One-Pan Chicken Buttered Noodles (Print Version)
# Ingredients:
→ Poultry
01 -
4 boneless, skinless chicken breasts
→ Pan Ingredients
02 -
2 tablespoons olive oil
03 -
3 garlic cloves, minced
04 -
2 cups chicken broth
05 -
1 cup heavy cream
06 -
8 ounces egg noodles
07 -
3 tablespoons butter
08 -
¼ cup grated Parmesan cheese
→ Seasoning and Garnish
09 -
Salt and pepper, to taste
10 -
Fresh parsley, for garnish
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Cook each side for 5 to 6 minutes until golden and internal temperature reaches 165°F (74°C). Remove and set aside.
02 -
Lower heat slightly and add minced garlic. Sauté for 30 seconds until fragrant. Pour in chicken broth and heavy cream, bringing to a gentle simmer.
03 -
Add egg noodles to the skillet, stirring to submerge completely. Cover and cook for 8 to 10 minutes until noodles are tender and most liquid is absorbed.
04 -
Stir in butter and Parmesan cheese until melted and sauce is smooth. Return chicken to pan and warm through for 1 minute. Garnish with fresh parsley before serving.
# Notes:
01 -
Ensure chicken is fully cooked by verifying internal temperature of 165°F (74°C) for food safety.