Description
A rich and comforting one-pan meal featuring tender chicken cooked in a creamy garlic butter sauce with wide egg noodles. This easy 30-minute recipe combines savory flavors and minimal cleanup, perfect for a satisfying dinner for four.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
Sauce and Pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz wide egg noodles (uncooked)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried parsley (or 1 tablespoon fresh)
Optional Garnishes
- Chopped fresh parsley
- Extra Parmesan cheese
Instructions
- Season the Chicken: Thoroughly season the bite-sized chicken pieces with salt and pepper to your taste, preparing them for cooking.
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 4 to 5 minutes until browned on all sides. Once browned, set the chicken aside on a plate.
- Sauté Garlic in Butter: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 30 to 60 seconds until fragrant, taking care not to burn the garlic.
- Add Broth and Cream: Stir in the chicken broth and heavy cream, combining them well in the skillet to create a creamy base.
- Cook the Egg Noodles: Add the uncooked wide egg noodles to the skillet, pressing them gently into the liquid. Cover the pan and simmer for 8 to 10 minutes, stirring occasionally, until the noodles are tender and have absorbed some of the sauce.
- Combine Chicken and Cheese: Return the browned chicken back to the skillet. Stir in the grated Parmesan cheese and dried parsley. Mix thoroughly until the sauce is creamy and the chicken, noodles, and sauce are well combined.
- Thicken and Serve: Remove the skillet from heat and let the dish sit, uncovered, for 2 to 3 minutes to allow the sauce to thicken. Garnish with chopped fresh parsley or additional Parmesan if desired. Serve warm and enjoy!
Notes
- Using chicken thighs instead of breasts will result in juicier meat.
- For a lighter version, substitute heavy cream with half-and-half.
- Fresh garlic can be used instead of minced garlic for more intense flavor.
- Be sure to stir occasionally while noodles cook to prevent sticking.
- Leftovers store well in the refrigerator for up to 3 days.
