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Chicken with Buttered Noodles is the ultimate comfort food for busy nights when all you want is something cozy and satisfying without spending hours in the kitchen. Tender chicken snuggles up with silky buttered noodles tossed in a luscious garlic sauce. This recipe is a lifesaver for days when you need a fail-safe meal that the whole family will dig into with smiles.
The first time I made this after a long workday my family polished off the whole pan. Now it is one of our top weeknight requests and a beloved comfort dish every winter.
Ingredients
- Boneless skinless chicken breasts: these cook quickly and stay tender look for plump pink pieces
- Olive oil: helps brown the chicken beautifully choose a fresh bottle for best flavor
- Salt and pepper: wakes up all the other flavors use kosher salt and freshly cracked pepper for punch
- Garlic powder and onion powder: gives the chicken savory flavor make sure your spices smell strong
- Dried thyme or your favorite herb: adds fragrance use fresh thyme if available for extra aroma
- Egg noodles or your favorite pasta: egg noodles give a classic buttery result check the expiration for freshness
- Unsalted butter: makes the noodles rich and glossy opt for quality butter if possible
- Olive oil: blends with the butter to prevent burning and build the sauce
- Minced garlic: creates a deeper flavor use fresh garlic for the best results
- Salt and freshly ground black pepper: brings it all together season as you go for balance
- Fresh parsley or basil for garnish: adds color and brightness to the final plate
Step-by-Step Instructions
- Cook the Noodles:
- Bring a large pot of salted water to a rolling boil. Drop in the egg noodles and cook them until just al dente so they hold their shape about eight to ten minutes. Save a ladle of pasta water before draining to help loosen your sauce later.
- Season the Chicken:
- While the noodles simmer line up the chicken breasts and sprinkle both sides evenly with salt pepper garlic powder onion powder and dried thyme. Press the seasonings into the meat to make sure they stick.
- Cook the Chicken:
- Heat olive oil in a wide skillet over medium-high heat until shimmering. Carefully lay in the chicken breasts and let them sear undisturbed for about six to seven minutes per side. Look for a deep golden color as the chicken cooks through to one hundred sixty-five degrees Fahrenheit. Move the chicken to a cutting board and let it rest so the juices stay inside when you slice.
- Make the Buttered Noodles:
- Return the empty skillet to the stove on medium heat. Drop in the butter and olive oil. When the butter melts and foams scatter in the minced garlic and let it sizzle for one to two minutes just until fragrant and golden but not browned. Add the drained noodles and toss them gently so every strand gets coated in the garlicky butter. If things seem tight pour in a splash of the reserved pasta water until the noodles look glossy and sauce clings to them.
- Season the Noodles:
- Taste the noodles and sprinkle in salt and pepper as needed. Toss again so all the seasonings are mixed evenly.
- Serve the Dish:
- Slice the rested chicken breasts into thin even strips. Pile the buttered noodles onto plates or a big serving dish and lay the chicken slices neatly on top. For a pretty finish scatter chopped parsley or basil across the surface and get ready to dig in while everything is hot and fragrant.
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I am obsessed with how simple garlic takes the whole dish up a notch. I always remember letting my little one sprinkle the herbs on top and watching how proud she felt at dinner time. Meals like this feel special even on the average Tuesday.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or on the stovetop with a small dab of butter or a splash of water to revive the sauce. For longer storage freeze individual portions but be aware the butter sauce might separate a little when reheated stir to bring it back together.
Ingredient Substitutions
If you are out of egg noodles try spaghetti penne or even short pasta shapes. Chicken thighs can replace breasts and stay extra juicy. For dairy free needs swap butter for a plant based substitute. Any soft leafy herb like chives tarragon or oregano works for garnish. Mix in spinach or peas for extra veggies.
Serving Suggestions
Serve alongside a green salad tossed in a tangy vinaigrette for balance. Roasted broccoli or steamed green beans are perfect veggie sides. Add a sprinkle of parmesan or a soft poached egg for indulgence. For a special touch warm garlic bread or toasted baguette rounds out the meal.
Cultural Context
Buttered noodles with chicken is the kind of humble cooking found in many cultures an answer to the need for a little bit of comfort after a long day. Egg noodles have roots in European peasant fare and buttered pasta is beloved among Germans Italians and many American home kitchens. It is the shared table at the end of the day that makes this meal feel timeless.
Frequently Asked Questions
- → Can I use other types of pasta?
Yes, you can swap in spaghetti, penne, or your favorite pasta shape to suit your taste or pantry.
- → How do I keep chicken juicy?
Don’t overcook the chicken; use a thermometer to reach 165°F, then let it rest before slicing.
- → Is it possible to prepare in advance?
Absolutely. Cook the chicken and noodles separately, then combine and reheat before serving for convenience.
- → Can I add cheese to the noodles?
Certainly. Sprinkle Parmesan or mozzarella over the noodles for extra richness and depth of flavor.
- → How can I make it healthier?
Use whole wheat pasta, reduce butter, and add more vegetables like spinach or mushrooms for a lighter touch.
- → Can I substitute herbs?
Yes, feel free to use dried herbs—just use about a third of the amount of fresh herbs listed.