Description
A quick, comfortable dinner that combines golden chicken, buttery noodles, and a creamy Parmesan sauce—all cooked in a single pan for minimal cleanup and maximum flavour.
Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 12 oz wide egg noodles
- ½ cup heavy cream or half-and-half
- ½ cup shredded Parmesan cheese
- 1 tsp salt (modify to taste)
- ½ tsp black pepper
- ¼ tsp paprika or smoked paprika (optional)
- 2 tbsp chopped fresh parsley
Instructions
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Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Season chicken with salt, pepper, and paprika. Sear chicken 4–5 minutes until golden and cooked through. Remove and cover.
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Melt 1 tbsp butter in the same skillet. Add garlic and sauté 30 seconds. Pour in chicken broth, scraping browned bits.
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Add egg noodles to the broth. Bring to a boil, reduce heat, cover, and cook 7–8 minutes, stirring occasionally, until noodles are tender.
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Lower the heat, stir in the remaining butter, cream, and Parmesan. Return chicken to the skillet. Simmer 2–3 minutes until the sauce thickens.
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Sprinkle with parsley and serve hot.
Notes
- Use chicken thighs for extra juiciness.
- Stir noodles occasionally to prevent sticking.
- Add spinach, peas, or mushrooms for extra veggies.
- For a lighter version, substitute evaporated milk or Greek yogurt for cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: Approx. 520 kcal
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 120 mg