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This garlic butter noodles recipe is so easy and the ultimate quick comfort food side dish! You need just 20 minutes and a handful of simple ingredients.
Can’t get enough garlic butter? Try my Garlic Butter Steak Bites or Garlic Butter Shrimp Scampi next!
Why you’ll love it
These buttered noodles are ideal for when you don’t really feel like spending a lot of time or energy cooking. They’re effortless to throw together, and picky eaters won’t have a thing to complain about. I mean, who can resist garlic, parmesan, and butter?
This is actually one of my all-time favorites because it’s always a little magical how the everyday ingredients are transformed and completely elevated. These noodles are really easy to make but feel a little indulgent and special!
What you’ll need
- Egg noodles – they’re the ideal shape for the buttery sauce to stick to
- Butter – I use unsalted butter
- Garlic – for savory flavor
- Parmesan cheese – use a good-quality block of parmesan. It’ll be fresher, have the right texture, and taste so much better.
- Parsley – for a pop of freshness. I like Italian parsley, but the regular curly kind is good too.
- Salt & pepper – be generous with both, especially pepper. The peppery kick complements the butter sauce really well.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Grating a high-quality block of parmesan yourself with a zester is essential for this recipe.
- It’s easiest to mince garlic quickly with a garlic press since you don’t even need to peel the cloves.
- I love this butter dish because it has measurements right on it.
How to make buttered noodles
This is an overview, and full ingredients & instructions are in the recipe card below.
- Boil a pot of water and add in the noodles.
- While they’re cooking, melt the butter in a skillet. Add the garlic and cook it for a minute or two to take the sharp edge off and infuse the butter with its flavor.
- Prior to draining the noodles, add a splash of the starchy water to the skillet. Add the drained noodles to the skillet along with the parmesan cheese and parsley. Toss until the cheese has melted, then season them with salt & pepper as needed.
Substitutions and variations
- You can swap the egg noodles for another pasta even though they’re what’s normally used. Any shape you have on hand is fine if you prefer.
- If using garlic powder instead of fresh garlic, I’d use 1/4-1/2 teaspoon.
- Feel free to throw in any fresh herbs you have from the garden if you have some to use up.
What to serve with buttered noodles
- These go with so many main courses. Basically anywhere you’d use mashed potatoes, they be great too!
- Try them with Pan Seared Pork Chops, this Ground Beef Stroganoff, my Easy Meatloaf, or Chicken Francese.
- If you’re eating them as a meatless main course, try pairing with a side salad dressed up in my homemade Olive Garden Salad Dressing and a slice of crusty bread or Cheesy Garlic Bread for a complete meal.
Leftovers and storage
- Leftovers of hot buttered noodles will keep in the fridge for 3-4 days in a covered container.
- I recommend reheating them in a small saucepan over a low heat until warmed through.
- This recipe won’t freeze well. Pasta never comes out of the freezer quite right when thawed.
Questions about these garlic butter egg noodles, or did you make them? Let me know in the comments below! If you made this or any of my recipes, tag me #saltandlavender on Instagram.
Garlic Butter Noodles
Ingredients
- 8 ounces egg noodles
- 1/4 cup butter (1/2 stick)
- 4 cloves garlic minced
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon fresh parsley chopped
- Salt & pepper to taste
Instructions
- Boil a salted pot of water for the egg noodles and cook them according to package directions.
- When the noodles are about 5 minutes away from being done, melt the butter over medium heat in a skillet.
- Add in the garlic and cook for 1-2 minutes, stirring constantly (you want the garlic to be cooked but watch it doesn't brown too much/burn).
- Add in about 2 tablespoons of the hot pasta water and then drain the noodles and add them to the skillet, along with the parmesan cheese and parsley. Toss until the cheese has melted and the noodles are nicely coated. Season with salt & pepper as needed and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have made this twice. It is outstanding. I made it with chicken. The only thing I did different is cook the pasta in chicken stock and added some of the stock to the finished noodles after I added the cheese. Other wise it would have been a little too dry for our taste. Will definitely make it again. Thank You!!!
You’re very welcome, Jerri! 😀