Description
A cozy and comforting meal featuring golden-seared chicken and buttery, garlicky egg noodles tossed with parsley and optional Parmesan—a classic dinner that’s easy, satisfying, and full of flavor.
Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 8 oz egg noodles
- 2 tbsp olive oil
- 3 tbsp butter
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley
- 1/4 cup grated Parmesan cheese (optional)
- Lemon wedges (optional, for serving)
Instructions
- Pat chicken dry and season with salt and pepper. In a skillet over medium-high heat, heat olive oil. Sear chicken 5–7 minutes per side until golden and cooked through. Remove and let rest.
- Bring a pot of salted water to a boil and cook egg noodles until al dente. Drain, reserving 1/4 cup of pasta water.
- In the same skillet, melt butter over medium-low heat. Add garlic and cook for 1 minute. Pour in chicken broth, scraping up browned bits. Simmer 1–2 minutes.
- Add noodles to the skillet and toss to coat in the butter sauce. Add reserved pasta water if needed to loosen.
- Slice the chicken and arrange on top of the noodles. Sprinkle with parsley and Parmesan (if using). Serve with lemon wedges if desired.
Notes
- Use rotisserie chicken for an easy shortcut—just skip Step 1 and add shredded chicken at the end.
- Other good noodle options include pappardelle or fusilli.
- To lighten the dish, reduce butter and add lemon zest or more herbs for flavor.
- Great with vegetables like spinach, peas, or steamed broccoli stirred in just before serving.
