Go Back

Chicken with Buttered Noodles

Chicken with buttered noodles: silky egg noodles coated in garlic herb butter, topped with golden sliced chicken and a generous Parmesan dusting. A weeknight pasta dinner made in one skillet for glossy, evenly coated noodles.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken with buttered noodles
  • 1.5 lb boneless skinless chicken breasts Cut into thin cutlets for faster, even searing.
  • salt Season chicken and noodles to taste.
  • pepper Season chicken and noodles to taste.
  • garlic powder Season chicken to taste.
  • Italian seasoning Season chicken to taste.
  • 2 tbsp olive oil For searing the chicken.
  • 12 oz egg noodles Cook until al dente and reserve 1/2 cup pasta water.
  • 6 tbsp butter Used to make the garlic butter sauce.
  • 5 cloves garlic Minced.
  • 0.25 tsp red pepper flakes Optional heat; adjust to taste.
  • 2 tbsp fresh parsley Chopped; stir in at the end.
  • 0.5 cup Parmesan cheese Grated; scatter generously.

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 the olive oil over medium-high heat for 5-6 minutes per side until golden and the internal temperature reaches 165°F. Transfer to a plate, rest briefly, and slice for topping.
Make the garlic butter noodles
  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. Stir to prevent browning.
  2. Add the cooked egg noodles to the garlic butter and toss to coat, adding the reserved pasta water as needed for a glossy sauce. Keep tossing until the noodles look evenly slick.
  3. Season with salt and pepper to taste, then stir in the chopped fresh parsley. Toss just until the parsley turns bright green.
Serve
  1. Divide the noodles among plates and top with the sliced chicken. Scatter the Parmesan generously over the top and serve immediately.

Notes

Pro tip: Reserve pasta water and add it a splash at a time—this helps the butter cling in a silky coating instead of pooling. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of water or broth. Freezing: no (Parmesan and egg noodles can become grainy). Dietary swap: use gluten-free egg noodles for a gluten-free version.