Chicken with Buttered Noodles
A comforting family favorite featuring tender chicken served over silky, buttery egg noodles, perfect for cozy weeknight dinners.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts or thighs Thighs stay juicier; breasts work great for a leaner, simple dinner.
- 12 ounces egg noodles Classic for silky, buttery coating; use whole-wheat noodles for a healthier twist.
- 4 tablespoons unsalted butter Butter is the star of this comforting recipe.
- 2 tablespoons olive oil Helps with a golden sear on the chicken.
- 3 cloves garlic, minced Aromatic backbone; swap for 1 teaspoon garlic powder in a pinch.
- 1 small onion, finely chopped Adds sweetness; shallots work well for a subtler flavor.
- 1 cup chicken broth Use low-sodium if you are watching salt.
- 1/3 cup grated Parmesan cheese For a savory finish; try Pecorino Romano for a sharper bite.
- 2 tablespoons fresh parsley, chopped Brightens the dish; cilantro can add an unexpected twist.
- Salt and freshly ground black pepper, to taste
- Optional: a squeeze of lemon, a pinch of red pepper flakes, or a splash of cream for decadence. For a lighter option, use Greek yogurt instead of cream.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the noodles and toss them immediately with 1 tablespoon of butter to prevent sticking and to start building flavor.
- Season the chicken with salt and pepper. In a large skillet over medium-high heat, add olive oil. Sear the chicken 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and let rest for 5 minutes, then slice into ribbons.
- Reduce heat to medium. Add 2 tablespoons of butter to the same skillet; when melted, add the onion and sauté until translucent, about 3 minutes. Stir in the garlic and cook 30 seconds until fragrant.
Cooking
- Pour in the chicken broth, scraping browned bits from the pan. Let it simmer for 2–3 minutes to reduce slightly. Stir in the remaining butter and Parmesan until melted and the sauce is silky.
- If the sauce seems thick, add a splash of the reserved pasta water.
- Add the noodles and sliced chicken back to the skillet. Toss gently to coat everything in the buttery sauce.
- Finish with parsley, a squeeze of lemon if using, and a crack of black pepper. Taste and adjust salt.
- Serve immediately while steaming and fragrant.
Notes
For storage, keep leftovers in an airtight container for up to 3 days in the refrigerator. Freeze in a shallow container for up to 2 months, thaw overnight in the refrigerator before reheating. Rewarm gently on the stovetop over low heat with a splash of broth or milk to revive the sauce.