Creamy Garlic Butter One-Pot (Printable Version)
# What You’ll Need:
→ Key Ingredients
01 -
12 oz of wide-cut egg noodles
02 -
4 pieces of skinless, boneless chicken breasts
→ Sauce & Seasonings
03 -
4 tablespoons of butter
04 -
2 tablespoons olive oil
05 -
6 minced garlic cloves
06 -
A cup of low-sodium chicken broth
07 -
A cup of heavy cream
08 -
Half a cup of grated Parmesan cheese
09 -
1 teaspoon dried Italian herbs
10 -
Salt and freshly ground black pepper to suit your taste
→ Optional Garnish
11 -
2 tablespoons fresh parsley, chopped (optional)
# Steps to Follow:
01 -
Sprinkle both sides of the chicken with a mix of Italian herbs, salt, and black pepper.
02 -
Take a big skillet or sauté pan and heat up olive oil over medium heat. Let the chicken cook for 6-7 minutes per side until golden and fully cooked. Put it aside once done.
03 -
Lower the heat a bit. Toss in the butter and let it melt, then add the garlic and stir for about a minute until the smell comes through.
04 -
Pour in the chicken stock, stirring to loosen up any browned bits stuck to the pan. Add heavy cream next and bring it to a light simmer.
05 -
Put the uncooked noodles into the sauce, stir them around, and cover the pan. Let them simmer for 8-10 minutes, stirring every so often, until tender and the sauce thickens up.
06 -
Mix in the Parmesan cheese until it melts completely, making the sauce smooth and creamy.
07 -
Slice the chicken and toss it back into the pan, coating it well with the sauce.
08 -
If you'd like, sprinkle parsley over the dish and serve it warm.