Chicken with Buttered Noodles Recipe

This Chicken with Buttered Noodles Recipe combines tender, golden-brown chicken with buttery egg noodles and a creamy mushroom sauce.

Garlic, Parmesan, and dried herbs add savory flavor, while simple pantry ingredients make this comforting dinner practical for an ordinary evening or a relaxed weekend meal.

The chicken stays juicy, the mushrooms add a hearty touch, and the noodles are coated in butter and Parmesan for a rich, satisfying finish.

Everything comes together in about 35 minutes, with the noodles and chicken prepared separately before being brought together on the plate.

Why You’ll Love This Chicken with Buttered Noodles

• Ready in 35 minutes: The chicken, mushroom sauce, and noodles cook in a straightforward sequence, making this a manageable dinner when time is limited.
• A complete meal: Tender chicken, egg noodles, and mushrooms provide a satisfying combination without requiring several separate side dishes.
• Everyday ingredients: Chicken, butter, broth, cream, and dried herbs are easy to find at most grocery stores.
• Flexible serving options: Serve the chicken and sauce over the noodles or keep them separate so everyone can portion their plate as they prefer.
• Two layers of flavor: The creamy mushroom sauce complements the buttery Parmesan noodles without requiring a complicated cooking technique.
• Easy to adjust: You can change the herbs, seasoning, or amount of Parmesan to suit your taste.

Ingredients That Make This Chicken Dinner Work

this Recipe

1. Boneless, skinless chicken breasts: Cut the chicken into evenly sized, bite-sized pieces so they cook at a similar rate. Patting them dry before seasoning can also help them brown more effectively.
2. Olive oil and unsalted butter: Olive oil helps brown the chicken, while butter builds richness in the mushroom sauce and coats the noodles. Unsalted butter gives you more control over seasoning.
3. Cremini or button mushrooms: These mushrooms add a savory, earthy flavor to the creamy sauce. Slice them evenly and allow their moisture to cook off so they develop some color.
4. Garlic, thyme, and oregano: Garlic provides an aromatic base, while thyme and oregano give the mushroom sauce a familiar herbaceous flavor. Add the garlic near the end of cooking the mushrooms to prevent burning.
5. Chicken broth and heavy cream: Broth brings savory depth, and heavy cream creates a smooth sauce. Let the broth reduce briefly before adding the cream to concentrate its flavor.
6. Egg noodles: Egg noodles have a tender texture that works well with the buttery coating and creamy sauce. Cook them until just tender, following the package directions.
7. Parmesan and fresh parsley: Freshly grated Parmesan adds a salty, nutty finish to the noodles, while parsley provides freshness and color.

Chef’s Tip: Brown the mushrooms before adding the broth, and let the liquid reduce briefly before stirring in the cream. This develops a deeper mushroom flavor and helps the sauce thicken without needing additional flour.

Chicken with Buttered Noodles Recipe

This chicken with buttered noodles recipe is the kind of satisfying dinner that brings everyone to the table. Tender, golden-brown chicken is served over buttery noodles tossed with garlic and Parmesan, creating a comforting meal with simple ingredients and plenty of flavor.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 650 kcal

Equipment

• Large skillet
• Large pot (for boiling noodles)
• Cutting Board
• Chef's knife
• Measuring cups and spoons
• Tongs
• Wooden spoon or silicone spatula
• Colander
• Whisk
• Cheese Grater

Ingredients

  

For the Chicken

• 1 pound 450 g boneless, skinless chicken breasts, cut into bite-sized pieces
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt or to taste
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon olive oil

For the Mushroom Sauce

• 1 tablespoon unsalted butter
• 8 ounces 225 g cremini or button mushrooms, sliced
• 2 garlic cloves minced
• 1 cup 240 ml chicken broth
• 1 cup 240 ml heavy cream
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• Salt and black pepper to taste

For the Buttered Noodles

• 8 ounces 225 g egg noodles
• 2 tablespoons unsalted butter
• 1 teaspoon chicken bouillon powder optional
• ¼ cup 25 g freshly grated Parmesan cheese
• 2 tablespoons reserved noodle cooking water as needed
• 2 tablespoons fresh parsley chopped

Instructions

 

• Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until tender but still slightly firm. Reserve a little cooking water, then drain the noodles and set them aside.
  
• In a bowl, combine the onion powder, paprika, salt, and black pepper. Add the chicken pieces and toss until evenly coated with the seasoning.
  
• Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through. The chicken should reach an internal temperature of 165°F (74°C). Transfer it to a plate and keep warm.
  
• Reduce the heat to medium and melt the tablespoon of butter in the same skillet. Add the sliced mushrooms and cook for 4–6 minutes, stirring occasionally, until tender and lightly browned. Stir in the minced garlic, dried thyme, and oregano, cooking for another 30 seconds until fragrant.
  
• Pour in the chicken broth and scrape up the flavorful browned bits from the bottom of the skillet. Let the broth simmer for about 3–4 minutes, then stir in the heavy cream. Simmer gently for another 3–5 minutes, until the sauce begins to thicken. Season with salt and black pepper to taste.
  
• Return the cooked chicken and any accumulated juices to the skillet. Stir gently to coat the chicken in the creamy mushroom sauce and let everything simmer for 1–2 minutes until warmed through.
  
• In the drained noodle pot, melt the remaining 2 tablespoons of butter over low heat. Stir in the chicken bouillon powder, if using, and add a splash of reserved noodle water. Add the cooked egg noodles and toss until evenly coated in the buttery mixture.
  
