A delicious and creamy chicken butter noodle dish that’s easy to prepare for dinner.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Dinner
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
8 ounces egg noodles
2 tablespoons unsalted butter
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup frozen peas
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chicken pieces and season with garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
Pour in the chicken broth and bring to a simmer. Cook for 2-3 minutes to reduce slightly.
Stir in the heavy cream and bring to a gentle simmer. Cook for another 2-3 minutes until the sauce thickens slightly.
Add the grated Parmesan cheese and stir until melted and combined.
Fold in the cooked egg noodles and frozen peas, mixing until everything is well coated in the creamy sauce.
Cook for an additional 2-3 minutes until the peas are heated through.
Serve hot, garnished with chopped parsley if desired.
Notes
For added flavor, consider marinating the chicken in lemon juice and herbs for 30 minutes before cooking.
Substitute the egg noodles with whole wheat or gluten-free noodles for a healthier option.