Creamy chicken and noodles
This Creamy Chicken and Noodles recipe is rich, hearty, and packed with flavor
Servings: 6
Calories: 440kcal
Equipment
- 1 Stove
Ingredients
For the Chicken and Sauce:
- 2 large boneless skinless chicken breasts
- Salt pepper, garlic powder (to season)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 4 cups chicken broth low sodium preferred
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried parsley
For the Noodles:
- 12 oz wide egg noodles
- 1/2 cup grated Parmesan cheese
- Fresh parsley optional, for garnish
Instructions
- Prep the Chicken
- Slice chicken breasts in half horizontally to create thinner cutlets.
- Season both sides with salt, pepper, and garlic powder.
- Sear the Chicken:
- Heat butter and olive oil in a large pot or Dutch oven over medium-high heat.
- Sear chicken until golden brown, about 4–5 minutes per side. Remove and set aside.
- Sauté Aromatics:
- In the same pot, add diced onion. Sauté until softened (3–4 minutes).
- Stir in garlic and cook for another 30 seconds.
- Build the Sauce:
- Pour in chicken broth, scraping up brown bits.
- Add thyme and parsley. Return chicken to the pot.
- Simmer covered for 15–20 minutes until chicken is cooked through.
- Shred the Chicken:
- Remove chicken from the pot. Shred using two forks.
- Make it Creamy:
- Stir heavy cream into the broth. Taste and adjust seasoning.
- Cook the Noodles:
- Add egg noodles directly to the creamy broth.
- Simmer uncovered for 7–8 minutes, stirring occasionally.
- Finish:
- Return shredded chicken to the pot.
- Stir in Parmesan cheese.
- Simmer for 2–3 more minutes until thickened. Garnish with parsley if desired.