Chicken with Buttered Noodles
A comforting dish of sautéed chicken served with buttery, flavorful noodles, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts Can also use thighs for extra juiciness.
- 8 oz wide egg noodles Substitute with whole wheat or gluten-free noodles if preferred.
- 4 tbsp unsalted butter Feel free to replace half with olive oil for a lighter touch.
- 4 cloves fresh garlic, minced Adds depth and elevates flavors.
- 1 cup chicken broth Use homemade if possible, but store-bought works perfectly.
- to taste salt and pepper Essential for enhancing flavors.
- ¼ cup fresh parsley, chopped Use basil for an aromatic twist instead.
Instructions
Cooking Instructions
- Boil the Noodles: In a large pot, bring salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside, keeping a little pasta water aside for later.
- Sauté the Chicken: Season each chicken breast with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium heat. Once melted, add the chicken breasts. Sauté for about 6-7 minutes on each side until golden brown and cooked through.
- Add the Garlic: When the chicken is nearly cooked, add the minced garlic to the skillet. Stir and cook for another 1-2 minutes until fragrant.
- Make the Sauce: Pour in the chicken broth and let it simmer. Scrape the bottom of the skillet to release brown bits and allow to reduce slightly for about 4-5 minutes.
- Combine Everything: Add the drained noodles to the skillet. Toss everything together, infusing the noodles with the sauce. Stir in the remaining butter. If the sauce is too thick, add a splash of reserved pasta water.
- Finishing Touches: Just before serving, stir in fresh parsley and adjust seasoning.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Gently reheat in a skillet over low heat, adding a splash of chicken broth or water.