Buttered Chicken Noodles (Print-Friendly Version)
# What You'll Need:
→ Optional Toppings
01 -
Fresh parsley, chopped, for sprinkling on top
02 -
30 g grated Parmesan cheese
→ Seasonings and Sauces
03 -
1 teaspoon dried Italian seasoning or throw in some basil and parsley if you like
04 -
Freshly ground black pepper, just add what you want
05 -
Salt, add it to your liking
06 -
2 cloves garlic, minced up
07 -
3 tablespoons unsalted butter, split up
08 -
2 tablespoons olive oil
→ Main Components
09 -
225 g egg noodles or use whatever pasta you like best
10 -
450 g chicken breasts or thighs, no bones or skin, cut small
# Step-by-Step Directions:
01 -
If you want some extra goodness, toss over as much Parmesan as you like and finish with some fresh parsley on top. Dig in right away while it’s still hot.
02 -
Add the chicken you cooked earlier and mix until everything is blended. Put back the drained noodles, drop in your last bit of butter, and toss it all until everything is buttery and coated.
03 -
Heat up 2 tablespoons of your butter in the same big skillet you used. Keep the heat at medium. Add your chopped garlic plus those dried herbs. Cook for a minute or two, just until it smells great.
04 -
Toss salt and pepper on the chicken chunks. Pour olive oil in a big skillet and set to medium heat. Drop in the chicken bits and cook them for about 5 to 7 minutes. When they're browned and cooked through, move them onto a separate plate.
05 -
Grab a big pot and fill with salted water. When it boils, toss in your pasta. Cook just like it says on the box until the noodles are still a little firm. Once they're done, drain them well and set aside.
# Helpful Notes:
01 -
Chop your chicken into pieces that are around the same size so they cook evenly and don’t dry out.