A creamy, comforting one-pan dinner with tender chicken and buttery noodles cooked together for easy cleanup.
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Calories: 620kcal
Equipment
- Large skillet with lid
- wooden spoon
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 ounces egg noodles
- 3 tablespoons butter
- 0.25 cup grated Parmesan cheese
- salt and black pepper, to taste
- fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken with salt and pepper. Cook 5–6 minutes per side until golden and cooked through. Remove and set aside.
- Add garlic to the pan and sauté until fragrant, about 30–60 seconds.
- Pour in chicken broth and heavy cream, stirring to combine and scrape up browned bits.
- Add egg noodles, pushing them into the liquid. Cover and cook 8–10 minutes, stirring occasionally.
- Stir in butter and Parmesan cheese until melted and creamy.
- Return chicken to the skillet and heat through for a few minutes.
- Garnish with parsley if desired and serve warm.
Notes
Stir gently while cooking noodles to prevent sticking. Add extra broth if sauce thickens too quickly.
Nutrition
Calories: 620kcal | Carbohydrates: 42g | Protein: 42g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 155mg | Sodium: 780mg | Potassium: 620mg | Fiber: 2g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 12mg