This Copycat Noodles and Company Parmesan Chicken and Buttered Noodles recipe is a quick way to make one of your favorites at home!
It has been hard to find the motivation to make meals during the summer! The kids are home from school, it’s hot outside and there is no schedule.
So, I was trying to figure out what to make for dinner when I remembered that I had some leftover grilled chicken in the freezer and decided to make a quick version of Noodles and Company’s Parmesan Chicken and Buttered Noodles.
How To Make Parmesan Chicken and Buttered Noodles
Step One:
Start with the chicken.
I took leftover, grilled chicken out of the freezer, added a little water, covered it loosely and heated it in the microwave until the chicken thawed completely.
To use raw, boneless, skinless, chicken breasts instead start by slicing the chicken breasts in half widthwise so that you have two thin chicken breasts instead of one.
Step Two:
In a shallow bowl, mix together breadcrumbs, grated Parmesan, Italian seasoning, and garlic powder.
Step Three:
Heat the olive oil in a saute pan over medium heat.
Step Four:
Dip the chicken breasts in melted butter and then coat with the breadcrumbs mixture.
Step Five:
Fry the coated chicken breasts in the oil for a couple of minutes on each side, until golden brown.
If using precooked chicken, this will only take about 1- 2 minutes per side.
When using raw chicken that has been cut in half to make it thin, this will take 3-4 minutes per side. Cook until the juices run clear or until the chicken reaches an internal temperature of 165°F.
Step Six:
Put one cup of cooked egg noodles in three bowls. Toss each with one tablespoon of melted butter. Sprinkle with shredded Parmesan cheese, salt, black pepper, and Italian seasoning.
Step Seven:
Slice each parmesan chicken breast and lay the slices on top of the noodles in the bowls.
If you want to make oven baked parmesan chicken instead, try the method in one of these two blog posts: Key Lime Chicken Tenders and Lemon Pepper Chicken Tenders.
This Copycat Noodles and Company Parmesan Chicken and Buttered Noodles recipe is a quick way to make one of your favorites at home!
- 3 cooked chicken breasts (see notes for how to make using raw chicken breasts)
- 1/4 cup breadcrumbs
- 1/2 cup grated Parmesan
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 cup butter, melted
- 2 tbsp olive oil
- 3 cups cooked egg noodles
- 3 tbsp butter, melted
- 3 tbsp shredded Parmesan
- 1/4 tsp salt
- 1/4 tsp Italian seasoning
- 1/8 tsp black pepper
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In a shallow bowl, mix together breadcrumbs, grated Parmesan, Italian seasoning, and garlic powder.
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Heat olive oil in a saute pan over medium heat.
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Dip the chicken breasts in melted butter and coat with the breadcrumbs mixture.
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Fry the coated chicken breasts in the oil for a couple of minutes on each side, until golden brown.
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Put one cup of cooked egg noodles in three bowls. Toss each with one tablespoon of melted butter. Sprinkle with shredded Parmesan cheese, salt, black pepper, and Italian seasoning.
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Slice each parmesan chicken breast and lay the slices on top of the noodles in the bowls.
To use raw, boneless, skinless, chicken breasts instead start by slicing the chicken breasts in half widthwise so that you have two thin chicken breasts instead of one.
It will take 3-4 minutes to cooker per side. Cook until the juices run clear or until the chicken reaches an internal temperature of 165°F.
More chicken tenders recipes to try:
Lemon Pepper Chicken Tenders | Garlic Parmesan Chicken Tenders | Key Lime Chicken Tenders
Laura says
Hi !!! I love your recipes and your enthusiasm. Because I am GF and diabetic, I use almond flour for bread crumbs. I can even make an almond bread that tastes like a hush puppy. Here’s my recipe:
3 cups almond flour, 1 Tbsp baking pwdr, 1 tsp baking soda, 1/2 tsp salt, 2-3 eggs (I buy med. organic), 1-1/2 cups buttermilk/or any milk, 1 small finely diced onion, 1 cup shred cheese, mix, pour into a buttered pan (I use a Pyrex 11X9-inch glass dish & bake 37 mins.
T hank you so much.
Angela says
This is an easy dish. I never have any ‘left-over’ chicken in my freezer (since I always use our leftover chicken within a day or so.) I make a cold chicken salad on Croissants (SP) with Butter (Boston) lettuce. It’s nice to have on a hot summer day for lunch!
To the breading mixture (for this dish), I added a bit of garkic powder, and also some dry parsley flakes. I also added a generous handful of frozen ‘green peas’ to the buttered noodles. With my ‘personal additions’, we loved it ! .
LH says
Made this last night. Simple to make & really good. This recipe is a keeper:)
Tonia says
Fantastic! I still make it for my family too!
nancy says
This was delicious I substituted bread crumbs for Original Goldfishes crackers and I served it up with homemade Mac n Cheese. My family devoured it!
www.StarHughes.com says
Yum!! I love parmesan chicken! These look so good and I bet your family loved it! I don’t know how you have time to do all that you do!!! Superwoman!
Ana Degenaar says
This looks and sounds delish!
Lindsay @ Delighted Momma says
Ohhh what a yummy meal!! Rarely do we have any leftovers around here either…You would think that I was starving my husband they way he eats haha! Such a great presentation of the food! Your pictures are always so clean. Love that