One Pan Chicken with Buttered Noodles

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste, preferably freshly cracked for enhanced flavor
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 8 ounces of egg noodles (or any pasta of your choice, such as fettuccine or penne)
• 1/4 cup unsalted butter, ideally at room temperature for easy melting
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese, freshly grated for the best taste
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions

1. Season the chicken breasts generously with garlic powder, onion powder, salt, and pepper on both sides.
2. In a large skillet over medium-high heat, add the olive oil and 1 tablespoon of butter. Let it melt and heat until shimmering.
3. Add the seasoned chicken breasts to the skillet. Cook for about 6-7 minutes on each side until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the pan and set aside.
4. In the same skillet, add the egg noodles and pour in 4 cups of water (or chicken broth for more flavor). Bring to a boil and cook according to package instructions, usually about 6-8 minutes.
5. Once the noodles are cooked, drain any excess water, leaving a little residual liquid. Add the remaining tablespoon of butter and minced garlic to the pan. Stir until the butter is melted and the garlic is fragrant, about 1 minute.
6. Slice the cooked chicken and return it to the skillet with the noodles. Add the Parmesan cheese and mix until everything is well combined. Season with additional salt and pepper to taste.
7. Remove from heat, and garnish with fresh parsley before serving.

Nutrition