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Egg noodles are tossed in a reduced broth-and-butter sauce with sliced chicken. This version has no cream in the ingredient list; its coating is lighter than Alfredo. Reserve noodle water before draining so the finished pan can be loosened gradually.
Four tablespoons of butter and one cup of broth form the base, flavored with garlic and thyme. Simmer briefly to concentrate the broth. This is a coating sauce rather than a flour-thickened or cream-heavy sauce.
Ingredient amounts and preparation
- Set out: 2 boneless, skinless chicken breasts
- Set out: 8 ounces egg noodles or preferred pasta
- Set out: 4 tablespoons unsalted butter
- Set out: 3 cloves garlic, minced
- Set out: 1 teaspoon dried thyme or 2 teaspoons fresh thyme
- Set out: 1 teaspoon dried parsley or fresh parsley for garnish
- Set out: 1 tablespoon olive oil
- Set out: 1 cup chicken broth, preferably low-sodium
- Set out: Salt, to taste
- Set out: Black pepper, to taste
- Set out: Optional: Red pepper flakes
Cooking sequence and doneness
- Stage 1
- Season chicken with salt, pepper and thyme.
- Stage 2
- Heat olive oil in a skillet and cook the chicken, turning until it reaches 165°F in the thickest area.
- Stage 3
- Transfer to a clean plate and rest briefly. Boil noodles according to their package.
- Stage 4
- Reserve some cooking water before draining.
- Stage 5
- Lower the skillet heat and melt butter. Stir in garlic briefly without burning.
- Stage 6
- Add broth and scrape up browned bits.
- Stage 7
- Simmer three to four minutes or until somewhat reduced. Slice the cooked chicken.
- Stage 8
- Toss noodles gently through the butter-broth sauce, adding small amounts of reserved water only if needed.
- Stage 9
- Return chicken to the pan and warm through. Finish with parsley and optional pepper flakes, taste for seasoning and serve.
Use breasts of similar thickness or even out thick areas before cooking. Check 165°F in the thickest part, then rest on a clean plate before slicing. The suggested minutes per side are only an estimate.
When does garlic go in?
Lower the skillet heat before adding butter and garlic. Stir briefly without darkening the garlic, then add broth. Scrape up browned chicken bits but discard any burnt residue. The eight-ounce amount refers to dry egg noodles or another selected pasta. Follow that package for cooking time. Broad noodles need gentle tossing so they do not break in the skillet.
Is cream an optional step?
The unmeasured cream instruction has been removed to match the ingredient list. If the sauce is too loose, reduce it before tossing; if too tight, use a little reserved noodle water. Taste salt only after the cooked chicken returns.
Storage and serving later
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
For another complete recipe, see Cajun Chicken Broccoli Alfredo or Tuscan Chicken Pasta with Cottage Cheese. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. USDA’s temperature guidance specifies 165°F for poultry, including ground chicken and turkey. Thermometer placement guidance explains checking the thick center rather than relying on surface color.
Common Questions About This Recipe
- What makes the sauce?
Four tablespoons of butter and one cup of broth form the base, flavored with garlic and thyme. Simmer briefly to concentrate the broth.
- How is chicken cooked evenly?
Use breasts of similar thickness or even out thick areas before cooking. Check 165°F in the thickest part, then rest on a clean plate before slicing.
- When does garlic go in?
Lower the skillet heat before adding butter and garlic. Stir briefly without darkening the garlic, then add broth.
- Which noodles are suitable?
The eight-ounce amount refers to dry egg noodles or another selected pasta. Follow that package for cooking time.
- Is cream an optional step?
The unmeasured cream instruction has been removed to match the ingredient list. If the sauce is too loose, reduce it before tossing; if too tight, use a little reserved noodle water.