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Chicken with Buttered Noodles

A cozy, joyful classic featuring tender chicken and silky egg noodles tossed in butter and herbs, perfect for family dinners and celebrations.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts or thighs Thighs stay juicier; breasts are leaner.
  • 12 ounces egg noodles or your favorite pasta Egg noodles offer that classic silky texture.
  • 4 tablespoons unsalted butter Use high-quality butter for deeper flavor; a mix with olive oil can be lighter.
  • 2 cloves garlic, minced Use 1 teaspoon garlic powder in a pinch.
  • 1 small onion, finely chopped Optional, for a sweet base note.
  • 1/4 cup grated Parmesan cheese Optional, use Greek yogurt mixed with lemon for a tangy swap.
  • 1 cup chicken broth Substitute vegetable broth for a meatless option.
  • 1 tablespoon fresh parsley, chopped Or 1 teaspoon dried parsley for convenience.
  • Salt and freshly ground black pepper to taste
  • Pinch of red pepper flakes Optional, for a subtle lift.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and reserve 1/2 cup of the pasta water.
  2. While the pasta cooks, season the chicken with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat.
  3. Add the chicken and sear for about 4 to 5 minutes per side, until golden and cooked through (internal temperature 165°F or 74°C). Remove the chicken and let it rest for 5 minutes, then slice into strips.
Cooking
  1. Lower the heat to medium and add the remaining butter to the pan. Toss in the onion and cook until soft and translucent, about 3 minutes.
  2. Add the garlic and red pepper flakes; sauté until fragrant, about 30 seconds.
  3. Pour in the chicken broth and scrape any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
  4. Return the chicken to the skillet and nestle it into the sauce. Add the cooked noodles, Parmesan, and a splash of reserved pasta water to create a glossy, buttery coating. Toss until everything is warmed and the sauce clings to the noodles and chicken.
  5. Finish with chopped parsley, a final grind of black pepper, and a taste to adjust salt. Serve immediately.

Notes

For variety, consider adding lemon zest and herbs, or stir in cream for a richer sauce. Serve with side dishes like salad and garlic bread.