Description
A comforting and simple dish featuring pan-seared chicken breasts served over rich, buttery egg noodles tossed with garlic and Parmesan cheese. Perfect for an easy weeknight dinner.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
Noodles
- 8 oz egg noodles
- 2 tablespoons butter (divided)
- 1 garlic clove, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Cook Noodles: Bring a large pot of salted water to a boil and cook egg noodles according to the package instructions. Drain and set aside.
- Prepare Chicken: Season chicken breasts with salt and pepper. Heat olive oil and 1 tablespoon of butter in a skillet over medium heat.
- Cook Chicken: Add chicken breasts to the skillet and cook for 6–7 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F.
- Rest Chicken: Remove chicken from the skillet and let it rest for 5 minutes before slicing to retain juices.
- Sauté Garlic: In the same skillet, melt the remaining tablespoon of butter and sauté the minced garlic for 1 minute until fragrant.
- Toss Noodles: Add the cooked noodles to the skillet with garlic butter and toss to coat evenly.
- Finish: Stir in grated Parmesan cheese and chopped parsley if using. Serve the buttered noodles topped with sliced chicken breasts.
Notes
- Use rotisserie chicken for a quicker version.
- Add steamed broccoli or peas to the noodles to make it a complete meal.
