A beginner-friendly American comfort food dish featuring crispy air-fried seasoned chicken breasts served over rich, garlicky buttered egg noodles with Parmesan and parsley.
Ingredients
- 2 large boneless, skinless chicken breasts (cut in half horizontally to create 4 even cutlets, or use 4 small chicken cutlets)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked paprika adds an incredible depth of flavor)
- 1/2 teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 8 ounces wide egg noodles (or your favorite pasta shape)
- 4 tablespoons (1/2 stick) unsalted butter, high quality for the best flavor
- 2 cloves garlic, minced
- 1/4 cup freshly grated Parmesan cheese (optional, for extra richness)
- 2 tablespoons fresh parsley, finely chopped (plus extra for garnish)
- 2 to 3 tablespoons reserved pasta water
- Salt & Black Pepper to taste
Instructions
- Pat the chicken cutlets completely dry with paper towels.
- Rub the chicken cutlets evenly on both sides with the olive oil.
- In a small bowl, combine the garlic powder, onion powder, paprika, dried thyme, salt, and black pepper.
- Generously sprinkle the spice mixture over all sides of the chicken cutlets, pressing the spices gently into the meat so they adhere well.
- Preheat your air fryer to 380°F (190°C) for about 3 to 5 minutes.
- Lightly spray the air fryer basket with a non-aerosol cooking oil spray.
- Place the seasoned chicken cutlets in a single layer inside the basket, making sure they do not overlap (cook in batches if your air fryer is smaller).
- Air fry at 380°F (190°C) for 16 to 20 minutes, flipping the chicken halfway through at the 10-minute mark.
- Check that the internal temperature reaches 165°F (74°C) on a meat thermometer inserted into the thickest part.
- Remove the chicken from the air fryer and let it rest on a cutting board for 5 minutes before slicing.
- While the chicken is cooking, bring a large pot of generously salted water to a rolling boil over high heat.
- Add the wide egg noodles and cook according to package instructions (usually about 6 to 8 minutes) until al dente.
- Before draining, scoop out about 1/4 cup of the starchy pasta cooking water. Drain the noodles thoroughly in a colander.
- In the same large pot used for the pasta, melt the unsalted butter over medium-low heat.
- Add the minced garlic to the melted butter and sauté for about 30 to 60 seconds until fragrant, taking care not to let it burn.
- Return the drained egg noodles to the pot and toss the noodles thoroughly in the garlic butter sauce.
- Pour in a tablespoon or two of the reserved pasta water along with the grated Parmesan cheese and chopped parsley. Toss continuously until a glossy, silky sauce coats every single noodle.
- Season with salt and pepper to taste.
- Divide the rich buttered noodles evenly among warm serving plates or bowls.
- Slice the rested air fryer chicken breasts into thick strips and fan them out directly on top of the bed of noodles.
- Garnish with an extra sprinkle of fresh chopped parsley and a crack of black pepper. Serve hot.
Notes
Do Not Overcrowd the Basket: If your air fryer basket is too small to fit all four cutlets in a single layer without touching, cook them in two separate batches. Crowding traps steam and prevents the exterior from getting crispy. Use Starchy Pasta Water: Never skip the step of reserving a splash of pasta water! The starches in the water help bind the melted butter and Parmesan cheese into a velvety sauce that clings to the egg noodles instead of pooling at the bottom of the bowl. Meat Thermometer Accuracy: Always rely on a digital meat thermometer rather than guessing. Pulling the chicken right when it hits 165°F ensures it remains juicy and tender rather than dry. Variations: Add Veggies (broccoli, mushrooms, spinach), Cheese Lovers (double Parmesan or add mozzarella/fontina), or Spicy Kick (add red pepper flakes). Storage: Refrigerator for up to 3-4 days; chicken can be frozen for up to 2 months. Reheating: Microwave noodles with a splash of water for 1-2 minutes, or warm chicken in air fryer at 350°F for 4-5 minutes.
