Description
A comforting one-pan dish featuring tender seared chicken, buttery egg noodles, and a silky cream sauce that’s perfect for weeknight dinners.
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
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook 5–6 minutes per side until golden and cooked through. Transfer to a plate.
- In the same pan, sauté garlic until fragrant—about 30 seconds. Add chicken broth and heavy cream, then bring to a gentle simmer.
- Add egg noodles directly into the simmering liquid. Cover and cook 8–10 minutes, stirring occasionally, until tender.
- Stir in butter and Parmesan until smooth and creamy. Return chicken to the pan and warm through. Garnish with parsley and serve.
Notes
For a lighter sauce, swap heavy cream with half-and-half. Use freshly grated Parmesan for the best melt.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Pan-frying
- Cuisine: American