Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts
- 8 oz egg noodles
- 2 cups chicken broth
- 1 cup heavy cream
For Flavor & Finish
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 3 tbsp butter
- ¼ cup grated Parmesan cheese
- Salt & black pepper, to taste
For Garnish
- Fresh parsley, chopped
Instructions
-
Cook the chicken
Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper.
Cook for 5–6 minutes per side until golden and cooked through. Remove and set aside. -
Build the sauce
In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
Pour in chicken broth and heavy cream. Bring to a gentle simmer. -
Cook the noodles
Add egg noodles directly to the simmering liquid. Cover and cook for 8–10 minutes, stirring occasionally, until noodles are tender and the sauce thickens. -
Finish the dish
Stir in butter and Parmesan cheese until melted and creamy.
Return chicken to the pan and spoon sauce over the top. Let everything warm through for 2–3 minutes. -
Serve
Garnish with fresh parsley and serve hot.
Additional Notes
- One-Pan Win: Everything cooks in one skillet—less cleanup, more comfort.
- Thicker Sauce: Let the noodles sit uncovered for a minute before serving.
- Storage: Keeps well in the fridge for up to 3 days.
Variations
- Extra Veggies: Add mushrooms, spinach, or peas while the noodles cook.
- Lighter Version: Use half-and-half instead of heavy cream.
- Cheese Swap: Asiago or Romano work great in place of Parmesan.
Nutritional Information (Approx. per serving)
- Calories: ~520 kcal
- Protein: ~38g
- Carbohydrates: ~35g
- Fat: ~28g
