Copycat Noodles & Company Parmesan Chicken and Buttered NoodlesTonia
Quick parmesan chicken with buttery noodles using pressure cooker ease, crispy crust, and rich Italian flavor.
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.
Notes
Store leftovers in separate containers. Reheat gently in microwave or skillet for best texture. Add peas or spinach to noodles for a twist.