Butter Garlic Chicken with Egg Noodles
A comforting weeknight dish featuring tender pan-seared chicken breasts served over buttery egg noodles with garlic and parsley.
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.
Notes
Store leftovers in an airtight container for up to 3-4 days. You can freeze cooked chicken and noodles for up to 2 months. Reheat gently with a splash of water or butter to restore moisture.