Chicken Buttered Noodles: A Cozy, Joyful Homemade Dish
Introduction
Chicken Buttered Noodles sits at the center of so many warm memories—the steam fogging the windows, the heady scent of butter and garlic, and the way a forkful melts against your tongue. This Chicken Buttered Noodles recipe is a simple dinner that feels like an embrace: an easy meal to pull together on busy weeknights or to gild a Sunday supper. As the butter pools and the noodles glisten, you’ll understand why this family favorite resurfaces whenever we crave comfort. If you love one-pot dinners, you might also enjoy BBQ Chicken Bubble Up Pizza as a lively companion on your recipe list.
Why Make This Recipe
- Quick prep and heartwarming results: a true simple dinner for rushed evenings.
- Crowd-pleaser: kids and grown-ups both reach for seconds.
- Versatile ingredients: use leftover roast chicken or rotisserie for a shortcut.
- Comforting recipe: buttery noodles and tender chicken soothe and satisfy.
- Festive cooking made easy: dress it up with herbs and lemon for holiday sides.
Ingredients You’ll Need
- 12 ounces egg noodles or pasta of choice — egg noodles give the soft, pillowy texture that defines this homemade dish. Substitute with whole wheat for fiber or gluten-free pasta as needed.
- 2 cups cooked chicken, shredded or diced — rotisserie is perfect for speed. Swap for turkey after a holiday meal.
- 4 tablespoons unsalted butter — browning the butter adds nutty depth. Use olive oil for a lighter twist.
- 2 cloves garlic, minced — fresh garlic brightens the sauce; garlic powder works in a pinch.
- 1/2 cup grated Parmesan cheese — adds savory richness; use Pecorino for a sharper note.
- 1/2 cup milk or cream — milk keeps it lighter; cream makes it silkier.
- Salt and freshly ground black pepper to taste.
- 2 tablespoons chopped parsley or chives for garnish — optional but makes the dish sing.
- Optional: a squeeze of lemon or a pinch of red pepper flakes for brightness and warmth.
Mini-substitutions note: For a lighter version, use Greek yogurt stirred in off heat instead of cream. For a dairy-free take, try a plant-based butter and unsweetened almond milk.
Prep and Cook Time
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
This is an easy meal that’s genuinely quick. If you have leftover chicken ready, it is one of the fastest comforting recipes you can pull together.
How to Make Chicken Buttered Noodles
- Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
- While the pasta cooks, heat a large skillet over medium heat and add the butter. Swirl the pan as the butter melts; if you like a deeper flavor, allow the butter to brown lightly until it smells nutty.
- Add the minced garlic to the butter and sauté for 30 seconds to 1 minute until fragrant—this aroma is impossible to resist.
- Stir in the shredded chicken and warm through for 2 to 3 minutes, letting the meat pick up butter and garlic notes.
- Pour in the milk or cream and bring to a gentle simmer. Add the grated Parmesan and whisk until the sauce becomes silky. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
- Add the drained noodles to the skillet and toss gently so every strand gets coated in buttery sauce. Season with salt and pepper and, if you like, a squeeze of lemon for brightness.
- Finish with chopped parsley or chives and an extra grating of Parmesan. Serve immediately, and watch how a simple, delicious dish can feel like celebration.
You can also follow a similar layering method used in hearty casseroles like this buffalo-inspired comfort classic: Buffalo Chicken and Potato Casserole for when you want a bolder flavor night.
Tips and Creative Variations
- Mushroom and Thyme: Sauté sliced mushrooms with the garlic for an earthier profile; add fresh thyme.
- Lemon and Peas: Stir in frozen peas and a tablespoon of lemon zest for spring freshness.
- Creamy Dijon: Whisk a teaspoon of Dijon mustard into the sauce for tangy depth.
- Festive Cooking Tip: Top with toasted breadcrumbs and broil briefly for a golden crust when serving at gatherings.
- Protein swaps: Replace chicken with shredded turkey, smoked sausage slices, or keep it vegetarian by adding roasted vegetables and a plant-based protein.
