Name: Chicken with Buttered Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; Salt and pepper, to taste; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme (or your favorite herb); 8 oz egg noodles (or your preferred pasta); 4 tablespoons unsalted butter; 2 tablespoons olive oil; 1 teaspoon minced garlic; ½ teaspoon salt (or to taste); Freshly ground black pepper, to taste; Fresh parsley or basil, chopped (optional garnish)

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I made a cozy, satisfying meal featuring juicy, seasoned chicken paired with rich, butter-coated noodles—perfect for a fast weeknight dinner or a comforting family meal. The buttery sauce and tender chicken felt like a warm, delicious hug. Chicken with Buttered Noodles

Why I’ll Love This Recipe

I love how tender chicken comes out with a lovely golden sear, locking in flavor and juiciness.
The buttery noodles feel indulgent yet homey—silky and comforting.
It’s quick and simple, with minimal ingredients and under 30 minutes from start to finish.
I appreciate how versatile it is—I can adapt seasonings, swap in veggies, or change proteins easily.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (or your favorite herb)
For the noodles:
- 8 oz egg noodles (or your preferred pasta)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- ½ teaspoon salt (or to taste)
- Freshly ground black pepper, to taste
- Fresh parsley or basil, chopped (optional garnish)

directions

I bring a large pot of salted water to a boil, then cook the noodles until al dente (about 8–10 minutes), draining and saving a splash of pasta water.
While the noodles cook, I season the chicken breasts on both sides with salt, pepper, garlic powder, onion powder, and thyme.
In a large skillet over medium-high heat, I heat the olive oil and cook the chicken for about 6–7 minutes per side until golden brown and cooked through (internal temperature around 165 °F / 75 °C). Then I remove it and let it rest for a bit before slicing.
To make the buttered noodles, I use the same skillet—adding butter and olive oil. Once the butter melts, I sauté the garlic until fragrant (about 1–2 minutes).
I toss in the cooked noodles, coating them well with the buttery garlic mixture. If it’s too dry, I add a little reserved pasta water until the texture is just right. I season with salt and pepper.
I slice the chicken, plate the noodles, top with chicken, and garnish with fresh parsley or basil if I’m feeling extra. Serve right away.

Servings and timing

Total time: About 30 minutes (10 minutes prep + 20 minutes cooking)
Servings: Makes about 4 servings
Calories (approx.): 400–500 per serving

Variations

I sometimes stir in steamed veggies like spinach, mushrooms, or peas to boost nutrition.
For a richer twist, I’ll add freshly grated Parmesan on top or into the noodles.
Want a little zest? A splash of lemon juice brightens everything.
I can swap chicken for thighs (more juicy), or try shrimp, turkey, or even a vegetarian protein like tofu.
For spice, I toss in red pepper flakes while melting the butter or sprinkle them on top.

storage/reheating

I let the dish cool completely before storing it in the fridge—chicken and noodles together in an airtight container—for up to 3 days. To reheat, I gently warm it on the stovetop over low heat, adding a splash of water (or butter) to revive the sauce. Reheating this way keeps the noodles moist and flavorful—microwaves can dry it out.

FAQs

Can I use other types of pasta?

I’ve used everything from fettuccine to penne—whatever I have on hand works beautifully.

Can I use boneless chicken thighs instead?

Yes! Thighs give a juicier, richer flavor and still work great in this recipe.

Can I add cheese to the noodles?

Absolutely—freshly grated Parmesan adds a delicious savory kick.

Can I make it ahead of time?

I often prep the chicken and noodles separately, then combine and reheat before serving—it still tastes freshly made.

Can I add vegetables?

Definitely—I like tossing in mushrooms, bell peppers, or spinach after cooking the chicken for extra color and nutrients.

Conclusion

I find Chicken with Buttered Noodles to be a wonderful go-to when I need something comforting, quick, and satisfying. It’s flexible enough to suit whatever I’ve got in the fridge or whatever flavor mood I’m in—and always ends up as a crowd-pleaser. Whenever I need a fuss‑free but delicious meal, this one’s the hero I turn to.