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Chicken with Buttered Noodles

Chicken with buttered noodles featuring silky egg noodles coated in a garlic herb butter sauce, topped with golden sliced chicken. Finished with Parmesan and a quick parsley stir for a comforting weeknight pasta dinner.
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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: 930
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts
  • Salt
  • pepper
  • garlic powder
  • Italian seasoning
  • 2 tbsp olive oil
Garlic Herb Butter Noodles
  • 12 oz egg noodles cooked; reserve 1/2 cup pasta water
  • 0.5 cup pasta water reserved from cooking noodles
  • 6 tbsp butter
  • 5 garlic cloves 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 to taste, then sear in olive oil over medium-high heat for 5-6 minutes per side until golden and the internal temperature reaches 165°F. Pull to a rest, then 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 and cook for 1-2 minutes until fragrant. Keep the heat steady so the garlic doesn’t brown.
Coat the noodles
  1. Add the cooked egg noodles to the garlic butter and toss to coat, adding reserved pasta water as needed for a silky finish. Keep tossing until the sauce clings to every noodle.
Finish and serve
  1. Season the noodles with salt and pepper, then stir in chopped fresh parsley until evenly distributed. Plate the noodles and top with sliced chicken.
Add Parmesan
  1. Scatter Parmesan cheese generously over the top, then serve immediately while the butter glistens.

Notes

For best sauce texture, reserve pasta water and add it a splash at a time while tossing until the noodles look glossy and clingy. Store leftovers in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of water or broth. Freezing isn’t recommended for egg noodles with butter sauce because texture can soften. To make it lighter, swap half the butter for olive oil (or use a plant-based butter) while keeping the garlic and pasta-water toss for similar richness.