Description
A simple, creamy one‑pan meal with tender chicken and rich buttered egg noodles—perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 T olive oil
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz egg noodles
- 3 T butter
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (optional garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper, then cook them for 5–6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and cook until fragrant.
- Pour in the chicken broth and heavy cream, then bring to a simmer.
- Add the egg noodles to the skillet, cover, and cook until the noodles are tender, about 8–10 minutes.
- Stir in the butter and grated Parmesan cheese until melted and creamy.
- Return the chicken to the skillet to warm through.
- Garnish with chopped fresh parsley, if desired, and serve warm.
Notes
- You can use chicken thighs instead of breasts for richer flavor.
- Adjust the amount of cream to suit your desired sauce consistency.
- Adding vegetables like peas or spinach can boost nutrition and color.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; add a splash of broth when reheating to keep it moist.
Nutrition
- Serving Size: 1 serving
