Easy Chicken with Buttered Noodles Recipe Ready in 30 Minutes

Name: Easy Chicken with Buttered Noodles
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound (450g) boneless, skinless chicken breasts; 8 ounces (225g) wide egg noodles; 4 tablespoons (60g) unsalted butter; 1 tablespoon (15ml) olive oil; 3 cloves garlic, minced (about 1 tablespoon); 1 cup (240ml) low-sodium chicken broth; Salt and pepper to taste (about 1 teaspoon salt total); 2 tablespoons fresh parsley, chopped (optional)

Posted on February 20, 2026

Kennedy Ward

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One rainy Thursday evening, I found myself staring blankly into the fridge, willing dinner to magically come together without much fuss. The kids were hungry, my husband had just walked in from work, and honestly, I was wiped out. I didn’t want to wrestle with complicated recipes or spend ages in the kitchen. So, I grabbed some chicken breasts, butter, and noodles—simple staples I always keep on hand—and threw together what I thought would be a quick, no-frills dinner. Thirty minutes later, everyone was at the table, happily twirling buttered noodles and savoring juicy, perfectly cooked chicken. That’s how this easy chicken with buttered noodles recipe ready in 30 minutes became my weeknight lifesaver.

After making it over and over (and tweaking a few things here and there), I realized this dish hits all the right notes: comfort food done fast, with minimal ingredients and maximum flavor. No fancy sauces, no weird ingredients, just honest-to-goodness chicken and buttery noodles that feel like a hug on a plate. It’s the kind of recipe I pull out when I want a satisfying dinner without the hassle—and I’m going to share exactly how I do it, step by step.

Why You’ll Love This Easy Chicken with Buttered Noodles Recipe

This recipe has become a cornerstone in my dinner rotation, especially on busy nights when time is tight but hunger is real. Here’s why it’s such a winner:

30-Minute Miracle — From chopping to plating, this dish takes about half an hour. I’ve timed it on crazy busy nights, and it never disappoints.
Minimal Ingredients — You don’t need a pantry full of fancy stuff. Just chicken, noodles, butter, and a few seasonings. I usually have everything on hand.
Family Favorite — My kids gobble this up every time, and my husband asks for seconds (which is rare for noodles, honestly).
Comfort Food Classic — It’s basic but exactly what you want when you need something cozy and familiar.
Flexible and Adaptable — Whether you want to add veggies, swap out chicken pieces, or throw in some herbs, this recipe handles it all without losing its charm.
Great for Meal Prep — Make extra and enjoy leftovers that reheat beautifully with a quick splash of butter or broth.

Real talk: this is my go-to when I’m juggling work, family, and a million other things. It hits the spot every single time with zero stress.

Ingredients You’ll Need

Here’s the best part: most of these are pantry staples or everyday fridge items. I’m picky about a few things, so I’ll share my tips below.

Chicken breasts (1 pound / 450g, boneless, skinless) — I prefer breasts here for quick, even cooking. You can use thighs if you want juicier meat, but cook time may vary.
Egg noodles (8 ounces / 225g) — Wide egg noodles work best for that classic buttery coating. You can swap with any pasta you like, but egg noodles have the perfect texture.
Butter (4 tablespoons / 60g) — Use unsalted so you can control the saltiness. Butter is the star here, so don’t skimp.
Olive oil (1 tablespoon / 15ml) — For searing the chicken. You can substitute with vegetable oil, but olive oil adds nice flavor.
Garlic (3 cloves, minced / about 1 tablespoon) — Fresh garlic is a must. It brightens the dish and takes the flavor up a notch.
Chicken broth (1 cup / 240ml) — Low-sodium preferred so you can season to taste. This keeps the chicken moist and adds subtle depth to the noodles.
Salt and pepper — Season generously. I use about 1 teaspoon salt total, but adjust to your taste.
Fresh parsley (optional, 2 tablespoons chopped) — Adds a fresh pop of color and flavor if you have it on hand.

Pro tip: I always buy fresh garlic cloves peeled from the grocery store when I’m in a hurry. It saves a few minutes and still tastes fresh. If you want a shortcut meal, you might like my garlic parmesan chicken crockpot recipe that’s just as comforting with less hands-on time.

