Description
A comforting and easy one-pan meal featuring juicy seared chicken breasts served over creamy buttered egg noodles, all cooked together in a flavorful garlic and Parmesan sauce.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and pepper, to taste
Noodles & 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 the chicken breasts with salt and pepper. Sear the chicken for 5-6 minutes on each side until golden brown and fully cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
- Cook the Noodles: Using the same skillet, add the 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 have absorbed most of the liquid.
- Combine & Finish: Stir in the butter and grated Parmesan cheese until the sauce is melted, creamy, and well combined. Return the cooked chicken breasts to the skillet and let them warm through in the sauce.
- Serve: Garnish with chopped fresh parsley if desired, and serve the chicken and noodles warm for a hearty, all-in-one meal.
Notes
- Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
- Using fresh Parmesan cheese enhances the flavor and creaminess of the sauce.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce might be less rich.
- Feel free to add vegetables like spinach or peas during the noodle cooking step for added nutrition.
- This recipe works well with other types of pasta but cooking times may vary.
