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- 8 oz egg noodles - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - 3 tablespoons unsalted butter - 2 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup spinach leaves, washed and dried - 1 tablespoon fresh thyme leaves (or 1 tsp dried thyme) - 1 tablespoon lemon juice - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh basil leaves for garnish (optional) For the best flavor, choose fresh ingredients. Select egg noodles that are thick and sturdy. Look for chicken breasts that are plump and pink. Fresh garlic adds a nice punch. Use ripe cherry tomatoes for a sweet taste. Always pick fresh spinach with bright green leaves. Fresh thyme gives a better flavor than dried. For butter, unsalted is best, so you can control the salt. Finally, go for high-quality Parmesan cheese; it makes a big difference. If you can't find egg noodles, any pasta works. Chicken thighs can replace chicken breasts for more flavor. Use olive oil instead of butter if needed. In place of garlic, try garlic powder. For tomatoes, any canned or fresh tomatoes work. If you dislike spinach, kale is a good choice. You can use lemon zest if you lack lemon juice. No thyme? Oregano or mixed Italian herbs will do. {{ingredient_image_1}} Start by boiling water in a large pot. Add salt to the water for flavor. Once the water boils, add 8 oz of egg noodles. Cook them until they are al dente, about 7-9 minutes. Drain the noodles and set them aside. Keep a little pasta water for later. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 lb of chicken pieces, cut into small bites. Season the chicken with salt and pepper. Cook for 5-7 minutes, stirring often. The chicken should be golden brown and cooked through. Remove the chicken from the skillet and set it aside. In the same skillet, add 1 tablespoon of butter and 2 minced garlic cloves. Sauté the garlic for 1 minute until it smells good. Then, add 1 cup of halved cherry tomatoes and 1 cup of spinach leaves. Cook these until the tomatoes soften and the spinach wilts. This will make a tasty sauce. Put the chicken back in the skillet. Add the cooked egg noodles, 1 tablespoon of fresh thyme leaves, and 1 tablespoon of lemon juice. Mix everything well. If the mixture looks dry, add some of the reserved pasta water. Taste and add more salt and pepper if needed. This dish is ready to serve! To cook perfect noodles, start with a large pot of water. Make sure to add salt. This helps enhance the flavor. Bring the water to a rolling boil before adding the egg noodles. Stir the noodles right away to prevent sticking. Cook them until they are al dente, which means they should be firm yet tender. Drain the noodles, but save a little pasta water. This water can help if your dish needs moisture later. For juicy chicken, use boneless, skinless chicken breasts. Cut them into bite-sized pieces. This helps them cook evenly. Heat a skillet over medium heat and add butter. Make sure the butter melts but does not burn. Once hot, add the chicken pieces. Season them with salt and pepper. Cook them until they turn golden brown and are no longer pink inside. This usually takes about 5-7 minutes. Remove the chicken and let it rest for a moment. This keeps the juices inside. Aromatics can greatly improve your dish. Start with minced garlic; it adds a lovely flavor. After cooking the chicken, add more butter and the garlic to the same skillet. Sauté it for about a minute until it smells nice. Then, add halved cherry tomatoes and washed spinach. The tomatoes will soften, and the spinach will wilt. This not only adds color but also a burst of freshness to your dish. Finish with thyme and lemon juice for a zesty kick that brightens the flavors. Pro Tips Use High-Quality Chicken: Opt for organic or free-range chicken for better flavor and texture. Don’t Overcook the Noodles: Ensure the egg noodles are al dente for the best bite and to prevent sogginess. Experiment with Greens: Feel free to substitute spinach with kale or arugula for a different taste and nutrition boost. Customize the Seasoning: Adjust the amount of thyme and lemon juice to suit your personal taste preferences. {{image_2}} You can easily make a vegetarian version of buttered noodles. Instead of chicken, use firm tofu. First, press the tofu to remove extra water. Cut it into cubes. Sauté the tofu in butter until golden brown. Then, follow the same steps for the sauce. Add the sautéed tofu to the