Chicken with Buttered Noodles

Why You’ll Love This Recipe

Chicken with Buttered Noodles is the epitome of comfort food—simple, satisfying, and full of flavor. This dish combines pan-seared chicken breasts with a creamy, herb-infused mushroom sauce, all served over a bed of buttery egg noodles. It's a one-pan wonder that delivers rich taste without the fuss, making it perfect for both weeknight dinners and special occasions.

Ingredients

• 4 boneless, skinless chicken breasts

• Salt and black pepper, to taste

• 2 tablespoons olive oil

• 1 tablespoon butter

• 8 oz mushrooms, sliced

• 2 cloves garlic, minced

• 1 teaspoon dried thyme

• ½ teaspoon dried oregano

• 1 cup chicken broth

• 1 cup heavy cream

• 12 oz wide egg noodles

• 3 tablespoons butter (for noodles)

• 2 tablespoons chopped fresh parsley (for garnish)

• Grated Parmesan, for topping

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prep and cook chicken: Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until golden and fully cooked. Remove from the skillet and set aside.

2. Sauté the mushrooms: In the same pan, add butter. Once melted, toss in the sliced mushrooms and cook for about 5 minutes until browned and tender.

3. Build the sauce: Stir in garlic, thyme, and oregano. Let everything cook for 1 minute. Pour in chicken broth, scraping the pan to loosen any browned bits. Simmer for 5 minutes until slightly reduced.

4. Finish the sauce: Stir in the cream and bring to a gentle simmer. Let it cook for another 3–4 minutes until the sauce is slightly thickened. Return chicken to the pan to heat through.

5. Make the noodles: Meanwhile, boil egg noodles in salted water according to package instructions. Drain and toss with 3 tablespoons butter while still hot.

6. Serve: Plate the buttered noodles and top with sliced chicken and a generous spoonful of creamy mushroom sauce. Finish with parsley and grated Parmesan.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Vegetarian Version: Omit the chicken and add extra vegetables like spinach, zucchini, or bell peppers to the sauce.

• Protein Swap: Substitute chicken with turkey breasts or pork chops for a different flavor profile.

• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a subtle heat.

Storage/Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave with a splash of broth or cream to revive the sauce.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They will add a slightly different flavor and texture but will still work well in this dish.

2. Is there a substitute for heavy cream?

You can use half-and-half or a combination of milk and butter as a lighter alternative to heavy cream.

3. Can I make this dish ahead of time?

While it's best enjoyed fresh, you can prepare the components ahead of time and assemble just before serving.

4. What type of mushrooms are best for this recipe?

Cremini or white button mushrooms are ideal, but you can also use shiitake or portobello for a richer flavor.

5. Can I use a different type of pasta?

Yes, fettuccine, penne, or even rice can be used as alternatives to egg noodles.

6. How can I make this dish gluten-free?

Use gluten-free pasta and ensure the chicken broth is gluten-free.

7. Can I freeze this dish?

Freezing is not recommended due to the creamy sauce, which may separate upon reheating.

8. How do I prevent the noodles from sticking together?

Toss the hot, drained noodles with butter immediately after draining and ensure they are well-coated.

9. Can I add cheese to the sauce?

Yes, stirring in some grated Parmesan or Gruyère can enhance the flavor of the sauce.

10. How can I add more vegetables to this dish?

Incorporate vegetables like peas, carrots, or spinach into the sauce during the cooking process.

Conclusion

Chicken with Buttered Noodles is a timeless dish that brings warmth and satisfaction to any meal. Its creamy sauce, tender chicken, and buttery noodles create a harmonious blend of flavors that are sure to please. Whether you're cooking for family or entertaining guests, this recipe is a guaranteed crowd-pleaser.

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Chicken with Buttered Noodles is a comforting dish featuring pan-seared chicken breasts served with a creamy, herb-infused mushroom sauce over buttery egg noodles. Simple yet flavorful, it’s perfect for weeknight dinners or special occasions.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-searing, sautéing, simmering, boiling
• Cuisine: American
• Diet: Low Fat

Ingredients

4 boneless, skinless chicken breasts

Salt and black pepper, to taste

2 tablespoons olive oil

1 tablespoon butter

8 oz mushrooms, sliced

2 cloves garlic, minced

1 teaspoon dried thyme

½ teaspoon dried oregano

1 cup chicken broth

1 cup heavy cream

12 oz wide egg noodles

3 tablespoons butter (for noodles)

2 tablespoons chopped fresh parsley (for garnish)

Grated Parmesan, for topping

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Instructions

1. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden and fully cooked. Remove from skillet and set aside.
2. In the same pan, add 1 tablespoon butter. Once melted, add sliced mushrooms and cook about 5 minutes until browned and tender.
3. Stir in minced garlic, dried thyme, and dried oregano. Cook for 1 minute.
4. Pour in chicken broth, scraping the pan to loosen browned bits. Simmer for 5 minutes until slightly reduced.
5. Stir in heavy cream and simmer gently for 3–4 minutes until sauce thickens slightly. Return chicken to the pan to heat through.
6. Meanwhile, boil egg noodles in salted water according to package instructions. Drain and toss with 3 tablespoons butter while still hot.
7. Plate buttered noodles, top with sliced chicken, and spoon creamy mushroom sauce over. Garnish with chopped parsley and grated Parmesan.

Notes

• Vegetarian option: omit chicken and add extra vegetables like spinach, zucchini, or bell peppers to the sauce.
• Protein swap: use turkey breasts or pork chops instead of chicken.
• For a spicy kick, add red pepper flakes to the sauce.
• Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with broth or cream.
• Use gluten-free pasta and broth for a gluten-free version.
• Freezing is not recommended due to cream sauce separation.
• To prevent noodles sticking, toss immediately with butter after draining.
• Cheese can be added to the sauce for extra flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 550 kcal
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 110 mg