Steam curls up from the valve and your stomach starts talking back. You notice the sealing ring snug and ready, the float valve popping up as pressure builds. That hiss from the valve is like a little dinner bell, telling you something dang good is happening inside.
You remember feeling that buzz when pressure cooking chicken and noodles before. It just comes together so fast and tastes way better than waiting around all day. You can almost smell the Parmesan and garlic teasing your nose already.
It’s that kinda meal you wanna dive into right away, but you gotta be patient until you do a slow release. Then quick release let’s you peek inside and see perfectly tender chicken strips resting on buttery noodles. When you serve it up, eyes light up and you know you nailed it.
Why This Recipe Works Every Single Time
- You get that tender chicken fast with pre-cooked breasts helping cut down pressure cooker time real good.
- The breadcrumb and Parmesan combo crisps up just right in the oven after pressure cooking, giving you that great crunch.
- Using melted butter for noodles results in perfect coating, not greasy but just right.
- The Italian seasoning and garlic powder add layers of flavor that hit all the right comfort notes.
- Cooking the noodles separately means they don’t turn mushy inside the pressure cooker.
- The quick release keeps everything cooking perfectly without overcooking the chicken strips.
The Complete Shopping Rundown
- 3 cooked chicken breasts - you can use leftovers or cook some fresh; I usually pressure cook raw until tender, about 10 minutes on high pressure, then slow release.
- ¼ cup breadcrumbs - plain or Italian style works great.
- ½ cup grated Parmesan - fresh or packaged, but freshly grated tastes way better.
- 1 teaspoon Italian seasoning - this blend brings all the herbs you need.
- ½ teaspoon garlic powder - don’t skip this for that flavor boost.
- ¼ cup melted butter - for coating chicken and noodles, gives awesome richness.
- 2 tablespoons olive oil - helps crisp up the breadcrumb coating in the oven.
- 3 cups cooked egg noodles - you can cook these ahead or use leftovers.
- 3 tablespoons shredded Parmesan - for sprinkling on top after baking, adds that extra cheesy hit.
The Full Pressure Cooker Journey
Step one, you get that pressure cooker set with your sealing ring nice and tight. Put in raw chicken breasts if you gotta cook fresh then add a cup of water or broth. Seal that lid, and cook on high pressure about 10 minutes. After that, do a slow release so the chicken stays juicy.
Once the chicken’s done, slice it into strips. In a shallow bowl, mix breadcrumbs, grated Parmesan, Italian seasoning, and garlic powder. Now dip each chicken strip into melted butter, then coat with your breadcrumb mix.
Place those coated strips on a baking sheet lined with parchment paper. Drizzle olive oil right over them to help get that crunch. Here’s where the oven kicks in at 400°F. Bake for 12 to 15 minutes until golden and crispy.
While chicken's baking, reheat your cooked egg noodles if needed. Toss noodles with melted butter so they shine and taste buttery-perfect. Divide noodles on plates, top with your crispy Parmesan chicken strips, then sprinkle shredded Parmesan on top before serving.
Smart Shortcuts for Busy Days
- Use leftover cooked chicken from the fridge. Saves you that initial cook and gets dinner on table quicker.
- Cook noodles ahead an’ toss with butter to store, just reheat right before serving.
- Pre-mix your breadcrumb and Parmesan seasoning blend in a jar. Saves prep time when you wanna throw this together fast.
- Bake chicken strips in batches and freeze extras to reheat real quick on busy nights.
The Flavor Experience Waiting for You
When you bite into these chicken strips, you get an awesome crunchy crust with cheese and herb flavors that make your tastebuds happy. The garlic and Italian seasoning sneak in with every bite, dang, it's just so good.
The buttered noodles feel so smooth and simple but are the perfect partner to that flavorful chicken. They soak up a bit of juice if you let it sit, which is kinda like heaven on a plate.
Altogether, you taste comfort and coziness, like this meal was meant to get you through any busy night or just for dang good company around the table. It’s easy but still fancy enough to impress, no joke.
How to Store This for Later
If you got leftovers, toss ‘em into an airtight container and pop in the fridge. They’ll keep good for about 3 to 4 days, so you got some tasty meals planned out.
Freezing works too. Place chicken strips and noodles in separate freezer bags or containers so they don’t get soggy. When you ready, thaw overnight in the fridge and reheat gently.
For reheating, heat the chicken in the oven to keep that crunch or use your pressure cooker’s sauté setting real quick. Noodles warm up fast in the microwave with a splash of water or butter to keep ‘em moist.
What People Always Ask Me
- Q Can I use raw chicken breasts in the pressure cooker for this recipe? A Yes! Cook raw chicken breasts on high pressure for about 10 minutes, then do a slow release. After slicing, follow the breadcrumb coating and baking steps.
- Q Can I skip baking and cook everything in the pressure cooker? A I wouldn’t recommend it. The oven crisping gives you that golden crunch you want, pressure cooker alone won’t get it.
- Q Can I freeze leftovers? A Yep, freeze chicken and noodles separately in airtight containers to keep texture better.
- Q How do I reheat without drying out the chicken? A Oven reheating at 350°F for about 10 minutes works best to keep it juicy but crispy.
- Q What if I don’t have egg noodles? A Any pasta you like works, just cook it separately and toss with butter before serving.
- Q Can I add veggies to this dish? A Totally! Steamed broccoli or peas go real good with the chicken and noodles. Just toss them in at the end.
Copycat Noodles & Company Parmesan Chicken and Buttered Noodles
Equipment
- 1 Sauté pan for frying chicken
Ingredients
Main ingredients
- 3 cooked chicken breasts see notes for using raw
- 0.25 cup breadcrumbs plain or Italian style
- 0.5 cup grated Parmesan fresh or packaged
- 1 teaspoon Italian seasoning
- 0.5 teaspoon garlic powder
- 0.25 cup melted butter for chicken
- 2 tablespoon olive oil
- 3 cups cooked egg noodles
- 3 tablespoon melted butter for noodles
- 3 tablespoon shredded Parmesan for topping
- 0.25 teaspoon salt
- 0.25 teaspoon Italian seasoning for noodles
- 0.125 teaspoon black pepper
Instructions
Instructions
- In a shallow bowl, mix together breadcrumbs, grated Parmesan, Italian seasoning, and garlic powder.
- Heat olive oil in a sauté pan over medium heat.
- Dip the chicken breasts in melted butter and coat with the breadcrumb mixture.
- Fry the coated chicken breasts in oil a couple of minutes per side, until golden brown.
- Put one cup of cooked egg noodles into three bowls.
- Toss each bowl with one tablespoon of melted butter.
- Sprinkle with shredded Parmesan, salt, black pepper, and Italian seasoning.
- Slice each Parmesan chicken breast.
- Lay sliced chicken over buttered noodles in each bowl.
- Optional: bake slices in oven at 400°F for 12–15 minutes for extra crispiness.
- Serve immediately while hot and cheesy.
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