A simple, cozy bowl of tender noodles tossed in buttery goodness—silky, salty, and ready in minutes. I lean on this classic when I want comfort without fuss, and it always delivers.

Buttered Noodles

Why You’ll Love This Recipe

I make it with pantry staples I always have on hand.
I get dinner (or a hearty side) on the table in about 15 minutes.
I can keep it plain and buttery or dress it up with garlic, lemon, or Parmesan.
I use one pot plus a pan, and cleanup stays easy.
I scale it up or down seamlessly for weeknights or last-minute guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz egg noodles (or any pasta shape I like: spaghetti, rotini, shells)
6 tbsp unsalted butter, divided
1 tsp kosher salt, plus more to taste
½ tsp freshly ground black pepper
1 clove garlic, finely minced (optional)
½ cup reserved pasta water (as needed)
¼ cup grated Parmesan (optional, for serving)
2 tbsp chopped fresh parsley or chives (optional)
Lemon zest or a squeeze of lemon (optional, for brightness)

Directions

I bring a large pot of well-salted water to a boil and cook the noodles until just tender (al dente), 6–8 minutes for egg noodles or according to package time for other pasta.
I scoop out about 1 cup of pasta water, then drain the noodles.
In a wide skillet over low heat, I melt 4 tbsp of the butter. If I’m using garlic, I stir it in and gently cook 30–60 seconds until fragrant (not browned).
I add the hot noodles to the skillet and toss. I drizzle in splashes of reserved pasta water while tossing so the butter turns glossy and coats each strand.
I add the remaining 2 tbsp butter and toss until it melts into a silky sauce. I season with salt and pepper to taste.
I finish with Parmesan, herbs, and lemon if I’m in the mood. I serve right away while it’s irresistibly glossy.

Servings and timing

Servings: 4 as a side, 2 as a main
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

Garlic Butter: I bloom 2–3 cloves of minced garlic in the butter.
Lemon Herb: I add 1 tsp lemon zest and 2 tbsp chopped parsley or dill.
Brown Butter: I cook the butter until golden and nutty, then toss with noodles and a pinch of nutmeg.
Creamy: I whisk in ¼ cup heavy cream or a spoonful of cream cheese for extra silkiness.
Spicy: I add red pepper flakes or a swirl of chili crisp.
Parmesan-Forward: I stir in ½ cup finely grated Parmesan off the heat with extra pasta water to keep it saucy.
Gluten-Free/Vegan: I swap in gluten-free pasta; for vegan, I use a good plant-based butter or extra-virgin olive oil.

storage/reheating

Storage: I cool leftovers and refrigerate in an airtight container for up to 4 days.
Reheating (stovetop): I warm gently over low heat with a splash of water or broth, adding a pat of butter to revive the gloss.
Reheating (microwave): I heat in 30-second bursts, stirring and moistening with a spoonful of water as needed.
Freezing: I don’t usually freeze buttered noodles (the texture can suffer), but in a pinch I freeze up to 2 months and reheat slowly with extra butter and water to bring it back.

FAQs

Can I use spaghetti instead of egg noodles?

I do this all the time—spaghetti, fettuccine, shells, or rotini all work. I just cook to al dente and toss with butter the same way.

How do I keep the noodles from getting dry or clumpy?

I always reserve pasta water and add it a little at a time while tossing. The starch helps the butter cling and keeps everything silky.

Should I use salted or unsalted butter?

I prefer unsalted so I control the seasoning. If I only have salted butter, I start with less added salt and adjust at the end.

Can I make this ahead?

I cook the noodles slightly under, toss with a bit of butter to prevent sticking, and chill. When I’m ready, I reheat with more butter and pasta water to restore the sauce.

What protein pairs well with buttered noodles?

I often fold in rotisserie chicken, crispy bacon, sautéed shrimp, or chickpeas. For a lighter touch, I serve it alongside roasted salmon or seared tofu.

Conclusion

I reach for buttered noodles whenever I want maximum comfort with minimal effort. With a handful of ingredients and a few smart touches—pasta water, gentle heat, and good seasoning—I get a bowl that’s simple, satisfying, and endlessly adaptable