Chicken with Garlic Butter Noodles (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Poultry
01 -
2 boneless, skinless chicken breasts
→ Pasta
02 -
8 ounces egg noodles or preferred pasta
→ Dairy
03 -
4 tablespoons unsalted butter
→ Aromatics and Herbs
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
→ Oils and Broth
07 -
1 tablespoon olive oil
08 -
1 cup chicken broth, preferably low-sodium
→ Seasonings
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
Optional: Red pepper flakes
# How to Make It:
01 -
Season chicken with salt, pepper and thyme.
02 -
Heat olive oil in a skillet and cook the chicken, turning until it reaches 165°F in the thickest area. Transfer to a clean plate and rest briefly.
03 -
Boil noodles according to their package.
04 -
Reserve some cooking water before draining. Lower the skillet heat and melt butter.
05 -
Stir in garlic briefly without burning. Add broth and scrape up browned bits.
06 -
Simmer three to four minutes or until somewhat reduced.
07 -
Slice the cooked chicken. Toss noodles gently through the butter-broth sauce, adding small amounts of reserved water only if needed.
08 -
Return chicken to the pan and warm through. Finish with parsley and optional pepper flakes, taste for seasoning and serve.
# Extra Suggestions:
01 -
Four tablespoons of butter and one cup of broth form the base, flavored with garlic and thyme.