Chicken with Buttered Noodles pairs golden, pan-seared chicken with tender egg noodles coated in butter, garlic, and a little Parmesan. The noodles stay simple and savory, while the chicken adds a satisfying centerpiece that makes the dish substantial enough for dinner.
This version uses one skillet for the chicken and a separate pot for the noodles, so both components can be cooked to the right texture without crowding. It comes together in about 35 minutes and uses straightforward stovetop techniques.
Recipe Snapshot
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 chicken portions with about 6 cups buttered noodles
- Servings: 4
- Difficulty: Easy
Tools for This Recipe
- Large pot, at least 5-quart capacity
- 12-inch heavy-bottomed skillet
- Colander
- Instant-read meat thermometer
- Tongs
- Measuring cups and spoons
Ingredient Notes
For the Chicken
- ■1½ pounds (680 g) boneless, skinless chicken breasts, about 2 large breasts, halved horizontally into 4 cutlets and pounded to about ½-inch thickness
- â– 1 teaspoon (6 g) kosher salt
- ■½ teaspoon (1 g) freshly ground black pepper
- ■½ teaspoon garlic powder
- ■¼ cup (30 g) all-purpose flour
- â– 2 tablespoons (30 ml) olive oil
For the Buttered Noodles
- â– 12 ounces (340 g) wide egg noodles
- â– 6 tablespoons (85 g) unsalted butter, divided
- â– 2 cloves garlic (about 6 g), finely minced
- ■½ cup (45 g) finely grated Parmesan cheese
- ■¼ cup (15 g) chopped fresh flat-leaf parsley
- â– 1 tablespoon (15 ml) fresh lemon juice
- ■½ teaspoon (3 g) kosher salt, plus more for the pasta water
- ■¼ teaspoon freshly ground black pepper
- Chicken breasts: Thin, evenly sized cutlets cook quickly and are easier to brown without drying out. Boneless, skinless chicken thighs can be substituted, but they may require a few extra minutes of cooking depending on thickness.
- Egg noodles: Wide egg noodles have a tender texture and plenty of surface area for the butter and Parmesan. Fettuccine or another ribbon pasta can be substituted, although the finished dish will have a firmer, less delicate texture.
- Butter: Unsalted butter gives you better control over the final seasoning. Salted butter works, but reduce the added salt and season to taste after adding the Parmesan.
- Parmesan: Finely grated Parmesan melts more readily into the hot noodles. Pecorino Romano can be substituted, but it is noticeably saltier and sharper, so reduce the added salt.
- Fresh parsley: Parsley gives the rich noodles a fresh finish. Chopped chives are a good substitute and provide a mild onion flavor.
Step-by-Step Method
- Prepare the chicken. Pat the chicken cutlets dry with paper towels. Season both sides with the 1 teaspoon kosher salt, ½ teaspoon black pepper, and garlic powder. Sprinkle with the flour and turn to coat lightly, shaking off any excess.
- Start the noodle water. Bring a large pot of generously salted water to a boil. Keep it ready while you cook the chicken so the noodles can be prepared while the chicken rests.
- Sear the chicken. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer. Cook for about 4 to 5 minutes on the first side without moving it excessively, until the underside is golden brown.
- Finish cooking the chicken. Turn the cutlets and cook for another 3 to 5 minutes, depending on thickness. The exterior should be golden and the thickest part of each piece must reach 165°F (74°C). Transfer the chicken to a plate and let it rest while you finish the noodles.
- Cook the egg noodles. Add the egg noodles to the boiling water and cook according to the package directions until tender but not mushy, usually about 6 to 8 minutes. Before draining, reserve ½ cup (120 ml) of the pasta cooking water. Drain the noodles well.
- Make the garlic butter. Return the empty pasta pot to low heat. Add 4 tablespoons (57 g) of the butter and the minced garlic. Cook for about 30 to 60 seconds, stirring, just until the garlic smells fragrant. Keep the garlic pale; if it begins browning quickly, reduce the heat.
- Coat the noodles. Add the drained noodles, remaining 2 tablespoons (28 g) butter, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Toss gently until the butter melts and the noodles look evenly glossy. Add 2 to 4 tablespoons (30 to 60 ml) of the reserved pasta water if they seem dry.
- Add the Parmesan. Remove the pot from the heat. Add the Parmesan gradually while tossing the noodles. If the cheese looks clumpy or the noodles become too tight, add reserved pasta water 1 tablespoon at a time until the coating is smooth and lightly creamy rather than watery.
- Finish and serve. Toss the parsley and lemon juice into the noodles. Taste and adjust the seasoning if needed. Divide the buttered noodles among 4 plates and serve each portion with a chicken cutlet.
What Makes This Recipe Work
- Pounding the chicken breasts to an even thickness helps them cook at the same rate and reduces the chance of dry edges.
