Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper, to taste
- 4 cups chicken broth
- 8 oz egg noodles
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (optional)
Instructions
- Season chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Cook chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add chicken broth and bring to a simmer. Stir in egg noodles, ensuring they’re submerged.
- Cover and cook 7–8 minutes, until noodles are tender and most liquid is absorbed.
- Meanwhile, melt butter in a small pan and sauté garlic until fragrant (1–2 minutes).
- Stir garlic butter and Parmesan into noodles until creamy.
- Slice chicken and place back on top of noodles. Let warm together for a few minutes.
- Garnish with parsley and serve hot.
Notes
- Swap chicken breasts for thighs for richer flavor.
- Add red pepper flakes or cayenne for heat.
- Toss in spinach, mushrooms, or peas for extra veggies.
- Add cream or extra butter for a more indulgent version.
- Use gluten-free pasta and broth for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Pan
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
