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Chicken with Buttered Noodles

Chicken with buttered noodles is a weeknight pasta dinner with silky egg noodles coated in a glossy garlic herb butter sauce. Golden sliced chicken sits on top, finished with Parmesan for a savory, comforting comfort food chicken pasta.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

chicken
  • 1.5 lb boneless skinless chicken breasts
  • salt to taste
  • pepper to taste
  • garlic powder to taste
  • Italian seasoning to taste
  • 2 tbsp olive oil
noodles and butter sauce
  • 12 oz egg noodles, cooked reserve 1/2 cup pasta water
  • 6 tbsp butter
  • 5 cloves garlic, minced
  • 0.25 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped
  • 0.5 cup Parmesan cheese, grated
  • salt to taste
  • pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook and rest the chicken
  1. Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning to taste. Heat olive oil in a cast iron skillet over medium-high heat and sear the chicken until golden and reaches 165°F, 5-6 minutes per side.
  2. Transfer the chicken to a plate, rest briefly, then slice into pieces so they’re ready to fan over the noodles.
Make garlic butter noodles
  1. Melt butter in the same skillet over medium heat, then add minced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant and lightly sizzling.
  2. Add cooked egg noodles to the garlic butter and toss to coat. Add reserved pasta water a little at a time as needed until the sauce turns glossy and clings to the noodles.
  3. Season with salt and pepper to taste, then stir in chopped fresh parsley. Toss just until the parsley is evenly distributed.
Serve
  1. Divide the buttered noodles among plates, then top each serving with the sliced chicken. Scatter grated Parmesan generously over the top.
  2. Serve immediately while the butter is glistening and the noodles look silky.

Notes

Pro tip: Reserve and use pasta water gradually—start with a splash, toss, and add more only if the noodles look dry so the butter sauce stays silky. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently to avoid drying the chicken, and stir in a teaspoon or two of pasta water if needed. Freezing is not recommended for best texture. For a lower-carb swap, use zucchini noodles or a low-carb pasta, and follow the same garlic butter tossing method.