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Chicken with Buttered Noodles

Chicken with buttered noodles features silky egg noodles coated in a rich garlic herb butter sauce, finished with golden sliced chicken and Parmesan. Tossed with reserved pasta water for a glistening coating, it’s a simple weeknight chicken 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: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken with Buttered Noodles
  • 1.5 lb boneless skinless chicken breasts
  • salt, pepper, garlic powder, and Italian seasoning to taste
  • 2 tbsp olive oil
  • 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 and pepper to taste

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; rest briefly, then slice.
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 for 1-2 minutes until fragrant, watching for a lightly golden garlic color.
  2. Add the cooked egg noodles to the garlic butter. Toss to coat, adding reserved pasta water a splash at a time as needed for a silky, glistening sauce that clings to the noodles.
  3. Season with salt and pepper, then stir in the chopped fresh parsley. Continue tossing just until the parsley is evenly distributed and the sauce looks glossy.
Serve
  1. Divide the noodles among plates and top with the sliced chicken. Scatter Parmesan generously over the top and serve immediately while the butter is still coating the noodles and the chicken stays warm.

Notes

For the best silky coating, toss the noodles with pasta water until they look glossy and lightly sauced—not dry, not swimming. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet with a splash of water or broth to loosen the sauce. Freezing isn’t recommended because egg noodles can soften unevenly after thawing. For a lighter option, use reduced-fat butter and a smaller Parmesan amount (or a Parm-style hard cheese) without changing the method.