noodles just like you would with chicken. This keeps the dish filling and tasty. For a gluten-free meal, swap egg noodles for gluten-free pasta. Look for options made from rice or corn. Cook the gluten-free noodles according to the package. The rest of the recipe remains the same. You will still enjoy rich flavors without the gluten. This makes the dish suitable for those with gluten sensitivities. Boost your meal's nutrition by adding more vegetables. Consider bell peppers, broccoli, or zucchini. Chop them into small pieces and sauté them with garlic. You can add these veggies at the same time as the cherry tomatoes and spinach. This not only adds color but also enhances the taste. More veggies mean more vitamins and minerals in your dish. Enjoy a hearty meal that keeps you healthy! To store your buttered noodles with chicken, wait for them to cool. Place the leftovers in an airtight container. This helps keep them fresh. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When reheating, use the microwave or a skillet. For the microwave, place the noodles in a safe dish. Add a splash of water to keep them moist. Heat in short bursts, stirring often. If using a skillet, heat it over medium-low heat. Add the noodles and a bit of butter. Stir until warmed through. This keeps the flavors alive. If you freeze the noodles, use a freezer-safe container. Divide them into smaller portions for easy meals later. Make sure to leave some space in the container. This lets the food expand as it freezes. The noodles can last up to three months in the freezer. To eat, simply thaw in the fridge overnight before reheating. You can serve Buttered Noodles with Chicken with a simple side salad. A green salad adds freshness. You can also pair it with garlic bread for a tasty combo. If you want veggies, steamed broccoli or green beans work well. Yes, you can use different noodles. Try fettuccine, spaghetti, or even whole wheat noodles. Each type gives a unique taste and texture. Just adjust the cooking time as needed. To spice up this dish, add red pepper flakes while cooking. You can also use spicy garlic sauce or hot sauce. Adjust to your liking for a kick of heat. Yes, you can make this dish ahead. Cook the noodles and chicken, then store them in the fridge. Keep the sauce separate. When ready to eat, just heat everything and mix. This dish is a good source of protein and carbs. One serving has about 400 calories. It includes 25 grams of protein, 15 grams of fat, and 45 grams of carbs. You can adjust the ingredients for healthier options. This post covered all you need for making Buttered Noodles with Chicken. We detailed key ingredients, cooking steps, and helpful tips for the best results. You can also explore variations, like vegetarian options or adding extra veggies. Storing leftovers is easy, too. Remember, cooking should be fun and tasty. Don't be afraid to make it your own! Enjoy creating a dish that your family will love.

Buttered Chicken Noodles with a Twist

A delicious and creamy noodle dish featuring tender chicken, fresh vegetables, and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Fusion
Servings 4
Calories 450 kcal

Ingredients
  

  • 8 oz egg noodles
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach leaves, washed and dried
  • 1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)
  • 1 tablespoon lemon juice
  • to taste salt and pepper
  • for serving grated Parmesan cheese
  • for garnish (optional) fresh basil leaves

Instructions
 

  • In a large pot, boil salted water and cook the egg noodles according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
  • In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken pieces and season with salt and pepper. Cook for about 5-7 minutes or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of butter and minced garlic. Sauté for about 1 minute until fragrant. Add the halved cherry tomatoes and spinach leaves, cooking until the tomatoes are soft and the spinach is wilted.
  • Return the chicken to the skillet, add the cooked noodles, thyme, and lemon juice. Toss everything together, adding a little reserved pasta water if the mixture seems dry. Adjust seasoning with more salt and pepper as necessary.
  • Plate the buttered chicken noodles and sprinkle with grated Parmesan cheese and fresh basil leaves for an added touch.

Notes

Add more vegetables as desired or substitute with your favorites.
Keyword butter, chicken, easy, noodles, quick