Description
This Chicken with Buttered Noodles recipe combines tender, seasoned chicken pieces with creamy Parmesan sauce and buttery egg noodles for a comforting and flavorful meal perfect for weeknights. The sauce is created on the stovetop using chicken broth, heavy cream, and Parmesan, finished with fresh parsley and optional red pepper flakes for a subtle kick.
Ingredients
Scale
Pasta
- 12 ounces egg noodles
Chicken
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
Sauce
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 1/4 cups chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 1/2 cup grated Parmesan cheese, plus more to serve
- 1 teaspoon lemon juice (optional for brightness)
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Cook Noodles: Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the noodles and set them aside.
- Season Chicken: In a bowl, season the chicken pieces with 1 teaspoon of salt, black pepper, garlic powder, onion powder, and paprika evenly to ensure full flavor.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes, stirring occasionally, until browned on all sides and cooked through. Transfer the chicken to a plate to rest.
- Sauté Garlic: Reduce heat to medium. Add 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for 20 to 30 seconds until fragrant without letting it brown.
- Make Sauce: Pour in the chicken broth and let it simmer for 2 to 3 minutes, scraping the pan to lift any browned bits. Stir in the heavy cream and continue simmering for another 2 minutes to thicken the sauce slightly.
- Add Cheese and Adjust Sauce: Lower the heat to low, then stir in the grated Parmesan cheese until melted and smooth. If the sauce becomes too thick, add some reserved pasta water a splash at a time until the sauce coats the noodles nicely. Optionally, stir in the lemon juice for brightness.
- Toss Noodles and Chicken: Add the cooked noodles and the remaining 2 tablespoons of butter to the skillet. Toss everything until the noodles are glossy and evenly coated. Return the cooked chicken back to the skillet and toss gently to combine with the sauce and noodles.
- Finish and Serve: Sprinkle chopped fresh parsley and crushed red pepper flakes if using. Taste and adjust seasoning with extra salt and pepper as needed. Serve warm with additional Parmesan cheese on the side.
Notes
- For a lighter dish, substitute half-and-half or evaporated milk for heavy cream and reduce the Parmesan cheese slightly.
- Add vegetables such as peas, spinach, or sautéed mushrooms for extra flavor and nutrition.
- If you prefer classic buttered noodles without a creamy sauce, skip the cream and broth steps and simply toss hot noodles with butter, a little reserved pasta water, and Parmesan, then serve the chicken on top.
