For the Noodles:
12 oz egg noodles
Salted water for boiling
1 tbsp butter (optional)
👩🍳 Instructions:
1. PREPARE THE CHICKEN
Season chicken thighs on both sides with salt, pepper, garlic powder, and onion powder.
Heat olive oil and butter in a large skillet over medium-high heat. Add chicken thighs and sear for 4–5 minutes per side, until golden brown and mostly cooked through. Remove from skillet and set aside.
2. MAKE THE CREAM SAUCE
In the same skillet, reduce heat to medium. Add the minced garlic and sauté until fragrant (about 30 seconds).
Pour in chicken broth and stir to deglaze the skillet, scraping up any browned bits.
Add heavy cream and Italian seasoning. Bring to a gentle simmer. If you’d like a thicker sauce, stir in the cornstarch slurry and let it simmer for 2–3 minutes until thickened.
Stir in grated Parmesan if using, and return the seared chicken to the skillet. Simmer gently for 10–15 minutes, or until the chicken is fully cooked and the sauce has thickened.
3. COOK THE EGG NOODLES
While the chicken finishes cooking, boil egg noodles according to package instructions. Drain and toss with butter for extra richness.
4. ASSEMBLE AND SERVE
Arrange the cooked egg noodles on a serving platter or keep them in the skillet for a one-pan presentation. Spoon the creamy chicken and sauce over the noodles. Garnish with chopped parsley.
🌟 Why You’ll Love This Dish:
✅ One-skillet cleanup
✅ Rich, creamy garlic sauce
✅ Budget-friendly ingredients
✅ Ready in under 45 minutes
✅ Perfect for meal prep or leftovers
Variations
For the Noodles:
12 oz egg noodles
Salted water for boiling
1 tbsp butter (optional)
👩🍳 Instructions:
1. PREPARE THE CHICKEN
Season chicken thighs on both sides with salt, pepper, garlic powder, and onion powder.
Heat olive oil and butter in a large skillet over medium-high heat. Add chicken thighs and sear for 4–5 minutes per side, until golden brown and mostly cooked through. Remove from skillet and set aside.
2. MAKE THE CREAM SAUCE
In the same skillet, reduce heat to medium. Add the minced garlic and sauté until fragrant (about 30 seconds).
Pour in chicken broth and stir to deglaze the skillet, scraping up any browned bits.
Add heavy cream and Italian seasoning. Bring to a gentle simmer. If you’d like a thicker sauce, stir in the cornstarch slurry and let it simmer for 2–3 minutes until thickened.
Stir in grated Parmesan if using, and return the seared chicken to the skillet. Simmer gently for 10–15 minutes, or until the chicken is fully cooked and the sauce has thickened.
3. COOK THE EGG NOODLES
While the chicken finishes cooking, boil egg noodles according to package instructions. Drain and toss with butter for extra richness.
4. ASSEMBLE AND SERVE
Arrange the cooked egg noodles on a serving platter or keep them in the skillet for a one-pan presentation. Spoon the creamy chicken and sauce over the noodles. Garnish with chopped parsley.
🌟 Why You’ll Love This Dish:
✅ One-skillet cleanup
✅ Rich, creamy garlic sauce
✅ Budget-friendly ingredients
✅ Ready in under 45 minutes
✅ Perfect for meal prep or leftovers
Variations
