Description

This comfort food classic combines golden-seared chicken with buttery egg noodles tossed in a simple garlic butter sauce. Made in just one pan and paired with pantry staples, it’s the ultimate weeknight dinner. The dish is rich, hearty, and versatile—perfect for both family meals and cozy solo dinners. With its balance of nostalgia and practicality, it’s a recipe you’ll return to again and again.

Ingredients

For the chicken:

4 boneless, skinless chicken breasts
Salt and black pepper to taste
1 tsp garlic powder
1 tsp onion powder
2 tbsp olive oil
2 tbsp unsalted butter

For the buttered noodles:

12 oz egg noodles
3 tbsp unsalted butter
Salt to taste
2 tbsp chopped fresh parsley (optional)

Instructions

Preheat a large skillet over medium heat and add olive oil.

Season the chicken breasts on both sides with salt, pepper, garlic powder, and onion powder.

Add the chicken breasts to the skillet and cook for about 5–7 minutes per side, until golden brown and cooked through.

Add the butter to the skillet and spoon it over the chicken until melted and well-coated. Remove chicken from the skillet and set aside.

Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until tender. Drain well.

Add butter to the hot noodles and stir until melted and evenly distributed. Season with salt to taste and toss with chopped parsley if using.

Slice the chicken and serve over the buttered noodles.

Notes

Use unsalted butter for better control over seasoning.
Always rest the chicken before slicing to lock in juices.
Egg noodles are traditional, but other pasta shapes can be substituted.
Fresh parsley adds brightness but can be swapped with other herbs.
Leftovers keep well for up to 3 days in the fridge, making it meal-prep friendly.