Ingredients:
For the Chicken:
1 1/2 lbs chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 tablespoon unsalted butter
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
Salt and pepper to taste
For the Creamy Sauce:
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon Dijon mustard (optional)
1 tablespoon chopped fresh parsley (for garnish)
Salt and pepper to taste
For the Pasta:
12 oz egg noodles (or your favorite pasta)
Salt for boiling water
Directions:
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions. Drain and set aside. - Cook the Chicken:
Season the chicken pieces with garlic powder, Italian seasoning, salt, and pepper.
Heat the olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken pieces in a single layer. Cook for 4-5 minutes on each side, until golden brown and cooked through.
Remove the chicken from the skillet and set it aside. - Make the Creamy Sauce:
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let the broth simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream and Dijon mustard (if using), then bring the sauce to a gentle simmer. Let it cook for about 5 minutes until it thickens.
Stir in the Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper as needed. - Combine Chicken and Sauce:
Return the cooked chicken to the skillet and toss it in the creamy sauce until fully coated and heated through. - Serve:
Serve the creamy chicken over the cooked egg noodles. Garnish with fresh parsley and extra Parmesan cheese if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Servings: 4