Equipment Needed

You don’t need anything fancy to make this happen. Here’s what I use every time:

Large skillet or sauté pan — A 12-inch skillet works perfectly for searing chicken and tossing noodles. I prefer stainless steel for even heat, but non-stick is fine.
Large pot — For boiling the egg noodles. Make sure it’s big enough to give the noodles room to cook without sticking.
Sharp chef’s knife — For slicing the chicken and mincing garlic. A dull knife only slows you down and can be dangerous.
Cutting board — Plastic or wood, whatever you have.
Colander — To drain noodles. If you’re feeling lazy, I sometimes use the lid to carefully drain.
Wooden spoon or tongs — For stirring and tossing ingredients.

Optional but handy: A garlic press can speed up mincing, but I’m just as happy with my trusty knife. If you want a similar quick weeknight dinner with easy skillet cooking, check out my crockpot kielbasa and green beans recipe ready in 30 minutes—it’s another one I turn to when I want minimal cleanup.

How to Make It: Step-by-Step

Alright, let’s get cooking! I’m walking you through exactly how I do this dish, including the little tricks to keep it juicy and buttery.

Step 1: Prep Your Ingredients (5 minutes)

Slice the chicken breasts into thin strips or bite-sized pieces—this helps them cook quickly and evenly. Mince your garlic and chop parsley if you’re using it. Measure out butter and broth so everything’s ready to go.

Step 2: Cook the Egg Noodles (8-10 minutes)

Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook until just tender (al dente), about 8-10 minutes. Drain well and set aside. Pro tip: toss the noodles with a teaspoon of butter after draining to prevent sticking and add extra flavor.

Step 3: Sear the Chicken (6-8 minutes)

Heat olive oil in your large skillet over medium-high heat. Add the chicken pieces in a single layer—don’t overcrowd the pan or they’ll steam instead of sear. Cook for about 3-4 minutes per side, until golden and cooked through. Sprinkle with salt and pepper as they cook. Remove the chicken to a plate and tent with foil to keep warm.

Step 4: Make the Garlic Butter Sauce (3-4 minutes)

Lower the heat to medium. Add the butter and minced garlic to the same skillet (don’t clean it—those browned bits add flavor). Sauté the garlic until fragrant, about 1 minute. Pour in the chicken broth and stir, scraping up any browned bits. Let it simmer for 2-3 minutes to reduce slightly.

Step 5: Combine and Toss (2 minutes)

Add the cooked noodles and chicken back into the skillet. Toss everything together gently so the noodles are coated in the buttery garlic sauce and the chicken is evenly distributed. Taste and adjust salt and pepper.

Step 6: Finish and Serve

Sprinkle chopped fresh parsley on top for a fresh finish. Serve immediately while it’s warm and buttery. Extra butter or grated Parmesan on the side is always welcome.

Expert Tips & Tricks

Don’t skip the sear: Getting a nice golden crust on the chicken makes all the difference in flavor and texture.
Butter is your best friend: Use the full amount—it’s what makes the noodles so irresistibly silky.
Keep the skillet bits: Those little browned bits on the pan are flavor gold. Don’t wash them away before making the sauce.
Season well: Salt the pasta water generously and season the chicken while cooking. It’s the foundation of good flavor.
Fresh garlic over jarred: The fresh stuff gives a brighter, cleaner flavor that really shines in this simple sauce.
Leftovers: Reheat gently with a splash of broth or butter to bring back creaminess. This works great for lunch the next day.

Common mistake: Overcooking noodles. Undercook them slightly so they don’t get mushy when tossed with the sauce.

Variations & Substitutions

Once you’ve nailed the basic version, here are some ways I’ve mixed it up to keep things interesting:

Veggie Boost: Throw in sautéed mushrooms, spinach, or peas in step 4 for extra color and nutrients.
Chicken Thighs: Use boneless thighs for juicier meat. Cook time might be a couple of minutes longer.
Lemon Zest: Add zest of one lemon at the end to brighten the flavors—especially nice in warmer months.
Cheesy Upgrade: Stir in freshly grated Parmesan when tossing noodles for an ultra-rich finish.
Herbs Galore: Try fresh thyme or rosemary instead of parsley for a different herbal note.
Gluten-Free: Swap egg noodles for gluten-free pasta. I’ve tried this with brown rice noodles and it works well.
Make It a One-Pot Meal: For a shortcut, cook the chicken and garlic in a deep skillet, then add uncooked noodles with broth and simmer until noodles absorb the liquid. This shortcut reminds me of the creamy simplicity in my cream cheese alfredo bowties with ground beef, another go-to for quick dinners.

