Ingredients
- 12 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth (optional for extra moisture)
Feel free to substitute the egg noodles with any pasta you have on hand. If you’re looking for a dairy-free option, swap out the butter for olive oil or a plant-based butter alternative. The chicken can easily be replaced with tofu or mushrooms for a vegetarian twist!
Instructions
- Begin by cooking the egg noodles according to the package instructions. Once cooked, drain and set aside. Remember the smell of fresh noodles filling the air, just like the comforting scent of my grandmother’s kitchen.
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, seasoning them with salt and pepper, and cook until golden brown, about 5-7 minutes.
- Add the minced garlic to the skillet and cook until fragrant, about 1 minute. The aroma of garlic sizzling in the pan always takes me back to those early days of learning to cook.
- Reduce the heat to low and add the butter, allowing it to melt and coat the chicken evenly. Stir in the cooked noodles, ensuring everything is well combined.
- Sprinkle the Parmesan cheese over the noodles, stirring to incorporate. If the mixture seems a bit dry, add the chicken broth for extra moisture.
- Finish by tossing in the chopped parsley, adding a fresh burst of color and flavor. Serve immediately, garnished with additional cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International