Chicken with Buttered Noodles (Classic Comfort Food)
Chicken with Buttered Noodles is a simple, comforting, and satisfying dish that combines juicy, pan-seared chicken with tender noodles tossed in a rich, buttery sauce. It’s the kind of meal that feels cozy and familiar—perfect for busy weeknights, relaxed family dinners, or whenever you’re craving classic comfort food.
Ingredients
For the Chicken
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4 boneless, skinless chicken breasts
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1 tablespoon olive oil
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Salt and black pepper, to taste
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried thyme (or preferred herb)
For the Buttered Noodles
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8 oz egg noodles (or pasta of choice)
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4 tablespoons unsalted butter
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2 tablespoons olive oil
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1 teaspoon garlic, minced
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½ teaspoon salt (or to taste)
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Freshly ground black pepper, to taste
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Fresh parsley or basil, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente (about 8–10 minutes). Drain and set aside, reserving ¼ cup of pasta water.
Season both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and thyme.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 75°C). Remove from the pan and let rest before slicing.
In the same skillet, add butter and olive oil. Once melted, add minced garlic and sauté for 1–2 minutes until fragrant.
Add the cooked noodles and toss to coat. If needed, add a splash of reserved pasta water to loosen the sauce.
Season with salt and pepper to taste.
Slice the chicken into thin strips. Serve over the buttered noodles, garnish with fresh herbs if desired, and enjoy immediately.
Notes
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Don’t overcook the chicken—resting it keeps it juicy
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Use reserved pasta water to create a silky sauce
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Slice chicken against the grain for tenderness
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Fresh herbs add brightness at the end