Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
  • 1 tsp (5g) salt
  • ½ tsp (2.5g) black pepper
  • 1 tsp (3g) garlic powder
  • 1 tsp (3g) paprika (optional)
  • 2 tbsp (30ml) olive oil or butter
  • 12 oz (340g) egg noodles
  • 4 tbsp (57g) unsalted butter
  • ¼ cup (25g) grated Parmesan cheese (optional)
  • 2 tbsp chopped fresh parsley
  • Salt and pepper to taste

Instructions:

  1. Pat chicken dry. Season generously with salt, pepper, garlic powder, and paprika (if using).
  2. Heat olive oil or butter in a large skillet over medium heat. Cook chicken until golden brown and cooked through (internal temperature reaches 165°F/74°C).
  3. Remove chicken from the pan and let rest for 5 minutes before slicing into strips or cubes.
  4. Cook noodles in salted boiling water according to package directions until al dente.
  5. Drain the noodles well and return them to the pot.
  6. Add butter to the warm noodles and toss until completely melted and the noodles are coated.
  7. Stir in Parmesan cheese (if using), parsley, salt, and pepper to taste.
  8. Arrange buttered noodles on plates and top with sliced chicken. Garnish with extra parsley or cheese, if desired.