Creamy One-Skillet Chicken and Noodles

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, finely minced
• 2 cups chicken stock
• 1 cup heavy cream
• 8 ounces egg noodles
• 3 tablespoons unsalted butter
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Sear the Chicken:
   Warm the olive oil in a large skillet over medium heat. Season both sides of the chicken breasts with salt and pepper. Cook for 5–6 minutes on each side, or until the chicken is golden brown and fully cooked. Transfer to a plate and set aside.
2. Cook the Noodles:
   In the same skillet, add the minced garlic and sauté briefly until aromatic. Pour in the chicken stock and heavy cream, bringing the mixture to a gentle boil. Stir in the egg noodles, cover, and let them simmer for 8–10 minutes until soft.
3. Finish the Dish:
   Once the noodles are tender, stir in the butter and Parmesan cheese until melted and the sauce is smooth. Return the chicken to the pan to warm through.
4. Serve and Enjoy:
   Sprinkle with chopped parsley if desired, and serve hot straight from the skillet.