Chicken and Creamy Butter Noodles
This Chicken and Creamy Butter Noodles recipe is a quick, comforting meal that combines juicy chicken with silky, rich butter noodles in a creamy sauce. Perfect for busy nights, this dish is flavorful, easy to make, and guaranteed to impress. It’s a crowd-pleaser for both family dinners and special occasions, offering a balance of creamy, savory, and cheesy goodness in every bite.
Ingredients
Ingredients for Chicken and Creamy Butter Noodles
- 2 boneless skinless chicken breasts
- 8 oz. egg noodles or your favorite pasta
- 3 tbsp butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic minced
- Salt and pepper to taste
- 1 tbsp fresh parsley chopped (optional, for garnish)
Key Substitutions:
- Chicken: You can use chicken thighs instead of breasts for a juicier more flavorful option.
- Noodles: Feel free to swap the egg noodles with any pasta you prefer like spaghetti or penne.
- Heavy cream: You can use half-and-half or whole milk if you prefer a lighter version though the sauce won’t be quite as creamy.
- Parmesan cheese: If you don’t have Parmesan you can use another hard cheese like Pecorino Romano.
Instructions
How to Cook Chicken and Creamy Butter Noodles: A Step-by-Step Guide
Cook the Noodles
- Bring a pot of salted water to a boil and cook the egg noodles (or pasta of choice) according to the package instructions. Once done, drain and set aside. Don’t forget to save a little pasta water – just in case we need it later!
Cook the Chicken
- While the noodles are cooking, season the chicken breasts with salt and pepper. Heat a little oil in a large skillet over medium heat, and cook the chicken for about 5-7 minutes per side, or until golden and cooked through (internal temp should reach 165°F). Remove the chicken from the pan and set it aside.
Make the Sauce
- In the same skillet, melt the butter over medium heat. Toss in the minced garlic and sauté for about 30 seconds, just until it smells amazing (trust me, it will!). Now, pour in the heavy cream and chicken broth. Stir everything together, and bring it to a simmer.
Add the Cheese
- Once the sauce is simmering, stir in the grated Parmesan cheese. Keep stirring until the cheese melts and the sauce becomes creamy. If it’s too thick, add a splash of pasta water to reach your desired consistency.
Slice the Chicken
- While the sauce is cooking, slice the cooked chicken into strips or bite-sized pieces.
Combine Everything
- Toss the cooked noodles into the skillet with the creamy sauce. Mix well to coat the noodles in all that delicious goodness. Then, add the sliced chicken on top, giving it one final mix.
Garnish and Serve
- Top with freshly chopped parsley if you’re feeling fancy (I always am) and serve hot.
- And there you have it! A bowl of creamy, buttery deliciousness that’s so easy to make, you might just make it every week. Enjoy!
Notes
- You can use any pasta you prefer.
- Make it spicier with red pepper flakes or hot sauce.
- Substitute chicken with tofu or vegetables for a vegetarian version.