Simple Chicken with Buttered Noodles: A Weeknight Hug (Print Version)
Master simple chicken with buttered noodles, a comforting classic. Quick, easy, and always a family favorite for busy evenings.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains dairy, gluten. Can be made gluten-free with GF noodles.
# Ingredients:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts (about 1.5 lbs total)
02 -
8 oz egg noodles
03 -
6 tablespoons unsalted butter, divided
04 -
1 cup chicken broth, low sodium
→ Flavor Boosters
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
½ teaspoon dried parsley
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
→ Finishing Touches
10 -
2 tablespoons fresh parsley, chopped (for garnish, optional)
11 -
¼ cup freshly grated Parmesan cheese (for garnish, optional)
# Instructions:
01 -
First things first, pat those chicken breasts dry with a paper towel. This is where I always make sure they're super dry because it helps them get a beautiful sear. Season them generously with salt, pepper, garlic powder, and onion powder. Don't be shy here; this is where a lot of the flavor comes from! I usually get a little messy with the spices, but that's just part of the fun, right?
02 -
Heat a large skillet over medium-high heat and melt about a tablespoon of butter. Once it's shimmering, carefully add your seasoned chicken breasts. Let them sear for about 5-7 minutes per side, until they're golden brown and cooked through. You're looking for an internal temperature of 165°F (74°C). I've definitely undercooked chicken once or twice, so a meat thermometer is your best friend here, honestly. Don't rush this step!
03 -
While the chicken rests, get a big pot of water boiling. This is where I almost always forget to salt the water, but don't you do it! Add a generous pinch of salt – it makes a huge difference. Toss in your egg noodles and cook them according to package directions until they're al dente, usually around 6-8 minutes. I love the smell of boiling pasta, it just makes the kitchen feel alive. Drain them well, but don't rinse them! You want that starchy goodness for the sauce.
04 -
In the same skillet you cooked the chicken (don't clean it, those browned bits are flavor gold!), melt the remaining butter over medium heat. Add a little more garlic powder and onion powder if you want a bolder flavor – I usually do! Stir in the chicken broth and dried parsley. Let it simmer gently for a few minutes, scraping up any delicious bits from the bottom of the pan. This is where the magic happens, the whole kitchen starts to smell amazing!
05 -
Once the chicken has rested a bit, you can slice it, dice it, or my personal favorite, shred it with two forks. It just seems to meld better with the noodles that way. Add the cooked noodles to the skillet with the sauce, tossing gently to coat them completely. Then, fold in your shredded chicken. Everything should be glistening and smelling incredible. Sometimes I get a little overzealous with the tossing, and a noodle or two escapes the pan. Oh well!
06 -
Dish out generous portions of this Simple Chicken with Buttered Noodles. Garnish with fresh parsley, if you've got it, and a good sprinkle of freshly grated Parmesan cheese. This is where it all comes together. The chicken should be tender, the noodles perfectly coated, and the whole thing just screams comfort. Take a moment to enjoy the aroma before digging in – it's so worth it!
# Notes:
01 -
Always pat your chicken dry before searing; it’s a game-changer for browning and flavor.
02 -
Storage advice: leftovers keep well for 3-4 days in the fridge, but stovetop reheating is best to avoid rubbery noodles.
03 -
For substitutions, chicken thighs work beautifully, and other short pastas are fine if you don't have egg noodles.
04 -
Serving suggestion: pairing this dish with a crisp green salad and crusty garlic bread makes it a complete, comforting meal.
# Tools You'll Need:
01 -
Large skillet
02 -
large pot
03 -
meat thermometer (optional)
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g