Season the boneless, skinless chicken breasts with salt and pepper and let sit for 10 minutes.

Melt 3 tablespoons of butter in a skillet over medium heat and cook the chicken for 5–7 minutes per side until golden brown.

Boil a large pot of salted water and cook the wide noodles according to package instructions, about 8–10 minutes, until al dente.

In the same skillet, melt remaining butter with the juices, then add the drained noodles and toss to coat.

Slice the rested chicken and serve on top of the noodles, garnished with fresh herbs if desired.