Description
A comforting skillet meal featuring juicy chicken tenders paired with egg noodles in a rich garlic butter and Parmesan sauce, perfect for busy evenings.
Ingredients
Scale
- 1 1/2 lbs chicken tenders
- 1 tsp kosher salt, divided
- 1/2 tsp ground black pepper, divided
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 12 oz wide egg noodles
- 1/2 cup low-sodium chicken broth
- 1/2 cup reserved pasta cooking water
- 1 tbsp fresh lemon juice
- 1/4 cup finely grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- Bring the pasta water to a boil. Fill a 5- to 6-quart pot with water and bring it to a rolling boil over high heat. Add 1/2 teaspoon of the kosher salt.
- Season the chicken. Pat the chicken tenders dry with paper towels. Sprinkle both sides with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, Italian seasoning, and garlic powder.
- Cook the noodles. Add the egg noodles to the boiling water and cook according to the package directions until just tender, usually 6 to 8 minutes. Scoop out 1/2 cup pasta cooking water, then drain the noodles. Do not rinse them.
- Brown the chicken. While the noodles cook, heat a 12-inch skillet over medium heat. Add the olive oil and 1 tablespoon butter. Once the butter foams, arrange the tenders in one layer. Cook for 3 to 4 minutes on the first side and 2 to 4 minutes on the second side.
- Check for doneness. Insert an instant-read thermometer into the thickest tender. It should register 165°F. Transfer the chicken to a clean plate and loosely cover it to keep warm.
- Sauté the garlic. Reduce the heat to medium-low. Add the remaining 3 tablespoons butter and minced garlic to the same skillet. Cook for 30 to 60 seconds, stirring constantly, until fragrant but not browned.
- Build the sauce. Pour in the chicken broth and scrape up the browned bits with a wooden spoon. Stir in 1/4 cup reserved pasta water, the lemon juice, and the remaining 1/4 teaspoon black pepper. Simmer for 2 minutes.
- Coat the noodles. Add the drained egg noodles and toss over low heat for 1 to 2 minutes. Remove the skillet from the heat, add the Parmesan, and toss until it melts. Add the remaining reserved pasta water gradually if the noodles need more moisture.
- Finish and serve. Return the chicken and any accumulated juices to the skillet. Turn the tenders through the noodles for about 1 minute, just until warm. Sprinkle with parsley and serve immediately.
Notes
Serve hot with a pinch of parsley and a little extra Parmesan cheese if desired. Pair with a crisp vegetable or salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 130mg
Keywords: chicken, pasta, garlic butter, weeknight dinner, family meal