Chicken with Buttered Noodles is a simple, comforting dish that feels like a warm hug on a plate. Tender, juicy chicken pairs perfectly with soft noodles tossed in plenty of buttery goodness, making each bite rich and satisfying. It’s the kind of meal that brings everyone together without any fuss.
I love making this dish when I want something quick but still really tasty. The buttery noodles are my favorite part—creamy and silky, they soak up just the right amount of flavor from the chicken. Sometimes, I like to sprinkle a little fresh parsley or a twist of black pepper on top to brighten things up and add a bit of freshness.
This meal works great for busy weeknights or casual weekend dinners when you want something familiar and cozy. I often serve it with a simple green salad or steamed veggies to add a bit of crunch and color. It’s one of those dishes that feels like an old friend—easy to make, easy to love, and always hits the spot.
Key Ingredients & Substitutions
Egg Noodles: These give the dish its soft, comforting texture. If you can’t find egg noodles, try wide pasta like fettuccine or pappardelle for a similar feel.
Chicken Breasts: Boneless and skinless work best for quick cooking. Thighs can be used if you want richer flavor and juicier meat.
Mushrooms: They add earthiness to the sauce. Cremini or button mushrooms are great options. If mushrooms aren’t your thing, try sautéed zucchini or spinach instead.
Butter & Olive Oil: Butter gives richness while olive oil helps brown the chicken. You can swap olive oil for vegetable oil if you prefer a neutral taste.
Heavy Cream or Half-and-Half: Heavy cream makes the sauce thick and creamy. Half-and-half is a lighter alternative but use less broth to keep a creamy texture.
How Do You Make a Smooth and Creamy Sauce Without Lumps?
Making the sauce smooth comes down to the roux and slow mixing:
- After cooking mushrooms and garlic, sprinkle flour evenly and stir constantly for 1-2 minutes to cook out the raw taste. This helps thicken the sauce gently.
- Slowly add chicken broth while whisking or stirring to prevent lumps.
- Gradually pour in the cream while stirring. Keep the heat medium to low to avoid curdling.
- Keep stirring until the sauce thickens, about 3-5 minutes. Don’t rush this; patience makes it silky.
If lumps form, whisk vigorously or strain the sauce before serving for a smooth finish.
Equipment You’ll Need
- Large skillet – I recommend a non-stick or cast-iron skillet to brown the chicken evenly and make the sauce in the same pan.
- Large pot – for boiling the noodles until tender.
- Wooden spoon or spatula – perfect for stirring the sauce and sautéing the mushrooms without scratching the pan.
- Whisk – helps to incorporate the broth and cream smoothly, preventing lumps in the sauce.
- Chef’s knife and cutting board – for slicing the chicken and mushrooms easily and safely.
Flavor Variations & Add-Ins
- Spinach or Kale: Stir in a handful of greens just before serving for some extra color and nutrients.
- Parmesan or Romano cheese: Mix some grated cheese into the sauce for a sharper, saltier flavor.
- Sun-Dried Tomatoes or Olives: Add some chopped sun-dried tomatoes or olives for a savory, Mediterranean twist.
- Lemon zest or juice: Brighten the dish with a squeeze of lemon or some zest added at the end.
Chicken with Buttered Noodles
Ingredients You’ll Need:
- 8 oz egg noodles
- 2 tablespoons unsalted butter, divided
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme or Italian seasoning
- 2 tablespoons all-purpose flour
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 20 minutes to cook, and then you’re ready to serve. Total time is around 30 minutes—perfect for a quick, comforting meal!
Step-by-Step Instructions:
1. Cook the Noodles:
Bring a large pot of salted water to a boil and cook the egg noodles until they are just tender, following the package instructions. Drain them well, then toss with 1 tablespoon of butter to keep them rich and flavorful. Set aside.
2. Prepare the Chicken:
Season both sides of the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes per side, until golden brown and cooked through. Remove from the skillet and let rest.
3. Make the Mushroom Sauce:
In the same skillet, add the remaining tablespoon of butter. Add the sliced mushrooms and cook for 5 minutes until they’re tender and browned. Stir in minced garlic and cook for about 1 minute until fragrant.
4. Create the Creamy Sauce:
Sprinkle the flour over the mushrooms and garlic, stirring constantly to form a roux for about 1-2 minutes. Slowly whisk in the chicken broth, followed by the heavy cream. Continue to stir the sauce until it thickens, about 3-5 minutes. Add dried thyme or Italian seasoning, and season with salt and pepper to taste.
5. Combine and Serve:
Slice the cooked chicken into strips. Serve the buttered noodles on plates, spoon the creamy mushroom sauce over the noodles, and then top with the chicken slices. Garnish with fresh parsley and an extra dash of black pepper if you like. Enjoy warm!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but make sure to fully thaw them in the refrigerator overnight before cooking. This helps the chicken cook evenly and prevents excess moisture in the pan.
Can I Substitute Heavy Cream for a Lighter Option?
Absolutely! You can use half-and-half or even whole milk, but keep in mind the sauce will be less rich and may be thinner. To thicken, reduce the amount of broth slightly or simmer the sauce a bit longer.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to keep the sauce smooth.
Can I Make This Dish Ahead of Time?
Yes! Cook the chicken, noodles, and sauce separately, then combine and warm everything just before serving. This makes it great for busy evenings or meal prep.