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Chicken with Buttered Noodles

A warm and creamy dish featuring tender chicken and glossy egg noodles in a rich garlic and Parmesan sauce, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (or thighs)
  • 3 tbsp butter (divided) Use unsalted butter to control the salt.
  • 2 tbsp olive oil
  • 4 cloves garlic, minced Fresh garlic gives an extra flavor boost.
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 12 oz egg noodles
  • 2 tbsp fresh parsley, chopped
  • Salt & black pepper, to taste

Method
 

Cooking Noodles
  1. Cook the egg noodles according to package directions. Then drain them, toss with 1 tbsp butter so they shine, and set aside.
Cooking Chicken
  1. Season the chicken well with salt and pepper. Heat 2 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat.
  2. Add the chicken to the skillet and cook until golden brown and cooked through, about 4–5 minutes per side. Remove the chicken and slice it.
Making the Sauce
  1. In the same skillet, melt the remaining butter and sauté the minced garlic until fragrant, about 30 seconds.
  2. Pour in the chicken broth, then add the heavy cream and grated Parmesan. Simmer gently, stirring, until the sauce becomes smooth and slightly thickened.
Combining Ingredients
  1. Toss the cooked noodles in the sauce until every strand is coated.
  2. Arrange the sliced chicken on top so each plate gets meat and noodles together.
Garnishing
  1. Garnish with fresh parsley and serve hot. Optional: Squeeze a little fresh lemon juice into the sauce right before serving.

Notes

To save time, while the pasta cooks, start the chicken. For extra flavor, stir in Dijon mustard or red pepper flakes.