Description

This chicken with buttered noodles recipe is the ultimate comfort food—tender, pan-seared chicken served over silky, buttery egg noodles. It’s quick, easy, and perfect for cozy family dinners or busy weeknights.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts (about 3 large breasts), sliced thin
2 tablespoons olive oil
Salt and black pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon paprika (smoked or regular)
12 ounces egg noodles (wide or medium-cut)
6 tablespoons unsalted butter, cut into pieces
2 garlic cloves, minced
1/3 cup pasta cooking water (reserved from noodles)
Salt, to taste (for pasta water and noodles)
Fresh parsley, chopped (for garnish, optional)
Parmesan cheese, freshly grated (for serving, optional)
Lemon zest (optional, for serving)

Instructions

Slice chicken breasts horizontally into thin cutlets (about 1/2-inch thick). Season both sides with salt, pepper, garlic powder, and paprika. Mince garlic and chop parsley if using.
Bring a large pot of salted water to a rolling boil. Add egg noodles and cook according to package directions (usually 7-8 minutes) until just tender. Reserve 1/3 cup pasta water, then drain noodles.
While noodles cook, heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer (work in batches if needed). Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temp should reach 165°F). Transfer cooked chicken to a plate and cover loosely with foil to keep warm.
Return drained noodles to the pot (off the heat). Add butter and minced garlic. Toss until butter melts and coats the noodles. Pour in reserved pasta water a little at a time, tossing well, until noodles are glossy and silky. Season with more salt if needed.
Slice or dice cooked chicken as desired. Serve buttered noodles in bowls or on plates, top with chicken, and sprinkle with parsley, parmesan, and lemon zest if using. Serve immediately.

Notes

For gluten-free, use gluten-free noodles. For dairy-free, use vegan butter and skip the cheese. Add steamed peas or baby spinach for extra veggies. Don’t overcrowd the pan when cooking chicken. Reserve pasta water to ensure silky noodles. Leftovers keep well for up to 3 days in the fridge.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 1/4 of recipe (1 generous bowl)
Calories: 520
Sugar: 3
Sodium: 480
Fat: 20
Saturated Fat: 8
Carbohydrates: 50
Fiber: 2
Protein: 37

Keywords: chicken with buttered noodles, comfort food, easy chicken dinner, homestyle, weeknight dinner, kid-friendly, egg noodles, skillet chicken, family meal