- Season the chicken cutlets with salt, pepper, garlic powder, and paprika.
- Heat olive oil and 1 tbsp butter in a large skillet over medium heat.
- Cook the chicken for 4-5 minutes per side, until golden brown and fully cooked. Remove and set aside.
2. Make the Creamy Buttered Noodles
- In the same pan, melt 2 tbsp butter and sauté the minced garlic for 30 seconds.
- Add chicken broth, heavy cream, and egg noodles. Stir well.
- Bring to a gentle simmer, cover, and cook for 8-10 minutes, stirring occasionally.
- Once the noodles are tender, stir in Parmesan cheese, Italian seasoning, salt, and pepper.
3. Combine & Serve
- Return the chicken to the pan, spooning some creamy sauce over the top.
- Simmer for 2 more minutes, letting the flavors blend.
- Garnish with fresh parsley and serve warm!
Serving Ideas & Pairings
🥦 Serve with steamed or roasted veggies like broccoli or asparagus.
🥗 Pair with a fresh side salad for a lighter meal.
🥖 Enjoy with garlic bread for extra indulgence!
Storage & Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop with a splash of broth or cream to keep the noodles creamy.
- Not recommended for freezing due to the creamy sauce.
Variations & Customizations
🔥 Spicy Kick – Add red pepper flakes for a little heat.
🧀 Extra Cheesy – Stir in more Parmesan, mozzarella, or cream cheese.
🥩 Protein Swap – Use shrimp or turkey instead of chicken.
🌿 Herb Boost – Add fresh basil, thyme, or rosemary for extra flavor.
FAQ
Q: Can I use a different type of pasta?
A: Yes! Penne, fettuccine, or rotini work well, but adjust cooking time accordingly.
Q: Can I make this lighter?
A: Yes! Use half-and-half instead of heavy cream and reduce butter slightly.
Q: Can I make this ahead of time?
A: It’s best fresh, but you can cook the chicken ahead and make the noodles right before serving.
