Description

A creamy, comforting one-pan meal featuring juicy chicken breasts and tender egg noodles in a rich buttery sauce, perfect for a quick and satisfying dinner.

Ingredients

4 boneless, skinless chicken breasts

2 tbsp olive oil

Salt and pepper, to taste

3 garlic cloves, minced

2 cups chicken broth

1 cup heavy cream

8 oz egg noodles

3 tbsp butter

1/4 cup grated Parmesan cheese

Fresh parsley, chopped (optional)

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Instructions

Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Once the oil is hot, add the chicken and cook for about 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside on a plate.
In the same skillet, sauté the minced garlic for 1 minute until fragrant.
Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
Stir in the egg noodles, cover the skillet, and let cook for 8-10 minutes, stirring occasionally until the noodles are tender.
Once the noodles are cooked, reduce the heat to low. Add the butter and Parmesan cheese, stirring until melted and the sauce becomes creamy.
Return the chicken to the skillet to heat through for 2 minutes.
Garnish with fresh parsley, if desired, and serve warm with extra creamy sauce over the top.

Notes

You can add vegetables like spinach or peas for extra nutrition and color.

For a slight spicy kick, sprinkle crushed red pepper flakes.

Use half-and-half instead of heavy cream for a lighter version.

Swap egg noodles for fettuccine or rice noodles for gluten-free option.

Store leftovers in airtight container in fridge for up to 3 days; reheat gently with added broth or cream.

Chicken thighs can be used instead of breasts, adjusting cooking time.

For dairy-free, substitute heavy cream and butter with plant-based alternatives and use nutritional yeast instead of Parmesan.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: One-Pan Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 2g
Sodium: 650mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 38g
Cholesterol: 110mg