Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and black pepper, to taste
For the Buttered Noodles:
- 12 oz egg noodles (or your favorite pasta)
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (optional)
- Salt and black pepper, to taste
Instructions:
- Prepare the Chicken:
- Season the chicken breasts on both sides with garlic powder, onion powder, smoked paprika, thyme, salt, and black pepper.
- Heat olive oil and butter in a large skillet over medium heat.
- Cook the chicken for 6-7 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F/74°C). Remove from the skillet and set aside to rest.
- Cook the Noodles:
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
- Make the Buttered Noodles:
- In the same skillet used for the chicken (don’t clean it—you want those flavors!), melt the butter over medium heat.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Add the cooked noodles to the skillet and toss to coat in the butter. Stir in Parmesan cheese, parsley, salt, and black pepper. Adjust seasoning to taste.
- Serve:
- Slice the rested chicken into strips and serve over a bed of buttered noodles.
- Garnish with additional Parmesan and parsley if desired.
Tips:
- For Extra Flavor: Deglaze the skillet with a splash of chicken broth or white wine before making the butter sauce for the noodles.
- Add Veggies: Toss in sautéed spinach, peas, or roasted cherry tomatoes for added nutrition and color.
- Make it Creamy: Stir in a few tablespoons of heavy cream or cream cheese to the buttered noodles for a richer sauce.
Enjoy your cozy and satisfying meal! 😊