I’ve come back to this simple chicken with buttered noodles again and again when I want dinner that feels homey without fuss. Tender pan seared chicken, silky buttered egg noodles, and a garlic-scented pan sauce come together in about the time it takes to clear the day’s to-do list. If you enjoy a reliable pan seared chicken breast with a buttery sauce for weeknight dinners, try my go-to pan seared chicken breast method for searing and timing pointers that work well here.
Why you’ll love this dish
This recipe hits a sweet spot: it’s fast, comforting, and uses pantry-friendly ingredients. The butter infuses the noodles with richness while the garlic and chicken broth add savory depth without a complicated sauce. It’s family-friendly, easy to scale, and forgiving if you need to swap ingredients.
“A weeknight staple—comforting, quick, and the garlic-butter sauce keeps everyone coming back for seconds.”
This meal is perfect for busy evenings, casual family dinners, or any night you want something warm and uncomplicated.
Step-by-step overview
Before you start, here’s the short version so you know what to expect:
- Boil salted water and cook the egg noodles until tender.
- Season and pan sear the chicken until golden and cooked through.
- Use the same pan to melt butter and cook garlic.
- Add chicken broth to make a quick sauce, return the chicken briefly, then toss in the noodles to coat.
- Slice the chicken, plate, and finish with chopped parsley.
What you’ll need
- 2 boneless, skinless chicken breasts
- 8 oz egg noodles
- 4 tablespoons butter, divided
- 2 cloves garlic, minced
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Ingredient notes:
- Swap egg noodles for any short pasta like shells or rotini if needed.
- Use low-sodium chicken broth to better control seasoning.
- If you prefer less butter, reduce by 1 tablespoon and add a splash of olive oil.
How to prepare it
- Bring a large pot of salted water to a boil. Cook the egg noodles following package directions until tender. Drain and set aside.
- Pat the chicken dry and season both sides generously with salt and pepper. Heat a large skillet over medium heat and melt 2 tablespoons of the butter.
- Add the chicken and cook without moving for 6 to 7 minutes per side, until the exterior is golden and an instant-read thermometer reads 165°F in the thickest part. Remove the chicken to a plate and let rest.
- In the same skillet, lower the heat slightly and add the remaining 2 tablespoons of butter. Stir in the minced garlic and cook 1 to 2 minutes until fragrant but not browned.
- Pour in the chicken broth and bring the pan to a gentle simmer. Scrape up any browned bits from the bottom to deepen the flavor. Return the chicken to the skillet and spoon the sauce over it for about 2 minutes to rewarm.
- Add the cooked noodles to the pan and toss to coat them evenly with the butter-garlic sauce. Slice the chicken and serve on top of the noodles. Garnish with chopped parsley and a crack of black pepper.
Best ways to enjoy it
This dish shines as-is, but a few serving ideas elevate it:
- Pair with a crisp green salad dressed in lemon vinaigrette to cut the richness.
- Serve alongside roasted or steamed green vegetables—broccoli, green beans, or asparagus work well.
- For a heartier plate, add a side of sautéed mushrooms or a handful of peas folded into the noodles.
If you want a textural contrast, sprinkle toasted breadcrumbs or chopped toasted nuts on top just before serving.
Storage and reheating tips
Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of chicken broth or water to loosen the sauce. You can also reheat in the microwave covered, stirring halfway through to avoid drying the chicken.
To freeze: place cooled portions in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat as above. Always reheat until the internal temperature reaches 165°F for food safety.
Pro chef tips
- Dry the chicken thoroughly before seasoning to get a better browning.
- Let cooked chicken rest 4 to 5 minutes so juices redistribute—this keeps it moist when you slice it.
- If your noodles seem dry after tossing, add 1 to 2 tablespoons of reserved pasta water or a splash of broth to loosen the sauce.
- Use an instant-read thermometer to confirm doneness instead of guessing by color.
- Cook garlic just until fragrant; burned garlic becomes bitter quickly.
For a crisp garlic finish and a slightly different texture, compare techniques in this crispy garlic chicken noodles recipe.
Flavor swaps
- Lemon-herb: finish the butter sauce with a squeeze of lemon and chopped parsley or basil.
- Creamy variation: stir in 1/4 cup cream or cream cheese at the end for a richer sauce.
- Protein swaps: use thin turkey cutlets or firm white fish fillets, adjusting cook times accordingly.
- Make it lighter: reduce butter to 2 tablespoons and add a drizzle of olive oil for flavor with less saturated fat.
- Add veg: fold in peas, spinach, or roasted cherry tomatoes for color and nutrients.
Common questions
How long does this take from start to finish?
Total active time is about 25 to 35 minutes: 10 minutes to boil and cook the noodles, 12 to 15 minutes to sear and finish the chicken, plus a few minutes to assemble.
Can I use a different pasta?
Yes. Any short pasta like shells, rotini, or farfalle will work. Match the cooking time on the package and reserve a tablespoon of pasta water to adjust sauce consistency if needed.
Is the chicken safe if slightly pink inside?
No. Cook chicken until an instant-read thermometer registers 165°F in the thickest part. Color alone is not a reliable indicator of doneness.
Can I make this ahead for meal prep?
You can cook the chicken and noodles separately and store them chilled for up to 3 days. Reheat gently in a skillet with a splash of broth and finish with parsley. Avoid overcooking during reheating.
How can I make this dairy-free?
Replace the butter with a neutral oil or dairy-free spread and finish the sauce with a splash of vegetable broth. Adjust seasoning to taste.
Garlic Butter Chicken with Egg Noodles
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the egg noodles following package directions until tender. Drain and set aside.
- Pat the chicken dry and season both sides generously with salt and pepper.
- Heat a large skillet over medium heat and melt 2 tablespoons of the butter.
- Add the chicken and cook without moving for 6 to 7 minutes per side, until the exterior is golden and an instant-read thermometer reads 165°F in the thickest part. Remove the chicken to a plate and let rest.
- In the same skillet, lower the heat slightly and add the remaining 2 tablespoons of butter.
- Stir in the minced garlic and cook for 1 to 2 minutes until fragrant but not browned.
- Pour in the chicken broth and bring the pan to a gentle simmer. Scrape up any browned bits from the bottom to deepen the flavor.
- Return the chicken to the skillet and spoon the sauce over it for about 2 minutes to rewarm.
- Add the cooked noodles to the pan and toss to coat them evenly with the butter-garlic sauce.
- Slice the chicken and serve on top of the noodles. Garnish with chopped parsley and a crack of black pepper.
