Description
Tender seared chicken and egg noodles tossed in a creamy garlic butter sauce with thyme, parsley, chicken broth, and optional parmesan.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 ounces egg noodles or preferred pasta
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon dried thyme, or 2 teaspoons fresh thyme
- 1 teaspoon dried parsley, plus more for garnish
- 1 tablespoon olive oil
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
- Grated parmesan cheese, optional
- Red pepper flakes, optional
Instructions
- Pat the chicken breasts dry and season both sides with salt, black pepper, and thyme.
- Bring a large pot of salted water to a boil. Cook the egg noodles until al dente, reserving 1/2 cup pasta water before draining.
- Heat the olive oil in a large skillet over medium-high heat.
- Cook the chicken for 5 to 6 minutes per side, or until golden and the center reaches 165°F.
- Transfer the chicken to a cutting board, rest it briefly, and slice it into strips or bite-sized pieces.
- Reduce the skillet heat to medium and melt the butter, scraping the browned bits from the pan.
- Add the minced garlic and cook for 30 to 60 seconds while stirring.
- Pour in the chicken broth and simmer for 3 to 4 minutes.
- Stir in the heavy cream and parsley, then simmer for another 3 to 4 minutes.
- Add the drained noodles and toss until evenly coated, adding reserved pasta water as needed.
- Return the sliced chicken and resting juices to the skillet.
- Toss everything together, warm for 1 to 2 minutes, and adjust the salt and pepper.
- Serve hot with parsley, parmesan cheese, or red pepper flakes.
Notes
- Pat the chicken dry before cooking to help it brown.
- Cook the noodles only until al dente because they soften further in the sauce.
- Keep the cream sauce at a gentle simmer rather than a hard boil.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a splash of broth, milk, or water when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 3
- Sodium: 620
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 3
- Protein: 35
- Cholesterol: 145