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Chicken with Buttered Noodles

Chicken and Buttered Noodles are tender and juicy seasoned cubes of chicken that top a bed of buttery, melt-in-your-mouth noodles. It elevates the side dish of buttered noodles to a delectable main entree! This will definitely be a dish that the entire family will love.

Why Reserve Pasta Water?

In many pasta dishes with sauce, such as my Spaghetti Limone, Vodka Sauce recipe, and Copycat Carbone’s Spicy Pasta, it’s common to reserve some of the pasta water. This simple technique offers multiple benefits to enhance the overall dish. The pasta water carries a touch of saltiness, contributing to the overall flavor profile. It also serves as a valuable tool for thickening the sauce, ensuring a velvety texture that evenly coats each and every noodle. When it comes to chicken and buttered noodles, the goal is to savor the delightful buttery flavor in every single bite, and reserving and utilizing pasta water is one of the tricks to achieve that delectable outcome!

How To Store Chicken and Buttered Noodles

When storing chicken and buttered noodles, first, let the dish cool completely. Then, store the noodles and chicken (separately for best results) in an airtight container in the refrigerator. They will each last up to 3-4 days.

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Ingredients:

4 boneless, skinless chicken breasts, pounded to even thickness
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon unsalted butter
8 ounces mushrooms, sliced
1 cup chicken broth
1 cup heavy cream
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
12 ounces noodles, cooked and buttered
Fresh parsley, chopped for garnish
Grated Parmesan cheese, for garnish

Directions:

Season chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove chicken from skillet and set aside.
In the same skillet, melt butter over medium heat. Add mushrooms and cook until they begin to brown and release their juices, about 5 minutes.
Add garlic, thyme, and oregano, and cook for an additional 1-2 minutes, until fragrant.
Pour in chicken broth to deglaze the pan, scraping up any browned bits. Bring to a simmer and reduce the liquid by half, about 5 minutes.
Stir in heavy cream and bring to a simmer again. Cook until the sauce thickens slightly, about 3-4 minutes.
Return the chicken to the skillet and warm through in the sauce.
Serve the chicken over buttered noodles, garnished with fresh parsley and grated Parmesan cheese.

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