Of course! Chicken with Buttered Noodles is the ultimate comfort food—simple, satisfying, and incredibly easy to make. Here’s a classic recipe with tips to make it truly delicious.
Classic Chicken with Buttered Noodles
This recipe breaks it down into two main parts: cooking the chicken and preparing the noodles, then bringing them together.
Ingredients:
For the Chicken:
· 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
· 1 tablespoon olive oil or butter
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ½ teaspoon paprika (optional for color and flavor)
· Salt and freshly ground black pepper to taste
For the Buttered Noodles:
· 8 oz (225g) wide egg noodles or your favorite pasta (fettuccine, rotini, etc.)
· 4 tablespoons (½ stick) unsalted butter
· 1-2 cloves garlic, minced (optional, but highly recommended)
· 2 tablespoons fresh parsley, chopped (or 2 tsp dried)
· Salt for pasta water
· Freshly grated Parmesan cheese, for serving
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Instructions:
1. Cook the Chicken:
· Pat the chicken pieces dry and season generously with salt, pepper, garlic powder, onion powder, and paprika.
· Heat the olive oil or butter in a large skillet over medium-high heat.
· Add the chicken in a single layer, making sure not to overcrowd the pan (cook in batches if needed).
· Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown on the outside and cooked through (internal temperature of 165°F / 74°C).
· Remove the chicken from the skillet and set it aside on a plate.
2. Cook the Noodles:
· While the chicken cooks, bring a large pot of generously salted water to a boil.
· Add the egg noodles and cook according to package directions until al dente.
· Reserve about ½ cup of the starchy pasta water before draining. This helps create a light sauce.
· Drain the noodles and return them to the pot.
3. Make the Buttered Sauce:
· In the same skillet you used for the chicken (don’t wash it—those browned bits are flavor!), melt the 4 tablespoons of butter over medium heat.
· If using, add the minced garlic and cook for just 30-60 seconds until fragrant. Be careful not to burn it.
· Pour the melted garlic butter over the drained noodles. Add the chopped parsley.
· Toss everything together, adding a splash of the reserved pasta water until the noodles are glossy and perfectly coated. Season with more salt and pepper if needed.
4. Combine and Serve:
· Add the cooked chicken and any accumulated juices from the plate back into the pot with the noodles.
· Toss gently to combine everything evenly.
· Serve immediately, topped with a generous sprinkle of freshly grated Parmesan cheese.
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Tips for the Best Dish Ever:
· Don’t Skip the Pasta Water: The starchy water is the secret to helping the butter emulsify and cling to every noodle.
· Brown the Butter: For a deeper, nuttier flavor, melt the butter in the skillet and let it cook until it turns a light golden brown and smells nutty before adding the garlic.
· Add Veggies: Sauté some sliced mushrooms, spinach, or peas in the skillet after removing the chicken. Add them back in with the noodles.
· Creamy Version: Stir in a few tablespoons of cream cheese, sour cream, or heavy cream into the butter sauce for a richer, creamier dish.
· Fresh Herbs: Fresh parsley, thyme, or chives make a huge difference in flavor compared to dried.
Why This Comfort Food Combo Works:
It’s the perfect balance of simple, savory protein and carb-rich, buttery goodness. The egg noodles are soft and comforting, while the seasoned chicken adds substance. It’s a blank canvas that is delicious as-is but can be easily customized to your taste.
Enjoy your meal