Ingredients
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2 boneless, skinless chicken breasts
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1 tablespoon olive oil
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon paprika
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Salt and pepper, to taste
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4 cups chicken broth
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8 ounces egg noodles
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2 tablespoons unsalted butter
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2 cloves garlic, minced
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1/4 cup grated Parmesan cheese (optional)
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Fresh parsley for garnish (optional)
Instructions
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Season chicken breasts on both sides with garlic powder, onion powder, paprika, salt, and pepper.
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Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5–6 minutes per side until golden and fully cooked. Remove and set aside.
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In the same skillet, pour in chicken broth. Scrape the bottom to release browned bits. Add egg noodles and ensure they are submerged. Cover and cook for 7–8 minutes, stirring occasionally, until noodles are al dente and most of the liquid is absorbed.
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In a separate small pan, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
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Add the butter-garlic mixture to the noodles. Stir in Parmesan cheese, if using, and toss well.
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Slice cooked chicken into strips and place over the noodles. Garnish with fresh parsley and serve immediately.
Notes
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Substitute egg noodles with any pasta of choice, adjusting cooking time as needed.
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Add vegetables like spinach, peas, or broccoli for extra nutrition.
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Reheat leftovers with a splash of broth to keep noodles moist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes