Description
Creamy Garlic Herb Chicken with Egg Noodles
Ingredients
For the Chicken:
6 boneless, skinless chicken thighs or breasts
2 tbsp olive oil or butter
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt and black pepper to taste
For the Sauce:
3 tbsp butter
4 garlic cloves, minced
1/4 cup chicken broth or white wine
1 1/2 cups heavy cream or half-and-half
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp red chili flakes (optional)
Salt and pepper to taste
Fresh parsley, chopped, for garnish
For the Pasta:
12 oz egg noodles, cooked and drained
1 tbsp butter (to toss with noodles)
Instructions
Step 1: Cook the Chicken
Season chicken thighs with garlic powder, onion powder, paprika, salt, and pepper.
Heat olive oil or butter in a large skillet over medium-high heat.
Sear chicken for 4-5 minutes on each side until golden and cooked through. Remove and set aside.
Step 2: Make the Sauce
In the same skillet, melt butter over medium heat.
Add minced garlic and sauté for 1-2 minutes until fragrant.
Deglaze the pan with chicken broth or white wine, scraping up any browned bits.
Reduce heat to low and stir in heavy cream, Parmesan cheese, Italian seasoning, and chili flakes (if using).
Simmer for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Step 3: Combine and Serve
Add the cooked chicken back into the skillet and spoon sauce over the top.
Toss the cooked egg noodles with butter and place on a serving platter.
Serve the chicken and creamy sauce over the noodles. Garnish with fresh parsley.
Pro Tip:
For extra flavor, add sautéed mushrooms or spinach to the sauce before adding the chicken back in. Serve with a side of garlic bread or a crisp green salad!
