Cook the Noodles:
Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
Cook the Chicken:
Season the chicken breasts with salt, pepper, and thyme. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 5-6 minutes on each side until golden brown and cooked through. Remove from the pan and let rest for a few minutes before slicing.
Make the Buttered Noodles:
In the same skillet, add 3 tablespoons of butter and 1 tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant. Toss in the cooked noodles and mix until evenly coated in the buttery garlic sauce.
Assemble and Serve:
Plate the buttered noodles and top with sliced chicken. Sprinkle with grated Parmesan and fresh parsley for garnish.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove with a little butter to keep the noodles moist.
Optional Add-ins: Add steamed veggies like broccoli or spinach for a healthier twist.
