Description
A comforting dish of tender chicken breasts, egg noodles, and a rich creamy sauce, perfect for busy weeknights.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz (about 225g) egg noodles (or your favorite pasta)
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 1 teaspoon dried parsley (or fresh parsley for garnish)
- 1 tablespoon olive oil
- 1 cup chicken broth (preferably low-sodium)
- ½ cup heavy cream
- Salt and black pepper, to taste
- Optional: Grated parmesan cheese for topping
- Optional: Red pepper flakes for added spice
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, black pepper, and thyme. Add chicken and sear for 5-6 minutes per side until golden brown and cooked through. Remove and slice.
- Cook noodles in salted boiling water according to package instructions until al dente, about 7-8 minutes. Reserve ½ cup pasta water, then drain noodles.
- In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté for about a minute. Pour in chicken broth, simmer for 3-4 minutes, then stir in heavy cream and simmer until thickened.
- Toss in cooked noodles, mixing until coated. If sauce is too thick, add reserved pasta water. Return sliced chicken to skillet and mix. Adjust seasoning, and garnish with parsley and chili flakes if desired.
Notes
Let the chicken rest after cooking to keep it juicy. Fresh herbs enhance the flavor, and don’t forget to reserve pasta water for the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg
Keywords: chicken, noodles, creamy, buttered, family favorite, weeknight dinner, quick recipe