Description
A cozy, one-pan comfort meal featuring seared chicken breasts over rich, buttered egg noodles with optional Parmesan and parsley garnish.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite‑sized pieces
- 2 tbsp olive oil
- 1 tsp salt, divided
- ½ tsp black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 12 oz egg noodles
- ¼ cup unsalted butter
- ¼ cup grated Parmesan cheese (optional)
- 2 tbsp chopped fresh parsley (optional)
- lemon wedges, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook egg noodles until al dente, drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium‑high heat. Season chicken with half the salt, pepper, garlic and onion powders.
- Add chicken to skillet in a single layer. Cook 5–7 min per side until golden and cooked through (165°F internal), then remove chicken and keep warm.
- Reduce heat to medium, add butter to skillet and let it foam.
- Return chicken to pan; add cooked noodles, remaining salt, and toss to coat in butter.
- Sprinkle Parmesan and parsley over top; toss gently. Serve immediately with lemon wedges if desired.
Notes
- Use chicken thighs for juicier results.
- Stir in veggies like spinach or mushrooms after cooking chicken.
- Substitute gluten‑free or whole‑wheat pasta as needed.
- Add red pepper flakes or a squeeze of lemon for brightness.
- Leftovers keep 3 days—reheat with a splash of broth or cream.