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Chicken with Buttered Noodles

Chicken with buttered noodles: silky egg noodles coated in a rich garlic herb butter sauce, topped with golden sliced chicken. Quick weeknight pasta technique uses a pasta-water toss for a glossy, clingy finish and finishes with Parmesan.
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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
  • salt
  • pepper
  • tsp garlic powder
  • tsp Italian seasoning
  • 2 tbsp olive oil
Garlic 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
  • salt
  • pepper

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a skillet over medium-high heat and sear until golden, 5-6 minutes per side, until the internal temperature reaches 165°F.
  2. Remove the chicken to rest briefly, then slice it into pieces.
Make the garlic butter noodles
  1. Melt the butter in the same skillet over medium heat. Add minced garlic and red pepper flakes and cook 1-2 minutes until fragrant.
  2. Add the cooked egg noodles and toss to coat, loosening with reserved pasta water as needed for a silky sheen.
  3. Season with salt and pepper, then stir in the chopped parsley to evenly distribute.
Serve
  1. Divide the noodles among plates and top each with the sliced chicken. Scatter 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 emulsify into a glossy coating instead of pooling. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet with a small splash of water. Freezing is not recommended due to noodle texture. For a lighter option, use part-skim Parmesan and reduce butter to 4 tbsp while keeping the pasta-water toss.