Creamy Skillet Chicken and Egg Noodles
Ingredients
- 1 poundground chicken
- 8 ounceegg noodles
- 2 tablespoonbutter
- 1yellow onion
- 3 clovegarlic
- 1½ cupchicken broth
- ¾ cupheavy cream
- 1 tablespoonDijon mustard
- 2 teaspoonfresh thyme (or 0.5 teaspoon dried)
- ½ cupParmesan cheese
- ·salt
- ·black pepper
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Bring a pot of salted water to a boil and cook the egg noodles according to package directions. Drain and set aside.
- 02
While the water heats, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it into small pieces with a spoon, until no pink remains, about 5 to 7 minutes. Transfer to a plate.
- 03
In the same skillet, melt the remaining 1 tablespoon butter. Add the onion and cook, stirring often, until soft and translucent, about 4 minutes. Add the garlic and cook 30 seconds until fragrant.
- 04
Pour in the chicken broth and scrape up any browned bits from the pan. Stir in the mustard and thyme, then bring to a simmer.
- 05
Reduce heat to medium-low. Stir in the heavy cream and return the chicken to the skillet. Simmer gently for 2 to 3 minutes until heated through.
- 06
Add the cooked noodles to the skillet and toss to coat. Stir in the Parmesan cheese. Taste and season with salt and pepper to your preference. Serve immediately.
Spice Tips
For subtle depth, add 1/4 teaspoon smoked paprika to the broth. If you like heat, finish with a pinch of cayenne or freshly cracked black pepper. A squeeze of fresh lemon juice at the end brightens the cream sauce.
Leftovers keep refrigerated for up to 3 days; reheat gently over low heat with a splash of broth to restore creaminess.