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Delicious Chicken Buttered Noodles served with a garnish of herbs

Chicken Buttered Noodles

Tender pan-seared chicken meets glossy, garlic-buttered noodles and a touch of cream for a comforting weeknight dinner that feels indulgent without hours at the stove.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 590
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts
  • 8 oz egg noodles or pasta of your choice Use short pasta for easier tossing.
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme Or 2 teaspoons fresh thyme.
  • 1 teaspoon dried parsley Reserve fresh parsley for garnish if available.
  • 1 tablespoon olive oil
  • 1 cup chicken broth Low-sodium preferred.
  • ½ cup heavy cream For a lighter version, use half-and-half.
  • Salt and black pepper, to taste
  • Optional: Grated parmesan cheese for topping
  • Optional: Red pepper flakes for a touch of heat

Method
 

Preparation
  1. Pat the chicken dry and season both sides with salt, pepper, and thyme.
  2. Heat a large skillet over medium-high heat and add the olive oil.
  3. Add the chicken and cook 5 to 6 minutes per side until golden and cooked through. Use an instant-read thermometer if unsure; the internal temp should reach 165°F.
  4. Remove the chicken to a plate and let it rest while you finish the pasta.
  5. Cook the egg noodles according to package directions until al dente. Reserve ½ cup of the pasta water, then drain the rest.
Sauce Preparation
  1. Return the skillet to medium heat. Add the butter and let it melt, scraping up browned bits from the pan.
  2. Stir in the minced garlic and sauté about 1 minute until fragrant. Do not let it brown.
  3. Pour in the chicken broth and simmer 3 to 4 minutes to reduce slightly.
  4. Stir in the heavy cream and simmer until the sauce thickens just a bit, about 2 to 3 minutes. If it seems too thick, add a splash of the reserved pasta water.
Combining
  1. Add the cooked pasta to the skillet and toss to coat in the sauce.
  2. Slice the rested chicken and return it to the pan on top of the noodles.
  3. Taste and adjust seasoning with salt and pepper. Serve topped with chopped parsley and optional grated parmesan or red pepper flakes.

Nutrition

Serving: 1Calories: 590kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 16gSodium: 900mgFiber: 2gSugar: 2g

Notes

Refrigerate leftovers within two hours of cooking, store in an airtight container for up to 3 to 4 days. Reheat gently with a splash of broth or cream. Freeze cooled portions for up to 2 months, thaw overnight before reheating.

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