Description
A simple and comforting dish featuring tender chicken breast cooked in buttery garlic sauce, tossed with egg noodles and finished with Parmesan cheese and fresh parsley. Ready in just 30 minutes, this classic Chicken with Buttered Noodles recipe makes a perfect weeknight dinner for the whole family.
Ingredients
Scale
Chicken
- 1 lb chicken breast
- Salt and pepper to taste
- 1/2 cup butter
- 2 cloves garlic, minced
Noodles
- 8 oz egg noodles
Finishing Touches
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Cook Noodles: Cook the egg noodles according to the package instructions until al dente. Drain well and set aside to keep warm.
- Season Chicken: Season the chicken breast evenly with salt and pepper on both sides to enhance flavor.
- Prepare Butter Garlic Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1-2 minutes until fragrant but not browned, to infuse the butter with garlic flavor.
- Cook Chicken: Add the chicken breast to the skillet with the garlic butter. Cook for about 6-8 minutes per side, or until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C).
- Slice Chicken: Remove the chicken breast from the skillet and slice it into strips. Return the sliced chicken to the skillet.
- Combine and Finish: Add the cooked egg noodles to the skillet with the chicken and toss gently to coat everything in the garlic butter sauce. Sprinkle the grated Parmesan cheese over the top and toss again lightly. Garnish with fresh parsley and serve immediately while hot.
Notes
- For extra flavor, you can deglaze the skillet with a splash of chicken broth or white wine before adding the noodles.
- Use fresh parsley for garnish to add a pop of color and freshness.
- Ensure not to overcook the chicken to keep it juicy and tender.
- If preferred, substitute egg noodles with any pasta of choice like fettuccine or rotini.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
