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Copycat Noodles and Company Parmesan Crusted Chicken and Buttered Noodles in 30 Minutes

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You guys… I have been jonesing for buttered noodles for days. And days and days. And I finally hit the end of the grocery week, where it’s slim pickings and I need to fill my family with a delicious dish that doesn’t compromise in quality, or ingredients. You are going to love this recipe. It works with all staples you have in your house, and is made in under 30 minutes.

This is a recipe that I am going to have our 19 year old cook. She recently moved out, fled the coop, left the nest, cut the cord… you get the idea, she moved out, by choice and now she’s cooking every other day and learning the ins-and-outs of cooking. This one I’m sure she could whip up with minimal issue!

Now if you haven’t dined at Noodles and Co, I’m sorry! This wont be a copycat recipe for you, but for you other diners who love this casual restaurant, here we go!

If you don’t already have a meat thermometer I am going to suggest you purchase one. You should just have it in general, so consider this recipe your motivation for purchasing one. I have one like this, but you could easily level up for an infrared thermometer (which I’ll buy one day).

Other than that, you will have everything we need to get cooking.

Parmesan Chicken and Buttered Noodles

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine American, Italian
Servings 4 people


Parmesan Chicken

  • 2 chicken breasts
  • 1/4 cup parmesan cheese grated
  • 1/2 cup bread crumbs italian seasoned, if possible
  • 4 tbsp butter melted
  • 1/2 tsp salt and pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 3 tbsp olive oil for frying

Buttered Noodles

  • 4 cups dry, wide egg noodles
  • 3 tbsp shredded parmesan cheese
  • 3 tbsp butter melted
  • salt and pepper to taste


Parmesan Chicken

  • Slice your chicken breasts into cutlets
  • Pound chicken breasts to make flat and even thickness (about 1/2 inch)
  • Mix breadcrumbs, grated cheese, and seasonings in a bowl to create dry mix
  • Melt butter in a bowl
  • Coat chicken in butter and then coat in dry mix, shaking off excess crumbs
  • Set on a clean plate until ready to fry
  • Heat olive oil in a shallow pan and wait until oil is heated well
  • Slowly place breasts into oil
  • Fry each side until golden brown (3-4 minutes)
  • Pull out of oil and sit on a wire rack or paper towels to soak up excess oil

Buttered Noodles

  • Start a pot of water to boil and add a liberal amount of salt
  • Once water is boiling vigorously, add noodles
  • Watch them boil, it should only take 4-5 minutes at most.
  • Drain water
  • Portion noodles in bowl, and add butter and parmesan to each bowl
  • Slice chicken breasts and add on top of the noodles


Add salt liberally to your pasta water. It doesn’t all stick to the noodles, so don’t stress.
Do not over flip your chicken when it fries. Allow the first side to sit the longest until you notice that it is starting to cook towards the top of the breast. Don’t be afraid to allow it to sit 4-5 minutes on this side. 
If possible, buy a wire rack in the future so your fried foods can drain. Sitting on a paper towel works, but will not produce the crispiest layers. 
I let everyone add more cheese and butter to taste when completed. Some like more butter, some like more cheese. Some love sriracha with it! 
If your noodles are sitting aside for long, add a spritz of olive oil to them and stir so they don’t clump together. You can also add a bit to boiling water, but this is preference only, not a requirement. 
If you’re reheating chicken the next day, use a toaster oven where you can for crispyness. I microwaved mine and it still came out delicious. 
Keyword 30 minutes

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