A simple, homey plate that always hits: tender pan-seared chicken breasts laid over glossy, buttery egg noodles tossed with garlic and a sprinkle of parsley. It’s the kind of dinner you make when you want comfort without fuss — minimal ingredients, fast prep, and flavors everyone at the table will eat. This recipe is perfect for weeknights, picky eaters, or nights when you want a reliable, satisfying meal in under 30–40 minutes.
Why you’ll love this dish
This recipe is a weeknight hero: quick to pull together, budget-friendly, and utterly comforting. The combination of seared chicken and buttery noodles is mild, family-friendly, and easy to customize. If you’re trying to simplify your dinners without sacrificing flavor, this fits the bill.
“Light, buttery noodles with a golden chicken breast — the whole family asked for seconds. So quick and delicious.” — a reader review
If you enjoy straightforward chicken mains, you might also like this detailed chicken breast recipe that walks through seasoning and searing techniques to keep breast meat juicy.
The cooking process explained
Before you start, know that this recipe is basically three parts: cook the noodles, sear the chicken, and finish by tossing the noodles with garlic-butter in the same pan to soak up flavor. Expect about 10–12 minutes of active cooking time once the water is boiling. The trick is to let the chicken rest a few minutes after cooking so juices redistribute — that keeps the slices moist on top of the buttery noodles.
What you’ll need
- 2 boneless, skinless chicken breasts (about 1 to 1.25 lb / 450–560 g total)
- 8–12 oz egg noodles (depending on appetite; 8 oz for 2–3 servings, 12 oz for 4)
- 3–4 tablespoons unsalted butter (more if you love it saucy)
- 2 cloves garlic, minced (or 1 teaspoon garlic paste)
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley, optional for garnish
Notes/substitutions:
- Swap egg noodles for any short pasta (rotini, farfalle) if preferred. Cooking times vary.
- Use olive oil with a tablespoon of butter if you want a slightly lighter fat profile.
- For more flavor, add a squeeze of lemon or a pinch of red pepper flakes when tossing the noodles.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente. Drain and set aside. If you like a silkier finish, reserve 1/4 cup of pasta water before draining.
- In a large skillet over medium heat, melt 2 tablespoons of butter until foaming.
- Season chicken breasts on both sides with salt and pepper. Add them to the skillet. Cook without moving until golden, about 6–7 minutes. Flip and cook another 6–7 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove chicken to a plate and let it rest for 5 minutes. Resting keeps the meat juicy.
- Reduce heat to medium-low. Add remaining butter to the skillet. Add minced garlic and sauté until fragrant, about 30–60 seconds — don’t let it brown.
- Return the cooked noodles to the skillet. Toss to coat with butter and garlic. If the noodles seem dry, add a splash of the reserved pasta water to loosen the sauce. Season to taste.
- Slice the chicken across the grain. Serve the slices on top of the buttered noodles. Garnish with chopped parsley if desired.
Practical note: Always check chicken with a thermometer. Jumbo breasts may need extra time; smaller breasts cook faster.
Best ways to enjoy it
Plate the noodles in a shallow bowl and fan sliced chicken on top for a restaurant-style presentation. Pair this dish with:
- A bright green salad (lemon vinaigrette cuts the richness).
- Steamed green beans or sautéed spinach for color and nutrients.
- Crusty bread to mop up buttered sauce.
For a fun contrast, add pickled vegetables or a quick cucumber salad. If you want more heat, drizzle a little hot honey or serve with crushed red pepper at the table.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Keep chicken and noodles together or separate — storing separately helps preserve texture.
- Freezing: Cooked chicken and noodles can be frozen for up to 2 months. Cool completely, pack in freezer-safe containers, and thaw overnight in the fridge before reheating. Note: texture of pasta softens after freezing.
- Reheating: Gently reheat in a skillet over low-medium heat with a splash of water or a bit of butter to restore moisture. Microwave on medium power in short bursts, stirring between intervals, to avoid drying the chicken. Reheat to an internal temp of 165°F (74°C) for safety.
