Chicken with Buttered Garlic Noodles Recipe
A comforting and easy-to-make meal featuring juicy, seasoned pan-seared chicken breasts served over buttery, garlicky egg noodles. This dish combines simple ingredients for a flavorful and satisfying dinner perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (or your favorite herb)
For the Noodles
- 8 oz egg noodles (or your preferred pasta)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- ½ teaspoon salt (or to taste)
- Freshly ground black pepper, to taste
- Fresh parsley or basil, chopped (optional, for garnish)
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, about 8–10 minutes. Drain the noodles and set aside, reserving a bit of the pasta water for later use.
- Prepare the Chicken: While the noodles cook, season both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and dried thyme. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6–7 minutes per side until golden brown and cooked through, reaching an internal temperature of about 165°F (75°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Make the Buttered Noodles: In the same skillet, melt the butter and olive oil together. Add the minced garlic and sauté for 1–2 minutes until fragrant. Add the drained noodles to the skillet, tossing to coat them evenly in the butter-garlic mixture. If the noodles seem dry, add a little of the reserved pasta water until the desired consistency is reached. Season with salt and freshly ground pepper to taste, and toss again to combine all flavors.
- Serve: Plate the buttery garlic noodles and top with the sliced chicken breasts. Garnish with chopped fresh parsley or basil if desired. Serve immediately for best flavor and texture.
Notes
- Add a splash of lemon juice or some lemon zest to brighten the flavor.
- Use boneless, skinless chicken thighs instead of breasts for a juicier result.
- Try different herbs such as rosemary, oregano, or basil for variety.
- Add red pepper flakes to the noodles for a spicy kick.
- Include sautéed vegetables like spinach, mushrooms, or peas for added nutrition.
- For a creamier sauce, stir in a bit of heavy cream with the butter and garlic.
- Top with grated Parmesan cheese for extra richness.
- Grill the chicken instead of pan-searing for a smoky flavor alternative.
- Store leftovers in the refrigerator for up to 3 days and reheat gently, adding butter or water to loosen the sauce.
- Freeze cooked chicken and noodles in airtight containers up to 2 months; note the butter sauce may separate upon reheating.
