Creamy Garlic Chicken and Broccoli with Egg Noodles
Ingredients
- 1½ poundschicken breast
- 5 cupsbroccoli florets
- 8 ouncesegg noodles
- 3 tablespoonsbutter
- 5 clovesgarlic
- 2 tablespoonsall-purpose flour
- 1½ cupschicken broth
- ¾ cupheavy cream
- ½ cupparmesan cheese
- ·salt
- ·black pepper
- ·nutmeg
Prep
- 01
Mince 5 garlic cloves.
- 02
Cut broccoli into bite-sized florets.
Method
- 01
Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente. Drain and set aside.
- 02
While the noodles cook, heat 1 tablespoon butter in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Cook for 6–7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 03
In the same skillet, add 2 tablespoons butter and the minced garlic. Cook for 1 minute until fragrant.
- 04
Sprinkle flour over the garlic and stir constantly for 1 minute to create a roux.
- 05
Slowly pour in chicken broth, stirring to smooth out lumps. Add heavy cream and bring to a gentle simmer.
- 06
Stir in parmesan cheese until melted. Season with salt, pepper, and a pinch of nutmeg.
- 07
Add broccoli florets to the sauce and simmer for 4–5 minutes until tender-crisp.
- 08
Slice the cooked chicken and return it to the skillet. Gently fold in the cooked noodles. Simmer for 1–2 minutes to warm through. Taste and adjust seasoning as needed.
- 09
Serve warm, with extra parmesan cheese on the side if desired.
Spice Tips
For a subtle warmth, add 1/4 teaspoon white pepper instead of black pepper, or a pinch of cayenne for gentle heat. Finish with fresh lemon zest or a squeeze of lemon juice for brightness if the sauce feels too rich.
You can prepare this entirely in one skillet for easy cleanup. Leftovers keep refrigerated for up to 3 days and reheat gently on the stove with a splash of cream or broth to restore creaminess.