Description
A creamy one‑pan meal combining golden seared chicken breasts with egg noodles in a butter‑and‑cream sauce—comforting, simple, and perfect for a quick weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 ounces egg noodles
- 3 tablespoons butter
- 1/4 cup Parmesan cheese, grated
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts on both sides with salt and pepper.
- In a large skillet over medium heat, add olive oil and sear the chicken for about 5‑6 minutes per side, until golden brown and cooked through (internal temperature ~165°F / 74°C). Remove from the pan and set aside.
- In the same pan, add minced garlic and sauté for about 30 seconds until fragrant.
- Add chicken broth and heavy cream; bring to a gentle simmer.
- Add the egg noodles, cover, and cook for about 8‑10 minutes, stirring occasionally, until the noodles are tender and have absorbed much of the liquid.
- Stir in the butter and Parmesan cheese until melted and the sauce is creamy.
- Return the chicken to the pan, simmer just to warm through and allow flavors to meld.
- Garnish with chopped parsley before serving.
Notes
- You can substitute chicken thighs if you prefer darker meat; adjust cooking time accordingly.
- If sauce becomes too thick, add a little more chicken broth.
- Leftovers store well for up to 3 days—when reheating, add a splash of broth or cream to loosen the sauce.
- Add vegetables like mushrooms or spinach to stretch the dish and add more color/nutrients.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 580
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 150 mg
