Creamy Chicken Buttered Noodles: A Weeknight Hug (Print Version)
Hearty chicken buttered noodles recipe. Learn my simple, comforting version for a weeknight meal. Easy, satisfying, and full of flavor!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Main Players
01 -
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
02 -
8 oz egg noodles, wide
→ Flavor Foundation
03 -
6 tbsp unsalted butter, divided
04 -
1 tbsp olive oil (optional, for searing)
05 -
1/4 cup all-purpose flour
06 -
2 cups chicken broth, low sodium
07 -
1/2 cup heavy cream
→ Seasonings & Spices
08 -
1 tsp garlic powder
09 -
1/2 tsp onion powder
10 -
1/2 tsp dried parsley
11 -
Salt and freshly ground black pepper, to taste
→ Finishing Touches
12 -
Fresh parsley, chopped (for garnish, optional)
# Instructions:
01 -
First things first, get that chicken ready. Dice your boneless, skinless chicken breasts into about 1-inch pieces. I usually pat them dry with a paper towel; it helps them get a better sear. Season generously with a pinch of salt and black pepper. This step is crucial for flavor, don't rush it! I always make sure to wash my hands thoroughly after handling raw chicken, a lesson learned after one too many kitchen oops moments.
02 -
Heat a large skillet or Dutch oven over medium-high heat. Add a tablespoon of olive oil, or even a little butter for extra richness. Once shimmering, add your chicken pieces in a single layer. Don't overcrowd the pan, or they'll steam instead of sear—a mistake I've made way too often! Cook until nicely browned on all sides, about 5-7 minutes. Once cooked through, remove the chicken and set it aside. You want those delicious browned bits left in the pan!
03 -
While your chicken is searing, get a big pot of salted water boiling for your egg noodles. Cook them according to package directions until al dente. This is where I always forget to salt the water, honestly, and then my noodles taste bland. Drain them well and immediately toss with a tablespoon of butter to prevent sticking. This little trick makes all the difference for amazing buttered noodles!
04 -
In the same skillet you used for the chicken, melt 4 tablespoons of unsalted butter over medium heat. Once melted, sprinkle in the all-purpose flour. Whisk continuously for about 1-2 minutes to create a roux. It should smell a little nutty, a good sign! Slowly, and I mean slowly, whisk in the chicken broth, then the heavy cream. Keep whisking until the sauce starts to thicken, no lumps allowed! This is where the magic really starts for this chicken and noodle dish.
05 -
Now for the flavor! Stir in the garlic powder, onion powder, dried parsley, and adjust salt and black pepper to your liking. Taste it—this is important! Does it need more salt? More pepper? I usually add a little more of everything, honestly. Return the seared chicken to the skillet with the sauce. Stir to coat all those tender pieces. The aroma is just incredible at this point, making me so hungry!
06 -
Finally, add the buttered egg noodles to the skillet with the chicken and sauce. Gently fold everything together until the noodles are completely coated in that glorious, creamy sauce. Don't overmix, we want those beautiful noodles intact! Serve immediately, perhaps with a sprinkle of fresh parsley if you’re feeling fancy. This dish should be warm, comforting, and oh-so-satisfying. Enjoy your chicken buttered noodles!
# Notes:
01 -
Don't overcook the noodles, honestly, it changes everything.
02 -
This creamy chicken and noodles dish tastes even better the next day.
03 -
Tried adding a splash of white wine to the sauce once, it was a surprisingly good twist.
04 -
A sprinkle of fresh parsley makes this dish look so much fancier.
# Tools You'll Need:
01 -
Large skillet or Dutch oven
02 -
Large pot
03 -
Whisk
# Nutrition Facts (Per Serving):
Calories: 650 kcal
Total Fat: 35 g
Total Carbohydrate: 45 g
Protein: 40 g