20 Creamy Buttered Noodles Recipes Delicious

There’s something irresistibly comforting about a bowl of creamy, buttery noodles—whether it’s a quick weeknight dinner or a cozy weekend treat. From classic stovetop favorites to inventive twists with seasonal flavors, these 20 recipes prove that simple ingredients can create pure magic. Ready to dig in? Let’s explore the creamiest, dreamiest buttered noodles you’ll ever taste!

Garlic Parmesan Buttered Noodles

These buttery, garlicky noodles are the ultimate comfort food—ready in 15 minutes and packed with savory flavor.

Ingredients:

• 8 oz egg noodles
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the egg noodles according to package instructions until al dente. Drain, reserving 1/4 cup pasta water.
2. In the same pot, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
3. Return the noodles to the pot. Toss with the garlic butter, then stir in the Parmesan cheese, salt, and black pepper. Add reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
4. Remove from heat and sprinkle with fresh parsley. Serve immediately.

The magic here is in the simplicity—the nutty Parmesan and toasty garlic melt into a glossy sauce that clings perfectly to every noodle.

Tip: For extra richness, swap half the butter for a splash of heavy cream in step 2.

Herb-Infused Buttered Noodles

These buttery, aromatic noodles are the ultimate comfort food with a gourmet twist—ready in just 15 minutes!

Ingredients:

• 8 oz wide egg noodles
• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the egg noodles in a large pot of salted boiling water according to package instructions (about 8 minutes). Drain, reserving 1/4 cup of pasta water.
2. In the same pot, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
3. Stir in the thyme, parsley, kosher salt, and black pepper, then toss in the drained noodles. Add the reserved pasta water 1 tbsp at a time until the sauce clings lightly to the noodles.
4. Remove from heat and fold in the Parmesan cheese until evenly coated.

The magic here? The fresh herbs and garlic infuse the butter while it melts, creating a glossy, fragrant sauce that clings to every noodle.

Tip: For extra richness, swap half the butter with a splash of heavy cream in step 2.

Lemon Butter Noodles with Fresh Thyme

Lemon Butter Noodles with Fresh Thyme

Bright, buttery, and herb-kissed, these noodles are a 20-minute wonder that feels fancy without the fuss.

Ingredients:

• 8 oz spaghetti or linguine
• 4 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves (plus extra for garnish)
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. In the same pot, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
3. Stir in fresh thyme leaves, lemon zest, lemon juice, salt, and black pepper. Cook for 30 seconds to blend flavors.
4. Return drained pasta to the pot. Toss with the lemon-butter sauce, adding reserved pasta water 1 tbsp at a time until glossy (about 2-3 tbsp total).
5. Remove from heat, sprinkle with Parmesan, and toss again. Garnish with extra thyme leaves.

The magic here? The thyme’s earthy notes balance the zesty lemon, while the pasta water transforms the sauce into silky perfection.

Tip: For extra richness, swap half the butter with 2 tbsp heavy cream in step 3.

Creamy Buttered Noodles with Spinach

This cozy, velvety pasta dish comes together in minutes but tastes like a comforting hug—perfect for busy weeknights or lazy weekends.

Ingredients:

• 8 oz wide egg noodles
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh baby spinach, packed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Cook the egg noodles according to package instructions until al dente. Drain, reserving 1/4 cup pasta water.
2. In the same pot, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream, stirring gently, then add the Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Simmer for 2 minutes until slightly thickened.
4. Return the noodles to the pot, tossing to coat. Add the spinach and reserved pasta water, stirring until the spinach wilts (about 1 minute).

The magic here? The spinach stays vibrantly green while the butter and cream cling to every noodle for a luxe, velvety bite.

Tip: For extra richness, top with an extra sprinkle of Parmesan and a pat of butter right before serving.

Cheesy Buttered Noodles with Cheddar

Cheesy Buttered Noodles with Cheddar

This cozy, kid-friendly dish is pure comfort in a bowl—creamy cheddar and buttery noodles come together in under 20 minutes.

Ingredients

• 8 oz wide egg noodles
• 4 tbsp unsalted butter
• 1 cup shredded sharp cheddar cheese
• 1/4 cup whole milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (optional)

Instructions

1. Cook the egg noodles in salted boiling water for 6–7 minutes until al dente. Drain and return to the pot.
2. Add the butter, milk, garlic powder, onion powder, salt, and black pepper to the noodles. Stir over low heat until the butter melts, about 1 minute.
3. Turn off the heat and fold in the cheddar cheese until fully melted and creamy, about 2 minutes. Garnish with parsley if using.

The magic here? The sharp cheddar melts into a velvety sauce without clumping, thanks to the milk and butter base.

Tip: For extra richness, swap the milk for half-and-half or a splash of heavy cream.

Spicy Buttered Noodles with Chili Flakes

These fiery, buttery noodles come together in under 15 minutes—perfect for when you crave bold flavor with minimal effort.

Ingredients:

• 8 oz spaghetti or linguine
• 4 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 tsp red chili flakes (adjust to taste)
• 1 tbsp soy sauce
• 1 tsp honey
• 1/4 tsp salt
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain.
2. While pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and 1 tsp chili flakes; sauté for 1 minute until fragrant but not browned.
3. Stir in 1 tbsp soy sauce, 1 tsp honey, and 1/4 tsp salt. Add the drained pasta and toss to coat, splashing in reserved pasta water as needed to loosen the sauce.
4. Garnish with parsley (if using) and an extra pinch of chili flakes for heat lovers.

The magic here is in the balance—silky butter tames the chili’s bite, while honey adds just a whisper of sweetness to round it all out.

Tip: For extra depth, swap half the butter for toasted sesame oil.

Garlic Butter Noodles with Roasted Vegetables

This cozy dish combines tender noodles with caramelized veggies and a rich garlic butter sauce—weeknight comfort at its finest!

Ingredients:

• 8 oz spaghetti or linguine
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 zucchini, halved and sliced
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 tsp salt (divided)
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions:

1. Roast the veggies: Preheat oven to 425°F. Toss broccoli, bell pepper, and zucchini with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until edges are charred.
2. Cook the pasta: Boil noodles according to package instructions. Reserve 1/4 cup pasta water, then drain.
3. Make the sauce: Melt 3 tbsp butter in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes; cook for 1 minute until fragrant. Stir in reserved pasta water.
4. Combine: Toss noodles, roasted veggies, and sauce in the skillet. Sprinkle with 1/4 cup Parmesan and 1 tbsp parsley. Serve immediately.

The magic here? The roasted veggies add smoky depth to the silky garlic butter sauce—no cream needed for richness!

Tip: For extra crunch, top with toasted breadcrumbs or chopped walnuts.

Truffle Butter Noodles with Parmesan

These luxuriously creamy noodles are a 15-minute miracle—earthy truffle butter and sharp Parmesan turn pantry staples into something special.

Ingredients

• 8 oz fettuccine or egg noodles
• 3 tbsp truffle butter
• 1/3 cup heavy cream
• 1/2 cup freshly grated Parmesan, plus extra for serving
• 1/4 tsp black pepper
• 1/2 tsp kosher salt
• 1 tbsp chopped fresh parsley (optional)

Instructions

1. Cook noodles in salted boiling water until al dente (about 8 minutes). Reserve 1/4 cup pasta water, then drain.
2. In the same pot, melt 3 tbsp truffle butter over medium heat. Add 1/3 cup heavy cream, stirring until slightly thickened (1–2 minutes).
3. Return noodles to the pot. Toss with the sauce, adding reserved pasta water 1 tbsp at a time if needed. Stir in 1/2 cup Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper until creamy.
4. Garnish with extra Parmesan and 1 tbsp parsley (if using). Serve immediately.

The magic here? Truffle butter infuses every bite without breaking the bank—it’s restaurant-worthy comfort food with zero fuss.

Tip: For extra richness, swap half the Parmesan with Pecorino Romano.

