Save Pin
When I’m after something warm and easy that everyone at the table will enjoy, I whip up chicken tossed with buttery noodles. The chicken is juicy, the noodles are super smooth, and that buttery garlic sauce with herbs just ties it all together. You can have it ready, hot and comforting, before you know it.
The earliest time I made this, I was blown away by how cozy and tasty it turned out for such simple ingredients. On crazy weeknights, my family begs for it since it’s always a big hit.
Easy Ingredients
- Fresh parsley: Chop some greens just before serving for a bright garnish
- Grated Parmesan cheese: Shave some for a cheesy, salty finish—fresh melts best and adds big flavor (totally up to you if you use it)
- Dried Italian seasoning: Toss in some for herby goodness, or try mixing basil and parsley if you’re out
- Salt and pepper: Season to taste, and tweak as you go for the perfect flavor
- Garlic: Chop it fresh for the boldest punch; skip the pre-chopped jars
- Unsalted butter: For that classic rich taste—split it up for different parts of cooking, and you get to pick your salt level
- Olive oil: A drizzle of good olive oil gives everything a nice kick
- Egg noodles: Go with the wide type so they can soak up all the saucy goodness (other pasta works too)
- Chicken breast or thighs: Dice the chicken into small chunks and use fresh if you want it the most tender and tasty
Cozy Steps to Make It
- Toss Everything Together:
- Drop the drained noodles and the last dab of butter into your sauce in the pan. Mix gently so each noodle looks shiny and coated. Slide the chicken back in, toss it all one more time, taste for salt and pepper, top with Parmesan if you like, and pile on the fresh parsley. Serve hot, right from the skillet, for loads of flavor.
- Make That Buttery Sauce:
- In the pan you used for chicken, throw in two tablespoons of butter over medium heat. Once it bubbles and smells nutty, drop in garlic and Italian seasoning. Stir the whole time—don’t walk away—so the garlic gets soft but doesn’t burn, just a minute or two. You’ll really smell the herbs opening up in the butter.
- Brown Up the Chicken:
- As noodles cook, heat up olive oil in a large skillet at medium. Pat those chicken pieces dry and sprinkle on salt and pepper. Spread the chunks in the hot pan and don’t touch them for about three minutes so they get a golden side, then stir and cook three to four minutes more. Once cooked through and not pink, move the chicken to a plate so it stays juicy and out of the heat.
- Boil the Noodles:
- Start with a big pot full of salted water at a strong boil. Toss in the egg noodles, stir so they don’t stick, and cook so they’re just tender but not mushy. Drain super well and leave them waiting in the colander. This way, they won’t get too soft later.
Save Pin
I can’t get enough of how the garlic and herbs melt into that buttery sauce. My kid’s favorite part is twirling the noodles to catch every bit, and I have so many happy memories of us cooking this together on cold nights.
Ways to Keep It Fresh
Stash leftovers in a container with a tight lid in the fridge for up to three days. Warm everything up on the stove with a splash of water or a knob of butter to make it saucy again—don’t go overboard with the microwave or things can dry out.
Switching Up Ingredients
Try turkey or even chunks of tofu if you want it meatless. You can use any pasta shape, but wide egg noodles soak up the sauce best. If you run out of Italian herbs, thyme plus a tiny bit of oregano works really well.
How to Serve
This goes perfectly with crisp salads, oven-roasted asparagus, or some steamed broccoli on the side for balance. Grab some garlic bread or a crusty bun to soak up all that extra sauce.
Save Pin
Background
In a lot of American homes, buttered noodles are the ultimate cozy meal, and it just makes sense to toss in chicken and herbs too. Egg noodles especially turn up in plenty of Midwest and Eastern European American kitchens, so a dish like this feels both old-school and super practical for busy evenings.
Common Questions
- → Which kind of chicken should I use?
Go for boneless, skinless thighs or breasts. Slice them small so they cook fast and evenly.
- → Can I swap out the noodles?
Sure thing. Egg noodles are classic, but any short pasta like fusilli or penne works just fine.
- → How do I make the butter sauce taste even better?
Start by cooking garlic and herbs in butter, then add noodles. That really wakes up the flavors.
- → Any ideas to sneak in more veggies?
Toss in spinach or steamed broccoli for a pop of color and extra nutrition.
- → Is it okay to prep this in advance?
Yep! Just cook up the chicken and noodles first. When it's time, reheat both in your butter sauce and dig in.
- → Should I add Parmesan or skip it?
It’s up to you! Cheese adds extra flavor, but if you’re not into it, the dish still tastes great.