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• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 8 oz egg noodles
• 3 tablespoons butter
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

• Chicken Thighs: Substitute thighs for more flavor and moisture.
• Pasta: Use fettuccine, rotini, or shells if you don’t have egg noodles.
• Cream: Milk can be used for a lighter version, but the sauce won’t be as rich.
• Parmesan: Fresh grated Parm melts smoother than pre-shredd

Instructions

1. Cook the Chicken

Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Cook 5–6 minutes per side until golden brown and fully cooked. Remove from skillet and set aside.

2. Simmer the Sauce

In the same skillet, add minced garlic and cook until fragrant (about 30 seconds). Stir in chicken broth and heavy cream. Bring to a gentle simmer.

3. Cook the Noodles

Add egg noodles to the skillet. Cover and cook for 8–10 minutes, stirring occasionally, until noodles are tender and most of the liquid is absorbed.

4. Make it Creamy

Stir in butter and Parmesan cheese until melted and the sauce is creamy. Season with more salt and pepper if needed.

5. Finish & Serve

Return the chicken to the pan to reheat for a couple of minutes. Garnish with fresh parsley and serve hot.