Step 1: Prepare the Chicken

Pat the chicken dry with paper towels. This helps achieve a good sear. Season both sides evenly with salt, black pepper, garlic powder, and paprika. Set aside while you heat the pan.

Step 2: Sear the Chicken

Heat a large, deep skillet or sauté pan over medium-high heat. Add olive oil and 1 tablespoon of butter. Once the butter is melted and slightly foamy, place the chicken into the pan in a single layer.

Cook for 5–7 minutes per side, or until the chicken develops a golden-brown crust and is cooked through (internal temperature should reach 165°F / 74°C). Remove the chicken from the pan and set it aside on a plate. Cover loosely with foil to keep warm.

Step 3: Build Flavor in the Pan

Reduce the heat to medium. If using garlic, add it now and sauté for about 30 seconds until fragrant, scraping up any browned bits from the bottom of the pan. These bits add incredible depth to the dish.

Step 4: Cook the Noodles

Pour in the chicken broth and water. Bring the liquid to a gentle boil, then add the egg noodles. Stir to ensure they are mostly submerged.

Cook uncovered, stirring occasionally, for 7–10 minutes, or until the noodles are tender and most of the liquid has been absorbed. If the pan looks dry before the noodles are fully cooked, add a splash of water or broth.

Step 5: Finish with Butter

Once the noodles are cooked, reduce the heat to low. Stir in the remaining butter until melted and evenly distributed. Add Parmesan cheese if using, and mix until creamy.

Step 6: Return the Chicken

Nestle the chicken back into the pan on top of the noodles. Spoon some noodles over the chicken and allow everything to warm together for 2–3 minutes.

Step 7: Garnish and Serve

Sprinkle with chopped parsley and serve immediately, with lemon wedges on the side if desired.