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Chicken with Buttered Noodles

Chicken with buttered noodles featuring silky egg noodles coated in a rich garlic herb butter sauce, topped with golden sliced chicken and a generous Parmesan dusting. Quick weeknight pasta with garlic butter noodles chicken flavor and a glossy sauce made with reserved pasta water.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 1.5 lb boneless skinless chicken breasts
  • 0.25 salt
  • 0.25 black pepper
  • 0.5 tsp garlic powder
  • 0.5 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
  • 0.25 cup pasta water reserved from cooking noodles
  • 2 tbsp fresh parsley chopped
  • 0.5 cup Parmesan cheese grated
  • 0.25 salt
  • 0.25 black pepper

Equipment

  • 1 cast iron skillet

Method
 

Sear and rest 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 center reaches 165°F.
  2. Transfer chicken to a plate, rest, then slice into pieces so it stays juicy on top of the noodles.
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.
  2. Add the cooked egg noodles to the skillet and toss to coat, adding the reserved pasta water as needed until the noodles look silky and glossy.
  3. Season with salt and pepper to taste, then stir in the fresh parsley.
Serve
  1. Divide the buttered noodles among plates, top with the sliced chicken, and scatter Parmesan generously over the top.
  2. Serve immediately while the butter is glistening and the Parmesan melts slightly.

Notes

For best sauce texture, reserve pasta water before draining and add it a little at a time until the noodles look glossy rather than greasy. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of water or butter to loosen the sauce—freeze is not recommended because egg noodles can soften too much. To make it lighter, use reduced-fat butter and a lower-fat Parmesan substitute while keeping the garlic-butter method the same.