Ingredients
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1 ½ lbs boneless, skinless chicken breasts or thighs
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2 tablespoons olive oil or butter
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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4 cloves garlic, minced
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2 ½ cups chicken broth
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8 oz egg noodles
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¾ cup heavy cream
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3 tablespoons unsalted butter
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Optional garnish: chopped parsley or grated parmesan
Instructions
Pat the chicken dry with paper towels. Season both sides with salt, black pepper, garlic powder, and onion powder.
Heat olive oil or butter in a large deep skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side until golden brown and nearly cooked through. Remove chicken from the pan and set aside.
Reduce heat to medium. Add minced garlic to the same pan and sauté for about 30 seconds until fragrant, scraping up any browned bits from the bottom.
Pour in the chicken broth and bring to a gentle boil. Add the egg noodles, stirring to separate. Place the chicken back into the pan on top of the noodles. Cover and simmer for 8–10 minutes, stirring noodles occasionally, until tender and chicken is fully cooked.
Reduce heat to low. Stir in heavy cream and butter until melted and the sauce becomes smooth and creamy. Simmer uncovered for 2–3 minutes to thicken slightly. Garnish and serve hot.
Notes
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Use a wide, deep skillet for even cooking.
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Stir noodles gently to prevent sticking.
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Sauce thickens as it cools—adjust with broth if needed.
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Chicken thighs stay extra juicy, but breasts work well too.