Chicken with Buttered Noodles Recipe – Easy Comfort Food Dinner

Posted on September 9, 2025

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Steam swirling up from a bowl of chicken with buttered noodles instantly makes my kitchen feel like home. The scent of golden butter melting into tender pasta, mixed with the savory aroma of pan-seared chicken, is like a warm hug at the end of a long day. I’ll admit, chicken with buttered noodles wasn’t always my go-to comfort food—growing up, my mom made a version with leftover roast chicken and whatever noodles were on hand. But honestly, it’s the kind of meal that sticks with you, especially when you need something simple and satisfying.

I first started making this chicken with buttered noodles recipe during a particularly busy week. You know those evenings when you’re stretched thin, but you still want a real dinner? That’s when this recipe shines. It’s quick, budget-friendly, and you don’t need to be a pro chef to pull it off. I’ve tested it a bunch of times—sometimes with rotisserie chicken, sometimes with chicken thighs, sometimes with extra garlic when I’m feeling bold. It always works. If you want a dinner that’s easy, comforting, and guaranteed to please picky eaters, this chicken with buttered noodles recipe is the answer.

Whether you’re cooking for family, meal-prepping for yourself, or just craving something cozy, you’ll love how this recipe brings everyone to the table. As someone who’s spent years writing and experimenting with simple dinners, I can say with confidence: chicken with buttered noodles is a classic for a reason. It’s the kind of dish you’ll remake again and again, tweaking it just a little each time until it’s perfect for you.

Why You’ll Love This Recipe

Quick & Easy: Ready in under 30 minutes, it’s a lifesaver on rushed weeknights or when you’re too tired to fuss over dinner.
Simple Ingredients: No fancy grocery trips here—you probably have everything in your kitchen right now.
Perfect for All Occasions: Whether it’s a cozy family dinner, a casual potluck, or even a rainy weekend lunch, chicken with buttered noodles fits the bill.
Crowd-Pleaser: Kids gobble it up, adults go for seconds, and even picky eaters ask for the recipe.
Unbelievably Delicious: The buttery noodles are soft and rich, and juicy chicken adds just the right savory bite—pure comfort food.

Here’s the thing—lots of recipes mix up chicken and pasta, but this chicken with buttered noodles stands out because of how the flavors meld. The trick is tossing the noodles with just enough butter and reserved pasta water to make them glossy, then layering on perfectly seasoned chicken. I started blending a bit of garlic into the butter for extra punch, and sometimes I add fresh herbs if I’ve got them lying around. It’s not just good—it’s the kind of meal you close your eyes for that first bite. It’s comfort food, but lighter and faster than the old-school casserole versions. You can easily double the batch for guests, and nobody will guess how simple it is.

This recipe is designed to make life easier (and tastier). You’re not just cooking another chicken dish—you’re making a memory. Trust me, this one’s a keeper for busy cooks and anyone who loves food that feels like home.

Ingredients Needed

This chicken with buttered noodles recipe is all about simple, wholesome ingredients that come together for a meal that tastes bigger than the sum of its parts. Most of these are pantry staples, and you can swap a few things if needed without losing the comfort factor.

For the Chicken:
- 2 boneless, skinless chicken breasts (about 1 lb/450g; you can use thighs if you prefer)
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder (adds a little warmth)
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1 tablespoon olive oil (or unsalted butter; for cooking)
For the Buttered Noodles:
- 8 ounces (225g) egg noodles or wide pasta (any noodle shape works—fusilli, rotini, or spaghetti if that’s what you have)
- 3 tablespoons unsalted butter (you can use salted if you like it richer)
- 1/4 cup (60ml) reserved pasta water (helps make the noodles glossy and saucy)
- 1 clove garlic, minced (optional, for extra flavor)
- 2 tablespoons chopped fresh parsley (optional; adds color and freshness)
- Salt and pepper, to taste
For Serving (Optional):
- Freshly grated Parmesan cheese (adds a sharp, salty finish)
- Lemon wedges (for brightness)

Ingredient Notes:

If you only have leftover cooked chicken, skip the raw chicken steps and slice or shred it before tossing with noodles.
Butter is key—don’t skimp! I use Kerrygold when I want something extra creamy, but store brands work too.
Egg noodles give the best texture, but any short pasta works in a pinch. For gluten-free, use rice noodles or gluten-free pasta.
Parsley adds a fresh pop, but you can use chives, dill, or even basil if you’re feeling adventurous.
Lemon isn’t traditional, but a little squeeze at the end wakes everything up.

