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 cup chicken broth (preferably low-sodium)
- ½ cup heavy cream
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and thyme.
- Sear chicken for 5-6 minutes per side until golden brown and cooked through (165°F internal temperature). Remove from pan and slice.
- In a pot of boiling salted water, cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- In the same skillet, reduce heat to medium and melt butter while scraping the pan's bottom.
- Sauté garlic for about a minute until fragrant.
- Add chicken broth and simmer for 3-4 minutes; then stir in heavy cream and let it thicken for another 3-4 minutes.
- Toss in the drained noodles and sliced chicken, mixing well to coat everything in the sauce. Adjust consistency with reserved pasta water if needed.
- Season with salt and pepper, garnish with parsley or red pepper flakes if desired, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 550
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg