What if I told you that you could create a comforting and incredibly satisfying meal in under 30 minutes without breaking the bank? This Chicken with Buttered Noodles recipe is your answer, offering a delicious and quick weeknight dinner solution that the whole family will adore.
Key Ingredients for Chicken with Buttered Noodles
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 8 ounces uncooked egg noodles
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil (optional, for searing chicken)
How to Make Chicken with Buttered Noodles
This Chicken with Buttered Noodles recipe is a culinary hug in a bowl, offering unparalleled simplicity and an explosion of comforting flavors. In just about 25 minutes, you’ll transform basic ingredients into a creamy, dreamy dish that’s both satisfying and incredibly easy to prepare. The velvety sauce clinging to perfectly cooked noodles and tender chicken makes this a standout weeknight meal.
Step-by-Step Instructions
- Cook the Noodles: Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente. Drain the noodles, reserving about 1/2 cup of the pasta water, and set aside.
- Prepare the Chicken: While the noodles are cooking, season the chicken pieces generously with salt and freshly ground black pepper. If using, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes. If you’re not searing the chicken, you can add it directly to the sauce in step 4.
- Make the Buttered Noodle Sauce: Reduce the skillet heat to medium. Add the unsalted butter to the skillet and let it melt. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Create the Creamy Sauce: Pour in the heavy cream (or half-and-half) and bring it to a gentle simmer. Stir in the grated Parmesan cheese until it melts and the sauce thickens slightly.
- Combine and Season: Add the drained noodles and the cooked chicken (if not already in the skillet) to the sauce. Toss everything together to coat evenly. If the sauce seems too thick, gradually add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
- Finish and Serve: Stir in most of the chopped fresh parsley. Taste and adjust seasoning with salt and pepper as needed. Garnish with extra Parmesan cheese and the remaining fresh parsley before serving immediately.
Why You’ll Love This Chicken with Buttered Noodles
You’ll fall head over heels for this Chicken with Buttered Noodles because it delivers pure, unadulterated comfort food with minimal effort. The star of this dish is undoubtedly the luscious, buttery sauce that coats every strand of noodle and tender piece of chicken, creating a flavor symphony that’s incredibly satisfying, especially when compared to simpler buttered noodle recipes. Plus, for those watching their budget, this recipe is a game-changer; it utilizes pantry staples and affordable chicken to create a restaurant-quality meal that costs a fraction of what you’d pay dining out.
It’s the perfect recipe for busy weeknights when you crave something delicious but don’t have hours to spend in the kitchen, and the creamy Parmesan sauce, infused with fragrant garlic, makes it feel like a special occasion without the added stress. The fresh parsley adds a touch of brightness that cuts through the richness, making each bite perfectly balanced. So, ditch the takeout menus and give this delightful Chicken with Buttered Noodles a try – your taste buds and your wallet will thank you!
Storing and Reheating Tips
To Store:
Allow the Chicken with Buttered Noodles to cool completely before storing. Transfer the leftovers to an airtight container. Proper refrigeration is key to maintaining freshness and preventing bacterial growth. Store in the refrigerator for up to 3 to 4 days.
To Reheat:
There are a few ways to reheat this delicious dish to ensure it tastes as good as the first time:
- Stovetop (Recommended): The best method for reheating is on the stovetop. Place the leftovers in a skillet over medium-low heat. Add a splash of milk or chicken broth to help loosen the sauce and prevent it from becoming dry. Stir gently until heated through.
- Microwave: For a quicker option, place the desired portion in a microwave-safe dish. Cover loosely and microwave on 50% power, stirring every minute, until heated through. Be careful not to overheat, as this can cause the noodles to become mushy.
- Freezing: If you plan to freeze portions for future meals, store them in individual freezer-safe containers or bags. Ensure they are well-sealed to prevent freezer burn. Frozen Chicken with Buttered Noodles can be kept for up to 1 to 2 months. Thaw overnight in the refrigerator before reheating using the stovetop or microwave method.
Final Thoughts
This Chicken with Buttered Noodles recipe is a testament to how simple ingredients can create something truly spectacular. It’s a comforting, delicious, and budget-friendly meal that’s perfect for any night of the week. Give it a try and welcome this easy, flavorful dish into your regular rotation!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Chicken with Buttered Noodles
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente. Drain the noodles, reserving about 1/2 cup of the pasta water, and set aside.8 ounces uncooked egg noodles
- While the noodles are cooking, season the chicken pieces generously with salt and freshly ground black pepper. If using, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes. If you’re not searing the chicken, you can add it directly to the sauce in step 4.1 pound boneless, skinless chicken breasts or thighs, to taste Salt, to taste freshly ground black pepper, 1 tablespoon olive oil
- Reduce the skillet heat to medium. Add the unsalted butter to the skillet and let it melt. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.4 tablespoons unsalted butter, 2 cloves garlic
- Pour in the heavy cream (or half-and-half) and bring it to a gentle simmer. Stir in the grated Parmesan cheese until it melts and the sauce thickens slightly.1/2 cup heavy cream or half-and-half, 1/4 cup grated Parmesan cheese
- Add the drained noodles and the cooked chicken (if not already in the skillet) to the sauce. Toss everything together to coat evenly. If the sauce seems too thick, gradually add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.8 ounces uncooked egg noodles, 1 pound boneless, skinless chicken breasts or thighs
- Stir in most of the chopped fresh parsley. Taste and adjust seasoning with salt and pepper as needed. Garnish with extra Parmesan cheese and the remaining fresh parsley before serving immediately.2 tablespoons fresh parsley, 1/4 cup grated Parmesan cheese, to taste Salt, to taste freshly ground black pepper