Creamy Garlic Butter Chicken and Egg Noodles
Ingredients
- 1½ poundschicken breast
- 12 ouncesegg noodles
- 3 tablespoonbutter
- 5 clovesgarlic
- 1 cupchicken broth
- ½ cupheavy cream
- ½ cupparmesan cheese
- ·salt
- ·black pepper
- 2 teaspoonfresh thyme (or dried)
Prep
- 01
Mince 5 cloves garlic.
- 02
Measure chicken broth and heavy cream.
Method
- 01
Bring a large pot of salted water to a boil. Add egg noodles and cook until just al dente, about 7 minutes. Drain and set aside.
- 02
While noodles cook, pat chicken breasts dry and season generously with salt and pepper on both sides.
- 03
Heat 1 tablespoon butter in a large skillet over medium-high heat. Once foaming, add chicken and sear until golden, about 4 minutes per side. Transfer to a plate.
- 04
Reduce heat to medium and add remaining 2 tablespoons butter to the skillet. Add minced garlic and thyme, stirring constantly for about 1 minute until fragrant.
- 05
Pour in chicken broth and heavy cream, stirring to combine. Return chicken to the skillet and simmer gently for 5 minutes until cooked through (internal temperature 165°F).
- 06
Remove from heat. Stir in cooked noodles and parmesan cheese until well coated. Taste and adjust seasoning with salt and pepper. Serve immediately.
Spice Tips
Add a pinch of red pepper flakes to the garlic butter for gentle heat, or finish with fresh cracked black pepper for warmth. A squeeze of fresh lemon juice just before serving brightens the cream sauce without making it tangy.
For a lighter version, substitute half-and-half or whole milk for the heavy cream. Leftovers keep for 2 days refrigerated.