Chicken with Buttered Noodles

Ingredients

For the Chicken

4 boneless, skinless chicken breasts

1 tablespoon olive oil

Salt and pepper, to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme (or your favorite herb)

For the Noodles

8 oz egg noodles (or your preferred pasta)

4 tablespoons unsalted butter

2 tablespoons olive oil

1 teaspoon garlic, minced

½ teaspoon salt (or to taste)

Freshly ground black pepper, to taste

Fresh parsley or basil, chopped (optional for garnish)

Directions

Cook the Noodles

Boil the Noodles: 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 the noodles and set aside, reserving a little pasta water for later.

Prepare the Chicken

Season the Chicken: While the noodles are cooking, season the chicken breasts with salt, pepper, garlic powder, onion powder, and thyme on both sides.

Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing.

Make the Buttered Noodles

Sauté the Garlic: In the same skillet, add butter and olive oil. Once the butter is melted, add the minced garlic and sauté for 1-2 minutes, or until fragrant.

Toss the Noodles: Add the drained noodles to the skillet, tossing them in the butter and garlic mixture until evenly coated. If the noodles seem dry, add a small amount of reserved pasta water until you reach your desired consistency.Season the Noodles:

Season the noodles with salt and pepper to taste, and toss again to combine.

Serve the Dish

Slice the Chicken: Slice the cooked chicken breasts into thin strips.

Assemble and Serve: Plate the buttered noodles and top with the sliced chicken. Garnish with fresh parsley or basil, if desired, and serve immediately.