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.
Amanda says
Could I use rice instead of noodles?
Natasha says
Hi! I think that could be tasty! Let me know how it goes.
Karen says
Wow, this is so yummy and easy to make!
Natasha says
Thank you so much, Karen!! 😀
Ann says
Thanks sooooo much for recipe to replace tomato sauce.
Natasha says
You're welcome! 🙂
Gary says
Can't wait to try this tonight for dinner. Will let you know how it turns out.
Bob says
Good but I thought it had too much butter. I/4 cup is 4 tablespoons 1 or maybe 2 would have been plenty for my taste. My advice is add 1 and see how your egg noodles look and taste. You can always add more, but once it’s melted and mixed in it’s harder to take away. Good tip on cooking the garlic to mellow it out a bit.
Kellina says
This is really delicious and easy! I added zucchini and broccolini. I also added some lemon and red crushed pepper to it. I love how versatile this dish is. Will make it again!
Natasha says
Love that!! Thank you!!
pheonix says
can i change parmesan cheese into something else that'll still go with this recipe?
Natasha says
Hi! I haven't tested anything else, but you're welcome to sub with your favorite cheese and see how it goes.
Vonnie says
I make this all the time I want something simple yet homemade! Thanks for sharing.
Natasha says
Fantastic!! You're welcome. Thanks for your review!
Lacy says
This is so simple but so good! I made it dairy-free with plant-based butter and plant-based parmesan, and the flavours were still outstanding. The fresh parsley really brings everything together, and I'm excited to try this with some different fresh herbs!
Natasha says
I'm so pleased it was a hit, Lacy!! 🙂 Thanks for your review as always!