Easy Chicken with Buttered Noodles

This dinner keeps things simple, seasoning and searing chicken breasts while egg noodles cook in a separate pot, then tossing those noodles in garlicky butter and Parmesan. It's an easy, comforting meal that comes together with pantry staples and doesn't require any complicated sauce-building. Fresh parsley on top adds a little color and freshness to balance the richness.

Seasoned seared chicken is served over egg noodles tossed in garlic butter and Parmesan for a simple, comforting dinner.

Why You'll Love This Recipe

• Fast: ready in about 30 minutes (10 min prep, 20 min cook)
• Simple: 14 everyday ingredients
• Feeds the family: 4 servings
• Light: about 475 calories per serving

Ingredients

• 2 boneless (skinless chicken breasts (or thighs))
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika (optional)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 8 ounces egg noodles (or any pasta of choice)
• 3 tablespoons butter
• 2 cloves garlic (minced)
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ¼ cup grated Parmesan cheese (optional)
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. Pat the chicken dry with paper towels and season both sides with salt, pepper, garlic powder, and paprika.
2. Heat the olive oil and butter in a large skillet over medium heat.
3. Add the chicken and cook for 5 to 6 minutes per side, until golden brown and it reaches 165°F.
4. Remove the chicken from the skillet, cover with foil, and let it rest for a few minutes before slicing.
5. Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions.
6. Drain the noodles, reserving about 1/4 cup of the pasta water.
7. In the same pot, melt the butter over low heat and add the minced garlic, cooking for about 30 seconds until fragrant.
8. Toss in the cooked noodles, adding a little reserved pasta water if needed for extra moisture.
9. Season with salt and pepper, then stir in Parmesan cheese if using.
10. Slice the cooked chicken and place it over the buttered noodles.
11. Garnish with fresh parsley and additional Parmesan if desired.
12. Serve immediately.

Cooking Tips

• Let the chicken rest under foil for a few minutes before slicing so it stays juicy.
• Cook the garlic just until fragrant so it doesn't turn bitter.
• Toss the noodles in butter right after draining so they absorb it while hot.

Substitutions

• Chicken thighs can replace chicken breasts.
• Any pasta shape can replace egg noodles.
• Olive oil can be used in place of some of the butter for a lighter dish.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently on the stovetop or in the microwave, adding a splash of butter or broth to refresh the noodles.

Serving Suggestions

• Top with extra Parmesan and fresh parsley.
• Serve with a simple green salad or steamed vegetables.
• Add a squeeze of lemon over the chicken for brightness.

Nutrition (per serving)

Nutrient	Amount
Calories	475 kcal

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