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Chicken with Buttered Noodles finished recipe

Chicken with Buttered Noodles

Chicken with Buttered Noodles pairs golden, pan-seared chicken with tender egg noodles coated in butter, garlic, and a little Parmesan. The noodles stay simple and savory, while the chicken adds a satisfying centerpiece that makes the dish substantial enough for dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 chicken portions with about 6 cups buttered noodles
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 11/2 pounds boneless skinless chicken breasts, about 2 large breasts, halved horizontally into 4 cutlets and pounded to about 1/2-inch thickness
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
For the Buttered Noodles
  • 12 ounces wide egg noodles
  • 6 tablespoons unsalted butter divided
  • 2 cloves garlic (about 6 g) finely minced
  • 1/2 cup finely grated Parmesan cheese
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt plus more for the pasta water
  • 1/4 teaspoon freshly ground black pepper

Method
 

Method
  1. Prepare the chicken: Pat the chicken cutlets dry with paper towels. Season both sides with the 1 teaspoon kosher salt, ½ teaspoon black pepper, and garlic powder. Sprinkle with the flour and turn to coat lightly, shaking off any excess.
  2. Start the noodle water: Bring a large pot of generously salted water to a boil. Keep it ready while you cook the chicken so the noodles can be prepared while the chicken rests.
  3. Sear the chicken: Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer. Cook for about 4 to 5 minutes on the first side without moving it excessively, until the underside is golden brown.
  4. Finish cooking the chicken: Turn the cutlets and cook for another 3 to 5 minutes, depending on thickness. The exterior should be golden and the thickest part of each piece must reach 165°F (74°C). Transfer the chicken to a plate and let it rest while you finish the noodles.
  5. Cook the egg noodles: Add the egg noodles to the boiling water and cook according to the package directions until tender but not mushy, usually about 6 to 8 minutes. Before draining, reserve ½ cup (120 ml) of the pasta cooking water. Drain the noodles well.
  6. Make the garlic butter: Return the empty pasta pot to low heat. Add 4 tablespoons (57 g) of the butter and the minced garlic. Cook for about 30 to 60 seconds, stirring, just until the garlic smells fragrant. Keep the garlic pale; if it begins browning quickly, reduce the heat.
  7. Coat the noodles: Add the drained noodles, remaining 2 tablespoons (28 g) butter, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Toss gently until the butter melts and the noodles look evenly glossy. Add 2 to 4 tablespoons (30 to 60 ml) of the reserved pasta water if they seem dry.
  8. Add the Parmesan: Remove the pot from the heat. Add the Parmesan gradually while tossing the noodles. If the cheese looks clumpy or the noodles become too tight, add reserved pasta water 1 tablespoon at a time until the coating is smooth and lightly creamy rather than watery.
  9. Finish and serve: Toss the parsley and lemon juice into the noodles. Taste and adjust the seasoning if needed. Divide the buttered noodles among 4 plates and serve each portion with a chicken cutlet.

Notes

Store leftover chicken and buttered noodles in separate airtight containers when possible. Refrigerate promptly and use within 3 to 4 days. For reheating, add a small splash of water or chicken broth to the noodles and warm them gently on the stovetop or in the microwave until hot. Reheat the chicken until it reaches 165°F (74°C) in the center. Avoid prolonged heating, which can dry out both the chicken and noodles.

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