Ingredients
Scale
- 8 oz (225g) egg noodles
- 2 tablespoons unsalted butter
- 2 boneless, skinless chicken breasts, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the noodles in boiling salted water according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer and cook until the sauce thickens slightly, about 5 minutes.
- Add the cooked noodles to the skillet, tossing to coat evenly with the sauce. Season with salt and pepper.
- Garnish with chopped parsley and serve hot, enjoying the comforting flavors.
Notes
- Feel free to add grated Parmesan for extra creaminess or a dash of red pepper flakes for heat.
- To make ahead, store the sauce separately and reheat with cooked noodles before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Kid-friendly, Comfort food
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 460 Kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg