Chicken Buttered Noodles
A comforting dish combining tender chicken with rich butter and creamy noodles, perfect for family dinners or cozy nights in.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 8 oz egg noodles or your preferred pasta (about 225g)
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 1 teaspoon dried parsley (or fresh parsley for garnish)
- 1 tablespoon olive oil
- 1 cup chicken broth (preferably low-sodium)
- ½ cup heavy cream
- Salt and black pepper, to taste
- Optional: Grated parmesan cheese for topping
- Optional: Red pepper flakes for added spice
Instructions
Preparation
- Start by heating the olive oil in a large skillet over medium-high heat. Season the chicken breasts generously with salt, black pepper, and dried thyme on both sides.
Cooking the Chicken
- Once the skillet is hot, add the chicken breasts and cook for about 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the pan and set it aside to rest. Once cooled slightly, slice it into thin strips or bite-sized pieces.
Cooking the Noodles
- While the chicken is cooking, bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions until al dente. Drain the noodles, reserving about ½ cup of the pasta cooking water.
Making the Sauce
- In the same skillet used to cook the chicken, reduce the heat to medium. Add the butter and allow it to melt, scraping up any flavorful bits from the bottom of the pan.
- Once the butter is melted, add the minced garlic to the skillet and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth and bring it to a simmer. Allow it to cook for 3-4 minutes, reducing slightly. Then, stir in the heavy cream and let the sauce simmer for an additional 3-4 minutes, thickening slightly.
Combining Ingredients
- Add the drained noodles to the skillet, tossing them gently in the butter sauce until they are evenly coated. If the sauce seems too thick, add a little bit of the reserved pasta water to loosen it up.
- Return the sliced chicken to the skillet and toss everything together, allowing the chicken to absorb the flavors of the sauce.
Serving
- Taste the dish and adjust the seasoning with salt and pepper if needed. Sprinkle the parsley over the top and, if you like, add some red pepper flakes for a little heat.
- Serve the Chicken Buttered Noodles hot, topped with freshly grated parmesan cheese, if desired.
Notes
Leftover Chicken Buttered Noodles can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of chicken broth or cream to prevent it from drying out. Make sure to not overcook the chicken to keep it tender and juicy. For a more intense flavor, consider using fresh herbs. If you like some heat, add red pepper flakes or a dash of hot sauce.