Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente. Once cooked, drain the noodles thoroughly, reserving about 1/2 cup of the pasta water.8 ounces egg noodles (or your favorite pasta shape)
- While the noodles are cooking, season the chicken pieces generously with salt and freshly ground black pepper. Heat the olive oil and 1 tablespoon of the butter in a large skillet or Dutch oven over medium-high heat. Add the chicken to the hot skillet in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Sear the chicken for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces, 4 tablespoons unsalted butter, Salt and freshly ground black pepper to taste, 1 tablespoon olive oil (if pan-searing chicken)
- Reduce the heat of the skillet to medium. Add the remaining 3 tablespoons of butter to the skillet. Once the butter has melted, add the minced garlic and sauté for about 30-60 seconds until fragrant, being careful not to burn it.4 tablespoons unsalted butter, 2 cloves garlic, minced
- Pour in the chicken broth and scrape any browned bits from the bottom of the skillet with a wooden spoon – this is packed with flavor! Let the broth simmer for 1-2 minutes to slightly reduce.1/2 cup chicken broth
- If you desire a richer sauce, stir in the heavy cream. Continue to simmer for another minute or two until the sauce has thickened slightly.1/4 cup heavy cream (optional, for extra richness)
- Return the cooked chicken to the skillet. Add the drained noodles to the sauce along with the grated Parmesan cheese. Toss everything gently to coat the noodles and chicken evenly in the Buttered Noodles sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to loosen it up to your desired consistency. Taste and adjust seasoning with salt and pepper if needed.1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces, 8 ounces egg noodles (or your favorite pasta shape), 1/4 cup grated Parmesan cheese, plus more for serving, Salt and freshly ground black pepper to taste
- Divide the Chicken with Buttered Noodles among plates. Garnish generously with fresh chopped parsley and extra grated Parmesan cheese.2 tablespoons chopped fresh parsley, for garnish, 1/4 cup grated Parmesan cheese, plus more for serving
Notes
This recipe is a lifesaver for busy weeknights, offering a simple yet incredibly flavorful meal.
Storing: Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Can be frozen for up to 2-3 months.