I’ve swapped ingredients plenty of times depending on what’s in the pantry. If you want to make it dairy-free, try a vegan butter or olive oil instead. Low-carb? Use zucchini noodles (they soak up the butter surprisingly well). The recipe is super forgiving—just focus on good butter and well-seasoned chicken.

Equipment Needed

Large skillet or sauté pan: For cooking the chicken. If you don’t have one, a Dutch oven or even a heavy-bottomed saucepan works.
Medium saucepan: For boiling noodles. Any pot big enough for 8 ounces (225g) of noodles is fine.
Colander: To drain pasta. If you’re stuck, a slotted spoon and patience will do.
Cutting board and sharp knife: For prepping chicken and herbs.
Tongs or spatula: For turning chicken and tossing noodles.
Measuring cups and spoons: For butter, seasonings, and pasta water (I eyeball sometimes, but it’s nice to be precise).

I’ve used nonstick, stainless, and cast iron pans for the chicken—cast iron gives the best sear, but nonstick makes cleanup easier. For noodles, any old pot will do; just make sure you salt the water. If you’re on a budget, skip the fancy gadgets and focus on a good-quality skillet. Clean your pans with a soft sponge to keep them in shape—especially if you’re working with nonstick.

Honestly, you don’t need anything fancy here. This is the kind of recipe that’s made for real kitchens, not showroom ones.

Preparation Method

Prepare the chicken: Pat the chicken breasts dry with paper towels (this helps them brown). Season both sides with salt, pepper, garlic powder, and smoked paprika.
Heat the skillet: Add 1 tablespoon olive oil (or butter) to a large skillet and set over medium-high heat. Once hot, add the chicken breasts. Cook for 5-6 minutes per side, until golden brown and cooked through (internal temp should be 165°F/74°C). If your chicken is thick, reduce heat and cover the pan for the last couple minutes.

Tip: If the chicken sticks, let it cook a little longer before flipping—patience pays off!
Rest and slice: Transfer cooked chicken to a clean plate and let it rest for 5 minutes. Slice thinly or chop into bite-sized pieces.
Boil the noodles: While the chicken cooks, bring a medium pot of salted water to a rolling boil. Add 8 ounces (225g) egg noodles and cook according to package instructions (usually 7-8 minutes for egg noodles, 10-12 for regular pasta). Reserve 1/4 cup (60ml) pasta water, then drain the noodles.

Troubleshooting: If noodles are sticking together, stir well during the first minute and add a tiny splash of oil to the water.
Make the butter sauce: Return the drained noodles to the pot. Add 3 tablespoons butter, reserved pasta water, and minced garlic (if using). Toss until butter melts and noodles are glossy. Season with salt and pepper.

Tip: Start with a little pasta water and add more if noodles seem dry.
Combine chicken and noodles: Add sliced chicken to the noodles and toss gently. Sprinkle in chopped parsley for color and freshness.
Finish and serve: Plate the noodles and chicken. Top with grated Parmesan and a squeeze of lemon (if desired). Serve hot!

Sensory cue: The noodles should be soft and buttery, the chicken juicy and fragrant. You’ll know it’s ready when everything smells irresistible.

Extra Notes: If you’re using leftover or rotisserie chicken, add it to the noodles right before serving to warm through. For meal prep, keep chicken and noodles separate and combine when reheating. If you notice the butter isn’t melting evenly, just pop the pot over low heat for a minute and stir well.

I’ve messed up by overcooking the noodles or forgetting to reserve the pasta water—happens to the best of us! Just add a splash of regular water if needed. And don’t stress if your chicken sticks a little; scrape up those browned bits for extra flavor.

Cooking Tips & Techniques

After making chicken with buttered noodles more times than I can count, I’ve picked up a few tricks that make all the difference. Here’s what works (and what doesn’t):

Season chicken generously: Don’t be shy with salt and garlic powder—bland chicken is nobody’s friend. If you’re unsure, taste a tiny piece before mixing with noodles.
Get the pan hot: A hot skillet gives chicken a nice crust. If you put chicken in a cold pan, it’ll steam and turn out pale.
Use pasta water: It’s the secret to glossy, saucy noodles. The starch makes butter cling to each noodle, so save a little before draining.
Don’t overcook noodles: Keep them al dente, especially if you’re serving right away. Overcooked noodles get mushy when tossed with butter.
Rest the chicken: This keeps it juicy. If you slice too soon, the juices run out and you get dry chicken.
Add butter off heat: This helps prevent the sauce from breaking and keeps noodles silky.
Multitasking tip: Start boiling water while seasoning chicken. Cook noodles while chicken is in the pan—this shaves off valuable minutes.
If you mess up: Overcooked chicken? Slice thin and toss with extra butter. Noodles too dry? Add a splash more pasta water. It’s forgiving!

