If you’re like me and sometimes forget, just put a heatproof mug under the colander to catch some pasta water before draining!
Cutting board and sharp knife – For slicing the chicken thinly and chopping garlic or herbs. A good chef’s knife makes life easier (I use a Victorinox budget-friendly one—hasn’t failed me yet).
Measuring cups and spoons – For accuracy, especially with seasoning.
Tongs or a large spoon – For tossing the noodles and serving.

If you don’t have a skillet big enough for all the chicken, cook it in batches to avoid steaming. And if your colander is missing (it happens!), a slotted spoon or spider strainer can rescue those noodles in a pinch. For cleanup, wipe down your pans right after cooking—less scrubbing later. Trust me, my well-loved pans appreciate it!

Preparation Method

Prep the Ingredients (5 minutes):
- Slice the chicken breasts horizontally into thin cutlets (about ½-inch / 1.25cm thick).
- Season both sides with salt, pepper, garlic powder, and paprika.
- Mince the garlic and chop parsley if using.
Tip: Even slices cook more evenly. If the chicken is thick, pound it gently between parchment sheets.
Cook the Noodles (10 minutes):
- Bring a large pot of salted water to a rolling boil.
- Add egg noodles and cook according to package directions (usually 7-8 minutes) until just tender.
- Reserve 1/3 cup (80mL) pasta water, then drain noodles.
The noodles should be soft yet slightly chewy, not mushy. Taste one before draining!
Cook the Chicken (12-15 minutes):
- While noodles cook, heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces in a single layer (work in batches if needed).
- Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temp should hit 165°F / 74°C).
- Transfer cooked chicken to a plate and cover loosely with foil to keep warm.
Don’t overcrowd the pan, or the chicken will steam. If you notice sticking, let it cook a little longer—it’ll release when it’s ready.
Prepare Buttered Noodles (5 minutes):
- Return the drained noodles to the pot (off the heat).
- Add the butter and minced garlic. Toss until the butter melts and coats the noodles.
- Pour in reserved pasta water a little at a time, tossing well, until the noodles are glossy and silky.
- Season with more salt if needed.
If the noodles seem dry, add a splash more pasta water. They should look shiny and feel rich, not greasy.
Combine & Serve (3-5 minutes):
- Slice or dice the cooked chicken as desired.
- Serve buttered noodles in bowls or on plates, top with chicken, and sprinkle with parsley, parmesan, and lemon zest if using.
Serve right away for the best texture. Leftovers reheat well, but fresh is always top tier!

Cooking Tips & Techniques

Pan Searing Perfection: Let your skillet heat up before adding oil and chicken. If you put chicken in a cold pan, it sticks and doesn’t brown well—learned that one the hard way!
Use Pasta Water: A splash of starchy cooking water turns buttered noodles from dry to luscious. Don’t skip it, and add it gradually for best results.
Don’t Overcook Chicken: Thin cutlets cook fast. If you’re unsure, cut into one—juices should run clear, and the meat should be opaque but not dry.
Season Generously: Salt the pasta water so it “tastes like the sea”—it’s the easiest way to boost flavor in the noodles.
Multitasking: While the noodles boil, cook your chicken. That way, everything is ready at nearly the same time. If you’re worried about timing, prep all ingredients first and have them ready to go. It’s a life-saver when you’re juggling hungry kids or guests.
Consistency Each Time: Measure your butter and pasta water so the sauce isn’t too greasy or too dry. If you eyeball like I sometimes do, add a little at a time and taste as you go.
Learn from Mistakes: The first time I tried this, I used margarine (big mistake). The texture just wasn’t right. Real butter makes a huge difference. And don’t skip the fresh garlic—it’s worth the extra minute of chopping.

Variations & Adaptations

Gluten-Free Option: Use gluten-free egg noodles or pasta (I love Jovial or Barilla GF). Check that your seasonings are gluten-free, too.
Veggie Boost: Add 1 cup (150g) of steamed peas or baby spinach to the buttered noodles before serving. Sometimes I toss in sautéed mushrooms or roasted broccoli for extra flavor and nutrition.
Herby Lemon Chicken: Add 1 tsp lemon zest and 1 tbsp fresh thyme or basil to the chicken seasoning. It makes the dish extra fresh, especially in spring and summer.
Dairy-Free: Swap the butter for a plant-based alternative (like Earth Balance) and skip the cheese. The noodles will still be silky and rich.
Alternative Cooking Methods: Air fry or grill the chicken for a smokier flavor and less clean-up. Just slice thin and cook at 400°F (200°C) for about 8-10 minutes, flipping halfway.
Personal Favorite: Sometimes I add a pinch of crushed red pepper flakes for a gentle kick. My husband loves it, and even the kids tolerate a tiny bit of heat now!

Serving & Storage Suggestions

Chicken with buttered noodles is best served piping hot, right out of the pot or skillet. I love to plate it in wide, shallow bowls—makes it feel extra cozy. Sprinkle with extra parsley and parmesan for a restaurant-style touch. For a complete meal, pair with a crisp green salad and a glass of lemonade or iced tea.

Leftovers? No problem. Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to bring back that silky texture. You can also freeze portions for up to 2 months, but the noodles may soften a bit upon thawing (still tasty, just be warned!).

The flavors actually deepen as it sits, making leftovers surprisingly good for lunch the next day. If you want to freshen it up, add a squeeze of lemon or an extra sprinkle of cheese before serving.

Nutritional Information & Benefits

One serving (about 1/4 of the recipe) provides approximately 520 calories, 37g protein, 20g fat, and 50g carbs. Chicken with buttered noodles is a balanced meal—protein from chicken, energy from noodles, and healthy fats from olive oil and butter. Egg noodles offer a little extra protein, too.

If you’re watching sodium, use unsalted butter and go easy on added salt. For lower carbs, substitute zoodles (spiralized zucchini) or chickpea pasta. This recipe is naturally nut-free, but does include gluten and dairy (easy to adapt, though!). Personally, I love that this meal keeps me full for hours without feeling heavy or weighed down.

Conclusion

Chicken with buttered noodles isn’t just another dinner—it’s the kind of meal that turns a rough day around. It’s simple, satisfying, and honestly, always hits the spot. This recipe is easy enough for beginners and comforting enough for seasoned cooks craving a taste of home.

Don’t be afraid to make it your own! Add veggies, swap in different herbs, or try it with your favorite cheese. I keep coming back to this dish because it’s reliable, delicious, and always brings everyone to the table with a smile.

If you give this chicken with buttered noodles a try, let me know how it goes! Share your twists, leave a comment, or pass the recipe along to a friend who could use a little comfort. Here’s to cozy dinners and happy memories—enjoy every bite!

Frequently Asked Questions

What kind of chicken works best for chicken with buttered noodles?

Boneless, skinless chicken breasts are my go-to because they cook quickly and slice up perfectly. Chicken thighs work too—just cook them a little longer for extra juiciness.

Can I use a different type of noodle?

Absolutely! Egg noodles are classic, but fettuccine, rotini, or even spaghetti will work in a pinch. Just watch the cooking time so they don’t overcook.

How do I keep the noodles from sticking together?

Toss the noodles with butter right after draining and add a splash of pasta water. This keeps them glossy and prevents clumping. Don’t let the noodles sit too long before adding butter.

Is this recipe kid-friendly?

Yes! The mild flavors and buttery noodles make it a favorite with kids (and picky eaters). You can skip the herbs or cheese if your crew prefers things plain.

Can I make this dish ahead of time?

You can cook the chicken and noodles ahead, then reheat with a little extra butter and pasta water. For best results, store the chicken and noodles separately and combine just before serving.