Buttered Noodles
Buttered noodles are the ultimate comfort food! Rich, buttery, and coated in parmesan cheese, this easy pasta recipe is one that both kids and adults can’t get enough of. Best of all, it comes together in just minutes with a handful of simple ingredients.
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A Note from Kim
A Family Favorite That Never Fails
Buttered noodles have a way of making everyone happy the minute they hit the table! My grandkids absolutely love them and never pass up the chance for a second helping, especially with an extra sprinkle of parmesan on top. I love that they’re versatile, too! Sometimes I serve them as an easy vegetarian dinner with a fresh salad and garlic bread, and other times I pair them with grilled chicken, meatballs, steak, or pork chops for a complete meal. It’s the kind of cozy, feel-good recipe that never goes out of style.
With love (and lots of good eats), 
We’ve made this so many times it’s become a family favorite. The kids love it, and it’s one of those easy meals I can throw together without a trip to the store.
— Stacy
What do you put in buttered noodles?
One of the best things about butter pasta is that it’s made with basic ingredients you probably already have on hand. One bite and you’ll be hooked!
You can find all measurements in the recipe card below.
- Spaghetti noodles (or any pasta shape): This recipe is flexible, spaghetti is classic, but bowtie, penne, fettuccine, orecchiette, or whatever you have on hand all work well.
- Salted butter: This is the base of the sauce, so use a good-quality butter for the best rich, silky flavor. I like Kerrygold or Land O’ Lakes.
- Garlic: Fresh minced garlic infuses the butter with flavor. Cook it gently so it softens without browning.
- Parmigiano Reggiano: Freshly grated is key here. It melts smoothly into the pasta and creates that creamy, glossy finish.
- Pasta water: This is your secret weapon for a silky sauce! Start with a little and add more only as needed to loosen and emulsify the butter and cheese.
- Fresh parsley: Optional for a pop of freshness and color right at the end for a finishing touch.
Variations and Substitutions
- Make it extra creamy: Stir in a splash of heavy cream or a little cream cheese for a richer sauce.
- Add protein: Grilled chicken, shrimp, or rotisserie chicken turns this into a full meal.
- Boost the flavor: Add a pinch of red pepper flakes for heat or a squeeze of lemon juice for brightness.
- Try different cheeses: Swap parmesan for Pecorino Romano for a saltier, sharper flavor.
- Make it vegetarian-friendly main: Toss in peas, spinach, or sautéed mushrooms for extra texture and nutrition.
- Fresh herbs: Use parsley, basil, or chives depending on what you have on hand.
Kim’s Recipe Tips
- Salt your pasta water well: This is your first chance to season the noodles from the inside out. Add about 1 to 2 tablespoons of salt to a large pot of water before boiling the pasta.
- Save your pasta water: The starch helps create a smooth, silky sauce that clings to the noodles.
- Use freshly grated Parmesan when possible: Parmigiano-Reggiano is authentic to Italy and melts much more smoothly and gives a creamier finish. Pre-grated versions often contain anti-caking agents that can make the sauce grainy instead of silky.
- Add pasta water gradually: A little goes a long way, you only need enough to loosen the sauce and make it glossy.
- Toss everything while hot: Combine the pasta, butter, and cheese while the noodles are still warm so everything melts together smoothly.
- Serve immediately: This dish is best enjoyed fresh while the sauce is still silky and smooth.
How to Make Buttered Noodles
Below, you’ll find the step-by-step method for how to make butter pasta. For exact amounts and complete instructions, see the printable recipe card at the bottom of the post.
Step 1: Cook noodles. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, or to your preferred texture. Before draining, reserve about 1 cup of the pasta water and set it aside.
Step 2: Sauté garlic. While the pasta cooks, melt the butter in a large skillet or pot and add the garlic. Cook over low heat just until fragrant and softened.
Step 3: Combine. Add the drained pasta to the pan and toss to coat in the garlic butter. Stir in the parmesan cheese, then add a little of the reserved pasta water as needed until the sauce is silky and smooth.
Step 4: Serve. Taste and season with salt and black pepper if needed. Finish with fresh parsley and extra parmesan before serving.
Storing and Reheating
- Refrigerate: Let the buttered noodles cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days.
- Reheat: Warm leftovers in a skillet over medium-low heat or in the microwave in 30-second intervals until heated through. Add a splash of water, milk, or a small pat of butter if needed to loosen the sauce.
- Freeze: Store in a freezer-safe container for up to 2 months. For best results, thaw overnight in the refrigerator before reheating. Keep in mind that the texture is best when enjoyed fresh.
What to Serve With Buttered Noodles
Simple, comforting, and endlessly adaptable, buttered noodles work as both a quick dinner and an easy side dish. They complement everything from chicken and beef to vegetables and seafood.
If you try these butter noodles, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Buttered Noodles
Ingredients
- 8 ounces dried spaghetti noodles, other noodle varieties work too
- 1 cup pasta water, may only need 1/2 cup
- 4 tablespoons salted butter
- 1 clove minced garlic
- ½ cup freshly grated Parmigiano Reggiano, authentic Parmesan cheese
- 1 teaspoon freshly chopped parsley, optional to garnish
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Instructions
- Cook 8 ounces dried spaghetti noodles in salted water until al dente or to your preferred texture. Before draining, reserve about 1 cup pasta water and set it aside.
- While the pasta cooks, melt 4 tablespoons salted butter in a large skillet and add 1 clove minced garlic. Cook over low heat just until fragrant. You want the garlic softened and infused into the butter, not browned. Remove from the heat.
- Add the drained pasta to the skillet and toss to coat in the garlic butter. Stir in ½ cup freshly grated Parmigiano Reggiano, then add a little of the reserved pasta water as needed until the sauce is silky and smooth.
- Taste and season with salt and pepper if needed. Finish with 1 teaspoon freshly chopped parsley and extra parmesan before serving.
Notes
- Any pasta works here: I usually go with spaghetti, but bowtie, fettuccine, or orecchiette are all great options. Just use whatever you have on hand.
- Use fresh parmesan if you can: Freshly grated melts right into the noodles and gives the best flavor.
- Add pasta water slowly: Stir it in a little at a time, you likely won’t need the full amount.
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We’ve made this so many times it’s become a family favorite. The kids love it, and it’s one of those easy meals I can throw together without a trip to the store.