Classic Chicken Buttered Noodles (Printable Version)
# What You'll Need:
→ Chicken
01 -
4 boneless, skinless chicken breasts (approximately 680 g)
02 -
2 tablespoons (30 ml) olive oil
03 -
1 teaspoon (5 g) fine sea salt
04 -
0.5 teaspoon (2 g) freshly ground black pepper
05 -
1 teaspoon (3 g) garlic powder
06 -
0.5 teaspoon (2 g) onion powder
→ Buttered Noodles
07 -
350 g egg noodles
08 -
60 g unsalted butter (4 tablespoons)
09 -
50 g grated Parmesan cheese (0.5 cup)
10 -
2 tablespoons (8 g) chopped fresh parsley, optional
11 -
Fine sea salt, to taste
12 -
Freshly ground black pepper, to taste
# Step-by-Step Directions:
01 -
Lay chicken breasts flat and pat dry. Season both sides evenly with salt, black pepper, garlic powder, and onion powder.
02 -
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add chicken breasts. Sear for 5-7 minutes per side until golden and the internal temperature reaches 74°C. Transfer to a plate and let rest for 5 minutes before slicing.
03 -
Bring a large pot of salted water to a boil. Add egg noodles and cook until al dente according to package instructions, 6-8 minutes. Reserve 120 ml pasta water, then drain noodles well.
04 -
In a large saucepan or skillet over medium heat, melt unsalted butter. Add drained noodles and toss until evenly coated. Gradually incorporate 40-60 ml reserved pasta water to create a silky sauce. Stir in grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and black pepper to taste.
05 -
Slice chicken and arrange over buttered noodles. Garnish with chopped fresh parsley and extra Parmesan as desired. Serve immediately.
# Helpful Notes:
01 -
Allow the chicken to rest before slicing to retain moisture and ensure juiciness.
02 -
Reserve some pasta water to help emulsify the sauce and coat the noodles with a glossy finish.
03 -
For enhanced flavor, add a clove of minced garlic to the butter when preparing the sauce.