Easy Chicken with Buttered Noodles (Print version)
Juicy pan-seared chicken served over wide egg noodles tossed in garlic butter, parmesan, and parsley.
# Ingredients:
For the chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken breasts, sliced into 4 thin cutlets
02 -
1 teaspoon kosher salt, divided
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon paprika
06 -
1 tablespoon olive oil
07 -
1 tablespoon unsalted butter
For the buttered noodles
08 -
12 oz (340 g) wide egg noodles
09 -
4 tablespoons (56 g) unsalted butter
10 -
3 cloves garlic, minced
11 -
1/2 cup (120 ml) reserved pasta water
12 -
1/2 cup (45 g) freshly grated parmesan cheese, plus more for serving
13 -
2 tablespoons chopped fresh parsley
14 -
1 tablespoon fresh lemon juice
15 -
Salt and black pepper, to taste
# Instructions:
01 -
Pat the chicken dry. Season both sides with 3/4 teaspoon salt, pepper, garlic powder, and paprika.
02 -
Boil the egg noodles in salted water until just tender according to the package directions. Reserve 1/2 cup pasta water, then drain.
03 -
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, until golden and 165°F in the thickest part. Transfer to a board and rest for 5 minutes.
04 -
Lower the heat to medium-low. Add the remaining 4 tablespoons butter to the same skillet, then stir in the garlic for 30 seconds until fragrant.
05 -
Add the drained noodles and 1/4 cup reserved pasta water to the skillet. Toss until glossy, adding more pasta water as needed.
06 -
Remove from the heat. Fold in parmesan, parsley, lemon juice, and the remaining salt to taste. Slice the chicken and serve it over the buttered noodles with extra parmesan.
# Good to know:
01 -
Best served hot, right after the noodles are tossed.
02 -
Use thin chicken cutlets for faster, more even cooking.
03 -
Nutrition is an estimate per serving.