Chicken with Buttered Noodles is a simple, cozy dish that’s all about comfort. Tender, juicy chicken pairs perfectly with tender noodles tossed in rich, golden butter and just a hint of seasoning. It’s straightforward, satisfying, and has that homemade, down-to-earth feel that makes you want to sit down and enjoy every bite.
I love making this meal when I want something quick but still hearty. The buttery noodles soak up the flavors of the chicken so well, and the whole thing feels like a warm hug on a plate. Sometimes, I add a sprinkle of fresh herbs or a little lemon zest to brighten it up, but even plain butter and noodles with chicken always hit the spot.
One of my favorite ways to serve this is with a simple green salad or steamed veggies on the side, balancing out the richness. It’s an easy dinner that feels special without any fuss. I find it’s a classic everyone appreciates, whether it’s a weeknight or a casual weekend meal with family.
Key Ingredients & Substitutions
Chicken breasts: These are perfect for quick cooking and stay tender when not overcooked. If you prefer dark meat, thighs work well too and add extra richness.
Egg noodles: Their curly shape holds sauce beautifully. If you can’t find them, wide pasta like pappardelle or fettuccine are good swaps.
Butter: It adds creaminess and a smooth finish to the noodles. Use unsalted so you control the salt levels. For a dairy-free option, olive oil works fine but changes the flavor.
Mushrooms: Cremini or white mushrooms bring earthiness and texture. You can swap them for button mushrooms or omit for a simpler dish.
Heavy cream: This makes the sauce rich and silky. For a lighter sauce, half-and-half or whole milk can work but it won’t be as thick.
Parmesan cheese: It adds a nice salty, nutty flavor to the sauce. Pecorino Romano or Grana Padano are good alternatives.
How Can I Make the Chicken Juicy and Golden Brown?
Getting perfectly cooked chicken means managing heat and timing well. Here’s how I approach it:
- Pat the chicken dry before seasoning to help it brown evenly.
- Use medium-high heat and add oil before the chicken to prevent sticking.
- Avoid moving the chicken too soon; let it sear undisturbed 5-6 minutes each side.
- Check for doneness by cutting into the thickest part; juices should run clear.
- Rest the chicken a few minutes after cooking to keep it juicy and let the juices redistribute.
Equipment You’ll Need
- Large skillet – I like it because it cooks the chicken evenly and easy to transfer from stovetop to oven if needed.
- Large pot – for boiling noodles so they don’t stick together.
- Cooking spoon or tongs – helps turn the chicken and stir the sauce without scratches.
- Measuring spoons and cups – for precise seasoning and ingredients.
- Grater – for fresh Parmesan cheese, which melts perfectly into the sauce.
Flavor Variations & Add-Ins
- Protein swap: Use pork or turkey cutlets instead of chicken for a different flavor profile.
- Veggie boost: Add spinach, peas, or sautéed bell peppers for color and extra nutrition.
- Cheese change: Try asiago or fontina cheese in place of Parmesan for a different cheesy flavor.
- Spice it up: Add red pepper flakes or a dash of hot sauce for some heat.
Chicken with Buttered Noodles and Creamy Mushroom Sauce
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon paprika
- 2 tablespoons olive oil or vegetable oil
For the Buttered Noodles and Sauce:
- 8 ounces egg noodles
- 3 tablespoons unsalted butter
- 1 cup sliced mushrooms (such as cremini or white mushrooms)
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard (optional)
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and roughly 25 minutes to cook. Overall, you’re looking at a cozy 35 minutes from start to finish.
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Start by seasoning both sides of the chicken breasts with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Place the chicken in the skillet and let it cook undisturbed for 5 to 6 minutes per side, or until golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside to rest.
2. Cook the Noodles:
While the chicken cooks, bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until just tender (al dente). Drain the noodles and set them aside.
3. Make the Creamy Mushroom Sauce:
Using the same skillet you cooked the chicken in, melt the butter over medium heat. Add the sliced mushrooms and cook them for about 5 minutes until they soften and turn golden. Next, add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the heavy cream and chicken broth, stirring everything together. For a little extra flavor, add Dijon mustard if you like. Let the sauce simmer gently for 3 to 4 minutes so it thickens slightly.
Stir in the grated Parmesan cheese until it melts and blends smoothly into the sauce. Taste and add salt and pepper as needed.
4. Combine and Serve:
Slice the rested chicken breasts into thin strips. Toss the cooked egg noodles with the creamy mushroom sauce, making sure they’re well coated. Serve the noodles on plates topped with the sliced chicken. Sprinkle freshly chopped parsley on top for a fresh finish.
Enjoy!
This simple, comforting meal brings together tender chicken, buttery noodles, and a rich, creamy sauce that’s sure to warm you up and satisfy your taste buds.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry well to get a nice sear and avoid excess moisture in the pan.
What Can I Substitute for Heavy Cream?
If you want a lighter sauce, use half-and-half or whole milk, but note the sauce will be thinner and less rich. For dairy-free options, coconut milk works but will change the flavor.
Can I Make This Dish Ahead of Time?
Absolutely! Cook the chicken and sauce ahead then store separately in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of broth or cream if the sauce has thickened too much.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, stirring occasionally for even warming.