Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz egg noodles (or your 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 per side until cooked through; remove and slice.
- Boil salted water; cook noodles according to package instructions until al dente.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Add chicken broth; simmer for 3-4 minutes before stirring in heavy cream.
- Toss cooked noodles in the sauce until well coated, adding reserved pasta water if needed.
- Mix in sliced chicken; season to taste with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 590
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg