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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 crave them
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 outrageously easy to make but feel indulgent and special!
Ingredients for them
- Egg noodles – they’re the ideal shape for the buttery sauce to stick to
- Butter – I use unsalted butter
- Garlic – it’s easiest to mince it quickly with a garlic press since you don’t even need to peel the cloves
- Parmesan cheese – using a good-quality block of parmesan and grating it yourself with a zester is essential for this recipe. 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.
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 this recipe
- These buttered noodles go with so many main courses. Basically anywhere you’d use mashed potatoes, they go 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.
More pasta recipes to enjoy
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.
Notes
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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If I want to double the noodles do I need to double everything else as well ?
That is what I would do, yes.
Natasha: just made this tonight, following the recipe, & it was a hit with my family! The only thing I would change/alter/add is more butter at the end as my noodles absorbed all available liquid in the pan. When I make this recipe again (very soon!) I will test it just before serving so my noodles aren’t dry. Thank you for this recipe!
I’m glad it was a hit, Stephan! Yes, you could definitely make that little tweak.
very easy and quick to make. Flavour is awesome. Made this with a 2lb pork loin smoked on my pit barrel cooker
Love that!!!
Any suggestions as to how to keep the noodles warm and and not sticky while I finish with the entree?
Good question! I’d probably just keep them in the pot with the lid on. They shouldn’t stick together with the butter.