Description
A delicious and creamy one-pan meal featuring tender bite-sized chicken pieces cooked with egg noodles in a rich garlic butter sauce, enhanced with Parmesan cheese and fragrant parsley. This easy-to-make dish combines protein and pasta in a comforting, flavorful sauce perfect for a quick weeknight dinner.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
Liquid & Dairy
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Pasta
- 8 oz wide egg noodles (uncooked)
Herbs & Garnish
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
- Optional: chopped fresh parsley or extra Parmesan for garnish
Instructions
- Season the chicken: Generously season the bite-sized chicken pieces with salt and pepper on all sides to enhance flavor before cooking.
- Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Remove the chicken from the skillet and set aside.
- Sauté the garlic: In the same skillet, reduce heat to medium and melt the unsalted butter. Add the minced garlic and sauté for 30 to 60 seconds until fragrant, being careful not to burn it.
- Add liquids: Pour in the chicken broth and heavy cream, stirring to combine and bring to a simmer.
- Cook the noodles: Add the uncooked egg noodles to the skillet, pressing them gently into the liquid so they are submerged. Cover the skillet and let it simmer for 8 to 10 minutes, stirring occasionally to prevent sticking, until the noodles are tender and have absorbed most of the liquid.
- Combine and finish the sauce: Return the cooked chicken to the skillet. Stir in the grated Parmesan cheese and dried parsley. Mix well until the sauce thickens to a creamy consistency and the ingredients are fully combined.
- Rest and garnish: Remove the skillet from heat and let the dish sit uncovered for 2 to 3 minutes to thicken further. Garnish with chopped fresh parsley and/or extra Parmesan cheese if desired. Serve warm and enjoy!
Notes
- Use either chicken breasts or thighs depending on your preference; thighs will be juicier while breasts are leaner.
- For a lighter version, substitute heavy cream with half-and-half and reduce the butter slightly.
- Fresh parsley adds more vibrant flavor than dried; use according to availability.
- Make sure to stir the noodles occasionally to prevent them from sticking together or to the pan.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
