Ingredients:
3 garlic cloves, minced
1 cup heavy cream
4 boneless, skinless chicken breasts
2 tbsp olive oil
8 oz egg noodles
Salt and pepper, to taste
2 cups chicken broth
3 tbsp butter
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (optional)
Directions:
Cook the Chicken:
Heat the olive oil in a large skillet over medium heat.
Season the chicken breasts generously with salt and pepper.
Once the oil is hot, add the chicken to the skillet. Cook for about 5-6 minutes on each side, or until the chicken is golden brown and cooked through.
Once fully cooked, remove the chicken from the skillet and set it aside on a plate.
Prepare the Sauce:
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
Cook the Noodles:
Stir in the egg noodles, ensuring they’re evenly coated in the sauce. Cover the skillet and allow the noodles to cook for about 8-10 minutes, stirring occasionally to prevent sticking. Cook until the noodles reach your desired tenderness.
Combine Ingredients:
Once the noodles are cooked, reduce the heat to low.
Stir in the butter and grated Parmesan cheese, mixing until both are fully melted and the sauce becomes creamy.
Return the cooked chicken breasts to the skillet, allowing them to warm through for a couple of minutes.
Serve:
Garnish with freshly chopped parsley, if desired.
Serve warm, spooning some of the creamy sauce over the chicken and noodles for added flavor.
Prep Time: 10 minutes | Cooking Time: 25 minutes
Servings: 4