Chicken with Buttered Noodles

4 boneless, skinless chicken breasts

Salt and pepper to taste

2 tablespoons olive oil

4 tablespoons butter, divided

4 cloves garlic, minced

1 cup chicken broth

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

12 oz egg noodles

Fresh parsley, chopped, for garnish

Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat.

Add the chicken breasts to the skillet and cook for 6-7 minutes per side, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.

In the same skillet, add 2 tablespoons of butter and the minced garlic. Sauté for 1-2 minutes, or until the garlic is fragrant.

Add the chicken broth to the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens, about 3-5 minutes.

Meanwhile, cook the egg noodles according to the package instructions. Drain and return to the pot.

Add the remaining 2 tablespoons of butter to the noodles and toss until the butter is melted and the noodles are well-coated.

Slice the cooked chicken breasts and serve over the buttered noodles, drizzling with the creamy garlic sauce. Garnish with fresh parsley.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 520 kcal | Servings: 4 servings