Description
A comforting and easy one-pan meal featuring juicy seared chicken breasts served over creamy buttered egg noodles, all cooked together in a rich garlic-infused broth with Parmesan cheese.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and pepper, to taste
Noodles and Sauce
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz egg noodles
- 3 tbsp butter
- ¼ cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then sear them for 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove chicken from skillet and set aside.
- Cook the Noodles: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Stir in the egg noodles, cover the skillet, and cook for 8-10 minutes, stirring occasionally, until the noodles are tender and most of the liquid is absorbed.
- Combine & Finish: Stir in the butter and grated Parmesan cheese until melted, creating a creamy sauce. Return the cooked chicken breasts to the skillet and let them heat through with the noodles for a couple of minutes.
- Serve: Garnish with chopped fresh parsley if desired, and serve the warm chicken and buttered noodles immediately.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- You can substitute egg noodles with any pasta of your choice, but keep an eye on cooking time.
- For a lighter option, substitute heavy cream with half-and-half or milk, though the sauce will be less creamy.
- Adding vegetables like peas or spinach in step 2 can brighten up the dish and add nutrition.
- If the sauce thickens too much, add a splash of chicken broth or water to loosen it.
