Creamy One-Skillet Chicken and Noodles

👩‍🍳 Instructions

1. Sear the Chicken

1. Heat olive oil in a large skillet over medium heat.

2. Season chicken breasts on both sides with salt and pepper.

3. Cook for 5–6 minutes per side, until golden brown and fully cooked through (internal temp 165°F / 74°C).

4. Transfer chicken to a plate; set aside.

2. Cook the Noodles

1. In the same skillet, add garlic and sauté until fragrant (about 30 seconds).

2. Pour in chicken stock and heavy cream; bring to a gentle boil.

3. Stir in egg noodles, cover, and simmer for 8–10 minutes, until noodles are tender.

3. Finish the Dish

1. Stir in butter and Parmesan until melted and sauce is creamy.

2. Return chicken to skillet; spoon sauce over to warm through.

4. Serve

• Garnish with parsley (optional).

• Serve hot, straight from the skillet.

🍴 Tips & Variations

• Slice chicken before returning to skillet for easier serving.

• Add peas, mushrooms, or spinach for extra veggies.

• For lighter sauce, swap heavy cream for half-and-half.