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Chicken with Buttered Noodles

Chicken with buttered noodles is an easy chicken pasta dinner with silky egg noodles coated in garlic herb butter and topped with golden sliced chicken. Finish with Parmesan so every bite is glossy and comforting—ready for a weeknight pasta meal.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Slice after resting for even serving.
  • 0.25 salt Use to taste for seasoning and finishing.
  • 0.25 pepper Use to taste for seasoning and finishing.
  • 0.5 garlic powder Use to taste for seasoning chicken.
  • 0.5 Italian seasoning Use to taste for seasoning chicken.
  • 2 tbsp olive oil For searing the chicken.
Garlic butter noodles
  • 12 oz egg noodles Cook until tender; reserve 1/2 cup pasta water.
  • 6 tbsp butter Adds gloss and richness to the sauce.
  • 5 cloves garlic Minced.
  • 0.25 tsp red pepper flakes Optional heat; adjust to taste.
  • 0.5 cup parmesan cheese Grated; serve generously over the top.
  • 2 tbsp fresh parsley Chopped; stir in at the end.
  • 0.5 cup pasta water Reserved from cooking the noodles; used to loosen and emulsify the sauce.
  • 0.25 salt Use to taste for the noodles and sauce.
  • 0.25 pepper Use to taste for the noodles and sauce.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning to taste. Heat olive oil in a skillet over medium-high heat and sear for 5-6 minutes per side until golden and the internal temperature reaches 165°F; rest 5 minutes and slice.
Make garlic butter sauce
  1. Melt the butter in the same skillet over medium heat. Add minced garlic and red pepper flakes and cook for 1-2 minutes until fragrant.
Toss the noodles
  1. Add the cooked egg noodles to the garlic butter and toss to coat. Add reserved pasta water as needed to loosen and create a silky coating.
  2. Season with salt and pepper to taste, then stir in the chopped fresh parsley.
Serve
  1. Divide the buttered noodles among plates and top with sliced chicken. Scatter Parmesan generously over the top and serve immediately.

Notes

Pro tip: Reserve pasta water and add it a little at a time while tossing—this helps the butter turn glossy and clings to the egg noodles. Store leftovers in an airtight container in the fridge for up to 3 days; rewarm gently with a splash of pasta water. Freezing is not recommended for best texture. For a lighter option, use light butter or a reduced-fat Parmesan.