Lemon Garlic Buttered Noodles

These bright, buttery noodles come together in 15 minutes flat—perfect for busy weeknights when you need a little comfort without the fuss.

Ingredients:

• 8 oz spaghetti or linguine
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 lemon, zested and juiced (2 tbsp juice)
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, melt butter in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
3. Stir in lemon zest, lemon juice, and salt. Toss drained pasta into the skillet with 1/4 cup reserved pasta water, tossing vigorously to coat.
4. Remove from heat, sprinkle with Parmesan and parsley, and toss again, adding more pasta water if needed to create a glossy sauce.

The magic here is in the emulsified sauce—the starchy pasta water and butter cling to every strand, while the lemon keeps it fresh.

Tip: For extra richness, swap half the butter for a glug of heavy cream in step 2.

Buttered Noodles with Fresh Basil and Cherry Tomatoes

This simple yet vibrant dish lets summer’s sweet cherry tomatoes and fragrant basil shine, all tossed with buttery noodles for a quick, satisfying meal.

Ingredients:

• 8 oz dried egg noodles (or pasta of choice)
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the noodles according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
3. Add the cherry tomatoes, salt, black pepper, and red pepper flakes (if using). Cook for 3–4 minutes, stirring occasionally, until tomatoes soften slightly.
4. Toss in the drained noodles and 2 tbsp of the reserved pasta water, stirring to coat evenly. Add more pasta water if needed to loosen the sauce.
5. Remove from heat and fold in the fresh basil and Parmesan cheese.

The magic here? The tomatoes burst just enough to create a light, glossy sauce that clings to every noodle. Serve immediately for the best texture!

Tip: For extra richness, swap half the butter with a splash of heavy cream in step 2.

Creamy Buttered Noodles with Mushrooms

These creamy buttered noodles with mushrooms are the ultimate comfort dish—silky, rich, and packed with earthy flavor in every bite.

• 8 oz wide egg noodles
• 4 tbsp unsalted butter, divided
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

1. Cook the egg noodles according to package instructions until al dente. Drain, reserving 1/4 cup pasta water.
2. In a large skillet, melt 2 tbsp butter over medium heat. Add the mushrooms and cook for 5–6 minutes until golden, stirring occasionally.
3. Stir in the garlic and remaining 2 tbsp butter, cooking for 1 minute until fragrant. Pour in the heavy cream, Parmesan, salt, and pepper, simmering for 2–3 minutes until slightly thickened.
4. Add the cooked noodles and toss to coat, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce. Garnish with parsley.

The magic here? The cream and butter emulsify into a velvety sauce that clings perfectly to the noodles—no flour needed!

Tip: For extra depth, swap half the butter for olive oil when sautéing the mushrooms.

Buttered Noodles with Toasted Breadcrumbs

Buttered Noodles with Toasted Breadcrumbs

Simple, comforting, and just a little fancy—these buttered noodles get a crispy upgrade with golden breadcrumbs for the easiest weeknight win.

Ingredients

• 8 oz wide egg noodles
• 4 tbsp unsalted butter, divided
• 1/2 cup panko breadcrumbs
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt, plus more for pasta water
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook noodles in a large pot of salted boiling water according to package directions until al dente. Drain, reserving 1/4 cup pasta water.
2. Meanwhile, melt 2 tbsp butter in a skillet over medium heat. Add panko, garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Cook, stirring often, for 3–4 minutes until breadcrumbs are golden and crisp. Transfer to a plate.
3. Return skillet to low heat. Melt remaining 2 tbsp butter, then toss in cooked noodles, reserved pasta water, and Parmesan. Stir until glossy.
4. Divide noodles among bowls, topping each with toasted breadcrumbs and fresh parsley.

The magic here? That crunch-to-creamy contrast—silky noodles meet those garlicky, buttery crumbs in every bite.

Tip: For extra richness, swap half the butter for olive oil when toasting the breadcrumbs.

Garlic Butter Noodles with Shrimp

This 20-minute wonder combines plump shrimp with garlicky, buttery noodles for a meal that feels indulgent but comes together in a flash.

