Description
This classic dish features tender, juicy chicken served over buttery egg noodles. It’s a quick and delicious meal perfect for busy weeknights. The chicken is seasoned and pan-seared to perfection, while the noodles are tossed in butter, garlic, and herbs for a rich, comforting flavor
Ingredients
Units
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Buttered Noodles:
- 8 ounces egg noodles
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried parsley (or 1 tablespoon fresh, chopped)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
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Cook the Chicken:
- Season both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika.
- Heat olive oil and butter in a large skillet over medium heat.
- Cook chicken for 5-6 minutes per side until golden brown and cooked through (internal temp should be 165°F).
- Remove from heat and let rest for 5 minutes before slicing.
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Cook the Noodles:
- Bring a large pot of salted water to a boil.
- Add egg noodles and cook according to package instructions until tender. Drain well.
-
Prepare the Butter Sauce:
- In the same skillet used for the chicken, melt butter over low heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Toss in the cooked noodles, season with salt, pepper, and parsley, and mix well.
- If using, stir in Parmesan cheese for extra flavor.
-
Assemble and Serve:
- Slice the chicken into strips and serve over the buttered noodles.
- Garnish with extra parsley or Parmesan if desired.
Notes
- You can swap egg noodles for fettuccine or any pasta you like.
- Add a splash of chicken broth or pasta water for a silkier sauce.
- For extra flavor, squeeze a bit of lemon juice over the chicken before serving.