I’ve burned the butter more than once—don’t walk away after you add it! And if you’re using garlic, cook it just enough to smell fragrant, not until it’s brown. The right timing turns a basic dinner into something you’ll crave.

Variations & Adaptations

Chicken with buttered noodles is endlessly customizable. Here are some of my favorite twists:

Dietary swap: Use gluten-free pasta or zucchini noodles for a lighter, gluten-free option. Dairy-free? Sub vegan butter and skip cheese.
Seasonal variation: In spring, toss in sautéed asparagus or peas. In summer, add cherry tomatoes and basil. In fall, try roasted mushrooms and thyme.
Flavor boost: Stir in a splash of cream for richer noodles, or add red pepper flakes for heat. Try lemon zest for brightness or a spoonful of pesto for an herby punch.
Cooking method: Grill chicken for a smoky flavor, or use shredded rotisserie chicken for speed. You can even poach chicken if you prefer it extra tender.
Allergen substitutions: For nut allergies, skip pesto. Egg allergies? Use regular pasta instead of egg noodles.

I once tried tossing the noodles with a bit of garlic-herb compound butter—game changer! Feel free to experiment with what’s in your fridge. This recipe is made for personalization.

Serving & Storage Suggestions

Chicken with buttered noodles tastes best served hot, straight from the pan. I usually pile it into wide bowls so the buttery sauce pools around the noodles and chicken. Garnish with fresh parsley or chives for color, and always offer grated Parmesan at the table.

Pair it with a simple green salad, steamed broccoli, or roasted carrots. For a heartier meal, add garlic bread or a side of sautéed spinach. Lemon iced tea or a crisp white wine makes a great beverage pairing.

Storage: Let leftovers cool, then store in an airtight container in the fridge for up to 3 days. The noodles soak up butter over time, so add a splash of water and another pat of butter before reheating. For longer storage, freeze portions for up to 1 month—thaw in the fridge overnight before warming.

Reheating: Microwave gently or reheat in a skillet over low heat. Stir a few times to keep things creamy. The flavors deepen after a day or two, so leftovers are honestly just as good (sometimes better!).

Nutritional Information & Benefits

This chicken with buttered noodles recipe serves about 4. Each serving has approximately:

Calories: 480
Protein: 26g
Fat: 22g
Carbs: 38g
Fiber: 2g
Sodium: 420mg

Health Benefits: Chicken brings lean protein, which helps you feel full and fuels muscles. Buttered noodles are comforting, and egg noodles add a bit of iron and B vitamins. Parsley offers vitamin K and a fresh flavor boost. For gluten-free diets, use alternative pasta. For low-carb, swap in veggie noodles.

Allergen notes: Contains wheat (unless using gluten-free pasta), dairy (use vegan butter if needed), and egg (if using egg noodles). Always check labels if you’re sensitive.

Personally, I love that this meal balances protein and carbs—great for after-school dinners or post-workout fuel. Simple ingredients, big comfort.

Conclusion

Chicken with buttered noodles is the kind of recipe you’ll want in your regular rotation. It’s comforting, easy, and adapts to whatever you have in the fridge or pantry. The flavors are classic, the prep is minimal, and you get a dinner that feels special without any stress.

I keep coming back to this recipe because it never lets me down—whether I’m feeding a hungry family or just need a fast, soul-soothing dinner. Play around with the seasonings, mix in your favorite veggies, or try a new pasta shape; make it yours!

If you give this chicken with buttered noodles recipe a try, let me know in the comments! Share your twists, your favorite add-ins, or how you made it fit your family’s tastes. Cooking should be fun, so don’t be afraid to get creative. Here’s to more cozy, delicious dinners—happy eating!

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Shred or slice rotisserie chicken and toss it in with the noodles. Skip the raw chicken cooking steps to save time.

What type of noodles work best?

Egg noodles are traditional, but any pasta shape works. Fusilli, rotini, spaghetti, or even gluten-free noodles are great options.

Can I make this chicken with buttered noodles ahead of time?

Yes, you can prep the chicken and noodles separately and combine before serving. Store in the fridge for up to 3 days; just reheat with a splash of water and extra butter.

How do I make this recipe dairy-free?

Use a dairy-free butter (like Earth Balance) and skip the Parmesan cheese. The recipe still tastes rich and comforting!

Is it possible to freeze leftovers?

Definitely. Place cooled leftovers in airtight containers and freeze for up to 1 month. Thaw overnight and reheat gently for best texture.

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