Ingredients

• 8 oz linguine or spaghetti
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt 2 tbsp butter in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side until pink. Transfer to a plate.
3. In same skillet, melt remaining 2 tbsp butter. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
4. Return shrimp to skillet with pasta, salt, black pepper, and 1/4 cup reserved pasta water. Toss 1 minute, adding more water if needed.
5. Remove from heat. Stir in parsley, lemon juice, and Parmesan until creamy.

The magic here? The starchy pasta water transforms into a glossy sauce that clings to every noodle. Tip: For extra richness, swap 1 tbsp butter with olive oil when cooking the garlic.

Buttered Noodles with Roasted Garlic and Olive Oil

This cozy dish turns pantry staples into something special—silky noodles draped in golden butter and rich roasted garlic.

Ingredients

• 8 oz wide egg noodles
• 4 tbsp unsalted butter
• 3 tbsp olive oil, divided
• 6 garlic cloves, peeled
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped parsley

Instructions

1. Roast the garlic: Toss garlic cloves with 1 tbsp olive oil, wrap in foil, and roast at 400°F for 20 minutes until soft and caramelized. Mash into a paste.
2. Cook noodles: Boil noodles until al dente (about 8 minutes), reserving 1/2 cup pasta water.
3. Sauce it up: In a skillet, melt butter with remaining 2 tbsp olive oil over medium heat. Stir in garlic paste, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using) until fragrant, about 1 minute.
4. Toss together: Add drained noodles to the skillet with 1/4 cup pasta water. Toss vigorously until glossy, adding more water if needed. Finish with parsley.

The magic here? Roasting garlic mellows its bite into a sweet, nutty depth that clings to every noodle. Tip: Save leftover roasted garlic—it’s incredible smeared on crusty bread or stirred into mashed potatoes.

Lemon Herb Buttered Noodles

These bright, buttery noodles come together in 15 minutes but taste like a cozy restaurant dish—perfect for busy weeknights.

Ingredients:

• 8 oz dried egg noodles (or pasta of choice)
• 4 tbsp unsalted butter
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook noodles according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain.
2. In the same pot, melt 4 tbsp unsalted butter over low heat. Stir in 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until fragrant, about 1 minute.
3. Return noodles to the pot and toss to coat, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce. Remove from heat and fold in 2 tbsp chopped parsley and 1 tbsp chopped dill.

The magic here? The lemon zest and fresh herbs cling to every noodle, creating bursts of freshness against the rich butter. Tip: For extra tang, add a pinch of grated Parmesan right before serving.

Buttered Noodles with Peas and Carrots

These buttered noodles with peas and carrots are the ultimate cozy side—simple, comforting, and packed with just enough veggie sweetness to balance the rich butter.

• 8 oz wide egg noodles
• 3 tbsp unsalted butter
• 1 cup frozen peas, thawed
• 1 cup diced carrots (¼-inch pieces)
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp chopped fresh parsley (optional)

1. Cook the noodles according to package directions until al dente. Drain, reserving ¼ cup pasta water.
2. While noodles cook, melt 2 tbsp butter in a large skillet over medium heat. Add carrots and sauté for 4–5 minutes until slightly tender. Stir in peas and cook 1 minute more.
3. Add drained noodles to the skillet with the remaining 1 tbsp butter, ½ tsp salt, and ¼ tsp pepper. Toss gently, adding reserved pasta water 1 tbsp at a time if needed to loosen.
4. Remove from heat and stir in parsley (if using).

The trick here? Sautéing the carrots just enough to soften them while keeping a slight bite—their sweetness pairs perfectly with the buttery noodles and pops of pea freshness.

Tip: For extra richness, swap 1 tbsp butter for a splash of heavy cream in step 3.

Creamy Buttered Noodles with Chicken

This comforting dish is like a hug in a bowl—tender chicken and silky noodles coated in a rich, buttery sauce that comes together in minutes.

