Description
A simple, comforting dish featuring tender chicken and egg noodles tossed in butter and herbs. This easy recipe is perfect for weeknights and family meals.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 8 ounces wide egg noodles
- 3 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until tender. Drain and set aside.
- While the noodles cook, pat the chicken dry and season both sides with garlic powder, onion powder, thyme, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Add the chicken and cook for 6 to 7 minutes per side, or until golden brown and cooked through.
- Let the chicken rest for a few minutes, then slice or dice into bite-sized pieces.
- In the same pot used for the noodles, melt the butter over low heat. Add the cooked noodles back in and toss to coat.
- Season the buttered noodles with salt, pepper, and parsley.
- Serve the buttered chicken noodles topped with the sliced chicken. Sprinkle with Parmesan cheese if desired.
Notes
- Substitute rotisserie chicken for a quicker preparation.
- Sauté minced garlic in the butter before adding noodles for extra flavor.
- Pairs well with a side salad or steamed vegetables.
- Leftovers store well and can be reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared and Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 kcal
- Sugar: Approximately 3g
- Sodium: Approximately 300mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 12g
- Trans Fat: 0g
- Carbohydrates: Approximately 35g
- Fiber: Approximately 2g
- Protein: Approximately 30g
- Cholesterol: Approximately 100mg