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This classic chicken with buttered noodles is pure home-cooked comfort food. It is all about juicy golden chicken and silky noodles tossed in real butter and a shower of Parmesan. I love how this simple meal always reminds me of family—especially how my mom would bring everyone together over this dish on cold evenings. Even now, it is the first thing I crave when I need something soothing and familiar.
My favorite part is how this meal fits so many occasions. At my house, it can be a last-minute dinner after a busy day or the centerpiece of a lazy Sunday lunch where everyone lingers at the table a bit longer. The combination always brings back cozy memories.
Ingredients
- Boneless skinless chicken breasts: choose ones that are about the same thickness so they cook evenly
- Olive oil: for a golden sear and to keep the chicken moist
- Salt and black pepper: essential for bringing out the meat’s flavor
- Garlic powder: subtle warmth and savory depth choose fresh or high-quality ground
- Onion powder: a touch of sweetness and roundness in flavor
- Egg noodles: wide ribbons are classic and hold onto the buttery sauce perfectly
- Unsalted butter: creamy base for the noodles opt for European-style butter if available
- Parmesan cheese: adds salty nutty richness the finer the grate the better it melts
- Fresh parsley: optional but brings a fresh pop of color and flavor look for bright green leaves
Step-by-Step Instructions
- Season the Chicken:
- Sprinkle the chicken breasts on all sides with salt black pepper garlic powder and onion powder. Press the seasonings gently so they stick well. Let the chicken sit at room temperature for at least ten minutes—this helps ensure juicy results.
- Sear the Chicken:
- Heat olive oil in a spacious skillet over medium-high until it shimmers. Add the chicken breasts smooth side down. Cook for about six to seven minutes on the first side. Flip and cook another five to six minutes or until they reach 165 degrees inside. The outside should be golden and getting a little crispy. Rest the cooked chicken on a plate covered loosely with foil for five minutes to keep it tender.
- Cook the Noodles:
- Bring a large pot of salted water to a rapid boil. Add the egg noodles and cook according to the package instructions until just al dente about seven to eight minutes. Reserve half a cup of the pasta water before draining.
- Make the Buttery Sauce:
- Return the hot pot to low heat and add the butter. Let it melt gently. If you want extra aroma add a clove or two of crushed garlic for a minute. Stir the drained noodles right into the butter. Add Parmesan followed by a splash or two of the reserved pasta water. Toss until all noodles are glossy and coated. Taste and add more salt and black pepper as needed.
- Assemble the Dish:
- Slice the rested chicken into thick strips. Mound the buttered noodles on plates or a big platter. Lay the chicken slices alongside or right on top. Finish with sprinkle of parsley and extra Parmesan if desired.
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My favorite thing about this dish is the buttery noodles—I could eat them all on their own especially with a bit of extra Parmesan. I still remember bringing a big bowl to the table and watching everyone fight for the crispiest piece of chicken.
Storage Tips
Store any leftover chicken and noodles in separate airtight containers. The chicken stays best for up to three days in the fridge and the noodles for up to four days. For reheating add a splash of chicken broth or water to the noodles and gently warm in a pan on low. The chicken should be lightly heated so it does not dry out. This meal can also freeze well but the fresh taste is best when enjoyed within the week.
Ingredient Substitutions
Try chicken thighs instead of breasts for extra juiciness. Any pasta shape can replace egg noodles such as fettuccine or even spirals. For a dairy-free version use olive oil and a sprinkle of nutritional yeast instead of butter and cheese. You can also toss steamed greens such as spinach into the noodles for extra veggies in every bite.
Serving Suggestions
Serve the chicken and noodles with roasted vegetables for a balanced meal. I love a side of steamed green beans or a simple garden salad to lighten things up. Breadsticks or garlic toast also pair perfectly to soak up every last bit of the buttery sauce.
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A Bit of Family History
This dish became a tradition at our weekend gatherings. The smell would bring us all into the kitchen before dinner was even ready. There is something about the nostalgia of American comfort food and how the best recipes get handed down—simple meals shared around the table after long days.
Commonly Asked Questions
- → What are the key ingredients needed?
You'll need chicken breasts, olive oil, salt, pepper, egg noodles, unsalted butter, Parmesan cheese, and optional fresh parsley.
- → How do I cook chicken so it stays juicy?
Season the chicken, then sear in olive oil until golden and cooked through. Let it rest before slicing to keep it moist and tender.
- → Can I substitute the noodles or protein?
Yes, use other pasta shapes or swap chicken for shrimp, pork, tofu, or even beef. Gluten-free pasta works well, too.
- → What tips help make the best buttered noodles?
Cook noodles until al dente, reserve some pasta water to help the sauce cling, and toss with plenty of butter and cheese.
- → What are some effective garnishes?
Top with fresh parsley, grated Parmesan, lemon zest, cracked pepper, or finely chopped chives for color and extra flavor.
- → How should leftovers be stored and reheated?
Refrigerate chicken and noodles separately. Reheat gently with a splash of broth or water to keep both moist and flavorful.