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Chicken and Buttered Noodles

A comforting, quick meal of tender chicken and buttery noodles that's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Seasonings
  • 8 oz wide egg noodles Any short pasta works like rotini or bowties.
  • 1 tsp salt For boiling pasta.
  • 1/2 tsp black pepper For seasoning chicken and finishing the dish.
  • 1 tsp garlic powder Can substitute with fresh garlic.
  • 1 pinch paprika Optional for warmth.
Main Ingredients
  • 2 cups bite-size pieces of chicken Boneless chicken breasts or thighs.
  • 2 tbsp olive oil For searing chicken.
  • 1 tbsp butter For flavor and sautéing.
  • 1 cup grated Parmesan cheese Freshly grated melts best.
  • 1 lemon squeeze of lemon To brighten the dish.
  • 1 tbsp parsley Optional, for garnish.
Starchy Pasta Water
  • 1 cup pasta water Reserved from boiling pasta.

Method
 

Preparation
  1. Boil salted water in a pot for the noodles and add the wide egg noodles once boiling.
  2. Season chicken pieces with salt, pepper, garlic powder, and paprika.
  3. In a large skillet, heat olive oil and a knob of butter, then sear the chicken until golden and cooked through. Set aside.
  4. Cook the noodles to just shy of al dente, reserving a cup of starchy water before draining.
Cooking
  1. Melt butter in the hot pasta pot, then add a splash of pasta water and toss in the noodles.
  2. Stir in grated Parmesan until evenly coated and silky.
  3. Add the chicken and any juices back to the pot, incorporating more pasta water if needed.
  4. Taste and adjust seasoning with lemon juice, pepper, or salt as desired.
  5. Finish with additional Parmesan and a sprinkle of parsley before serving.

Notes

Store leftovers in an airtight container for 3 to 4 days. Reheat gently with a splash of water or broth to keep the dish silky.