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Chicken with Buttered Noodles

Chicken with buttered noodles features silky egg noodles coated in a glossy garlic-herb butter sauce, topped with golden sliced chicken and a generous Parmesan dusting. This easy chicken pasta comes together in one skillet for a comforting weeknight pasta dinner.
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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: 780
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 butter noodles
  • 12 oz egg noodles, cooked (reserve 1/2 cup pasta water)
  • 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 and pepper to taste
  • 0.5 cup pasta water reserved

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season chicken with salt, pepper, garlic powder, and Italian seasoning to taste. Heat olive oil in a skillet over medium-high heat and sear chicken until golden, 5-6 minutes per side, until it reaches 165°F, then rest and slice.
Make the garlic butter sauce
  1. Melt butter in the same skillet over medium heat. Add garlic and red pepper flakes and cook 1-2 minutes until fragrant, stirring to keep the garlic from browning.
Toss the noodles
  1. Add cooked egg noodles to the garlic butter and toss to coat. Add reserved pasta water as needed to loosen the sauce so it clings to the noodles.
  2. Season the noodles with salt and pepper to taste and stir in fresh parsley. Cook for 30-60 seconds just to warm everything through and keep the parsley bright.
Assemble and serve
  1. Divide noodles among plates and top with sliced chicken. Scatter Parmesan generously over the top and serve immediately while the butter is still glistening on the noodles.

Notes

Pro tip: reserve 1/2 cup pasta water and add it gradually—this helps the butter cling to the noodles instead of pooling. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet with a splash of water or broth to loosen the sauce. Freezing is not recommended because the noodles and chicken can lose texture. For a lighter option, use part-skim mozzarella- or Parmesan-style cheese in place of all Parmesan, keeping the garlic butter method the same.