Description
A classic and comforting dinner of tender, seasoned chicken breasts served over rich, buttery egg noodles tossed with Parmesan and fresh parsley. This easy stovetop meal comes together quickly, making it a perfect family-friendly weeknight recipe.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Noodles
- 12 oz egg noodles
- 4 tablespoons unsalted butter
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Season the chicken: Sprinkle garlic powder, dried thyme, salt, and black pepper evenly over both sides of the chicken breasts.
- Cook the chicken: Heat olive oil in a skillet over medium heat. Place the chicken breasts in the skillet and cook for 6–7 minutes on each side until golden brown and cooked through. Remove from heat and let rest for 5 minutes.
- Slice the chicken: After resting, slice the chicken breasts into strips or bite-sized pieces.
- Cook the noodles: While the chicken cooks, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until tender. Drain the noodles and return them to the pot.
- Butter the noodles: Add the unsalted butter to the hot noodles and stir until the butter is melted and noodles are fully coated.
- Add cheese and parsley: Mix in the grated Parmesan cheese and chopped fresh parsley if using, combining well for flavor.
- Serve: Plate the buttered noodles and top with sliced chicken. Garnish with additional parsley or Parmesan cheese if desired for a finishing touch.
Notes
- Substitute rotisserie chicken for a quicker preparation.
- Add steamed peas or roasted vegetables to turn this into a complete meal.
- For extra flavor, stir a little garlic powder or lemon zest into the buttered noodles.