• Sprinkle the Parmesan cheese over the noodles and toss again until the cheese melts and coats the noodles. Add a little more reserved cooking water if needed to keep them moist and glossy.
  
• Divide the buttered noodles among serving plates and spoon the chicken and creamy mushroom sauce over the top. Finish with chopped fresh parsley and extra Parmesan, if desired. Serve warm.
  

Nutrition Information

Common Chicken with Buttered Noodles Problems and Fixes

• The chicken turns dry: Overcooking can make chicken breast tough. Cut the pieces evenly and use a meat thermometer to check that they reach 165°F (74°C).
• The mushroom sauce stays thin: The broth may need more time to reduce, or the sauce may not have simmered long enough. Let it simmer gently until it coats the back of a spoon.
• The cream sauce separates: Boiling the sauce too vigorously can affect its texture. Keep the heat moderate and maintain a gentle simmer after adding the cream.
• The noodles become sticky: They may have been overcooked or left sitting without being tossed in the butter. Drain them promptly and coat them with the butter mixture while they are still warm.
• The Parmesan clumps: Very hot noodles or cheese added all at once can make the cheese gather into clumps. Toss the cheese in gradually over low heat and add a little reserved cooking water as needed.
• The dish tastes too salty: Chicken bouillon, broth, Parmesan, and added salt all contribute sodium. Taste the sauce before adding more salt, especially if your broth is already seasoned.

Easy Variations to Try

• Add spinach: Stir a handful of fresh spinach into the mushroom sauce near the end of cooking and let it wilt before returning the chicken to the skillet.
• Use chicken thighs: Boneless, skinless chicken thighs can replace the breasts. Cut them into bite-sized pieces and cook until they reach a safe internal temperature of 165°F (74°C).
• Add peas: Stir frozen peas into the mushroom sauce during the final few minutes for extra color and a little sweetness.
• Try different mushrooms: Use a mix of cremini, button, or shiitake mushrooms for a more pronounced mushroom flavor.
• Change the herbs: Replace some of the thyme with dried Italian seasoning for a slightly different herbal profile.
• Use a different pasta: Fettuccine, rotini, or another short pasta can replace the egg noodles. Adjust the cooking time according to the package directions.
• Make the sauce lighter: Replace some of the heavy cream with whole milk. The sauce will be less rich and may need a little more time to thicken.

More Comforting Dinner Recipes to Try

1. Garlic Parmesan Chicken Meatloaf
2. BBQ Chicken Thighs Crockpot
3. Fall Chicken Stew
4. Roasted Chicken with Sweet Potatoes and Sage Butter
5. Autumn Root Vegetable Casserole

How to Store Chicken with Buttered Noodles

• Refrigerate promptly: Transfer leftovers to shallow, airtight containers and refrigerate within two hours of cooking. Keep the refrigerator at 40°F (4°C) or below.
• Use within three to four days: Store the chicken, mushroom sauce, and noodles together or separately. Refrigerated leftovers should generally be eaten within 3–4 days.
• Freeze for longer storage: Freeze the chicken and mushroom sauce in a freezer-safe container for up to 2–3 months for best quality. The cream sauce may change texture slightly after thawing, and the noodles can become softer.
• Reheat gently: Warm leftovers in a skillet over medium-low heat with a splash of broth or milk to loosen the sauce. Heat until the chicken reaches 165°F (74°C).
• Reheat only what you need: Repeated reheating can dry out the chicken and soften the noodles. Portion out the amount you plan to eat and return the remaining food to the refrigerator promptly.

Frequently Asked Questions

1. Can I use pre-cooked chicken in this recipe?
   Yes. Add cooked chicken after the mushroom sauce has thickened and simmer gently until the chicken is heated through. Since it is already cooked, avoid simmering it longer than necessary.
2. What type of mushrooms works best for the sauce?
   Cremini and button mushrooms are both good choices. Cremini mushrooms have a slightly deeper, earthier flavor, while button mushrooms are milder.
3. Can I make the mushroom sauce without heavy cream?
   Yes. Whole milk can replace some or all of the cream, but the sauce will be thinner and less rich. Simmer it gently and adjust the consistency to your preference.
4. Why should I reserve noodle cooking water?
   The starchy water helps loosen the butter and Parmesan coating and encourages it to cling to the noodles. Add it gradually so the noodles remain glossy rather than watery.
5. Can I use pre-shredded Parmesan cheese?
   Yes, although freshly grated Parmesan usually melts more smoothly. Pre-shredded cheese may contain anti-caking ingredients that affect how easily it incorporates into the warm noodles.
6. How do I know when the mushroom sauce is thick enough?
   The sauce should lightly coat the back of a spoon and cling to the chicken. It will continue to thicken slightly as it cools, so avoid reducing it too far in the skillet.
7. Can I prepare the ingredients ahead of time?
   Yes. You can slice the mushrooms, mince the garlic, chop the parsley, and measure the seasonings in advance. For the best noodle texture, cook and toss the noodles close to serving time.
8. Can I make this recipe gluten-free?
   Yes. Use gluten-free noodles and a gluten-free all-purpose flour blend that works for thickening sauces. Check the broth and chicken bouillon labels to make sure they are gluten-free, and adjust the cooking time according to the noodle package.

Noah Baker

hi there,
The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
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