If you’re looking for a quick, satisfying, and delicious meal, this Buttered Noodles with Chicken and Vegetables recipe is the perfect choice. Combining tender chicken, fresh vegetables, and buttery egg noodles, this dish is both comforting and nutritious. Whether you need an easy weeknight dinner or a meal to impress your family, this recipe will quickly become a household favorite.
Why You’ll Love This Recipe
- Quick and Easy – Ready in just 30 minutes, making it perfect for busy nights.
- Full of Flavor – Buttery, garlicky noodles paired with juicy chicken and fresh veggies create an irresistible combination.
- Nutritious – Packed with protein, fiber, and essential vitamins from fresh ingredients.
- Customizable – Swap the vegetables or add your favorite seasonings for a personalized touch.
- Kid-Friendly – A mild, comforting dish that even picky eaters will love.
Ingredients
For the Noodles:
- 12 ounces egg noodles
- 2 tablespoons unsalted butter
For the Chicken and Vegetables:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups mixed vegetables (such as bell peppers, carrots, and peas), chopped
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (optional, for garnish)
Step-by-Step Cooking Instructions
1. Cook the Noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
2. Prepare the Chicken
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chicken pieces, season with salt and pepper, and cook until they are golden brown and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables
Using the same skillet, add the remaining tablespoon of butter. Toss in the chopped vegetables and sauté until they become tender, about 5 minutes. Add the minced garlic and Italian herbs, cooking for another 1-2 minutes until fragrant.
4. Combine Ingredients
Return the cooked chicken to the skillet with the vegetables. Add the drained egg noodles and toss everything together until well combined and heated through. Adjust seasoning with additional salt and pepper if needed.
5. Serve and Garnish
Divide the buttered noodles with chicken and vegetables among plates. Sprinkle each serving with grated Parmesan cheese and garnish with fresh parsley if desired. Serve warm and enjoy!
Tips and Variations
- Swap the Protein – Use shrimp, tofu, or ground turkey instead of chicken.
- Make it Creamy – Stir in 1/4 cup of heavy cream for a richer texture.
- Spice it Up – Add red pepper flakes or a dash of hot sauce for heat.
- Gluten-Free Option – Substitute egg noodles with gluten-free pasta.
- More Vegetables – Try adding zucchini, mushrooms, or spinach for extra nutrition.
FAQs About Buttered Noodles with Chicken and Vegetables
1. Can I make this dish ahead of time?
Yes! You can cook the chicken and vegetables in advance and store them in the fridge. When ready to eat, reheat everything in a skillet and toss with freshly cooked noodles.
2. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a little butter or water to refresh the dish.
3. Can I freeze this dish?
Yes, but it’s best to freeze the chicken and vegetables separately from the noodles. When ready to serve, cook fresh noodles and combine them with the reheated chicken and vegetables.
4. What can I serve with this meal?
Pair it with a side salad, garlic bread, or roasted asparagus for a complete meal.
5. Can I use rotisserie chicken instead?
Absolutely! Shredded rotisserie chicken is a great time-saving option.
Conclusion
This Buttered Noodles with Chicken and Vegetables recipe is a simple, delicious, and versatile meal that you’ll love making again and again. Whether you’re looking for a quick weeknight dinner or a comforting homemade dish, this recipe delivers flavor, nutrition, and ease. Try it today and enjoy a hearty, buttery plate of goodness!
Print
Buttered Noodles with Chicken and Vegetables – A Quick & Delicious Meal
Ingredients
-
12 ounces egg noodles
-
2 tablespoons unsalted butter
-
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
-
2 cups mixed vegetables (such as bell peppers, carrots, and peas), chopped
-
2 cloves garlic, minced
-
1 teaspoon dried Italian herbs
-
Salt and freshly ground black pepper, to taste
-
1/4 cup grated Parmesan cheese
-
Fresh parsley, chopped (optional, for garnish)
Instructions
-
Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.
-
Prepare the Chicken: In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chicken pieces, season with salt and pepper, and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
-
Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of butter. Add the chopped mixed vegetables and cook until they are tender, about 5 minutes. Add the minced garlic and dried Italian herbs, and cook for an additional 1-2 minutes until fragrant.
-
Combine Ingredients: Return the cooked chicken to the skillet with the vegetables. Add the drained noodles and toss everything together until well combined and heated through. Adjust seasoning with additional salt and pepper if needed.
-
Serve: Divide the noodle mixture among plates. Sprinkle each serving with grated Parmesan cheese and garnish with fresh parsley if desired. Enjoy your meal!