Creamy Garlic Butter Chicken and Egg Noodles
Ingredients
- 1½ poundschicken breast
- 12 ouncesegg noodles
- 4 tablespoonbutter
- 4 clovegarlic
- 1½ cupchicken broth
- ½ cupheavy cream
- ½ cupparmesan cheese
- ·salt
- ·black pepper
- 2 teaspoonfresh thyme (or 1/2 teaspoon dried)
- ½lemon
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1.5 pounds chicken breast into evenly-sized pieces (about 1.5 inches thick) so they cook evenly.
Method
- 01
Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Drain and set aside.
- 02
While the noodles cook, season the chicken breast with salt and pepper on both sides.
- 03
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once foaming, add the chicken and cook for 5–6 minutes per side, until golden and cooked through (an instant-read thermometer should read 165°F). Transfer to a cutting board and slice into bite-sized pieces.
- 04
In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- 05
Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer and cook for 2–3 minutes until slightly thickened.
- 06
Remove from heat and stir in the parmesan cheese and fresh thyme. Taste and adjust seasoning with salt and pepper.
- 07
Add the cooked noodles and sliced chicken to the skillet, tossing gently to coat in the creamy sauce. Divide among bowls, squeeze a little fresh lemon juice over each serving, and serve warm.
Spice Tips
For warm depth, add 1/4 teaspoon white pepper or a pinch of nutmeg to the sauce. A tiny squeeze of garlic powder (1/8 teaspoon) adds savory punch if you want bolder garlic flavor. For brightness, fresh parsley or chives make an excellent garnish.
For a lighter version, substitute half-and-half or whole milk for the heavy cream, though the sauce will be less rich. Leftovers keep refrigerated for 2 days; reheat gently on the stovetop with a splash of broth to loosen.