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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 a generous Parmesan dusting. Quick skillet searing and garlic-butter tossing create a weeknight pasta dinner with glossy, clingy sauce.
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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: 730
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Season both sides with salt, pepper, garlic powder, and Italian seasoning to taste.
  • 0.5 Salt Use to season chicken and noodles.
  • 0.5 pepper Use to season chicken and noodles.
  • 0.5 garlic powder Use to season chicken to taste.
  • 0.5 Italian seasoning Use to season chicken to taste.
  • 2 tbsp olive oil For searing the chicken.
Garlic Butter Noodles
  • 12 oz egg noodles Cook, then reserve 1/2 cup pasta water.
  • 6 tbsp butter For the garlic butter sauce.
  • 5 cloves garlic Minced.
  • 0.25 tsp red pepper flakes Optional heat.
  • 2 tbsp fresh parsley Chopped.
  • 0.5 cup Parmesan cheese Grated.
  • 0.25 Salt Additional seasoning for noodles.
  • 0.25 pepper Additional seasoning for noodles.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the boneless skinless chicken breasts with salt, pepper, garlic powder, and Italian seasoning to taste, then place in a cast iron skillet with olive oil over medium-high heat. Sear for 5-6 minutes per side until golden and an internal temperature reaches 165°F, then rest and slice.
Make garlic butter noodles
  1. Melt butter in the same cast iron skillet over medium heat, then add minced cloves garlic and red pepper flakes. Cook for 1-2 minutes until fragrant.
  2. Add the cooked egg noodles to the garlic butter and toss to coat, using reserved pasta water as needed to keep the sauce silky. Continue tossing until the noodles look glossy and evenly coated.
  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 garlic butter noodles among plates and top each portion with sliced chicken. Serve immediately while the butter is glistening.
  2. Scatter grated Parmesan cheese generously over the top of each plate. Finish with an even, visible dusting before serving.

Notes

For the silkiest toss, reserve pasta water and add it a splash at a time until the noodles look glossy (you may not need it all). Refrigerate leftovers in a covered container for up to 3 days; reheat gently in a skillet with a small splash of water or butter to loosen the sauce. Freezing is not recommended because the noodles and butter sauce can separate after thawing. If you want a lighter option, swap half the butter for olive oil or use a plant-based butter substitute with a similar melting behavior.