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. Reserve about 1 cup of the pasta cooking water before draining the noodles. Drain the noodles and set aside.8 ounces egg noodles or your favorite pasta
- While the noodles are cooking, pat the chicken pieces dry with paper towels. Season generously with salt and freshly ground black pepper. If you have time, you can also lightly season with garlic powder or onion powder for extra flavor.1 pound boneless, skinless chicken breasts or thighs, to taste Salt and freshly ground black pepper
- Melt 2 tablespoons of the butter in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.4 tablespoons unsalted butter, 1 pound boneless, skinless chicken breasts or thighs
- Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic. If using, add the red pepper flakes at this stage and stir for a few seconds.4 tablespoons unsalted butter, 2 cloves garlic, A pinch red pepper flakes
- If you're aiming for a creamier sauce, add the chicken broth or heavy cream to the skillet with the garlic and butter. Bring to a gentle simmer and let it thicken slightly for 1-2 minutes. Stir in the grated Parmesan cheese until it melts into the sauce. Season the sauce with salt and pepper to taste.1/2 cup chicken broth or heavy cream, 1/4 cup grated Parmesan cheese, to taste Salt and freshly ground black pepper
- Return the cooked chicken to the skillet with the sauce. Add the drained noodles to the skillet. Toss everything together gently to coat the chicken and noodles evenly with the buttery garlic sauce. If the sauce seems a bit too thick, add a tablespoon or two of the reserved pasta cooking water to loosen it up. Stir in the chopped fresh parsley.1 pound boneless, skinless chicken breasts or thighs, 8 ounces egg noodles or your favorite pasta, 2 tablespoons chopped fresh parsley
- Serve the Chicken with Buttered Noodles immediately. Garnish with extra grated Parmesan cheese and more fresh parsley if desired.1/4 cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley
Notes
Store any leftover Chicken with Buttered Noodles in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in a skillet over medium-low heat, adding a splash of water, chicken broth, or milk to loosen the sauce and prevent it from drying out. Alternatively, you can reheat it in the microwave for 1-2 minutes, stirring halfway through.
