Tender, golden-seared chicken breasts nestled in a bed of creamy, rich, parmesan-buttered egg noodles. The best part? It all cooks in just one skillet for the easiest weeknight cleanup ever!
Contents
Ingredients
- 4 boneless skinless chicken breasts (pounded to even thickness)
- 2 tablespoons olive oil
- 3 fresh garlic cloves minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 8 ounces wide egg noodles
- 3 tablespoons unsalted butter
- 1/4 cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper to taste
- Fresh chopped parsley for garnish
Instructions
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Sear the Chicken: Heat the olive oil in a large, deep skillet over medium-high heat. Generously season the chicken breasts on both sides with salt and pepper. Add the chicken to the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temp of 165°F). Transfer the chicken to a plate and set aside.
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Aromatics & Liquids: Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for 30 seconds until fragrant. Pour in the chicken broth and heavy cream, using a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.
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Cook the Noodles: Add the dry egg noodles directly to the simmering liquid, pressing them down gently so they are mostly submerged. Cover the skillet with a tight-fitting lid. Let cook for 8-10 minutes, or until the noodles are tender and most of the liquid is absorbed.
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Make it Creamy: Remove the lid and stir in the butter and grated Parmesan cheese until melted, creating a rich, glossy sauce.
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Finish and Serve: Return the cooked chicken breasts (and any resting juices) to the skillet, nestling them into the noodles to warm through for 1-2 minutes. Garnish generously with fresh parsley and serve warm.
Notes
- One-Pan Magic: Make sure your skillet is large enough to hold the liquid and the expanding noodles. A 10-inch or 12-inch deep-sided pan is ideal.
- Cheese Tip: For the smoothest sauce, grate your own Parmesan from a block. Pre-shredded cheeses contain anti-caking agents that can make the sauce grainy.
- Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Add a splash of milk when reheating to refresh the creamy sauce.
