Ingredients
- 1 pound of boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 ounces egg noodles
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Juice of half a lemon
If you’re feeling adventurous, swap out the chicken for turkey or even tofu for a vegetarian twist. I’ve found that a sprinkle of smoked paprika can add a delightful depth, reminiscent of the spices my grandmother used in her kitchen.
Instructions
- Heat olive oil in a large skillet over medium heat. Season the diced chicken with salt, pepper, garlic powder, and onion powder.
- Add the chicken to the skillet, cooking until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Meanwhile, bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain the noodles and set aside.
- Add the cooked noodles to the skillet with the garlic butter. Toss to coat the noodles evenly.
- Return the chicken to the skillet and add the Parmesan cheese, fresh parsley, and lemon juice. Toss everything together until well combined.
- Serve immediately, garnished with extra Parmesan and parsley if desired.
As I cook, I often recall how my mother would remind me to taste as I go. It’s a simple tip, but it ensures that every bite is perfectly seasoned and to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International