Chicken with Buttered Noodles

There’s something comforting about a bowl of buttery noodles mingling with tender chicken, fresh broccoli, and sweet corn. The noodles soak up all that silky, savory sauce, and every bite feels like a warm hug. This dish comes together in a flash but tastes like it simmered in love all afternoon. Perfect for busy nights or lazy Sundays, it’s one of those recipes you’ll find yourself turning to again and again.

Behind the Recipe

This recipe was born out of a craving for something cozy but not too heavy. I remember standing in my kitchen, fridge cracked open, eyes scanning for inspiration. I spotted a pack of egg noodles, some leftover chicken, and a bunch of broccoli waiting to be used. That night, with a bit of butter and broth, this magic happened. It’s been in rotation ever since.

Recipe Origin or Trivia

Buttered noodles have roots in many European kitchens, often served as a simple side dish for families. In Germany and Poland, buttery pasta is a staple comfort food. By tossing in tender chicken and vegetables, we’ve turned a humble classic into a full meal. The simplicity and speed of this dish made it a go-to during the mid-century when convenience was prized but homemade still mattered.

Why You’ll Love Chicken with Buttered Noodles

It’s not just easy, it’s everything you want on a plate.

Versatile: Add different veggies or swap the protein to make it yours.

Budget-Friendly: Uses pantry staples and affordable ingredients.

Quick and Easy: From stove to table in under 30 minutes.

Customizable: Perfect with parmesan, herbs, or even a little chili kick.

Crowd-Pleasing: Everyone loves it, from picky kids to hungry teens.

Make-Ahead Friendly: Prep the chicken and noodles in advance for a fast reheat.

Great for Leftovers: Tastes even better the next day with all those flavors soaked in.

Chef’s Pro Tips for Perfect Results

To get the best out of this dish, here’s what I’ve learned along the way:

• Use egg noodles for the best buttery texture and sauce absorption.
• Salt your noodle water generously. It makes a big difference.
• Don’t overcook the broccoli. Steam or sauté it just enough to keep a bit of crunch.
• Let the butter melt slowly with garlic for max flavor.
• A splash of the noodle water added to the sauce can create a beautiful, glossy finish.

Kitchen Tools You’ll Need

You won’t need fancy gadgets for this one, just a few kitchen basics.

Large pot: To cook the noodles evenly.

Skillet or sauté pan: For cooking the chicken and sauce together.

Colander: To drain the noodles without losing any.

Cutting board and knife: For prepping your chicken and veggies.

Wooden spoon or spatula: For stirring everything gently.

Ingredients in Chicken with Buttered Noodles

There’s a delicious harmony between the tender chicken, silky noodles, and buttery sauce. Here’s everything you’ll need:

1. Egg Noodles: 12 ounces. These give the perfect bite and hold the sauce like a dream.
2. Raw Chicken Pieces: 1 pound, diced. The protein heart of this dish, tender and satisfying.
3. Broccoli Florets: 2 cups. Add freshness, color, and crunch.
4. Sweetcorn (drained): 1 cup. Brings a little pop of sweetness to balance the savory.
5. Unsalted Butter: 6 tablespoons. The star that ties everything together with rich flavor.
6. Garlic Cloves: 3, minced. Adds warmth and depth to the butter.
7. Chicken Broth: ¾ cup. Helps create a luscious, silky sauce.
8. Salt: ½ teaspoon or to taste. Enhances all the other flavors.
9. Black Pepper: ¼ teaspoon. Adds just the right kick.

Ingredient Substitutions

It’s super adaptable, so here are some easy swaps:

Egg Noodles: Any short pasta like fusilli or rotini.

Raw Chicken Pieces: Use cooked rotisserie chicken or turkey.

Broccoli: Try spinach, peas, or zucchini.

Sweetcorn: Diced bell peppers or carrots work well too.

Butter: Olive oil if you’re avoiding dairy.

Chicken Broth: Vegetable broth or water with a bouillon cube.

Ingredient Spotlight

Egg Noodles: These soft, curly noodles have a tender texture that absorbs butter and broth beautifully, giving the dish its signature comforting feel.

Broccoli: Adds a pop of green and freshness. Its slightly earthy taste pairs perfectly with the sweetcorn and buttery noodles.

Instructions for Making Chicken with Buttered Noodles

Let’s get cooking! This dish comes together in a few easy steps, and each one builds flavor and comfort.

