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Chicken with Buttered Noodles

Chicken with buttered noodles is a fast weeknight pasta dinner with silky egg noodles coated in a garlic herb butter sauce. Golden sliced chicken sits on top, finished with Parmesan so the butter glistens on every noodle.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.25 garlic powder to taste
  • 0.25 Italian seasoning to taste
  • 2 tbsp olive oil
Garlic Butter Noodles
  • 12 oz egg noodles cooked; reserve 1/2 cup pasta water
  • 6 tbsp butter
  • 5 garlic minced
  • 0.25 tsp red pepper flakes
  • 0.5 cup pasta water reserved from cooking noodles
  • 2 tbsp fresh parsley chopped
  • 0.5 cup Parmesan cheese grated
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Sear chicken
  1. Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning to taste, then sear in olive oil in a cast iron skillet over medium-high heat for 5-6 minutes per side until golden and the internal temperature reaches 165°F. Rest the chicken, then slice into pieces.
Make garlic butter sauce
  1. Melt butter in the same skillet over medium heat, then add minced garlic and red pepper flakes and cook for 1-2 minutes until fragrant. Keep the heat at medium so the garlic doesn’t brown.
Toss noodles
  1. Add cooked egg noodles to the garlic butter and toss to coat, adding the reserved pasta water as needed for a silky sheen. Toss until glossy and evenly coated.
Finish and serve
  1. Season the noodles with salt and pepper to taste, then stir in chopped fresh parsley. You should see bright green flecks throughout.
  2. Divide noodles among plates and top with sliced chicken, then scatter Parmesan generously over the top and serve immediately. Serve right away so the butter sauce stays glossy.

Notes

Pro tip: reserve the pasta water before draining so you can loosen the butter sauce into a glossy coating. Store leftovers in an airtight container in the fridge for 3 days and reheat gently in a skillet with a splash of water; freezer: no. For a lighter swap, use reduced-fat butter and reduce Parmesan slightly without changing the method.