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Chicken with Buttered Noodles

Chicken with buttered noodles is a weeknight pasta dinner with silky egg noodles coated in a rich garlic herb butter sauce. Golden sliced chicken sits on top, finished with a generous dusting of 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
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Slice after resting.
  • Salt To taste.
  • pepper To taste.
  • garlic powder To taste.
  • Italian seasoning To taste.
  • 2 tbsp olive oil For searing.
Garlic herb butter noodles
  • 12 oz egg noodles Cooked; reserve 1/2 cup pasta water.
  • 6 tbsp butter For the garlic butter sauce.
  • 5 garlic Minced.
  • 0.25 tsp red pepper flakes Adjust to taste.
  • 2 tbsp fresh parsley Chopped.
  • 0.5 cup Parmesan cheese Grated.
  • Salt To taste, for noodles.
  • pepper To taste, for noodles.

Equipment

  • 1 Cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning to taste, then sear in olive oil in a hot skillet over medium-high heat for 5-6 minutes per side until golden and the internal temperature reaches 165°F. Rest briefly, then slice the chicken.
Make the garlic butter sauce
  1. Melt the butter in the same skillet over medium heat, then add the minced garlic and red pepper flakes and cook for 1-2 minutes until fragrant. Keep stirring so the garlic doesn’t brown.
Toss and finish
  1. Add the cooked egg noodles to the garlic butter and toss to coat, adding the reserved pasta water a splash at a time as needed for silky sauce. Stir until noodles look glossy and evenly coated.
  2. Season the noodles with salt and pepper to taste, then stir in the chopped fresh parsley. Turn off the heat once everything is combined and fragrant.
Serve
  1. Divide the buttered noodles among plates and top with the sliced chicken. Scatter Parmesan generously over the top and serve immediately for the best texture.

Notes

Pro tip: reserve pasta water before draining—its starch helps the garlic butter cling to the noodles for a glossy, silky coating. Store leftovers covered in the refrigerator up to 3 days; rewarm gently on the stove with a splash of water. Freeze is not recommended because the noodles and butter sauce can change texture. For a lighter option, use olive oil (or a reduced amount of butter) and swap in part-skim Parmesan if desired.