The first thing you want to do is get that chicken ready. Pat the chicken dry with a paper towel, then season both sides with salt, pepper, and any herbs or spices you like. You can keep it simple with just salt and pepper, or you can go all out with garlic powder, paprika, and thyme for a little extra flavor.

Heat up some olive oil or butter in a large skillet over medium-high heat. Once the pan is hot, add your chicken breasts (or thighs) and cook for about 5-7 minutes on each side. You’re looking for a nice golden brown crust on the outside and tender, juicy meat on the inside. A quick tip—if you’ve got a meat thermometer, aim for 165°F (75°C) for perfectly cooked chicken. When it’s done, remove the chicken from the pan and let it rest for a few minutes before slicing it up.

While the chicken is cooking, grab a large pot and bring some salted water to a boil. Add your egg noodles and cook according to the package instructions. It usually takes about 6-8 minutes to get them to the perfect al dente texture. Once they’re ready, drain the noodles, but don’t throw away that pasta water just yet. Set aside about half a cup of the cooking water—it’ll help loosen up the noodles and make them extra silky later.

Now, back to that skillet! In the same pan you cooked the chicken in (don’t worry, the flavor from the chicken will make the noodles even better), melt the butter over low heat. Add your cooked noodles to the pan and toss them around until they’re fully coated in that rich, buttery goodness. If they’re looking a bit dry, pour in a little of that reserved pasta water to help loosen them up and make everything come together beautifully. If you like, you can also add a bit of Parmesan cheese at this point for some creamy, cheesy flavor.

By now, your chicken should have rested long enough. Slice it into thin strips or bite-sized pieces—however you like it best. You can either serve the chicken on top of the noodles or toss it all together in the pan—totally up to you!

Transfer those buttery noodles to a plate, then top them with your sliced chicken. Sprinkle some fresh parsley on top for a pop of color and a bit of freshness. If you’re feeling fancy, a little squeeze of lemon juice can add a nice zing to cut through the richness of the butter. And don’t forget to finish it off with a sprinkle of black pepper. Now, all that’s left is to dig in and enjoy!