Chicken with Buttered Noodles
A simple, buttery, and garlicky dish that's comforting and budget-friendly, perfect for any weeknight dinner.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts (or thighs, if preferred) Thighs are more forgiving and stay tender.
- 2 tablespoons olive oil For cooking the chicken.
- to taste Salt and pepper For seasoning.
- 1 teaspoon garlic powder For seasoning.
- 1 teaspoon onion powder For seasoning.
- 1 teaspoon dried thyme Optional, can be substituted with Italian seasoning.
For the Noodles
- 2 cups egg noodles (or your preferred type of pasta) Any pasta shape works.
- 4 tablespoons unsalted butter Star ingredient for the sauce.
- 2 tablespoons fresh parsley, chopped For garnish.
- 1 clove garlic, minced For the butter sauce.
- 1/4 cup grated parmesan cheese Optional for extra flavor.
- 1/2 cup chicken broth (or pasta water) For the butter sauce.
Instructions
Preparation
- Pat the chicken dry and season generously with salt, pepper, garlic powder, onion powder, and dried thyme if using.
- Heat olive oil in a large skillet over medium-high heat, and add chicken, cooking for 6-7 minutes per side until golden-brown and internal temperature reaches 165°F.
- Once done, transfer chicken to a plate, cover with foil, and let it rest.
Cooking the Noodles
- In a large pot, bring salted water to a rolling boil and cook the egg noodles according to the package, usually 7-9 minutes, until just al dente.
- Reserve 1/2 cup of starchy pasta water and then drain the noodles.
Making the Sauce
- In the same skillet used for the chicken, lower the heat to medium and add butter to melt.
- Scrape the bottom of the skillet to release browned bits, add minced garlic and cook for 1-2 minutes until fragrant.
- Pour in the reserved pasta water or chicken broth and stir to create a sauce.
Combining
- Toss the cooked noodles in the butter sauce until coated. Add parmesan if using and mix well.
- Slice the rested chicken and serve on top or mix it into the noodles.
- Garnish with fresh parsley and serve warm.
Notes
For optimal flavor, don't skip salting the pasta water. Leftovers keep well in the fridge for up to 3 days. Reheat with a splash of water or broth.