Ingredients
Equipment
Method
- If chicken breasts are uneven in thickness, pound them to about 3/4 inch thick. Season generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken to a plate and tent with foil.
- In the same skillet, add minced garlic and sauté for 30-60 seconds until fragrant. Watch carefully to avoid burning.
- Pour in chicken broth and heavy cream, stirring to combine and scraping up any browned bits from the bottom. Bring to a gentle simmer.
- Add egg noodles to the skillet, pushing them down to submerge in the liquid. Cover and cook for 8-10 minutes, stirring occasionally, until noodles are tender and sauce has thickened.
- Stir in butter and Parmesan cheese until melted and sauce is creamy and smooth.
- Return cooked chicken breasts to the skillet, nestling them into the noodles. Spoon sauce over chicken and let everything heat through for 2-3 minutes.
- Garnish with freshly chopped parsley if desired. Serve immediately while hot.
Notes
Pound chicken breasts to even thickness for uniform cooking and maximum juiciness.
Don't skip resting the chicken—it keeps the juices inside the meat instead of on your cutting board.
Use freshly grated Parmesan from a block for the smoothest, creamiest sauce. Pre-grated cheese can make the sauce grainy.
Stir noodles occasionally while cooking to prevent sticking and ensure even cooking.
If sauce becomes too thick, add a splash of chicken broth or cream to loosen it.
Cook garlic just 30-60 seconds until fragrant—burnt garlic tastes bitter.
Add vegetables like steamed broccoli, spinach, or peas during the last few minutes of cooking for a complete one-pan meal.
Substitute egg noodles with fettuccine, penne, or any pasta shape. Adjust cooking time per package directions.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Noodles will absorb more sauce as they sit.
Reheat gently on stovetop over low heat, adding a splash of broth or cream to refresh the sauce. Stir frequently to prevent sticking.
For lighter version, use half-and-half instead of heavy cream and reduce butter to 2 tablespoons.
This dish is best enjoyed fresh but can be frozen for up to 2 months. Cream sauce texture may change slightly when thawed.
Don't skip resting the chicken—it keeps the juices inside the meat instead of on your cutting board.
Use freshly grated Parmesan from a block for the smoothest, creamiest sauce. Pre-grated cheese can make the sauce grainy.
Stir noodles occasionally while cooking to prevent sticking and ensure even cooking.
If sauce becomes too thick, add a splash of chicken broth or cream to loosen it.
Cook garlic just 30-60 seconds until fragrant—burnt garlic tastes bitter.
Add vegetables like steamed broccoli, spinach, or peas during the last few minutes of cooking for a complete one-pan meal.
Substitute egg noodles with fettuccine, penne, or any pasta shape. Adjust cooking time per package directions.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Noodles will absorb more sauce as they sit.
Reheat gently on stovetop over low heat, adding a splash of broth or cream to refresh the sauce. Stir frequently to prevent sticking.
For lighter version, use half-and-half instead of heavy cream and reduce butter to 2 tablespoons.
This dish is best enjoyed fresh but can be frozen for up to 2 months. Cream sauce texture may change slightly when thawed.