Serving Ideas
Pair this dish with a crisp green salad and a tangy vinaigrette to cut through the richness. For colder nights, serve alongside roasted carrots or a simple bowl of tomato soup for an extra cozy tableau. For drinks, a chilled white wine or a sparkling lemonade highlights the buttery flavors. Imagine family gathered around the table, the clink of forks, laughter mingling with steam rising from bowls—this is food that invites connection.
Storing and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Add a splash of milk before reheating to restore creaminess.
- Freezer: Place cooled portions in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stove over low heat, stirring in reserved pasta water or milk to loosen the sauce. Microwaving works too—cover and heat in 1-minute bursts, stirring in between.
Pro Tips for Success
- Reserve pasta water: its starch helps bind the sauce and gives a silky finish.
- Use freshly grated Parmesan: pre-grated powder melts differently and can be grainy.
- Don’t overcook the noodles: al dente keeps them tender without turning mushy after mixing with the sauce.
- Taste as you go: adjust salt, pepper, and lemon to lift the final dish.
- Make it ahead: keep components separate for an easy reheat that still tastes fresh.
FAQs
Q: Can I freeze Chicken Buttered Noodles?
A: Yes. Freeze in airtight portions for up to 2 months. Thaw in the fridge before gently reheating with a splash of milk.
Q: What’s the best substitute for Parmesan?
A: Pecorino Romano offers a sharper flavor, while nutritional yeast can work for a dairy-free umami boost.
Q: Can I make this dairy-free?
A: Absolutely. Use plant-based butter and unsweetened non-dairy milk; a scoop of dairy-free cream or blended cashews can increase richness.
Q: Is this dish kid-friendly?
A: Very much so. The mild, buttery flavor and soft noodles make it a hit for children and adults alike.
Conclusion
There’s something quietly marvelous about Chicken Buttered Noodles: it takes simple pantry ingredients and turns them into a comforting, homemade dish that feels like love on a plate. Whether it’s a quick weeknight easy meal or a cozy dish you bring to a family table, this recipe rewards with warmth and nostalgia. If you want to explore similar takes on buttery chicken and noodles, check out this comforting Copycat Noodles and Company Parmesan Chicken and Buttered …, a classic Chicken with Buttered Noodles – NorthEast Nosh Recipe for another perspective, and a farmhouse-style Chicken and Buttered Noodles – I Am Homesteader that celebrates simple, hearty flavors. Try it, share it, and let a bowl of these buttery noodles become part of your family favorite rotation.
Contents
Chicken Buttered Noodles
Ingredients
Noodles
- 12 ounces egg noodles or pasta of choice Egg noodles give a soft, pillowy texture. Substitute with whole wheat or gluten-free pasta as needed.
Chicken
- 2 cups cooked chicken, shredded or diced Rotisserie is perfect for speed. You can swap for turkey after a holiday meal.
Sauce
- 4 tablespoons unsalted butter Browning the butter adds nutty depth. Use olive oil for a lighter twist.
- 2 cloves garlic, minced Fresh garlic brightens the sauce; garlic powder works in a pinch.
- 1/2 cup grated Parmesan cheese Adds savory richness; use Pecorino for a sharper note.
- 1/2 cup milk or cream Milk keeps it lighter; cream makes it silkier.
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped parsley or chives for garnish Optional but enhances the dish.
- Optional: a squeeze of lemon or a pinch of red pepper flakes For brightness and warmth.
Instructions
Cooking Noodles
- Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
Making the Sauce
- While the pasta cooks, heat a large skillet over medium heat and add the butter. Swirl the pan as the butter melts; allow the butter to brown lightly until it smells nutty for deeper flavor.
- Add the minced garlic to the butter and sauté for 30 seconds to 1 minute until fragrant.
- Stir in the shredded chicken and warm through for 2 to 3 minutes.
- Pour in the milk or cream and bring to a gentle simmer. Add the grated Parmesan and whisk until the sauce becomes silky. If the sauce seems too thick, add a splash of the reserved pasta water.
Combining and Serving
- Add the drained noodles to the skillet and toss gently to coat in the buttery sauce. Season with salt and pepper, and add a squeeze of lemon if desired.
- Finish with chopped parsley or chives and an extra grating of Parmesan. Serve immediately.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest