Chicken With Buttered Noodles Recipe

Comfort Food

Chicken with Buttered Noodles

Creamy, comforting chicken tossed in silky buttered noodles, ready in under an hour for an easy weeknight dinner you will love.

Imagine tender chicken cutlets meeting velvety buttered noodles, kissed with garlic and lemon so the kitchen smells like cozy takeout the moment they hit the pan.

This is the kind of simple dinner you make on busy weeknights when you want something satisfying without spending hours in the kitchen, and it pairs beautifully with a crisp salad or roasted vegetables.

I first made this for a small gathering and kept sneaking back to the stove for one more taste, proving that the best recipes are the ones you can feel good about serving again and again.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time25 mins

🕐Total Time40 mins

🍰Servings4

🇺🇸CuisineAmerican

🔢Calories~550 per serving

Ingredients

Protein

1 pound boneless, skinless chicken breasts, cut into 1 inch pieces

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

Aromatics and Seasoning

2 cloves garlic, minced

1/4 teaspoon dried thyme (or 1 teaspoon fresh)

1/4 teaspoon paprika

Sauce

1/2 cup dry white wine (optional)

1 cup chicken broth

1/2 cup heavy cream

2 tablespoons unsalted butter, cubed

1 tablespoon all-purpose flour

Salt and pepper to taste

Noodles and Finish

8 ounces egg noodles, cooked according to package and drained

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh parsley (optional)

Extra salt and pepper to finish

Substitutions & Variations

★Use chicken thighs instead of breasts for a richer, more forgiving texture.

★Swap white wine with extra chicken broth if you prefer to avoid alcohol.

★Replace heavy cream with whole milk for a lighter sauce, stirring carefully.

★Use gluten free pasta and a gluten free flour blend for a gluten free version.

Step-by-Step Instructions

1

Season and sear the chicken

Pat the chicken pieces dry, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, then heat olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook until golden and cooked through, about 6 to 8 minutes, stirring occasionally, then transfer to a plate and set aside.

2

Sauté aromatics

In the same skillet, lower the heat to medium low and add the minced garlic, dried thyme, and paprika. Stir for about 30 seconds until fragrant, being careful not to burn the garlic.

3

Deglaze the pan

Pour in the white wine if using, scraping the bottom of the pan with a wooden spoon to release any browned bits. Let it bubble for 1 to 2 minutes until reduced slightly.

4

Make the sauce base

Stir in the chicken broth, heavy cream, and cubed butter. Sprinkle the flour over the mixture and whisk constantly until smooth and slightly thickened, about 2 to 3 minutes. Season with a pinch of salt and pepper.

5

Combine chicken and sauce

Return the seared chicken and any accumulated juices to the skillet, turning pieces to coat them in the gentle sauce. Let it simmer very softly for 3 to 4 minutes so the flavors meld.

6

Cook the noodles

While the chicken simmers, prepare the egg noodles according to package directions, drain well, and add them to the skillet, tossing gently to coat in the creamy sauce.

7

Finish with lemon and herbs

Drizzle the lemon juice over the noodles, toss to combine, taste, and adjust with a little salt and pepper. Remove from heat and sprinkle with chopped parsley if you are using it.

8

Serve immediately

Divide the chicken with buttered noodles among warm bowls, spoon over extra sauce, and enjoy the moment the creamy aroma fills the room.

Pro Baker Tips

✓Do not boil the sauce hard after adding the cream; keep it at a gentle simmer to avoid curdling.

✓For extra richness, add a splash of heavy cream when tossing the noodles at the end.

✓If the sauce thickens too much, thin it with a few tablespoons of chicken broth or water while tossing.

Storage & Serving Notes

◆Cool leftover chicken and noodles quickly and store in an airtight container in the refrigerator for up to 3 days.

◆Reheat gently on the stovetop with a splash of broth or milk, stirring often, to restore the creamy texture without drying it out.

Serving Suggestions

Serve this cozy dish family style for a relaxed dinner that feels special but is simple to make.

›Divide the buttered noodles among shallow bowls and nestle the chicken on top.

›Garnish with an extra squeeze of lemon and a light crack of black pepper right before serving.

›Pair with a light green salad and crusty bread for a complete, crowd pleasing meal.

Frequently Asked Questions

Can I make this ahead for meal prep?

Yes, you can cook the chicken and noodles separately and store them in the fridge, then reheat and toss with fresh sauce to keep the texture bright.

Why is my sauce a bit thin?

If the sauce is too loose, let it simmer gently while whisking for a minute or two until it coats the back of a spoon, or mix a teaspoon of cornstarch with water and stir it in to thicken quickly.

Can I use gluten free ingredients?

Absolutely, use gluten free noodles and a gluten free all purpose flour or cornstarch slurry, and confirm your broth is gluten free for a completely gluten free version.

How do I avoid dry chicken?

Do not overcook the chicken; remove it from the heat as soon as it is cooked through, and let it rest briefly before adding it back to the sauce.

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Go Make It!

This chicken with buttered noodles is the kind of easy, cozy dinner that makes weeknights feel like a little celebration, so go ahead, give it a try and enjoy every creamy, lemony bite.