Description

Juicy chicken breasts simmered in a rich creamy garlic butter sauce and served over tender egg noodles, all made in just one pan for an easy weeknight dinner.

Ingredients

2 tbsp butter
1 lb boneless skinless chicken breasts (about 2 breasts), sliced into strips
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
8 oz egg noodles
Salt and pepper, to taste
2 tsp fresh parsley, chopped (optional for garnish)

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Instructions

Melt butter in a large skillet over medium heat.
Season chicken with salt and pepper, then add to skillet and cook until browned and cooked through, about 5–7 minutes. Remove and set aside.
Add garlic to the pan and sauté for 30 seconds until fragrant.
Pour in chicken broth, scraping up any browned bits from the bottom.
Stir in heavy cream and Parmesan, bringing the sauce to a gentle simmer.
Add egg noodles to the pan, submerging them in the sauce, and cook until tender, about 8–10 minutes, stirring occasionally.
Return chicken to the pan to warm through.
Garnish with fresh parsley before serving.

Notes

You can substitute chicken thighs if preferred.
Add a pinch of red pepper flakes for a bit of heat.
For a lighter version, use half-and-half instead of heavy cream.
Fresh parsley adds color and brightness—feel free to skip if you don’t have it.