Creamy Garlic Chicken & Egg Noodle Skillet
Ingredients
- 1½ poundschicken breast
- 12 ounceegg noodles
- 3 tablespoonbutter
- 6 clovegarlic
- 1½ cupchicken broth
- ¾ cupheavy cream
- ½ cupparmesan cheese
- ·salt
- ·black pepper
- 2 teaspoonfresh thyme (or 1/2 teaspoon dried)
Prep
- 01
Mince 6 cloves garlic.
- 02
Grate 1/2 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to boil. Cook egg noodles until just al dente (about 1 minute under package time), then drain and set aside.
- 02
While water heats, heat 2 tablespoons butter in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then sear them 5–6 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a cutting board; tent loosely with foil.
- 03
In the same skillet, add remaining 1 tablespoon butter and cook minced garlic 1 minute until fragrant.
- 04
Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Simmer 2 minutes, then stir in heavy cream and thyme. Simmer 3–4 minutes until slightly thickened.
- 05
Slice the rested chicken into bite-sized pieces. Add noodles and chicken back to the skillet, stirring gently. Remove from heat, stir in parmesan, taste, and adjust salt and pepper.
- 06
Divide into bowls and serve immediately.
Spice Tips
For warmth, add 1/4 teaspoon white pepper or a pinch of nutmeg to the cream sauce. Red pepper flakes add a gentle heat. Fresh lemon juice brightens the finish — a squeeze at the end lifts the richness.
This recipe is flexible — you can use boneless chicken thighs for extra flavor, or swap the egg noodles for pappardelle or fettuccine. Leftovers keep well refrigerated for 3 days and reheat gently on the stovetop with a splash of broth.