Description

A simple and comforting dish of tender chicken and soft noodles, all cooked together in a flavorful, savory sauce. Perfect for a quick and satisfying weeknight meal.

Ingredients

Units Scale

2 boneless, skinless chicken breasts, diced
8 oz egg noodles (or your preferred pasta)
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 cups chicken broth
1/2 cup heavy cream
1 tablespoon soy sauce
1 teaspoon dried thyme
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cook the egg noodles according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook for about 6-7 minutes, or until browned and fully cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and minced garlic. Cook for about 3-4 minutes until softened and fragrant.
Pour in the chicken broth, heavy cream, soy sauce, dried thyme, salt, and pepper. Stir to combine and bring the mixture to a simmer. Let it simmer for 5-7 minutes to allow the sauce to thicken slightly.
Return the cooked chicken to the skillet and stir to combine with the sauce.
Add the cooked egg noodles to the skillet and toss everything together until the noodles are coated in the creamy sauce. Cook for an additional 2-3 minutes to heat through.
Garnish with fresh chopped parsley and serve hot.

Notes

You can use cooked rotisserie chicken for a quicker option.
If you want a lighter version, substitute the heavy cream with half-and-half or milk.
Feel free to add vegetables like peas, carrots, or spinach for extra flavor and nutrition.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 700mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 25g
Cholesterol: 65mg