Chicken Buttered Egg Noodles (Print)
Chicken and egg noodles in garlic butter sauce, finished with cream and herbs for a rich, comforting dinner.
# Ingredients:
→ Main Components
01 -
2 boneless, skinless chicken breasts
02 -
225 g egg noodles or preferred pasta
→ Sauce and Aromatics
03 -
4 tablespoons unsalted butter
04 -
3 cloves garlic, minced
05 -
1 teaspoon dried thyme or 2 teaspoons fresh thyme
06 -
1 teaspoon dried parsley or fresh parsley for garnish
07 -
1 tablespoon olive oil
08 -
240 ml chicken broth, preferably low-sodium
09 -
120 ml heavy cream
10 -
Salt and black pepper, to taste
→ Optional Toppings
11 -
Grated parmesan cheese, for serving
12 -
Red pepper flakes, for added spice
# Steps:
01 -
Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, black pepper, and thyme on both sides. Place in skillet and cook for 5–6 minutes per side, until golden and internal temperature reaches 75°C. Remove chicken and let rest before slicing into strips.
02 -
In parallel, bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente. Drain, reserving 120 ml of pasta water.
03 -
Lower heat to medium. In the same skillet, melt butter, scraping any browned bits. Add minced garlic and sauté for 1 minute until fragrant, ensuring garlic does not brown.
04 -
Pour chicken broth into skillet, bringing to a simmer for 3–4 minutes to reduce slightly. Stir in heavy cream and simmer an additional 3–4 minutes until the sauce thickens.
05 -
Add drained noodles to the skillet and toss until thoroughly coated with sauce, using reserved pasta water as needed to loosen. Return sliced chicken to the skillet and gently mix with the noodles so flavors meld.
06 -
Taste and adjust seasoning with additional salt and black pepper if necessary. Garnish with parsley and, if desired, sprinkle red pepper flakes for heat.
07 -
Plate the dish hot and finish with freshly grated parmesan cheese, serving immediately.
# Notes:
01 -
For faster preparation, slice chicken breasts into thin cutlets to reduce searing time and ensure even cooking.
02 -
Reserve some pasta water when draining; the starch helps emulsify and thicken the sauce if it needs to be adjusted before serving.