Chicken Buttered Noodles is a simple, comforting dish that feels like a warm hug on a plate. It’s all about tender chicken pieces tossed with soft noodles coated in rich, melted butter. The noodles are buttery and smooth, and the chicken adds just the right amount of heartiness, making it a perfect meal for busy weeknights or anytime you want something easy and satisfying.
I love making this dish because it’s so quick and fuss-free, but still feels special. One tip I have is to use good quality butter—it really makes all the difference in flavor and helps the noodles stay silky without getting sticky. Sometimes I sprinkle a bit of freshly cracked pepper or a handful of chopped parsley on top to add a little extra flavor and color. It’s a recipe that never fails to bring smiles around the dinner table.
My favorite way to serve Chicken Buttered Noodles is with a side of steamed veggies or a simple green salad to balance out all the buttery goodness. It’s one of those meals that reminds me of cozy family dinners, where everyone is relaxed and enjoying something homey and delicious. If you’re looking for a no-fuss, tasty dinner that feels like a little treat, this is a great go-to recipe.
Key Ingredients & Substitutions
Egg Noodles: These give the dish its soft, tender texture. If you don’t have egg noodles, any pasta like fusilli or penne works well. Just cook until al dente to keep a good bite.
Chicken Breasts: Boneless, skinless breasts are easy to cook and stay tender. You can substitute with thighs for juicier meat or use cooked rotisserie chicken for a faster version.
Butter: Unsalted butter is best to control salt levels and add creaminess. If you prefer, try ghee for a nuttier flavor or olive oil for a lighter taste.
Flour: This helps thicken the sauce when making the roux. For a gluten-free option, replace with cornstarch or a gluten-free flour blend.
Chicken Broth & Cream: These create the rich sauce. Use low-sodium broth to adjust salt, and substitute heavy cream with half-and-half or milk for a lighter sauce.
How Do I Make a Smooth and Creamy Sauce Without Lumps?
Making a lump-free sauce is key for great buttered noodles. Here’s how I do it:
- After sautéing veggies, sprinkle the flour evenly and stir constantly to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
- Slowly add the chicken broth in small amounts, whisking continuously. This helps the flour mix properly without clumps.
- Simmer the sauce until it thickens before adding cream. Stir often to keep it smooth.
- If lumps appear, remove the pan from heat and whisk vigorously until smooth again.
Patience and constant stirring are your best friends here. With practice, the sauce will be luscious and velvety every time!
Equipment You’ll Need
- Large skillet – I prefer it because it holds everything and allows easy stirring.
- Medium pot – for boiling the noodles quickly and evenly.
- Whisk – helps blend the sauce smoothly without lumps.
- Knife and cutting board – makes chopping the onion, carrot, and chicken simple.
- Tongs or a slotted spoon – great for turning and removing the chicken.
Flavor Variations & Add-Ins
- Use cooked bacon bits or ham for extra savory flavor and texture.
- Add sautéed mushrooms or spinach to boost veggies and nutrition.
- Stir in a dash of smoked paprika or red pepper flakes for a smoky or spicy kick.
- Top with grated Parmesan or a sprinkle of chopped fresh herbs for added aroma and flavor.
Chicken Buttered Noodles
Ingredients You’ll Need:
Main Ingredients:
- 8 oz egg noodles
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter (for cooking chicken)
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 small carrot, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream or half-and-half
- Fresh parsley or thyme, chopped (for garnish)
How Much Time Will You Need?
This tasty dish takes about 25-30 minutes in total. You’ll spend 10 minutes cooking noodles and chicken while preparing the sauce in about 15-20 minutes. It’s great for a quick weeknight meal with minimal fuss.
Step-by-Step Instructions:
1. Cook the Noodles:
Start by boiling your egg noodles following the package instructions until they’re just tender (al dente). Once done, drain them and set aside to keep warm.
2. Cook the Chicken:
Season the chicken breasts with salt and pepper on both sides. Heat olive oil or butter in a large skillet over medium heat. Cook the chicken for about 5-7 minutes on each side until golden brown and fully cooked inside. Take the chicken out and let it rest while you make the sauce.
3. Make the Creamy Sauce:
In the same skillet, add the butter. When it melts, toss in the finely chopped onion and carrot. Sauté for 3-5 minutes until they soften nicely. Add the minced garlic and thyme, cooking for about 1 minute until fragrant.
Sprinkle the flour over the veggies and stir constantly for 1-2 minutes, making a roux to thicken the sauce. Slowly pour in the chicken broth while whisking to avoid lumps. Simmer this for 3-5 minutes till it thickens a bit.
Now, stir in the heavy cream. Cook for another 2 minutes to create a smooth, creamy sauce. Taste and add salt and pepper as needed.
4. Combine and Serve:
Add the drained noodles to the sauce and toss gently to coat every noodle with buttery goodness. Slice the rested chicken breasts and place the slices over the noodles.
Garnish with some fresh parsley or thyme for a little color and fresh flavor. Serve warm and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to remove excess moisture, which helps achieve a nice golden sear.
What Can I Substitute for Heavy Cream?
If you want a lighter sauce, half-and-half or whole milk works well. For dairy-free options, try coconut milk or unsweetened almond milk, but expect a slight change in flavor and texture.
Can I Make This Dish Ahead of Time?
You can cook the chicken and prepare the sauce a day ahead, then refrigerate separately. Reheat gently on the stove and toss with freshly cooked noodles before serving.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat, adding a splash of broth or cream if the sauce has thickened too much.
