Hey there! So, there’s this dish I absolutely love: Chicken with Creamy Buttered Noodles. It’s one of those meals that just wraps you up like a warm hug on a chilly day. I remember the first time I made it—there was a bit of chaos in the kitchen, but the delicious smell made it all worthwhile. And, oh, don’t even get me started on the time I accidentally used double the butter… Happy accident, right?
Why You’ll Love This
I whip this up whenever I need something comforting (and honestly, a little indulgent). My family goes bananas for it, especially the buttery noodles (they sneak extra spoonfuls when they think I’m not looking). And there’s something soothing about stirring the sauce—like a mini kitchen meditation, if you will. Even my picky eater nephew can’t resist!
Ingredients
- 4 chicken breasts (thighs work too if that’s what you’ve got)
- 250g of wide egg noodles (or whatever pasta is lounging in your pantry)
- 1/2 cup of butter (I know, it’s a lot, but trust me)
- 1 cup of heavy cream (or use half-and-half if you’re feeling a bit lighter)
- 2 cloves garlic, minced (or a hefty spoon of garlic powder in a pinch)
- Salt and pepper to taste
- Grated Parmesan cheese, to finish (because why not?)
Directions
Cook the noodles according to package instructions, then drain them. Meanwhile, season your chicken with a good pinch of salt and pepper. Cook in a large skillet over medium heat until golden brown and cooked through. I usually sneak a taste here (quality control, after all).
Now, in the same skillet, melt the butter over low heat. Stir in the garlic and let it cook for a minute—don’t let it brown too much, or it gets a bit bitter. Then pour in the cream and let it simmer. Here’s where it might look a bit weird, but no worries, it’ll come together.
Toss the noodles in the creamy goodness, and add the chicken back in. Give it a good stir and top it off with Parmesan. Done and dusted!
Notes
I’ve tried using olive oil instead of butter when I ran out, and it worked, but didn’t have the same richness. Also, letting the chicken rest after cooking makes it juicier—learned this the hard way!
Variations
Once, I added some peas for a pop of color and healthiness. It was a hit! Tried it with shrimp once—let’s just say, not my finest hour.
Equipment
If you don’t have a skillet, any large pan will do. Heck, I’ve even used a wok before (true story!).
Storage Information
This dish keeps in the fridge for a couple of days in a sealed container, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We usually have this with a big ol’ side of garlic bread. It’s become a bit of a family tradition, and who doesn’t love a double-carb meal now and then?
Pro Tips
I once tried rushing the simmering step, and regretted it because the sauce ended up too thin. Patience is a virtue, as they say!
FAQ
Can I use another type of pasta? Sure thing! I tend to think wide noodles soak up the sauce nicely, but any pasta will do.
Is this dish kid-friendly? Oh, absolutely! The buttery sauce is a hit with kids (and adults too, who am I kidding?).