Creamy Garlic Chicken and Egg Noodles
Ingredients
- 1½ poundschicken breast
- 8 ouncesegg noodles
- 3 tablespoonbutter
- 4 clovegarlic
- 1½ cupchicken broth
- ¾ cupheavy cream
- 1 tablespoonDijon mustard
- 2 teaspoonfresh thyme
- ·salt
- ·black pepper
- ½lemon
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1 lemon in half.
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, pat chicken dry and season generously with salt and pepper. Heat 2 tablespoons butter in a large skillet over medium-high heat.
- 03
Once butter is foaming, add chicken and sear for 6–7 minutes per side, until golden and cooked through (165°F internal temperature). Transfer to a cutting board.
- 04
Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet and sauté garlic for 30 seconds, until fragrant.
- 05
Pour in chicken broth and heavy cream, stirring to combine. Add Dijon mustard and fresh thyme. Bring to a gentle simmer and cook for 2 minutes.
- 06
Slice the cooked chicken into bite-sized pieces. Return chicken to the skillet and stir well.
- 07
Add the cooked noodles to the skillet and toss to coat everything in the creamy sauce. Squeeze in juice from the lemon half, taste, and adjust seasoning with salt and pepper.
- 08
Serve hot, garnished with fresh thyme if desired.
Spice Tips
This dish is mild and creamy by design. For subtle warmth, add ¼ teaspoon white pepper or a pinch of nutmeg to the sauce. A dash of Worcestershire sauce deepens savory notes without adding heat.
For a lighter version, swap heavy cream for Greek yogurt—stir it in off the heat to prevent curdling. Egg noodles are the soul of this dish, but you can use pasta shells or fettuccine if that's what you have.