Go Back
Chicken with Buttered Noodles

Chicken with Buttered Noodles

This simple and comforting Chicken with Buttered Noodles recipe is a quick, family-friendly meal perfect for busy weeknights. It features tender seared chicken and egg noodles tossed in a rich and savory pan sauce made from butter, garlic, and chicken broth. The entire dish comes together in under 30 minutes using common pantry staples.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb boneless, skinless chicken breasts, pounded to an even thickness
  • 8 oz wide egg noodles
  • 6 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Equipment

  • Large pot
  • Large skillet or pan
  • Wooden spoon

Method
 

Instructions
  1. Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Just before draining, reserve about 1/2 cup of the starchy pasta water. Drain the noodles and set them aside.
  2. Prepare the Chicken: While the water is coming to a boil, pat the chicken breasts dry with a paper towel. Season both sides generously with salt, pepper, and paprika. This dry surface is key to getting a beautiful golden-brown sear.
  3. Sear the Chicken: In a large skillet or pan, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once the butter is melted and foamy, add the chicken breasts. Cook for 4-6 minutes per side, without moving them, until golden brown and cooked through. The internal temperature should reach 165°F. Remove the chicken from the skillet and set it on a plate to rest.
  4. Create the Pan Sauce: Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant, being careful not to burn it. Pour in the chicken broth to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon.
  5. Finish the Sauce: Let the broth simmer for 2-3 minutes to reduce slightly. Add the remaining 4 tablespoons of butter to the pan and swirl until it has completely melted and the sauce is glossy. Turn off the heat.
  6. Combine and Serve: Add the drained buttered egg noodles and chopped parsley to the skillet with the sauce. Toss well to coat every noodle. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Slice the rested chicken and serve it over the noodles. Garnish with a little extra parsley if desired.

Notes

Tips: Don't crowd the pan when searing chicken to get a golden-brown crust. Use the starchy pasta water to help the sauce cling to the noodles and create a silky texture. Substitutions: Chicken thighs, sausage, or shrimp can be used. Add vegetables like peas, mushrooms, or spinach. Boost flavor with lemon juice, red pepper flakes, or white wine. For a richer dish, add 1/4 cup of heavy cream to the sauce.