Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz egg noodles or preferred pasta
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and thyme. Sear for about 5-6 minutes per side until cooked through (internal temperature of 165°F). Remove from skillet and slice.
- Cook noodles according to package instructions until al dente; drain and reserve some cooking water.
- In the same skillet, melt butter over medium heat. Sauté garlic until fragrant (about 1 minute).
- Add chicken broth and bring to a simmer for about 3-4 minutes. Stir in heavy cream and simmer until slightly thickened.
- Toss in the drained noodles and sliced chicken, mixing well to coat everything in the sauce.
- Adjust seasoning with salt and pepper; serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 550
- Sugar: 2g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg