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Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 2 tbsp olive oil or butter (for browning the chicken)
- 3 cloves garlic, minced
- 1 small onion, finely chopped (optional)
- 4 cups chicken broth
- 8 oz egg noodles (or any preferred pasta)
- 4 tbsp unsalted butter
- ½ cup heavy cream (optional, for extra richness)
- Salt & pepper, to taste
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- 2 tbsp fresh parsley, chopped (for garnish)
- ¼ cup grated Parmesan (optional, for topping)
Instructions
1️⃣ Sauté the Chicken
- Heat olive oil or butter in a large deep skillet or Dutch oven over medium heat.
- Season chicken pieces with salt, pepper, and garlic powder.
- Add chicken to the pan and cook until browned and cooked through (about 6-8 minutes).
- Remove chicken and set aside.
2️⃣ Build the Flavor
- In the same pot, melt 2 tbsp butter.
- Add chopped onion (if using) and garlic, sautéing until soft and fragrant (about 2-3 minutes).
3️⃣ Cook the Noodles
- Pour in the chicken broth and bring to a boil.
- Stir in the egg noodles and reduce heat to medium-low.
- Cover and cook for about 8-10 minutes, stirring occasionally, until the noodles are tender and most of the liquid is absorbed.
4️⃣ Combine & Butter It Up
- Return the cooked chicken to the pot.
- Stir in the remaining 2 tbsp butter and heavy cream (if using) until the noodles are coated and everything is creamy.
- Taste and adjust seasoning with salt, pepper, or more garlic powder if desired.
5️⃣ Garnish & Serve
- Sprinkle with fresh parsley and Parmesan if desired.
- Serve straight from the pot for that rustic, cozy feel!
🌟 Optional Add-Ins
- Sautéed mushrooms, peas, or spinach for a veggie boost.
- Swap heavy cream for cream cheese for extra richness.
- Add a squeeze of lemon for a bright twist.
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