- A light flour coating encourages even browning while helping the seasonings adhere to the chicken.
- Reserving a little pasta water makes it easier to loosen the butter and Parmesan coating without adding heavy cream.
- Adding Parmesan off the heat reduces the chance of the cheese clumping or becoming oily.
- Parsley and lemon juice add freshness that balances the richness of the buttered noodles.
Make-Ahead and Storage Notes
- Store leftover chicken and buttered noodles in separate airtight containers when possible. Refrigerate promptly and use within 3 to 4 days.
- For reheating, add a small splash of water or chicken broth to the noodles and warm them gently on the stovetop or in the microwave until hot. Reheat the chicken until it reaches 165°F (74°C) in the center. Avoid prolonged heating, which can dry out both the chicken and noodles.
- The cooked chicken can be frozen in an airtight freezer-safe container for up to 2 months for best quality. Buttered egg noodles can also be frozen, but their texture may soften after thawing, so freshly cooked noodles give a better result. Thaw frozen portions overnight in the refrigerator before reheating.
- For make-ahead preparation, the chicken can be cut into cutlets and refrigerated in a covered container up to 1 day ahead. Cook the noodles shortly before serving for the best texture.
Recipe Questions
Can I make Chicken with Buttered Noodles ahead of time?
You can prepare the chicken cutlets a day ahead, but the finished dish is best when the noodles are cooked and buttered shortly before serving. Cooked leftovers can still be refrigerated and gently reheated.
How do I keep chicken breasts from drying out?
Use evenly pounded cutlets and stop cooking as soon as the thickest portion reaches 165°F (74°C). Letting the chicken rest briefly before serving also helps preserve its juices.
Why are my buttered noodles dry?
The noodles may have absorbed the butter as they sat or lost too much surface moisture after draining. Toss in a tablespoon or two of reserved pasta water until they become glossy again.
Can I make this without Parmesan?
Yes. Leave out the Parmesan and increase the butter by 1 tablespoon (14 g) if desired. The noodles will have a simpler butter-and-garlic flavor and a less creamy coating.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work well, although their cooking time can vary with thickness. Cook them until the thickest part reaches at least 165°F (74°C).
Chicken with Buttered Noodles
Chicken with Buttered Noodles pairs golden, pan-seared chicken with tender egg noodles coated in butter, garlic, and a little Parmesan. The noodles stay simple and savory, while the chicken adds a satisfying centerpiece that makes the dish substantial enough for dinner.
Ingredients
Method
Method
- Prepare the chicken: Pat the chicken cutlets dry with paper towels. Season both sides with the 1 teaspoon kosher salt, ½ teaspoon black pepper, and garlic powder. Sprinkle with the flour and turn to coat lightly, shaking off any excess.
- Start the noodle water: Bring a large pot of generously salted water to a boil. Keep it ready while you cook the chicken so the noodles can be prepared while the chicken rests.
- Sear the chicken: Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer. Cook for about 4 to 5 minutes on the first side without moving it excessively, until the underside is golden brown.
- Finish cooking the chicken: Turn the cutlets and cook for another 3 to 5 minutes, depending on thickness. The exterior should be golden and the thickest part of each piece must reach 165°F (74°C). Transfer the chicken to a plate and let it rest while you finish the noodles.
- Cook the egg noodles: Add the egg noodles to the boiling water and cook according to the package directions until tender but not mushy, usually about 6 to 8 minutes. Before draining, reserve ½ cup (120 ml) of the pasta cooking water. Drain the noodles well.
- Make the garlic butter: Return the empty pasta pot to low heat. Add 4 tablespoons (57 g) of the butter and the minced garlic. Cook for about 30 to 60 seconds, stirring, just until the garlic smells fragrant. Keep the garlic pale; if it begins browning quickly, reduce the heat.
- Coat the noodles: Add the drained noodles, remaining 2 tablespoons (28 g) butter, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Toss gently until the butter melts and the noodles look evenly glossy. Add 2 to 4 tablespoons (30 to 60 ml) of the reserved pasta water if they seem dry.
- Add the Parmesan: Remove the pot from the heat. Add the Parmesan gradually while tossing the noodles. If the cheese looks clumpy or the noodles become too tight, add reserved pasta water 1 tablespoon at a time until the coating is smooth and lightly creamy rather than watery.
- Finish and serve: Toss the parsley and lemon juice into the noodles. Taste and adjust the seasoning if needed. Divide the buttered noodles among 4 plates and serve each portion with a chicken cutlet.
Notes
Store leftover chicken and buttered noodles in separate airtight containers when possible. Refrigerate promptly and use within 3 to 4 days. For reheating, add a small splash of water or chicken broth to the noodles and warm them gently on the stovetop or in the microwave until hot. Reheat the chicken until it reaches 165°F (74°C) in the center. Avoid prolonged heating, which can dry out both the chicken and noodles.
