Chicken Buttered Noodles
A cozy, joyful homemade dish of buttery egg noodles and tender chicken, perfect for quick weeknight dinners or special occasions.
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
For lighter versions, use Greek yogurt instead of cream. For dairy-free options, use plant-based butter and unsweetened almond milk. Store leftovers in an airtight container for up to 3 days; add a splash of milk before reheating to restore creaminess.