Buttered Noodles with Chicken (Print-Friendly Version)

Tender chicken chunks and egg noodles wrapped in a smooth garlicky butter blend - a warm, speedy meal you can have ready in under 30 minutes.

# What You Need:

→ Main Ingredients

01 - 1 lb diced chicken thighs or breasts, chopped into small chunks
02 - 8 oz egg noodles
03 - 2 tablespoons olive oil
04 - 3 tablespoons unsalted butter, divided
05 - 2 cloves garlic, finely chopped
06 - Salt and freshly ground pepper, to taste
07 - 1 teaspoon Italian herb blend
08 - 1/4 cup freshly grated Parmesan cheese (optional)
09 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Bring a large pot of well-salted water to a rolling boil. Add egg noodles and cook according to package directions until al dente. Drain thoroughly without rinsing to preserve the starch.
02 - Pat chicken pieces dry with paper towels. Season generously with salt, pepper, garlic powder, and onion powder. Heat olive oil in a large skillet over medium heat until shimmering. Add chicken in a single layer, being careful not to overcrowd. Cook undisturbed for 6-7 minutes until golden brown, then flip and cook another 5-6 minutes until internal temperature reaches 165°F. Transfer to a cutting board and let rest.
03 - Using the same skillet with residual flavor, reduce heat to medium-low. Add 2 tablespoons butter and minced garlic. Sauté for 1-2 minutes until fragrant but not browned. Add Italian herbs and stir to release their aromatic oils.
04 - Return drained pasta to its pot off heat. Add the remaining tablespoon of butter and the garlic butter mixture from the skillet. Toss gently until pasta is evenly coated with a silky sheen. Fold in the rested chicken pieces. Transfer to warmed plates, garnish with freshly grated Parmesan and chopped parsley. Serve immediately.

# Additional Tips:

01 - For more depth of flavor, deglaze the pan with a splash of white wine or chicken broth before adding butter.
02 - The starchy pasta water is valuable - reserve a few tablespoons to add to the butter sauce if it appears too thick.
03 - For a nuttier flavor profile, allow the butter to brown slightly before coating the noodles.
04 - Room temperature chicken cooks more evenly than cold chicken straight from the refrigerator.

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