Simple and Tasty Buttered Chicken

Nothing beats the pure comfort of juicy chicken paired with slippery noodles—these everyday ingredients come together for a dish that just feels like home. When you toss perfectly cooked chicken with buttery pasta, magic happens. It’s super easy to throw together after work, yet the flavor packs a cozy punch like you’d get from a big hug at the end of a long day.

Back when I first got married, cash was tight and I couldn’t cook much yet. I pulled this together and watched my husband’s face just light up after that first forkful. Now, whenever life gets overwhelming, we end up coming back to this one. It started as a quick fix, but over the years, it’s become a real family habit that feels special every single time.

Irresistible Elements

• Olive oil: Use regular for frying or go extra virgin for more flavor
• Chicken breasts: Try boneless thighs if you like it extra juicy, but make sure they’re even sizes for the best cook
• Parmesan cheese: Totally optional, but fresh shreds melt right in for extra umami
• Onion powder: Gives a gentle savory lift, and there’s no weird texture from actual onions
• Garlic powder: Packs flavor without having to chop or worry about burning fresh garlic
• Italian herbs: Adds depth with just a shake; dried works great if you’ve got it
• Egg noodles: Medium width makes a great base that soaks up all the sauce
• Fresh parsley: Chopped on top for a burst of color and brightness
• Unsalted butter: Lets you tweak the salt just right and makes everything rich and smooth

Simple Steps

Chicken Seasoning

Dry chicken with towels to help it brown. Shake on salt, pepper, garlic powder, onion powder, and Italian seasoning if you want. Let it chill on the counter about 10–15 minutes, so it cooks evenly.

Golden Searing

Warm up olive oil in a big pan. Drop the chicken in with room to spare and let it sizzle, untouched, for 6–7 minutes. Flip and go another 5–6 minutes until it’s cooked through at 165°F. Give it a break on a board for five minutes before slicing to keep it juicy.

Noodle Nurturing

While the chicken cooks, boil lots of salty water. It should taste almost like the ocean! Toss in noodles and cook them just until they’re still a tiny bit firm. Drain, don’t rinse, so they stay starchy for that buttery cling.

Buttery Bliss

Pour hot noodles back in the pot (off the stove), drop in hunks of butter, and toss until everything’s glossy. Taste and add some salt if you need more. The warmth helps melt the butter perfectly without making things greasy.

Elegant Assembly

Build a nest of buttered noodles on warm plates. Slice chicken across the grain for tenderness, then fan it out over the noodles. Top with parsley and Parmesan if you like—it’s got crave-worthy color and flavor together.

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My grandma always said comfort food should be simple, but made with care. That totally tracks with this meal. When my daughter headed off to college, this is what she wanted to cook—she called it her 'family-hug dish.' At first she rushed, flipping chicken too early or skipping the rest time. Once she took it slow, she noticed her roommates kept coming back for more of her 'fancy chicken and noodles.' Now she’s the go-to cook on exam weeks.

Yummy Sides

You can pair this with loads of things. Steamed broccoli or green beans perk up the plate and give you some veggies. If you’re more of a salad fan, spring mix with lemony dressing does the trick. Friends dropping by? Grab a loaf of bread and dip away in any extra butter. Wine lovers, try a Chardonnay or Pinot Grigio if you want to play up those buttery flavors.

Fun Twists

This one’s a great blank canvas. Try lemon zest and capers, then switch parsley for dill for a fresh Mediterranean vibe. More into Asian flavors? Chop in ginger and scallion, finish with a splash of soy. Craving something richer? Sauté mushrooms and onions right in the butter. Pressed for time? Grab a rotisserie chicken, slice it up, and toss with the noodles. Want it a bit healthier? Use olive oil in place of some butter and swap for whole-wheat pasta—super easy.

Better Next Day

If you’ve got leftovers, store them right so they stay tasty. Let everything cool before sealing up in containers, best to keep chicken and noodles separate so pasta doesn’t soak up all the butter. They’re great for up to three days, but honestly most delicious before then. Warm things back up gently in a pan with a splash of broth or zap in the microwave with a wet paper towel to keep it from drying. Sprinkle on some extra herbs for a fresh pop just before you eat.

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I’ve whipped up this chicken and noodles more times than I can count. It’s the kind of meal that makes you slow down and just enjoy the moment. You don’t need fancy tricks—just some care and a little attention. Every time I make it, I’m amazed at how a few basic things can feel so satisfying. Whether you’re feeding your family or cooking for one, this is comfort that never gets old.

Recipe FAQs

→ Can I swap the noodles for another type of pasta?

Absolutely! Egg noodles are classic here, but other options like rotini, penne, or bowties work nicely to soak up the sauce. Long pasta like fettuccine or spaghetti is also delicious.

→ How do I know my chicken is done cooking?

The chicken is cooked when it hits 165°F (74°C) inside. No thermometer? Cut the thickest part—if the meat isn’t pink and juices are clear, it’s good to go!

→ What veggies pair well with this meal?

This goes great with lots of vegetables. Stir steamed broccoli, peas, or mushrooms into the pasta, or serve next to roasted carrots, brussels sprouts, or a fresh green salad.

→ Can I prep this dish in advance?

Sure! Cook the chicken and stash it in the fridge for up to 2 days. When eating, quickly cook fresh pasta, whip up the butter sauce, and heat the chicken with everything together. Leftovers keep for 2-3 days, too.

→ What can I do to boost the flavors?

Try mixing a splash of chicken broth or white wine into the butter sauce. Add extra herbs like thyme or oregano, or a pop of minced shallots. A little cream or lemon juice will really level it up.

→ Can I make this without dairy?

Sure thing! Replace butter with olive oil or a dairy-free butter. Skip the Parmesan or try a plant-based option instead. The sauce won’t be as rich, but the garlic and herbs will still shine.