Chicken with Buttered Noodles – Cozy Weeknight Comfort in 30 Minutes

Tender, garlicky chicken and glossy buttered noodles that taste like a warm hug after a long day.

There are nights when you want “real dinner” but your energy is giving “toast and vibes.” This chicken with buttered noodles is my go-to fix for that exact mood: comforting, familiar, and fast enough that you can make it even when you’re tired, hungry, and not interested in a sink full of dishes.

At its heart, this is a simple skillet chicken dinner served over buttery egg noodles. But the little details make it feel special: a quick pan sauce built from broth and a squeeze of lemon, a touch of garlic, and a shower of parsley to keep everything bright. It’s the kind of meal that works for picky eaters and food lovers at the same table, and it’s easy to scale up if someone “just needs a little more.”

Buttered noodles have a nostalgic place in a lot of kitchens, and versions of this combo show up across many home-cooking traditions. I like keeping it respectful and straightforward: buttery noodles, well-seasoned chicken, and a sauce that ties it together without pretending to be something it’s not. Think cozy American weeknight comfort with a light, lemony finish.

If you’ve ever struggled with dry chicken or bland noodles, this recipe solves both. The chicken is pounded thin so it cooks quickly and stays juicy, and the noodles get tossed with butter plus a splash of starchy pasta water so they turn silky instead of greasy. Add the quick pan sauce on top and suddenly it tastes like you tried way harder than you did.

Why you’ll love it

• Ready in about 30 minutes, start to finish
• One pot + one skillet, minimal cleanup
• Juicy chicken with a simple, flavorful pan sauce
• Kid-friendly, but still bright and satisfying for adults
• Easy to customize with veggies, herbs, or cheese

Ingredients

Chicken & Pan Sauce

• 1 lb boneless, skinless chicken breasts (450 g), sliced or pounded to 1/2 inch (1.3 cm)
• 1 tsp kosher salt (5 g)
• 1/2 tsp black pepper
• 1 tsp garlic powder (optional)
• 2 tbsp all-purpose flour (optional, for light dredge) (16 g)
• 2 tbsp olive oil (30 ml)
• 2 tbsp unsalted butter, divided (28 g)
• 3 cloves garlic, minced
• 3/4 cup chicken broth (180 ml)
• 1 tbsp lemon juice (15 ml) (optional but recommended)
• 1 tbsp chopped parsley (optional)
• 1/4 tsp red pepper flakes (optional)

Buttered Noodles

• 10 oz egg noodles (280 g)
• 4 tbsp unsalted butter (56 g)
• 2 tbsp grated Parmesan (optional) (10 g)
• 2 to 4 tbsp reserved pasta water (30 to 60 ml)
• Salt, to taste

💡 Shopping tip: Grab “wide” egg noodles if you can, they hold onto butter and sauce beautifully without turning mushy.

Step-by-Step Instructions

1. Prep the chicken (5 min). Pat chicken dry. Pound to an even thickness (about 1/2 inch / 1.3 cm) for quick, even cooking. Season with salt, pepper, and garlic powder. If using flour, lightly dredge and shake off excess.
2. Boil the noodles (8 to 10 min). Bring a large pot of well-salted water to a boil. Cook egg noodles until just tender. Reserve 1/2 cup (120 ml) pasta water, then drain.
3. Cook the chicken (10 to 12 min). Heat olive oil and 1 tbsp (14 g) butter in a large skillet over medium-high heat. Add chicken in a single layer. Cook 4 to 6 minutes per side, until golden and the thickest part hits 165°F / 74°C. Transfer to a plate.
4. Build the pan sauce (3 to 4 min). Reduce heat to medium. Add remaining 1 tbsp (14 g) butter and garlic. Stir 30 seconds until fragrant. Pour in broth and scrape up browned bits. Simmer 2 to 3 minutes until slightly reduced. Stir in lemon juice, parsley, and red pepper flakes if using.
5. Butter the noodles (2 min). Return noodles to the pot (or a warm bowl). Toss with 4 tbsp (56 g) butter, Parmesan if using, and 2 to 4 tbsp (30 to 60 ml) reserved pasta water until glossy.
6. Serve (1 min). Slice chicken. Pile noodles into bowls, top with chicken, and spoon pan sauce over everything. Finish with extra parsley or Parmesan if you like.

💡 Tip: If your sauce looks thin, simmer 1 to 2 minutes longer. If it looks too salty, add a splash more broth or a teaspoon of pasta water to mellow it out.

Variations & Substitutions

• Gluten-free: Use gluten-free noodles and skip the flour dredge (or use gluten-free flour).
• Pantry swap: Use boneless chicken thighs instead of breasts (cook a few minutes longer), and swap parsley for dried Italian seasoning (use 1 tsp).

Make-Ahead, Storage & Reheating

• Make-ahead: Cook chicken and sauce up to 2 days ahead; make noodles fresh for best texture.
• Storage: Refrigerate in an airtight container for up to 3 to 4 days.
• Freezing: Chicken and sauce freeze well up to 2 months. Noodles can freeze, but they soften more on thawing.
• Reheat: Warm in a skillet over medium-low with a splash of broth or water, 5 to 8 minutes, until hot. Microwave works too: cover and heat in 45-second bursts, stirring between.

Nutritional Info (Estimated, per serving)

• Calories: ~560
• Protein: ~38 g
• Carbs: ~52 g
• Fat: ~22 g

💡 Note: Estimates vary by brands and portions.

Serving Suggestions

• Steamed broccoli or green beans with a squeeze of lemon
• Simple side salad with vinaigrette
• Roasted carrots or asparagus
• Sautéed spinach with garlic
• Extra Parmesan and cracked black pepper on top
• A spoonful of pesto or a drizzle of chili oil for a twist

Recipe FAQs

Can I use rotisserie chicken instead?

Yes. Skip cooking raw chicken and add shredded rotisserie chicken to the pan sauce just to warm through (2 to 3 minutes).

How do I keep chicken breasts from drying out?

Pound them evenly and pull them right at 165°F / 74°C. Resting on a plate for a few minutes keeps juices in.

Can I make this without lemon?

Absolutely. Lemon adds brightness, but the dish is still delicious without it. A tiny splash of vinegar can mimic that lift if you want.

What if I don’t have egg noodles?

Any pasta works: fettuccine, spaghetti, or rotini. Cook to al dente and use the reserved pasta water to keep things silky.

Can I add vegetables to make it a one-bowl meal?

Yes. Toss in peas at the end of boiling the noodles (last 1 minute), or sauté mushrooms in the skillet before the garlic step.

Is this spicy?

Not unless you add red pepper flakes. Keep them out for a totally mild, kid-friendly version.

Final Notes

This chicken with buttered noodles is one of those recipes that earns a permanent spot in your back pocket. It’s quick, cozy, and flexible, and it tastes like comfort food without feeling heavy. The biggest “secret” is using pasta water to help the butter cling to the noodles, plus taking a minute to scrape up those browned bits in the skillet. That’s where the flavor lives.

If you try it, I’d love to hear how you made it your own. Did you go extra garlicky, add peas, swap in thighs, or finish with a big snow of Parmesan? Drop a comment with your tweaks, and if you’re sharing photos, tag me so I can cheer on your dinner win. And if this is the kind of practical, cozy cooking you want more of, save it for later, share it with a friend who’s always hungry at 6 pm, and keep it bookmarked for the next “I cannot be bothered” night.