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Chicken with Buttered Noodles

Chicken with buttered noodles features pan-seared chicken breasts and wide egg noodles tossed in a garlic butter-Parmesan sauce. Cooked until al dente and finished with pasta water for a silky, clinging coating.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 boneless, skinless chicken breasts About 1 lb total
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Buttered Noodles
  • 12 oz wide egg noodles
  • 4 tbsp unsalted butter
  • 3 garlic Minced, cloves
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For Serving
  • 1 extra Parmesan cheese To taste
  • 1 chopped fresh parsley To garnish
  • 1 lemon wedges Optional

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the Noodles
  1. Bring a large pot of salted water to a boil, then cook the egg noodles until al dente, about 7–9 minutes, stirring occasionally so they don’t stick.
  2. Drain the noodles and reserve 1/4 cup pasta water so you can loosen the sauce later if needed.
Season the Chicken
  1. Pat the chicken breasts dry, then season both sides evenly with garlic powder, Italian seasoning, paprika, salt, and black pepper.
Cook the Chicken
  1. Heat olive oil with 1 tablespoon butter in a large skillet over medium-high heat until sizzling, then cook the chicken for 5–6 minutes per side until golden brown.
  2. Transfer the chicken to a plate and let it rest for 5 minutes, then slice for serving so the juices settle.
Make the Buttered Noodles
  1. Reduce the heat to medium, melt the remaining butter in the same skillet, and sauté the garlic for 30 seconds until fragrant.
  2. Add the cooked noodles, Parmesan cheese, parsley, salt, and black pepper, then toss gently until every noodle is coated in butter.
  3. Add a splash of the reserved pasta water as needed and toss again until the sauce looks silky and clings to the noodles.
Serve
  1. Plate the buttered noodles and top with sliced chicken so each serving gets both chicken and noodles.
  2. Garnish with extra Parmesan and chopped fresh parsley, and serve immediately with lemon wedges if desired.

Notes

For best browning, dry the chicken well and don’t move it during the first side cook. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of water to re-loosen the butter sauce. Freezing: not recommended because noodles can turn soft after thawing. Dietary swap: use gluten-free wide egg noodles to keep the same buttery garlic-Parmesan finish.