Chicken Noodles One-Pan (Print Version)

# Ingredients:

→ Essentials

01 - 4 chicken breasts, skinless and boneless

02 - 3 garlic cloves, finely chopped

03 - Salt and pepper for seasoning

04 - 2 cups of chicken stock

05 - 8 ounces of egg noodles

06 - 1/4 cup Parmesan cheese, grated

07 - 2 tablespoons of olive oil

08 - 1 cup of cream

09 - Fresh parsley, diced (optional)

10 - 3 tablespoons of butter

# Instructions:

01 - Warm up oil in a big pan on medium. Sprinkle salt and pepper on the chicken and cook for 5-6 minutes each side until done and golden brown. Take it out and put aside.

02 - Using the same pan, quickly cook the garlic for about 30 seconds until it smells amazing.

03 - Pour in the broth and cream, mixing them well. Toss in the egg noodles, cover with a lid, and let it cook for 8-10 minutes. Give it a stir now and then so the noodles soften evenly.

04 - Turn the heat lower and mix in butter and Parmesan cheese until it all turns creamy.

05 - Add the chicken back to the pan to warm it up. Sprinkle parsley on top if you'd like, then serve it hot.

# Notes:

01 - Include some veggies like spinach, peas, or mushrooms for added goodness.

02 - Add more cream or broth to thin out the sauce if needed.

03 - Store leftovers in the fridge for up to 3 days—they reheat nicely.

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