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Chicken with Buttered Noodles

Chicken with buttered noodles is a simple weeknight pasta with silky egg noodles coated in a garlic herb butter sauce. Golden sliced chicken sits on top, finished with a generous Parmesan dusting for a comforting, glossy finish.
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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: 900
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts
  • 0.25 Salt
  • 0.25 pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp Italian seasoning
  • 2 tbsp olive oil
Garlic Herb 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
  • 2 tbsp fresh parsley chopped
  • 0.5 cup Parmesan cheese grated
  • 0.25 Salt
  • 0.25 pepper
  • 0.5 cup pasta water reserved from cooking 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 heat olive oil in a skillet over medium-high heat. Sear for 5-6 minutes per side until golden and the internal temperature reaches 165°F, then rest and slice.
Make the garlic butter sauce
  1. Melt the butter in the same skillet over medium heat, then add minced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant and glossy, stirring to prevent browning.
Toss the noodles
  1. Add the cooked egg noodles to the garlic butter and toss to coat thoroughly. Pour in the reserved pasta water as needed until the sauce looks silky and clings to the noodles.
Finish and serve
  1. Season the noodles with salt and pepper to taste, then stir in the chopped fresh parsley. Plate the noodles and top each portion with sliced chicken for a layered look.
  2. Scatter Parmesan generously over the top and serve immediately while the butter glistens.

Notes

Pro tip: when you slice the chicken after resting, keep the pieces thicker so they stay juicy under the hot noodles. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet with a splash of pasta water to loosen the sauce. Freezing is not recommended because egg noodles can soften too much. For a lighter option, use half the butter and replace with olive oil (you’ll still get great garlic flavor, but the sauce will be less rich).