Some nights, you just want a meal that feels like a warm hug—no fuss, no fancy gadgets, just good ingredients coming together in the skillet. Picture tender chicken pieces sizzling in olive oil, the aroma of garlic powder mingling with onion powder as you stir the pan.
There’s something almost magical about slippery egg noodles coated in melted butter and a shower of freshly grated Parmesan. Add a sprinkle of parsley and a squeeze of lemon, and you’ve got a dish that brings back memories of family dinners or college roommates riffing on whatever was in the fridge. It’s quick, forgiving, and—let me be honest—it’s hard not to go back for seconds.
You can sneak in some spinach or toss in halved cherry tomatoes for a pop of color. Swap the chicken for shrimp if you’re craving seafood—or try kielbasa when you’re low on groceries. Honestly, this dish might just become your kitchen MVP, rising to the rescue whenever you’re staring blankly into the fridge.
Why You’ll Love It
- Effortless weeknight cooking: pantry staples and a quick sear are all you need.
- Balanced richness: real butter plus a kiss of Parmesan keeps it flavorful without feeling greasy.
- Customizable: add veggies, change proteins, or turn up the heat with chili flakes.
- Kid-friendly and crowd-pleasing: dinners at home rarely get more universally adored.
Timing and Servings
In about 25 minutes—yes, less than an episode of your favorite sitcom—you’ll have dinner on the table. This recipe serves four hungry folks, or two very enthusiastic eaters with enough leftovers for tomorrow’s lunch. Planning for a crowd? Double everything, grab a big skillet (cast iron works great), and watch it vanish in no time.
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil (or avocado oil if you’re fancy)
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 12 ounces egg noodles (or fettuccine, rotini, even zoodles for a low-carb twist)
- ¼ cup unsalted butter
- ¼ cup freshly grated Parmesan cheese (look for Parmigiano-Reggiano if you can find it)
- 2 tablespoons chopped fresh parsley (optional, but it really brightens things up)
- 1 lemon, cut into wedges (optional, but trust me on this)
Directions
- Bring a large pot of water to a rolling boil; add a generous pinch of salt. Stir in the egg noodles and cook until just al dente, following package instructions. Drain and set aside.
- While the pasta bubbles away, heat the olive oil in a wide skillet over medium-high heat. Season the chicken pieces with ½ teaspoon salt, the black pepper, garlic powder, and onion powder. Once the oil shimmers, add the chicken in a single layer and let it sear undisturbed for 2–3 minutes.
- Flip the chicken, then cook another 3–4 minutes until each piece is nicely browned and cooked through. Transfer the chicken to a plate; tent with foil to keep warm.
- Reduce the skillet to medium heat. Add the butter; swirl the pan until the butter is completely melted and foaming. Return the chicken to the skillet, tossing briefly to coat.
- Add the drained noodles, sprinkle with the remaining ½ teaspoon salt, and toss vigorously so every strand gets covered in that buttery sauce.
- Sprinkle over the Parmesan cheese and chopped parsley. Give it one final toss. Serve piping hot, with lemon wedges on the side for anyone craving a bright finish.
Variations
- Add a cup of baby spinach or arugula right at the end for a boost of color and nutrients.
- Swap chicken for sliced kielbasa, shrimp, or even leftover roast turkey.
- Stir in red pepper flakes or a pinch of cayenne to dial up the heat.
- Use gluten-free pasta or whole-wheat noodles if that’s what you’ve got on hand.
- Mix in halved cherry tomatoes or roasted red peppers for a summer twist.
