Prep Time: 10minutes minutes
Cook Time: 25minutes minutes
Total Time: 35minutes minutes
Servings: 4
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme or Italian seasoning
For the Noodles
- 8 oz egg noodles
- 2 tablespoons unsalted butter
- ½ cup chicken broth
- 2 tablespoons heavy cream optional, for richness
- ¼ cup grated Parmesan cheese optional
- Fresh parsley chopped (for garnish)
Instructions
- Season the Chicken
- Pat the chicken dry and season both sides with salt, pepper, garlic powder, paprika, and thyme.
- Sear the Chicken
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, until golden and cooked through. Remove from the pan and set aside.
- Cook the Noodles
- In the same skillet, add the egg noodles and pour in the chicken broth. Bring to a gentle boil, then reduce heat and simmer, stirring occasionally, until noodles are tender and most of the liquid is absorbed (about 8–10 minutes).
- Make Them Buttery
- Stir in the butter and heavy cream (if using) until the noodles are glossy and well coated. Add Parmesan if desired.
- Bring It Together
- Return the chicken to the pan, nestling it into the noodles. Let everything warm together for 2–3 minutes.
- Serve
- Garnish with fresh parsley and serve straight from the pan.
