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Classic Chicken with Buttered Noodles Recipe

Chicken with Buttered Noodles

A simple, warm, and deeply comforting meal perfect for a quick weeknight dinner. This recipe features tender, perfectly seasoned chicken served over egg noodles slicked with a rich, salty butter sauce. It's a straightforward and satisfying 30-minute meal that proves you don’t need a long list of fancy ingredients to create something truly delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 boneless, skinless chicken breasts (about 6-8 ounces each)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 8 ounces egg noodles
  • 4 tablespoons unsalted butter
  • 1/4 cup grated Parmesan cheese (optional, but recommended)
  • Fresh parsley, chopped, for garnish

Equipment

  • large skillet
  • Paper towel
  • Cutting board
  • large pot
  • meat thermometer

Method
 

Instructions
  1. Heat the olive oil in a large skillet over medium-high heat. You want the pan nice and hot to get a good sear on the chicken.
  2. While the pan heats, pat the chicken breasts dry with a paper towel. This is key for getting that golden-brown crust. Season both sides generously with salt, pepper, garlic powder, and onion powder.
  3. Carefully place the seasoned chicken in the hot skillet. Let it cook for 5-7 minutes per side without moving it around too much. The chicken should be golden brown and cooked through (reaching an internal temperature of 165°F). Once cooked, remove it from the skillet and set it on a cutting board to rest for a few minutes. This keeps the juices locked in.
  4. As the chicken cooks, bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to the package directions, usually about 7-9 minutes. Once they're tender, drain them well.
  5. Reduce the heat under the skillet to low and add the butter. Let it melt completely, scraping up any browned bits from the chicken for extra flavor.
  6. Add the drained egg noodles directly to the skillet with the melted butter. Toss everything together until the noodles are evenly coated in that glorious butter. This is the heart of our buttered egg noodles!
  7. If you're using it, sprinkle in the Parmesan cheese and toss again to combine. The cheese will melt slightly and create a wonderfully simple, savory sauce.
  8. Slice the rested chicken into strips. Serve the chicken over the bed of buttered noodles and garnish with a sprinkle of fresh parsley for a pop of color and freshness. Enjoy immediately!

Notes

Do not overcook the chicken; use a meat thermometer and pull it from the pan once it reaches 165°F. Letting the chicken rest before slicing is crucial for juicy results. For extra flavor, melt the butter in the same pan used for the chicken to scrape up the browned bits (fond). For a silkier sauce, add a tablespoon or two of the starchy pasta water to the melting butter. Boneless, skinless chicken thighs work well as a substitute. Add variations like a squeeze of lemon juice, red pepper flakes, sautéed mushrooms, or wilted spinach.