So, Chicken Buttered Noodles. Here’s Why I Keep Making It
Let me tell ya—this chicken buttered noodles recipe has been my dinner hero more times than I care to admit. The first time I threw it together, it was one of those nights: fridge practically echoing, cynically staring back at me. But then, in a quiet moment of inspiration or possibly desperation, I realized I had some leftover rotisserie chicken (the rescue ranger of midweek meals), a half-box of noodles, and, thank goodness, butter. And voilà… okay, “voilà” is being a bit generous, since it started with me dropping a fork in the sink and searching three cupboards for the garlic. But that’s real life cooking, right?
Why I Keep Coming Back to This (and Maybe You Will Too)
I make this when I’m tired and can’t stand the thought of chopping a dozen onions. My family goes bonkers for this, even the picky one who claims black pepper is “too spicy”—bless his heart. Another thing? It’s crazy flexible, so those times you realize you grabbed egg noodles instead of spaghetti, it honestly turns out fine. And, not to brag but, no fancy chef skills needed. Sometimes, I forget to heat the butter enough (guilty), and it kinda clumps, but they still clean out the pot. (True story: my sister once requested the messed up version for her birthday dinner.)
What I Throw in the Pot (Plus a Few Switch-Ups)
- 2 cups cooked chicken (leftover roast, rotisserie, grilled—whatever’s haunting your fridge; honestly, even canned works in a pinch)
- 250g noodles (egg noodles, spaghetti, or whatever you find lurking at the back—you know the drill; sometimes I use wholewheat because mom-mode kicks in)
- 3 tablespoons butter (salted is best, but unsalted plus a pinch of salt is totally fine)
- 2 cloves garlic, minced (or cheat with 1 tsp garlic powder when your fingers just aren’t cooperating)
- 1/4 cup grated parmesan (sometimes cheddar if that’s all I’ve got—cheese is magical)
- Handful of fresh parsley, chopped (confession: I substitute dried parsley when I forget to buy fresh)
- Pinch of black pepper (and extra for the rebels at the table)
- Optional: squeeze of lemon, splash of chicken broth, or sprinkle of red chili flakes (living on the edge, right?)
How I Actually Make This (Not Fancy, But Foolproof)
- Boil the noodles. Salt the water like the ocean; you’ll thank me later. Cook till just tender (don’t get chatty and overcook—mushy noodles = sadness).
- Meanwhile, melt the butter in a big skillet over medium heat. Add the garlic and let it sizzle just barely golden. Not brown, or it’ll get bitter—ask me how I know.
- Dump in the chicken. Stir it around till it’s heated through. If it looks a bit dry, sometimes I splash in a tiny bit of chicken stock or even water. Don’t panic if it looks weird—always sorts itself form here.
- Drain the noodles (don’t rinse them, though). Tip them straight into the buttery pan.
- Toss everything well so the noodles are nicely coated. (This is where I usually sneak a twirl and burn my tongue. Worth it.)
- Add the parmesan, parsley, and pepper. Toss again. Taste! Now’s when I often remember the lemon or chili flakes—totally up to you.
- Get it onto plates while it’s still glossy, otherwise it goes a tad sticky, but frankly, my kids eat it cold the next day with zero complaints.
Notes I’ve Learned The Hard Way
- If you undercook the noodles a smidge, they’ll finish cooking in the sauce and taste less like cafeteria food.
- Mix the cheese in off the heat or it’ll go kind of gloopy. Trust me, learned that the hard way.
- Leftover roasted garlic instead of fresh is insanely good, if you have some lying about.
- A splash of broth makes this crazy silky, though I don’t always bother.
If You Want To Switch It Up (Here’s What Worked—and What Didn’t)
- Tried tossing in frozen peas—winner, especially if you’re dealing with veggie skeptics.
- I’ve done a cracked egg stirred in at the end for a carbonara-ish thing. Not bad!
- Once I tried adding Greek yogurt for creaminess…eh, texture got weird but flavor was nice. Maybe don’t do it for guests?
- Mushrooms, if you’ve got them: brown them before adding butter and garlic. You won’t regret it.
Stuff I Use (But You Can Totally Wing It)
- Big ol’ pot (for noodles)
- Large skillet or frying pan (but honestly, I’ve made this in a huge wok when the skillet was ‘unavailable’, aka dirty)
- Pasta tongs or just two big spoons
- If you’re short on colanders, just fish the noodles out with tongs—they’ll survive
Keeping Leftovers (Seriously Though, This Hardly Happens)
Scooped into a lidded container, this keeps great in the fridge for 2–3 days. I think it actually tastes better the next afternoon, but, to be honest, it never lasts past lunchtime in my house. Reheat gently with a splash of water or broth—microwave is fine in a pinch, but you risk a rubber chicken sitch.
How We Eat It (You Do You)
Usually, I just dump it in a bowl, pile on extra cheese, and a side of whatever green stuff I remembered to buy. Sometimes garlic bread if I’m feeling fancy, and once in a blue moon, a quick salad (here’s my go-to simple salad). My husband dunks his noodles in hot sauce—no accounting for taste, right? (By the way, this is the garlic bread recipe I swear by.)
If I Could Go Back In Time (Pro Tips I Would Tell Past Me)
- Don’t ever skip seasoning your noodle water. I got lazy once and it tasted like sadness.
- Take your time melting the butter and garlic. I rushed once, burned it, and nearly set off the smoke alarm. Actually, twice.
- Add cheese off the heat or it goes stringy (see previous disaster with cheddar).
- Give it a quick rest before serving—flavors really settle, but good luck holding back hungry eaters.
Questions I Actually Get (Or Ask Myself, Honestly)
- Can I use gluten-free noodles? Sure thing—I’ve tried them, just keep an eye so they don’t go mushy. They cook fast and fall apart if you blink.
- How do I make it creamy? Sometimes I add a splash of cream right at the end. Or cream cheese. (Soft cheese is kinda magical but go easy—you don’t want soup.)
- What’s the best chicken for this? Leftover roast is top, but I’ve poached a breast in salty water and that works. Canned chicken in a pinch, but it’s definitely saltier so skip seasoning a bit.
- Can you freeze it? Eh, not really a fan. The noodles get kinda weird, but technically yes—you can, if you’re less fussy than me.
- How do I make it for a crowd? Just double everything. You might need two pans or a giant Dutch oven. And, good luck keeping everyone from sneaking bites.
You know, I nearly wrote “quick and easy weeknight dinner” up top, but honestly, this recipe has come through on rainy Sundays, late nights back from holidays, and once when I forgot my own birthday. So yeah, chicken buttered noodles for the win.
Ingredients
- 2 medium boneless skinless chicken breasts, diced
- 12 oz egg noodles
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
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1Cook the egg noodles according to package instructions in a large pot of salted boiling water. Drain and set aside.
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2While the noodles cook, heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and black pepper, and cook for 6-8 minutes until golden and fully cooked.
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3Reduce the heat to low and add butter to the skillet. Once melted, stir in the minced garlic and cook for 1-2 minutes until fragrant.
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4Add the drained noodles to the skillet with the chicken and butter mixture. Toss to coat the noodles thoroughly.
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5Sprinkle in parmesan cheese and chopped parsley. Stir well to combine and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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