Pro chef tips
- Pound uneven chicken breasts to an even thickness for more consistent cooking. A meat mallet works well.
- Don’t skimp on resting time — 5 minutes makes a big difference in juiciness.
- Toast garlic lightly but watch it closely; burned garlic tastes bitter. Add it at the lower heat stage and remove from pan if it starts to brown.
- If using store-bought noodles that are dense, separate them with a fork after draining so they don’t clump. A tablespoon of butter right after draining helps keep them glossy.
- For cleaner pan flavor, deglaze briefly with a tablespoon of white wine or chicken stock after removing the chicken, then add the butter and garlic.
Creative twists
- Lemon-herb: Add a tablespoon of lemon zest and a squeeze of lemon juice when tossing the noodles. Finish with extra parsley and thyme.
- Creamy: Stir in 1/4 cup of heavy cream or a couple tablespoons of cream cheese with the butter for a richer sauce.
- Mushroom & shallot: Sauté sliced mushrooms and shallot after the chicken, then add garlic and noodles.
- Spicy/BBQ: Top sliced chicken with a brush of BBQ sauce or a drizzle of hot sauce for a bolder profile. For inspiration on spicy chicken ideas, check out this playful twist on stuffed spicy chicken Buffalo Chicken Bombs.
- Vegetarian swap: Replace chicken with pan-seared tofu or roasted cauliflower steaks for a meatless version.
Common questions
Q: How long does this take from start to finish?
A: Active time is about 20–30 minutes. Pasta cooking and chicken searing happen sequentially; overall allow 30–40 minutes including prep and resting.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs are more forgiving and stay juicy; cook them 5–7 minutes per side depending on thickness and check for 165°F (74°C) internal temp.
Q: My noodles clumped together after draining. How can I prevent that?
A: Toss noodles immediately with a tablespoon of butter or a drizzle of olive oil after draining. You can also rinse briefly with hot water to separate, though that removes some starch that helps sauce cling.
Q: Can I make this ahead for meal prep?
A: You can cook components ahead. Store chicken and noodles separately and combine when reheating to keep textures better. Reheat gently with a splash of water or stock.
Q: Is it safe to reheat this more than once?
A: Reheat only once. Repeated cooling and reheating increases bacterial risk and degrades texture.
Q: What temperature should the chicken reach?
A: Safe internal temperature for cooked chicken is 165°F (74°C). Use a probe thermometer in the thickest part.
Enjoy a straightforward, comforting plate that’s easy to customize. With a few pantry staples and basic technique, you’ll have a reliable meal that’s both familiar and satisfying.
Butter Garlic Chicken with Egg Noodles
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts About 1 to 1.25 lb total
- 8-12 oz egg noodles 8 oz for 2-3 servings, 12 oz for 4
- 3-4 tablespoons unsalted butter More if you love it saucy
- 2 cloves garlic, minced Or 1 teaspoon garlic paste
- Salt and freshly ground black pepper To taste
- Chopped fresh parsley Optional for garnish
Instructions
Cooking the Noodles
- Bring a large pot of salted water to a boil.
- Add egg noodles and cook according to package directions until al dente. Drain and set aside.
- If you like a silkier finish, reserve 1/4 cup of pasta water before draining.
Cooking the Chicken
- In a large skillet over medium heat, melt 2 tablespoons of butter until foaming.
- Season chicken breasts on both sides with salt and pepper. Add them to the skillet.
- Cook without moving until golden, about 6–7 minutes. Flip and cook another 6–7 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove chicken to a plate and let it rest for 5 minutes.
Combining Noodles and Chicken
- Reduce heat to medium-low. Add remaining butter to the skillet.
- Add minced garlic and sauté until fragrant, about 30–60 seconds — don’t let it brown.
- Return the cooked noodles to the skillet. Toss to coat with butter and garlic.
- If the noodles seem dry, add a splash of the reserved pasta water to loosen the sauce. Season to taste.
- Slice the chicken across the grain. Serve the slices on top of the buttered noodles. Garnish with chopped parsley if desired.