Directions
- 1Season chicken with Italian seasoning, garlic powder, salt, and pepper.
- 2Set a large deep skillet over medium high heat.
- 3Add olive oil and 1 tbsp butter.
- 4When hot, add chicken in a single layer.
- 5Cook 6 to 8 minutes, turning once, until golden and cooked through.
- 6Remove to a plate.
- 7In the same skillet add 1 tbsp butter and the onion if using.
- 8Cook 3 to 4 minutes until softened.
- 9Add garlic and cook about 30 seconds.
- 10Pour in chicken broth and milk.
- 11Stir, scraping the browned bits from the bottom.
- 12Add red pepper flakes if using and bring to a gentle simmer.
- 13Stir in the uncooked egg noodles.
- 14Press them down into the liquid.
- 15Cover, reduce heat to medium low, and cook 8 to 10 minutes, stirring once or twice, until noodles are tender.
- 16Add a splash of broth or water if they look too dry.
- 17Turn heat to low.
- 18Stir in remaining 1 tbsp butter and the Parmesan until the sauce is creamy and glossy.
- 19Return the chicken and any juices to the pan.
- 20Toss with the noodles 2 to 3 minutes until everything is hot and coated in the creamy butter sauce.
- 21Taste and adjust salt and pepper.
- 22Let sit off the heat a couple of minutes so the sauce thickens slightly.
Ingredients
- 10 oz egg noodles
- 1.5 lb chicken breasts or thighs, cut in strips or chunks
- 2 tbsp olive oil
- 3 tbsp butter, divided
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 2 cups chicken broth
- 1 cup milk or half and half
- 0.33 cup grated Parmesan
- 1 tsp Italian seasoning
- 0.5 tsp garlic powder
- 1 tsp salt, plus more to taste
- 0.5 tsp black pepper
- 1 Pinch red pepper flakes
- Parsley or chives for garnish
Equipment
large deep skillet
Tips
- Add a splash of broth or water if noodles look too dry.
- Let sit off the heat a couple of minutes so the sauce thickens slightly.
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