Description
Chicken with Buttered Noodles is a comforting, easy-to-make weeknight dinner that pairs juicy, seasoned chicken with creamy buttered egg noodles. Perfect for busy families, this dish offers simple ingredients with optional additions like Parmesan and fresh parsley for extra flavor. Quick, versatile, and customizable, it’s the ultimate comfort food for any occasion.
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the noodles:
- 8 ounces egg noodles
- 4 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, and onion powder. Cook the chicken for 5–7 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set aside.
- Cook the noodles: Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions. Drain the noodles and set aside.
- Make the buttered noodles: Melt the butter in the same skillet used for the chicken. Toss the cooked noodles in the melted butter until well coated.
- Assemble the dish: If using, sprinkle Parmesan cheese over the buttered noodles and toss. Slice the chicken breasts and arrange them on top of the noodles. Garnish with fresh parsley before serving.
Notes
- Variations: Customize by adding herbs (like thyme or basil), or switch chicken for sautéed mushrooms for a vegetarian version. You can also use gluten-free pasta to make the dish suitable for those with dietary restrictions.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken broth or water for creaminess.
- Freezing: Best enjoyed fresh, but can be frozen for up to a month. Reheat thoroughly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: pan-Fried, Boiled
- Cuisine: American