Ingredients

• 8 oz wide egg noodles
• 2 boneless, skinless chicken breasts, sliced into 1-inch strips
• 4 tbsp unsalted butter, divided
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions

1. Cook the noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt 2 tbsp butter over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Remove chicken and set aside.
3. Reduce heat to medium and melt the remaining 2 tbsp butter in the same skillet. Stir in the heavy cream, Parmesan, garlic powder, onion powder, salt, and pepper. Simmer for 2–3 minutes until slightly thickened.
4. Return the cooked noodles and chicken to the skillet, tossing gently to coat in the sauce. Heat for 1–2 minutes until everything is warmed through.
5. Garnish with fresh parsley if desired and serve immediately.

The magic here is in the sauce—just a handful of pantry staples transform into a luxuriously creamy coating that clings perfectly to every noodle.

Tip: For extra flavor, sear the chicken in 1 tbsp olive oil before adding the butter—it adds a golden crust!

Buttered Noodles with Sun-Dried Tomatoes

This simple yet flavorful dish is a weeknight hero—rich butter, garlic, and tangy sun-dried tomatoes cling to every noodle for a fuss-free meal that feels special.

Ingredients:

• 8 oz wide egg noodles
• 3 tbsp unsalted butter
• 2 garlic cloves, minced
• 1/3 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the egg noodles in a large pot of salted boiling water according to package directions until al dente. Drain, reserving 1/4 cup of pasta water.
2. In the same pot, melt the butter over medium heat. Add the garlic and red pepper flakes, stirring for 30 seconds until fragrant.
3. Toss in the sun-dried tomatoes and salt, cooking for 1 minute to warm through.
4. Return the noodles to the pot, adding the reserved pasta water 1 tbsp at a time to loosen the sauce. Stir in the Parmesan until creamy.
5. Garnish with parsley and serve immediately.

The sun-dried tomatoes add a chewy, concentrated sweetness that balances the richness of the butter—no cream needed!

Tip: For extra depth, use the oil from the sun-dried tomato jar in place of 1 tbsp butter.

Garlic Butter Noodles with Broccoli

These garlic butter noodles are the ultimate weeknight win—tossed with tender broccoli and a rich, savory sauce that comes together in minutes.

Ingredients:

• 8 oz spaghetti or linguine
• 2 cups broccoli florets
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta according to package instructions. In the last 2 minutes of cooking, add broccoli to the pot. Drain, reserving 1/4 cup pasta water.
2. In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
3. Add drained pasta and broccoli to the skillet, tossing to coat. Pour in reserved pasta water, salt, and black pepper; stir until glossy.
4. Remove from heat and stir in Parmesan, lemon juice, and parsley.

The magic here? The pasta water transforms the garlic butter into a silky sauce that clings to every noodle. Tip: For extra richness, swap half the butter with a splash of heavy cream.

Buttered Noodles with Fresh Parsley and Lemon Zest

Buttered Noodles with Fresh Parsley and Lemon Zest

This simple yet elegant dish proves that sometimes, the best flavors come from just a few bright ingredients.

Ingredients:

• 8 oz egg noodles
• 4 tbsp unsalted butter
• 1/4 cup finely chopped fresh parsley
• 1 tbsp lemon zest (from about 1 lemon)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. Cook the egg noodles in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water.
2. Return the noodles to the pot over low heat. Add the butter, stirring until melted and coating the noodles evenly, about 1 minute. If needed, add reserved pasta water 1 tbsp at a time to loosen the sauce.
3. Remove from heat. Stir in the chopped parsley, lemon zest, kosher salt, and black pepper until well combined.

The lemon zest adds a sunny pop of acidity that balances the rich butter, while the parsley keeps every bite fresh. It’s the kind of dish that feels special without any fuss.

Tip: For extra depth, swap half the butter for a glug of good olive oil just before serving.

Conclusion

There you have it—20 creamy, buttery noodle recipes to satisfy every craving! Whether you’re cooking for comfort or a quick weeknight meal, these dishes are sure to delight. Don’t forget to try your favorites, leave a comment below, and share the love by pinning this roundup. Happy cooking!