Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz wide egg noodles
- 1/2 cup grated Parmesan cheese
- Chopped fresh parsley, to taste (optional)
Instructions
- Heat olive oil in a large deep skillet over medium-high heat.
- Add chicken, season with salt and pepper, and cook 5–6 minutes until golden and cooked through. Remove and set aside.
- Reduce heat to medium. Add butter and sauté garlic for 1 minute until fragrant.
- Pour in chicken broth and heavy cream. Stir in Italian seasoning, salt, and pepper.
- Add egg noodles, pressing into the liquid. Bring to a boil, then reduce heat, cover, and simmer 8–10 minutes until noodles are tender.
- Return chicken to the skillet and stir in Parmesan cheese. Cook 2–3 minutes until sauce thickens and coats everything.
- Garnish with parsley and serve warm.
Notes
- Use chicken thighs for extra juiciness.
- Stir noodles occasionally to prevent sticking.
- Add a splash of broth if sauce thickens too quickly.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pan
- Cuisine: American