Ingredients
- Chicken breasts: 2, boneless and skinless
- Egg noodles: 1 pound
- Butter: 1/2 cup
- Chicken broth: 1 cup
- Heavy cream: 1/2 cup
- Garlic powder: 1 teaspoon
- Onion powder: 1/2 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: Cook the egg noodles according to package directions. Drain and set aside.
- Step 2: While the noodles are cooking, cut the chicken breasts into bite-sized pieces.
- Step 3: In a large skillet, melt the butter over medium heat. Add the chicken and cook until browned and cooked through.
- Step 4: Pour in the chicken broth and heavy cream. Stir in the garlic powder, onion powder, salt, and pepper. Bring to a simmer and cook for 5 minutes, or until the sauce has slightly thickened.
- Step 5: Add the cooked egg noodles to the skillet and toss to coat with the sauce.
- Step 6: Serve immediately and enjoy.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of chicken broth if needed to loosen the sauce.
- Garnish with fresh parsley or a sprinkle of grated Parmesan cheese for an extra touch of flavor.
- For richer flavor, brown the butter slightly before adding the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American