Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lb (about 2 large) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups chicken broth
- 2 cups milk (whole or 2%)
- 8 oz egg noodles (or pasta of choice)
- ½ cup grated Parmesan cheese
- 2 tbsp cream cheese (optional, for extra creaminess)
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Chicken:
In a large deep skillet or sauté pan, heat butter and olive oil over medium-high heat.
Add chicken, season with salt, pepper, garlic powder, and onion powder. Cook until golden and cooked through, about 5–7 minutes. Remove and set aside. - Deglaze the Pan:
In the same pan (don’t wipe it out!), pour in the chicken broth and milk. Bring to a simmer. - Add Noodles:
Stir in egg noodles and gently simmer uncovered, stirring occasionally, for about 8–10 minutes or until noodles are tender and most of the liquid is absorbed. - Make It Creamy:
Reduce heat to low. Stir in Parmesan cheese and cream cheese until melted and smooth. Add the cooked chicken back in and toss everything together. - Serve & Garnish:
Taste and adjust seasoning. Sprinkle with chopped parsley and serve warm!
Want to throw in some veggies or spice it up? I got ideas for that too 😄