A simple, homestyle meal that brings golden, juicy chicken together with tender egg noodles tossed in a rich garlic-butter sauce—comfort food at its finest, ready in under 30 minutes.
Why You’ll Love This Recipe
This is dinner when you’re tired, hungry, and don’t want to think. It’s warm, fragrant, and deeply satisfying—no fancy techniques, no long list of ingredients. Just seared chicken, buttery noodles, and a hint of garlic and parsley to bring it all to life. Perfect for weeknights, late suppers, or when someone needs feeding fast.
Ingredients
- 2 boneless, skinless chicken breasts or thighs (thighs stay juicier)
- 8 oz dried egg noodles
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 2 garlic cloves, minced (or 1 tsp jarred)
- ½ cup chicken broth (low-sodium if preferred)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
- ¼ cup grated Parmesan cheese (optional)
- Lemon wedges, for serving (optional)
Step-by-Step Instructions
- Sear the chicken: Pat chicken dry with paper towels and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate, cover loosely with foil, and let rest 5 minutes.
- Cook the noodles: While chicken rests, bring a pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente (usually 6–8 minutes). Drain, reserving ¼ cup pasta water.
- Make the butter sauce: In the same skillet (don’t clean it—those browned bits add flavor), melt butter over medium-low heat. Add garlic and sauté 1 minute until fragrant (do not brown). Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Simmer 1–2 minutes.
- Toss the noodles: Add drained noodles to the skillet and toss gently to coat. If the sauce seems tight, add reserved pasta water 1 tbsp at a time until silky.
- Serve: Slice rested chicken and arrange over the buttered noodles. Sprinkle with parsley and Parmesan if using. Serve with lemon wedges on the side for a bright finish.
You Must Know
- Pat chicken dry — wet meat steams instead of searing.
- Don’t skip the fond — those browned bits in the pan are flavor gold.
- Reserve pasta water — the starchy liquid helps the sauce cling.
- Rest the chicken — keeps it juicy when sliced.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet with a splash of broth or water to revive the sauce.
- Not recommended for freezing — noodles turn mushy upon thawing.
Ingredient Substitutions
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Chicken breasts
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Thighs, rotisserie chicken, or turkey cutlets
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Thighs stay moist; rotisserie saves time
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Egg noodles
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Pappardelle, fettuccine, or wide rice noodles (GF)
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Match width for best sauce hold
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Butter
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Olive oil or ghee
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For dairy-free, use 2 tbsp olive oil + 1 tbsp nutritional yeast for richness
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Chicken broth
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Vegetable broth
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Keeps it vegetarian if using plant-based protein
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Fresh parsley
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Chives or dried parsley (use 1 tsp)
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Fresh is best, but dried works in a pinch
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Parmesan
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Pecorino Romano or omit
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Adds saltiness and umami
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Serving Suggestions
- Stir in 1 cup fresh spinach or peas during the last minute of noodle cooking.
- Top with crispy fried shallots or breadcrumbs for crunch.
- Serve with steamed broccoli, green beans, or a crisp garden salad.
- Add a sprinkle of red pepper flakes for gentle heat.
Cultural Context
Rooted in American home cooking with echoes of Eastern European comfort food, this dish reflects generations of cooks who used simple pantry staples to create warmth on a plate. Egg noodles and butter were staples in Midwestern and Jewish households, often served with roasted chicken or schnitzel. This version streamlines tradition into a one-skillet meal that honors flavor without fuss.
Pro Tips
- Use a nonstick or cast iron skillet for best browning.
- Slice chicken against the grain for tender bites.
- Double the recipe — leftovers reheat well for quick lunches.
- Add lemon zest (½ tsp) to the sauce for brightness without extra fat.
- For richer flavor, deglaze the pan with a splash of white wine before adding broth.
Frequently Asked Questions
Q: Can I use frozen chicken?
A: Yes, but allow extra cook time. Ensure internal temp reaches 165°F.
Q: Can I make this ahead?
A: Best made fresh. Noodles absorb sauce as they sit. Reheat with added liquid.
Q: Why did my garlic burn?
A: Garlic burns quickly. Cook on medium-low and stir constantly.
Q: Is this gluten-free?
A: Only if using GF egg-free noodles. Most contain wheat. Always check labels.
Q: Can I add mushrooms?
A: Absolutely! Sauté sliced mushrooms with the garlic for earthy depth.
Allergy Information
Contains: eggs (in noodles), dairy (butter, Parmesan), wheat (in most egg noodles).
Gluten-free option: Use certified GF noodles.
Dairy-free option: Substitute butter with olive oil and omit cheese.
Always verify ingredient labels if serving those with allergies.
Nutrition Facts (Per Serving – Approximate)
Based on 2 servings, with chicken breast and whole milk egg noodles
- Calories: 480
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 36g
- Fiber: 2g
- Sugar: 2g
- Protein: 34g
- Sodium: 520mg
Note: Nutrition values are estimates and may vary based on ingredients and portion size. Not intended as medical advice.
Final Thought: This isn’t fine dining. It’s real dining—the kind that fills bellies, calms minds, and says, “You’re taken care of.” That’s the power of butter, noodles, and a little love.
