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Chicken with Butted Noodles

Chicken with buttered noodles is a quick weeknight pasta where golden chicken tops silky egg noodles in a garlic-herb butter sauce. Tossed with reserved pasta water, the noodles turn glossy and cling to every bite, then finish with Parmesan and parsley.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.25 garlic powder to taste
  • 0.25 Italian seasoning to taste
  • 2 tbsp olive oil
Garlic Herb Butter Noodles
  • 12 oz egg noodles cooked; reserve 1/2 cup pasta water
  • 0.5 cup pasta water reserved from cooking the noodles
  • 6 tbsp butter
  • 5 garlic minced
  • 0.25 tsp red pepper flakes
  • 2 tbsp fresh parsley chopped
  • 0.5 cup Parmesan cheese grated
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Pat the chicken breasts dry and season all over with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a cast iron skillet over medium-high heat and sear until golden, 5-6 minutes per side, reaching an internal temperature of 165°F.
  2. Transfer the chicken to a plate, rest briefly, then slice into pieces.
Make the garlic butter and toss noodles
  1. Melt the butter in the same skillet over medium heat, then add minced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant, without browning the garlic too far.
  2. Add the cooked egg noodles to the garlic butter and toss to coat. Add reserved pasta water a splash at a time to loosen and create a silky coating.
  3. Season with salt and pepper to taste, then stir in chopped fresh parsley.
Serve
  1. Divide the noodles among 4 plates and top each with sliced chicken. Scatter Parmesan generously over the top and serve immediately.

Notes

Pro tip: keep the pasta water on hand—start with a splash and add more only until the sauce turns glossy and clings to the noodles. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of water or butter to loosen the sauce. Freezing is not recommended for best texture. For a lower-sodium option, use reduced-sodium Parmesan and go lighter on added salt while seasoning the chicken.