Chicken Noodles with Butter is my ultimate go-to when the day’s been a bit much and I just want something that hugs me back. Ever had one of those nights where food needs to be easy, quick, and taste like it came from a five-star restaurant (even though you made it in pajama pants)? Yep, that’s when you whip up a batch of these extra cozy noodles. Maybe you’re trying to rescue leftover rotisserie chicken. Or maybe noodles are the only thing in your pantry. Honestly, same. If you love comfy, chicken-packed eats, you’ll probably get a kick out of these other chicken recipes too.
How To Make Parmesan Chicken and Buttered Noodles
Okay, let’s jump right in. You really don’t need any secret chef voodoo for this dish. Grab a pack of egg noodles. Good old classic, nothing fancy.
Step one: Boil those noodles. Plenty of salty water. Don’t be shy with the salt (pasta water should taste a bit like the ocean, trust me).
Step two: Cook your chicken. I usually cube up a chicken breast or two—sometimes thighs, if I’m feeling rebellious. Sauté in a big pan with a little bit of olive oil, salt, and pepper. If you already have cooked chicken, even better, just heat it with a dab of butter.
Here’s where things light up. Drain the noodles, but save a splash of that salty water (like a quarter cup). Toss noodles and chicken all together in the hot pan. Drop in a generous chunk of butter. We’re not counting calories tonight, I say. Sprinkle a big handful of shredded parmesan over the mix. Stir until the cheese melts and it glazes every noodle. That’s basically it. Really. Season with garlic powder, maybe a little onion powder, some cracked black pepper. I like to toss in chopped parsley if the fridge gods are merciful.
“I threw this together after work and my picky husband asked for seconds. Never seen him so excited about noodles!” – Jess D.
Tips For The Best Garlic Butter Sauce
Listen, the garlic butter sauce is the heart and soul. Don’t phone it in. I like to use fresh garlic, minced super fine—almost a paste. Toss it in the pan with the butter, but watch it like a hawk. Don’t let it get too brown, or it’ll taste weirdly bitter (learned that the hard way).
Add the cooked noodles right into that garlicky butter so they soak up every drop. Sometimes I cheat and use garlic powder if I’m tired. Honest confession. Doesn’t taste the exact same, but it does the trick on a Tuesday night. Oh, and splash in just a touch of the reserved pasta water. It makes everything glossy and the sauce clings like a cozy blanket. Finish off with parmesan and a fast hit of black pepper.
Sigh… pure comfort. Not sure you’ll want to share, honestly.
What Kind Of Chicken Should I Use?
Here’s the deal. Chicken breast is classic and makes the dish extra tender. Thighs are juicy and a bit more forgiving if you tend to, you know, get distracted scrolling Instagram. I’ve used leftover rotisserie chicken, straight outta the fridge when I’m mega hungry. Works perfectly. Grilled chicken adds smoky flavor, but pan-seared keeps things simple.
If you’re in a serious hurry, those pre-cooked chicken strips or even deli chicken can absolutely save your night. I promise, the buttery noodles forgive any shortcuts. Also, you can totally use shredded chicken. Tear it up with a fork and toss it right in by the handful.
Oh, pro tip: Season your chicken well at every step. That’s what makes this simple pile of noodles taste like Grandma spent all day in the kitchen (even though she’s probably out playing bridge).
Can I Use A Different Protein Instead Of Chicken?
Absolutely. It’s almost illegal to talk about buttered noodles and not mention other good stuff you can pitch in. I’ve done this with little chunks of leftover turkey (Thanksgiving miracle). Shrimp works if you feel fancy, but keep an eye on those so they don’t turn rubbery.
Don’t even get me started on crispy pancetta or even bacon… it’d make your heart (and taste buds) sing. If you’re skipping meat, sauté mushrooms can be so meaty you won’t even care. Tofu? Why not. The noodles are just a blank canvas here—paint it however you want. Honestly, I’ve tossed random roasted veggies in, too.
How To Store Chicken and Buttered Noodles
Got leftovers? Don’t just reheat in the microwave and call it a day. Save extra chicken noodles with butter in a lidded container. Into the fridge, they’ll stay decent for about three days—not a day longer or they’ll start to smell a bit off.
To warm up, splash in a tiny bit of water or more butter and heat them gently on the stove. The noodles will soak up more butter as they sit, so don’t skimp when you reheat. I try not to freeze these—they get a little sad and soggy, if you ask me. But hey, I’ve done it in a pinch, and it’s still better than nothing.
Serving Suggestions
If you’re like me and want to bulk things up or just like showing off, here’s what works best:
- Top with extra parmesan. Always more cheese. (Never a bad idea.)
- Serve alongside crusty garlic bread for the full carb-coma experience.
- A simple salad with lemony dressing balances all the buttery-wonder.
- For something extra, add steamed green beans or peas to the noodles.
This plate of happiness is perfect by itself but totally fun to dress up with stuff you’ve got kicking around in your fridge.
Common Questions
Can I make chicken noodles with butter ahead of time?
Sure thing! They’re best fresh, but you can prep everything and toss together just before serving.
Do I need to use parmesan?
Nope, but it really makes the flavor pop. Romano or asiago also taste amazing.
How do I stop the noodles from sticking together?
Toss them with a splash of butter or olive oil right after draining.
Can I double the recipe for a crowd?
You bet! Use a bigger pan and taste as you go. Noodles multiply, so watch out.
Is this kid-friendly?
Huge yes! My kids eat this like candy, and I’m not even mad about it.
Ready For Serious Comfort Food?
Let’s recap: chicken noodles with butter can be as easy or dressed up as you want. Use pan-seared, grilled, or leftover chicken. Don’t skimp on the parmesan and garlic. This is a must-know dinner for any weeknight—seriously a lifesaver if you love something cozy but don’t want to fuss. Feeling inspired? Check out this Copycat Noodles & Company Parmesan Chicken and Buttered recipe for another tasty version, or see how a simple one-pan chicken with buttered noodles can rescue your busiest days. Trust me, once you start making this, your cravings will never let you quit!
Parmesan Chicken and Buttered Noodles
A quick and comforting dish featuring perfectly cooked egg noodles tossed with sautéed chicken, butter, and parmesan cheese, perfect for busy weeknights.
For the noodles
- 12 ounces egg noodles (Classic egg noodles, any brand will do.)
- 1 cup reserved pasta water (Save some water from boiling the noodles.)
For the chicken
- 2 pieces chicken breasts (Cubed, or use thighs if desired.)
- 1 tablespoon olive oil (For sautéing.)
- to taste salt (Season the chicken while cooking.)
- to taste pepper (Freshly cracked works best.)
For the sauce
- 4 tablespoons butter (Use more for a richer flavor.)
- 1 cup shredded Parmesan cheese (Freshly grated is preferred.)
- 1 teaspoon garlic powder (Optional, use fresh garlic if desired.)
- 1 teaspoon onion powder (Optional.)
- to taste chopped parsley (For garnish.)
Preparation
- Boil the egg noodles in plenty of salted water until al dente.
- While the noodles are boiling, cube the chicken and season with salt and pepper.
- In a large pan, heat olive oil over medium-high heat and cook the chicken until golden and cooked through.
Assembly
- Drain the noodles, reserving some pasta water, and add them to the pan with the cooked chicken.
- Add butter and stir until melted, then mix in the reserved pasta water.
- Toss in the parmesan cheese, garlic powder, onion powder, and parsley. Stir until the cheese is melted and coats the noodles.
For best results, use freshly grated parmesan and adjust seasonings to taste. Great for using up leftover cooked chicken. Serve with garlic bread or a side salad for a complete meal.
