Description
A comforting one-pan dish featuring tender chicken and egg noodles enveloped in a creamy garlic butter sauce, perfect for busy weeknights.
Ingredients
- 1.5 lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 6 cloves garlic, minced
- 2 cups low sodium chicken broth
- 1 cup heavy cream
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz wide egg noodles, uncooked
- 1/2 cup freshly grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Season the chicken pieces with garlic powder, onion powder, smoked paprika, salt, and pepper, ensuring each piece gets an even coating.
- Heat olive oil in a large, deep skillet over medium-high heat. Sear the chicken in a single layer for 3 to 4 minutes per side until deeply golden. Once browned, remove and set aside.
- Reduce the heat to medium. In the same pan, add butter. Once melted, add minced garlic and cook for 60 to 90 seconds until fragrant.
- Pour in chicken broth, scraping up all browned bits from the bottom of the skillet. Add Italian seasoning, salt, and pepper. Stir in the heavy cream and mix well to combine.
- Bring the sauce to a gentle simmer, then add the uncooked egg noodles directly into the sauce. Cover and cook for 8 to 10 minutes, stirring every 2 to 3 minutes, until the noodles are just tender.
- Return the seared chicken to the pan, cover, and cook for another 3 to 5 minutes until chicken is cooked through.
- Remove from heat and stir in Parmesan cheese until melted. Adjust seasoning as needed, garnish with fresh parsley, and serve immediately.
Notes
For optimal results, ensure chicken pieces are dry before seasoning and adjust heat as necessary to prevent burnt garlic.
