Description
A quick and comforting one-pan meal featuring tender, garlic-seasoned chicken breasts served over buttery egg noodles, finished with Parmesan cheese and fresh parsley for a flavorful and satisfying dinner in under 30 minutes.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts, sliced
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt & black pepper to taste
Noodles & Sauce
- 3 cups chicken broth
- 8 oz egg noodles
- 3 tbsp butter
- ¼ cup Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the sliced chicken breasts with garlic powder, salt, and black pepper. Place chicken in the skillet and cook for 7-8 minutes per side until the chicken is golden brown and cooked through.
- Remove Chicken: Take the cooked chicken out of the pan and set aside to rest.
- Cook the Noodles: In the same skillet, add chicken broth and bring it to a simmer over medium heat. Stir in the egg noodles and cook for 6-8 minutes, or according to package instructions, until the noodles are tender and have absorbed some of the broth.
- Add Butter & Chicken: Reduce the heat to low and stir in the butter until it melts, creating a buttery sauce coating the noodles. Slice the cooked chicken and return it to the pan, mixing gently to combine with the noodles and butter.
- Garnish & Serve: Sprinkle the top with Parmesan cheese if using, and garnish with freshly chopped parsley. Serve the dish warm for a delicious, comforting meal.
Notes
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- For a richer sauce, add a splash of heavy cream when stirring in the butter.
- Fresh garlic can be used instead of garlic powder for a more intense flavor.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Leftovers can be refrigerated and reheated gently on the stovetop or microwave.
