Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 onion, diced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 ounces egg noodles
- 1 cup frozen peas
- 1 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped (optional)
If you’re missing an ingredient, don’t worry! You can easily swap heavy cream with half-and-half or use any pasta you have on hand. Flexibility is key, just like how my mom could make magic with whatever was in the pantry.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the garlic and onion. Sauté until the onion becomes translucent, about 2-3 minutes. This step always brings me back to those evenings with my dad, as the kitchen fills with the irresistible aroma of sautéed onions and garlic.
- Pour in the chicken broth and bring to a simmer. Stir in the heavy cream, and bring the mixture to a gentle simmer again.
- Add the egg noodles to the skillet. Cover and cook for about 8-10 minutes, stirring occasionally, until the noodles are tender.
- Return the cooked chicken to the skillet. Stir in the peas, Parmesan cheese, and dried thyme, cooking for another 2-3 minutes until everything is heated through.
- Garnish with fresh parsley if desired, and serve warm. Enjoy the smiles of satisfaction around your dinner table!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Chicken Noodle Skillet, recipe, cooking, food