Serving & Storage

This dish shines best fresh and hot, but here’s how I serve and store it:

Serving: I usually serve this straight from the skillet to keep it warm and rustic. Garlic bread or a simple green salad with lemon vinaigrette pairs beautifully.
Leftovers: Store in an airtight container in the fridge for up to 4 days. The noodles soak up the sauce, so add a splash of broth or butter when reheating.
Reheating: Warm gently in a skillet over low heat, stirring frequently, with a bit of chicken broth or butter to revive the sauce. Microwave in short bursts with a splash of liquid if you’re in a rush.
Freezing: Not recommended. The butter sauce tends to separate and get greasy when frozen and thawed.

If you’re looking for other cozy chicken dinners that are easy and flavorful, my easy crockpot ranch chicken sandwiches are a fan favorite, and just as effortless.

Nutrition Information

I’m not a nutritionist, but here’s an approximate breakdown per serving (recipe serves 4):

Nutrient	Amount
Calories	410
Protein	35g
Carbohydrates	30g
Fat	15g
Saturated Fat	9g
Sodium	450mg
Fiber	2g

This dish is packed with protein from the chicken, and the butter adds richness (and calories). Adding veggies boosts the fiber and vitamins without much effort. It’s definitely comfort food, but I like that it’s homemade and uses simple, real ingredients.

Final Thoughts

So that’s my trusty easy chicken with buttered noodles recipe ready in 30 minutes. I’ve probably made it a hundred times and still look forward to it because it’s easy, satisfying, and just plain good. It’s the answer to those nights when you want dinner on the table fast without sacrificing flavor or comfort.

Feel free to make it your own—add your favorite herbs, swap in different noodles, or toss in extra veggies. The best recipes are the ones you personalize and make part of your family’s story.

If you give this a try, drop a comment and tell me how it went! I love hearing your twists and troubleshooting any bumps you hit. Happy cooking, and may your kitchen smell as amazing as mine does every time I make this.

Frequently Asked Questions

Q: Can I use chicken thighs instead of breasts?

A: Absolutely! Boneless thighs add extra juiciness and flavor, but they might take a couple more minutes to cook through. Just make sure to cut them into similar-sized pieces so they cook evenly.

Q: What’s the best way to keep noodles from sticking together?

A: Tossing the cooked noodles with a teaspoon of butter or a splash of olive oil right after draining does the trick. Also, don’t overcook them—they should be just tender, not mushy.

Q: Can I make this recipe dairy-free?

A: You can swap butter for a dairy-free margarine or olive oil. The dish won’t have quite the same richness, but it still tastes great. Just make sure to watch your seasonings and maybe add a little extra garlic for punch.

Q: Is it okay to use jarred garlic instead of fresh?

A: I recommend fresh garlic for the best flavor—it’s brighter and fresher. Jarred garlic can sometimes have a metallic or off taste, especially noticeable in simple dishes like this one. If you’re in a pinch, use half the amount since jarred garlic is more concentrated.

Q: How do I prevent the butter sauce from separating?

A: Keep the heat moderate when melting butter and adding broth. Don’t let it boil hard. Adding the noodles and chicken back off the heat helps keep the sauce smooth and creamy.

Q: Can I double this recipe for a larger crowd?

A: Yes! Just make sure you have a big enough skillet or use two pans to avoid overcrowding. Cooking times stay about the same, but you might need to stir more frequently to coat everything evenly.

Q: What are some good side dishes to serve with this?

A: A crisp green salad, roasted vegetables, or garlic bread all pair wonderfully. For a quick green side, my crockpot kielbasa and green beans is a great option that cooks while you focus on the chicken and noodles.

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