Buttered Egg Noodles with Chicken and Thyme
Ingredients
- 1 poundboneless, skinless chicken breasts
- 12 ounceegg noodles
- 3 tablespoonbutter
- 1 mediumyellow onion
- 3 clovegarlic
- 2 cupchicken broth
- ½ cupheavy cream
- 2 teaspoonfresh thyme
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ½ wholelemon
- ½ cupparmesan cheese
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Measure 2 cups chicken broth and 1/2 cup heavy cream.
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 water heats, cut chicken breasts into bite-sized pieces (about 1 1/2 inches). Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- 03
Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6–8 minutes. Transfer to a plate.
- 04
Add remaining 2 tablespoons butter to the skillet. Add diced onion and cook until softened, about 4 minutes. Add minced garlic and cook 1 minute more, stirring constantly.
- 05
Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Add thyme, remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Simmer for 3 minutes.
- 06
Reduce heat to low. Stir in heavy cream, then return chicken to the pan. Add cooked noodles and toss gently to combine. Cook until heated through, about 2 minutes.
- 07
Squeeze in juice from half a lemon. Stir in parmesan cheese. Taste and adjust seasoning if needed. Serve hot.
Spice Tips
For warmth, add 1/4 teaspoon freshly grated nutmeg or a pinch of smoked paprika when you stir in the cream. A small pinch of cayenne adds gentle heat without overpowering the dish. Fresh lemon zest brightens the finish.