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 chicken for 5-6 minutes on each side until cooked through; slice and set aside.
- Cook pasta according to package instructions; drain and reserve some cooking water.
- In the same skillet, melt butter over medium heat and sauté garlic until fragrant.
- Add chicken broth; simmer for 3-4 minutes, then stir in heavy cream and cook until slightly thickened.
- Toss cooked noodles into the sauce, along with reserved pasta water if needed, then return sliced chicken to the skillet.
- Adjust seasoning and serve hot garnished with parsley or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 640
- Sugar: 2g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg