You catch the smell through tha steam vent and suddenly your starving. It’s that kinda cozy, rich smell that wraps you up in a warm hug. You know dinner’s gonna be good tonight.
That bubbling sound from the pressure cooker kinda makes your mouth water before you even lift the lid. The scent of garlic, parmesan, and butter fills the air, pulling you closer. You feel that comfy anticipation growing.
What’s cool about this dish is how quick it comes together but still tastes like you spent hours cooking. You get juicy chicken with a crispy parmesan crust sitting on soft, buttered noodles. It’s like comfort food but without the wait.
The Real Reasons You Will Love This Method
- You get that crispy parmesan chicken without the long frying time.
- The pressure cooker keeps chicken tender and juicy with a tender pull every time.
- Butter blends right into the noodles giving them a rich, silky finish.
- Seasonings mix perfectly to bring out Italian flavors without any hassle.
- The quick release on your pressure cooker means dinner’s ready in no time.
The Complete Shopping Rundown
You gonna need some basics here but all real easy to find. Grab cooked chicken breasts unless you wanna make 'em fresh in the pressure cooker first. Then stack your cart with breadcrumbs and grated Parmesan 'cause that’s where the flavor starts.
Italian seasoning and garlic powder are your go-to spices. Butter and olive oil are a must for that golden crust and silky noodles. Don’t forget egg noodles for that classic buttery bed under your chicken.
Top it off with shredded Parmesan, a pinch of salt, black pepper, and a sprinkle of Italian seasoning to finish your bowls real nice. These ten ingredients gotcha covered from start to finish.
- 3 cooked chicken breasts (or raw if you wanna pressure cook first)
- ¼ cup breadcrumbs
- ½ cup grated Parmesan
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ cup butter melted
- 2 tablespoon olive oil
- 3 cups cooked egg noodles
- 3 tablespoon shredded Parmesan
- ¼ teaspoon each salt, Italian seasoning, and ⅛ teaspoon black pepper
Your Complete Cooking Timeline
Start by mixing breadcrumbs, Parmesan, Italian seasoning, and garlic powder in a shallow bowl. This is your crispy coating mix.
Heat olive oil in your saute pan over medium heat. This’ll get ready for that golden crust on your chicken.
Take the cooked chicken breasts and dip ‘em in melted butter. Then coat them with the breadcrumb mix real good.
Fry the coated breasts in the hot olive oil for a couple minutes each side till they get all golden brown and crispy. Keep an eye so they don’t burn.
Meanwhile, divide your cooked egg noodles into three bowls. Toss each cup with melted butter, then sprinkle with shredded Parmesan, salt, black pepper, and a pinch more Italian seasoning.
Slice the parmesan chicken breasts and lay the slices over the top of your buttered noodles. It looks beautiful and tastes even better.
Serve it up fast because with that quick release on your pressure cooker, dinner’s coming together super quick and tasty.
Easy Tweaks That Make Life Simple
- Use almond flour instead of breadcrumbs if you’re gluten free or want a different texture.
- Add frozen green peas right to the buttered noodles for a pop of color and sweetness.
- Sub bread crumbs with crushed Goldfish crackers for a playful, crunchy twist kids love.
- Double the sauce by adding more butter and Parmesan for an extra creamy plate.
- Cook raw chicken breasts in your pressure cooker first using the sealing ring and natural release method for juicier meat every time.
When You Finally Get to Eat
Oh man, that first bite of the parmesan chicken is crispy and crunchy with a buttery, garlicky hit. You notice how the chicken stays tender underneath, not dried out at all.
The buttered egg noodles taste silky with that melted Parmesan melting in your mouth. The Italian seasoning brings a mild herb flavor, making every forkful comforting and rich.
You’ll feel real cozy and satisfied, kinda like you made yourself a restaurant meal but in your own kitchen. It works real good for those nights you want a quick but special dinner.
Keeping Leftovers Fresh and Ready
Wrap your leftover parmesan chicken and noodles separately in airtight containers so the crust stays kinda crispy and noodles keep their butter goodness.
Store ‘em in the fridge up to three days. When reheating, use your microwave on medium power or a skillet with a little butter to bring back that fresh texture.
If you wanna stash leftovers longer, freezing is cool too. Freeze chicken and noodles wrapped tight, thaw overnight in the fridge, then heat with a quick release finish in your pressure cooker or stove.
Common Questions and Real Answers
- Can I use raw chicken breasts in this recipe? Yep, you can. Just cook ‘em first in the pressure cooker using the sealing ring and natural release for about 10 minutes before proceeding with the breadcrumb coating.
- What if I don’t have Italian seasoning? No worries, just mix dried basil, oregano, and a pinch of thyme or rosemary you got on hand.
- Can I swap egg noodles for something else? Absolutely. Any pasta you like works, but egg noodles soak up the butter real nice.
- How do I get a crispy crust if I don’t have a saute pan? Use a regular frying pan or even bake coated chicken on a baking sheet under the broiler, just watch it close.
- What’s quick release and natural release? Quick release means you release steam fast to stop cooking immediately. Natural release is when you let the pressure come down slow on its own, making meat tender.
- Can I add veggies to this dish? Sure thing, peas or spinach mixed into the noodles work really nice.
Copycat Noodles & Company Parmesan Chicken and Buttered NoodlesTonia
Equipment
- 1 Mixing bowl Shallow for coating
Ingredients
Main ingredients
- 3 cooked chicken breasts or raw if pressure cooking
- ¼ cup breadcrumbs
- ½ cup grated Parmesan
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ cup butter melted
- 2 tablespoon olive oil
- 3 cups cooked egg noodles
- 3 tablespoon shredded Parmesan
- ¼ teaspoon salt
- ¼ teaspoon Italian seasoning extra for garnish
- ⅛ teaspoon black pepper
Instructions
Instructions
- Mix breadcrumbs, grated Parmesan, Italian seasoning, and garlic powder in a shallow bowl.
- Heat olive oil in a sauté pan over medium heat.
- Dip cooked chicken breasts in melted butter, then coat in breadcrumb mixture thoroughly.
- Fry coated chicken in hot olive oil until golden brown and crispy on both sides.
- Divide cooked egg noodles into serving bowls.
- Toss each bowl of noodles with melted butter.
- Top noodles with shredded Parmesan, salt, black pepper, and extra Italian seasoning.
- Slice the crispy parmesan chicken breasts.
- Lay sliced chicken over the buttered noodles in each bowl.
- Serve immediately while warm and crispy.
