Garlic Butter Chicken and Noodles for Busy Nights

Some nights you want a real dinner, not a “snack plate situation,” but you also don’t have time for a full production. This garlic butter chicken and noodles is the answer: cozy, fast, and made in one pan (plus the noodle pot).

It’s buttery, garlicky, and loaded with tender chicken and twirlable noodles—aka the kind of meal that makes everyone suddenly appear in the kitchen asking, “When is it ready?”

Why You’ll Love This

It’s weeknight-friendly comfort food: simple ingredients, a quick cooking timeline, and a sauce that clings to the noodles without needing heavy cream. You get big flavor from garlic butter, a splash of broth, and a little Parmesan—minimal effort, maximum payoff.

Ingredients

• 8 oz egg noodles (or spaghetti/fettuccine)
• 1 lb boneless, skinless chicken breast, sliced into thin strips (or chicken thighs)
• 1 1/2 tsp kosher salt, divided (plus more for pasta water)
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 5 tbsp unsalted butter, divided
• 5–6 cloves garlic, minced
• 1/2 cup chicken broth (more as needed)
• 1 tbsp lemon juice (optional but very good)
• 1/3 cup grated Parmesan, plus more for serving
• 2 tbsp chopped parsley (or basil)
• Pinch of red pepper flakes (optional)

How to Make It

1. Bring a large pot of water to a boil and salt it generously. Cook the noodles until just al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
2. While the noodles cook, pat the chicken dry and season with 1 tsp salt, pepper, and Italian seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken in an even layer and cook 3–4 minutes per side until golden and cooked through. Transfer chicken to a plate.
4. Reduce heat to medium. Add 3 tbsp butter to the skillet. Once melted, add the minced garlic (and red pepper flakes if using). Stir for 30–60 seconds until fragrant—don’t let it brown.
5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes to reduce slightly.
6. Add the drained noodles to the skillet and toss to coat. If it looks dry, add a splash of reserved pasta water, a tablespoon at a time, until glossy.
7. Return the chicken to the skillet and toss everything together. Add the remaining 2 tbsp butter and stir until melted and silky.
8. Turn off the heat. Stir in lemon juice (if using), Parmesan, and parsley. Taste and add more salt, pepper, or Parmesan as needed. Serve hot with extra Parm on top.

Tips for the Best Results

• Slice the chicken thin. Thin strips cook fast and stay tender, which is exactly the vibe for busy nights.
• Don’t overcook the noodles. Al dente is key so they don’t go soft when tossed in the skillet.
• Use fresh garlic if you can. This recipe is garlic-forward, so fresh minced cloves make a difference.
• Keep the heat moderate for the garlic. Burnt garlic turns bitter fast. If your pan runs hot, lower the heat before adding it.
• Reserve pasta water. That starchy water helps the butter-and-broth sauce cling to the noodles like it means it.
• Finish with cheese off the heat. Parmesan melts smoothly without clumping when the skillet isn’t blazing hot.

Variations

• Add veggies: Toss in baby spinach at the end, or sauté mushrooms, zucchini, or asparagus after the chicken comes out.
• Make it creamy (without drama): Stir in 2–4 tbsp cream cheese or a splash of heavy cream with the broth.
• Try a different protein: Shrimp works great—cook it quickly, remove it, then add back at the end.
• Go spicy: Add extra red pepper flakes or a little Cajun seasoning with the chicken.
• Swap the noodles: Use rotini, linguine, or even ramen noodles (ditch the seasoning packet).
• Brighten it up: Add lemon zest with the Parmesan for a fresh, restaurant-y finish.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium-low with a splash of broth or water to loosen the sauce, or microwave in 30-second bursts, stirring in between, until hot.

FAQ

Can I use pre-cooked rotisserie chicken?

Yes. Skip the chicken searing step and add shredded rotisserie chicken when you toss the noodles in the sauce (Step 7). Warm it through for 2–3 minutes so it doesn’t dry out.

How do I keep the garlic from burning?

Lower the heat to medium (or even medium-low) before adding garlic, and stir constantly for under a minute. If your pan looks too hot after cooking chicken, take it off the burner for 30 seconds, then add butter and garlic.

What noodles work best for garlic butter chicken and noodles?

Egg noodles are the quickest and super cozy, but spaghetti, linguine, or fettuccine also work. If using thicker pasta, you may want a little extra broth or reserved pasta water to keep everything saucy.

My noodles look dry—how do I fix it?

Add reserved pasta water or a splash of chicken broth a little at a time while tossing. The sauce should look glossy and lightly coat the noodles. Finish with an extra tablespoon of butter if you want it richer.

Can I make this ahead for meal prep?

You can, but it’s best within 1–2 days since noodles keep absorbing sauce. For the best texture, store a little extra broth separately and add it during reheating to bring everything back to life.