Ingredients
2 boneless, skinless chicken breasts
8 oz egg noodles
4 tbsp unsalted butter
3 cloves garlic, minced
2 cups chicken broth
1 tbsp olive oil
2 tbsp fresh parsley, chopped
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
1 tsp lemon juice (optional)
Instructions
1. Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, then sear each side for 4–5 minutes until golden and cooked through. Remove and slice thinly.
2. In the same pan, melt 2 tbsp butter and sauté minced garlic for 30 seconds until fragrant.
3. Add chicken broth and bring to a simmer. Add egg noodles and cook uncovered until tender and most of the broth is absorbed.
4. Stir in remaining butter, sliced chicken, Parmesan, and parsley. Toss until glossy and coated.
5. Squeeze in lemon juice for a fresh finish and serve warm.
Notes
Use rotisserie chicken for a quicker version.
Add red pepper flakes for spice or cream for a richer sauce.
Reheat leftovers with a splash of broth to keep noodles soft and buttery.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg