Description
Tender chicken cooked in a rich, creamy sauce served over egg noodles tossed with fresh herbs for a comforting and elegant meal.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz egg noodles
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, minced
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook egg noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season chicken pieces with salt and pepper, then cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer and let cook for 3-4 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and smooth. Add cooked chicken back to the skillet, along with parsley, thyme, and rosemary. Simmer for 2-3 minutes to heat through.
- Toss the cooked egg noodles into the skillet with the creamy chicken mixture until well coated. Serve immediately.
Notes
You can customize the seasonings to taste.