How to Make It
1. Cook the Chicken
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Heat olive oil in a large skillet over medium heat.
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Season chicken with salt & pepper.
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Cook for 5–6 minutes per side, until golden and cooked through. Remove and set aside.
2. Prepare the Noodles
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In the same skillet, sauté garlic until fragrant.
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Stir in chicken broth and heavy cream, then bring to a simmer.
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Add egg noodles, cover, and cook for 8–10 minutes, until tender.
3. Combine & Serve
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Stir in butter and Parmesan until smooth and creamy.
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Return chicken to the skillet, nestling it into the noodles.
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Garnish with parsley and serve warm.
Serving Suggestions
✨ Add a side of roasted vegetables like broccoli or green beans.
✨ Serve with a crisp garden salad for balance.
✨ Pair with garlic bread to soak up that buttery sauce.
Tips for Success
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Slice the chicken before serving for easier plating.
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If sauce thickens too much, stir in a splash of broth or cream.
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For extra flavor, add a pinch of Italian seasoning or red pepper flakes.
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Swap chicken breasts for chicken thighs if you prefer a juicier cut.
Storage Instructions
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Refrigerator: Store leftovers in an airtight container for up to 3 days.
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Reheating: Warm gently on the stovetop with a splash of broth or cream to loosen the sauce.
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Freezer: Not recommended, as cream sauces tend to separate when frozen.
