Chicken and Buttered Noodles is my easy answer when dinner needs to be warm, quick, and crowd pleasing. It’s the kind of meal you can start when the kids say they’re starving and still serve it before anyone gets fussy. The flavors are simple and comforting, and it uses things most of us keep on hand. If you’re trying to stretch the budget without sacrificing taste, this one delivers. And if you’ve got picky eaters, buttery noodles with tender chicken usually win. Let’s get a pot going.
The Story Behind This Recipe
I’m Alexandraa, the cook behind this Chicken and Buttered Noodles. When the craving hit, I dialed in the flavors so it’s approachable and full of comfort vibes. Chicken and Buttered Noodles is my easy answer when dinner needs to be warm, quick, and crowd pleasing. It’s the kind of meal you can start…
How To Make Parmesan Chicken and Buttered Noodles
When I crave comfort, I go straight for Chicken and Buttered Noodles with a little Parmesan to make it extra special. The steps are simple, and the timing works out so the chicken finishes just as the noodles are ready.
Quick Game Plan
- Boil salted water for your noodles. I like wide egg noodles, but any short pasta works.
- Season bite-size pieces of chicken with salt, pepper, and a pinch of garlic powder. Add paprika if you want a little warmth.
- Heat a large skillet with olive oil and a small knob of butter. Sear the chicken until golden and cooked through. Set aside on a plate to rest.
- Cook the noodles to just shy of al dente. Before you drain, scoop out a cup of that starchy pasta water.
- In the hot pasta pot, melt butter with a splash of the pasta water. Toss the noodles back in, add grated Parmesan, and stir gently. Aim for silky, not clumpy.
- Slide the chicken and any juices into the pot. Add more pasta water as needed to make everything glossy.
- Taste. Add a squeeze of lemon, a crack of black pepper, or a pinch of salt if needed. Finish with more Parmesan and a sprinkle of parsley.
If you like creamy, garlicky vibes, you might also enjoy my favorite creamy garlic Parmesan chicken pasta on nights when you want extra sauce. Or if you’re craving a restaurant-style plate, check out this hearty twist with asiago tortelloni Alfredo with grilled chicken.
“I made this after a long workday and it was perfect. My kids asked for seconds and my picky eater even tried parsley. Saving this as a weekly go-to.”
Chef’s tip: Keep the heat gentle when adding Parmesan so it melts smoothly. If the pot looks dry, add a splash of pasta water and stir. That’s the secret to a silky finish.
Ingredients & Substitutions
Use what you’ve got. This dish is forgiving and friendly. Here’s a simple checklist plus some easy swaps so you don’t have to run out to the store.
Pantry Staples
- Noodles: Egg noodles are classic. Any short pasta works like rotini or bowties.
- Butter: Use real butter for flavor. Unsalted lets you control salt better.
- Parmesan: Freshly grated melts best. If using pre-grated, add slowly so it blends.
- Olive oil: Helps sear the chicken and adds flavor depth.
- Garlic powder: Tasty shortcut. Fresh garlic is great too.
- Salt and pepper: Simple seasoning that does the heavy lifting.
- Lemon: A squeeze at the end brightens everything.
- Parsley: Optional, but it adds freshness and a little color.
Easy Swaps
- Chicken: Use boneless thighs for extra juiciness. Rotisserie chicken is a quick shortcut.
- Butter: Can sub half with olive oil if you need to lighten it up.
- Dairy free: Use a plant-based butter and skip the Parmesan or use a dairy-free Parmesan alternative.
- Gluten free: Swap in your favorite gluten-free noodles and stir gently so they don’t break.
- Add-ins: Peas, spinach, or roasted broccoli fold in easily. Even a handful of cherry tomatoes adds color.
Planning the rest of the meal can be easy too. A crisp side like this cucumber and carrot salad keeps things fresh. And if you love noodle comfort, this cozy French onion chicken noodle casserole is a delicious bake-ahead option for busy weeks.
If you only remember one thing, remember this: a bit of salty, starchy pasta water makes everything bind together without extra cream. And yes, it’s fine to make Chicken and Buttered Noodles with whatever pasta is in your pantry.
Why Reserve Pasta Water?
This is the trick that makes your skillet dinners feel like restaurant food. When pasta cooks, it releases starch into the water. That starchy liquid helps butter and Parmesan cling to the noodles instead of sliding off. It turns separate pieces into one silky bowl of comfort.
Start by salting your pasta water generously. Think it should taste like the sea, but not overwhelmingly salty. Before you drain the pasta, scoop out at least one cup of the water. You won’t use it all, but it’s nice to have extra so you can pick your perfect sauciness.
How Much Water To Save
Begin with a quarter cup in the pot with the melted butter. Toss. If the noodles look dry or the cheese seems clumpy, add another splash, stir, and wait a few seconds. The starch needs a little time to do its job. You’ll see the sauce go from thin to glossy right before your eyes.
Once you add the chicken, adjust again if needed. This little technique is the reason your Chicken and Buttered Noodles tastes polished without using heavy cream or complicated steps.
Can I Use A Different Protein Instead Of Chicken?
Absolutely. This is a flexible base that plays well with lots of proteins. The main thing is to cook your protein separately so you can control doneness and avoid overcooking the noodles.
Swap Ideas That Work
Shrimp: Season and sauté in butter and olive oil for 2 to 3 minutes per side until pink. Toss in at the end so they stay tender.
Turkey: Ground turkey cooks quickly in the skillet. Season well and add a little extra butter to keep it juicy.
Sausage: Brown sliced Italian sausage for a heartier bowl. It’s great with a pinch of red pepper flakes.
Tofu: Press, cube, and pan-fry until golden. Season with garlic and a splash of soy for depth. Fold into the pasta right before serving.
Rotisserie shortcuts: Shred and heat gently in the butter mixture so it doesn’t dry out.
Whatever you choose, keep the pasta water handy and finish the dish the same way. The starch-parmesan-butter trio ties everything together.
How To Store Chicken and Buttered Noodles
Leftovers make a great lunch the next day. Store in an airtight container in the fridge for 3 to 4 days. If you can, keep a small container of pasta water or chicken broth to loosen things when reheating.
Reheating Tips
Warm gently on the stove over low heat with a splash of water, broth, or milk and a small pat of butter. Stir slowly until it looks silky again. If using the microwave, heat in short bursts, stirring and adding a spoonful of liquid as needed. Finish with a little extra Parmesan and pepper. This keeps your Chicken and Buttered Noodles soft and not gummy.
Common Questions
Q: Can I use pre-cooked chicken?
A: Yes. Warm it in the butter and pasta water so it stays moist, then toss with the noodles and Parmesan.
Q: What’s the best noodle shape?
A: Egg noodles are classic, but any short pasta works. Rotini, shells, and bowties grab onto sauce nicely.
Q: How do I avoid clumpy cheese?
A: Keep the heat low when adding Parmesan and add it gradually with splashes of pasta water. Stir gently and give it a few seconds to melt.
Q: Can I make it ahead?
A: You can cook the chicken and boil the noodles slightly under al dente. Store separately and toss with butter, Parmesan, and pasta water right before serving.
Q: What can I add for more flavor?
A: A garlic clove softened in butter, a squeeze of lemon, or a sprinkle of red pepper flakes. Fresh herbs like parsley or basil brighten it up too.
A Cozy Weeknight Wrap Up
You now have a simple plan for a bowl that checks every box: fast, comforting, and easy to customize. If you want to explore similar flavors, this helpful guide to a Copycat Noodles & Company Parmesan Chicken and Buttered … can inspire a fun restaurant-style night at home. And for another cozy take, the team at Chicken and Buttered Noodles – I Am Homesteader has a version that’s pure comfort in a bowl. Save this recipe, tweak it to your taste, and make it yours. I hope your kitchen smells buttery and bright tonight.
Chicken and Buttered Noodles
Ingredients
Method
- Boil salted water in a pot for the noodles and add the wide egg noodles once boiling.
- Season chicken pieces with salt, pepper, garlic powder, and paprika.
- In a large skillet, heat olive oil and a knob of butter, then sear the chicken until golden and cooked through. Set aside.
- Cook the noodles to just shy of al dente, reserving a cup of starchy water before draining.
- Melt butter in the hot pasta pot, then add a splash of pasta water and toss in the noodles.
- Stir in grated Parmesan until evenly coated and silky.
- Add the chicken and any juices back to the pot, incorporating more pasta water if needed.
- Taste and adjust seasoning with lemon juice, pepper, or salt as desired.
- Finish with additional Parmesan and a sprinkle of parsley before serving.