1. Preheat Your Equipment:
   Warm a large skillet over medium heat while bringing a pot of salted water to boil for the noodles.
2. Combine Ingredients:
   Season the diced chicken with salt and pepper. In the skillet, melt 2 tablespoons of butter and sauté the garlic for about a minute. Add chicken and cook until golden and fully cooked.
3. Prepare Your Cooking Vessel:
   In the boiling water, cook egg noodles according to package directions. Drain and reserve ¼ cup of the pasta water.
4. Assemble the Dish:
   Add the cooked noodles to the skillet with the chicken. Toss in broccoli and sweetcorn. Stir in remaining butter and chicken broth. Mix everything gently to coat.
5. Cook to Perfection:
   Let the mixture simmer for a few minutes so the noodles absorb the broth. If needed, add a splash of reserved pasta water for extra silkiness.
6. Finishing Touches:
   Taste and adjust seasoning with more salt or pepper. Let sit off heat for a minute for the sauce to thicken slightly.
7. Serve and Enjoy:
   Spoon into warm bowls, maybe top with a sprinkle of parmesan or parsley, and dig in while it’s cozy and steamy.

Texture & Flavor Secrets

The key here is the contrast. The noodles are soft and rich with butter. The chicken brings in a tender chew, while broccoli adds crunch and color. Sweetcorn surprises you with bursts of juicy sweetness. And that silky sauce, oh my. It clings to every bite and makes the whole dish sing.

Cooking Tips & Tricks

Little tricks go a long way:

• Don’t rinse your noodles after cooking. That starch helps the sauce stick.
• Use room temperature butter so it melts smoothly into the broth.
• For extra flavor, brown the chicken slightly before adding the garlic.
• Add red pepper flakes for a gentle kick of heat.

What to Avoid

These mistakes can sneak up if you’re not watching:

• Overcooking the noodles. Mushy pasta ruins the texture.
• Skipping the garlic. It adds necessary depth to the butter.
• Pouring all broth at once. Add gradually so you don’t end up with soup.
• Using salted butter without adjusting other salt levels.

Nutrition Facts

Servings: 4
Calories per serving: 510

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

You can absolutely make this ahead. Cook the noodles and chicken, store them separately, and toss everything together just before serving. Leftovers keep well in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth. You can freeze it too, though the noodles may soften a bit after thawing.

How to Serve Chicken with Buttered Noodles

It’s a full meal on its own, but a side salad with lemon vinaigrette pairs beautifully. You could also serve it with roasted garlic bread or sautéed green beans. Want to elevate it? A sprinkle of fresh herbs or a squeeze of lemon just before serving works wonders.

Creative Leftover Transformations

Leftovers don’t have to feel like repeats.

• Turn them into a cozy soup with more broth.
• Add a bit of cream and bake it into a casserole.
• Stuff into bell peppers, top with cheese, and bake.
• Mix with beaten eggs and make a savory noodle frittata.

Additional Tips

• Add a handful of parmesan or nutritional yeast for a savory boost.
• A touch of mustard or lemon zest can brighten the sauce.
• Stir in some sautéed mushrooms or spinach for an earthy twist.

Make It a Showstopper

Plate it in shallow bowls so the glossy noodles shine. Garnish with chopped parsley or chives for a pop of color. A drizzle of olive oil or a dusting of cheese adds an extra layer of polish. Want drama? Serve it in a rustic cast-iron skillet right at the table.

Variations to Try

• Creamy Mushroom Twist: Replace broccoli with mushrooms and add a splash of cream.
• Lemon Herb: Stir in fresh dill, parsley, and a bit of lemon zest.
• Spicy Kick: Add crushed red pepper flakes and diced chili.
• Cheesy Bake: Mix with mozzarella and bake until bubbly.
• Vegan Swap: Use plant-based butter, veggie broth, and tofu instead of chicken.

FAQ’s

Q1: Can I use frozen broccoli?
A1: Yes, just thaw and drain it well to avoid watering down the sauce.

Q2: What kind of noodles work best?
A2: Egg noodles are ideal, but any short pasta like rotini or shells will do.

Q3: Can I make it dairy-free?
A3: Absolutely. Use olive oil or a dairy-free butter alternative.

Q4: Can I double the recipe?
A4: Totally. Just use a larger skillet to fit all the goodness.

Q5: Is it freezer-friendly?
A5: Yes, though the noodles may soften a bit. Still delicious.

Q6: Can I add cheese?
A6: Yes! Parmesan or cheddar both work wonderfully.

Q7: Can I make it ahead?
A7: Yup. Prep everything and assemble just before serving.

Q8: How do I reheat it?
A8: Warm gently in a skillet with a splash of broth or water.

Q9: What can I use instead of sweetcorn?
A9: Try diced carrots or bell peppers for color and crunch.

Q10: Can I cook everything in one pot?
A10: Yes, just cook the noodles first, then reuse the pot for the rest.

Conclusion

Chicken with Buttered Noodles is one of those magical meals that feels like home. It’s quick, cozy, and endlessly comforting. Whether you’re cooking for a crowd or just yourself, this one’s a total game-changer. Trust me, you’re going to love this.

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