Creamy Garlic Chicken and Egg Noodles

Equipment

• Large stockpot (for boiling noodles)
• Heavy skillet or skillet skillet pan (preferably cast iron or stainless steel)
• Chef’s knife and cutting board
• Silicone tongs
• Whisk
• Measuring cups and spoons
• Colander

Ingredients

For the Chicken & Noodles

• 1.5 lbs (680g) Boneless, skinless chicken breasts (cut horizontally into thin cutlets)
• 8 oz (225g) Wide egg noodles
• 1 tbsp Olive oil
• 2 tbsp Unsalted butter
• 1 tsp Italian seasoning
• 1/2 tsp Garlic powder
• 1/2 tsp Smoked paprika
• 1 tsp Kosher salt (divided)
• 1/2 tsp Freshly cracked black pepper (divided)

For the Creamy Garlic Sauce

• 6 cloves Fresh garlic, finely minced
• 1 small Yellow onion, finely diced
• 1/2 cup Low-sodium chicken broth (or dry white wine like Pinot Grigio)
• 1 cup Heavy cream (at room temperature)
• 3/4 cup Freshly grated Parmesan cheese
• 1 cup Fresh baby spinach (optional, for color and freshness)
• 2 tbsp Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prep & Season the Chicken

1. Prepare the Cutlets: Lay the chicken breasts flat on a cutting board. Place your hand flat on top and slice horizontally through the center to create thin cutlets. Pat dry thoroughly with paper towels. Dry chicken is crucial for getting a proper golden crust.
2. Seasoning Blend: In a small bowl, combine the Italian seasoning, garlic powder, smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Season both sides of the chicken cutlets generously.

Step 2: Cook the Egg Noodles

1. Boil Water: Fill a large stockpot with water, add a generous pinch of salt, and bring to a rolling boil over High Heat (Intensity: 10/10) .
2. Cook Al Dente: Add the wide egg noodles and cook for 6 to 7 minutes (or 1 minute less than the package instructions). Egg noodles cook quickly and will continue to soften slightly when tossed into the hot cream sauce later.
3. Drain & Reserve: Reserve 1/2 cup of the starchy noodle water before draining. Drain the noodles and set them aside. Toss with 1 teaspoon of olive oil to prevent sticking.

Step 3: Sear the Chicken

1. Preheat Pan: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in your large skillet over Medium-High Heat (Intensity: 7/10 to 8/10) . Wait until the butter stops foaming and begins to sizzle lightly.
2. Sear: Lay the chicken cutlets in the pan without overcrowding. Sear for 4 to 5 minutes on the first side until deep golden brown.
3. Flip & Finish: Flip the cutlets over using tongs and cook for another 3 to 4 minutes until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
4. Rest: Transfer the cooked chicken cutlets to a plate and cover loosely with foil to keep warm while you prepare the sauce.

Step 4: Build the Garlic Sauce Base

1. Sauté Aromatics: Lower the skillet heat to Medium Heat (Intensity: 5/10) . Add the remaining 1 tablespoon of butter to the pan drippings. Add the diced yellow onion and sauté for 3 minutes until translucent.
2. Add Garlic: Stir in the minced garlic and sauté for 1 minute until fragrant. Keep an eye on the heat so the garlic does not burn or turn bitter.
3. Deglaze: Pour in the chicken broth (or white wine), scraping up all the flavorful browned bits (fond) stuck to the bottom of the skillet with a wooden spoon. Allow the liquid to simmer for 2 to 3 minutes until reduced by half.

Step 5: Simmer the Cream Sauce

1. Incorporate Cream: Lower the heat to Medium-Low Heat (Intensity: 3/10 to 4/10) . Gently whisk in the heavy cream.
2. Simmer Gently: Bring the sauce to a gentle simmer for 3 to 4 minutes until it begins to thicken slightly. Avoid boiling rapidly, as extreme heat can cause heavy cream to separate.
3. Melt Cheese: Stir in the freshly grated Parmesan cheese until melted and smooth. Season the sauce with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
4. Wilt Spinach (Optional): If using baby spinach, fold it into the sauce now and let it wilt for 1 minute.

Step 6: Combine & Serve

1. Slice Chicken: Slice the seared chicken cutlets into thin strips across the grain.
2. Toss Noodles: Add the drained egg noodles directly into the skillet with the creamy garlic sauce. Toss continuously using tongs until every strand is coated in the velvety sauce. If the sauce feels too thick, splash in 1 to 2 tablespoons of the reserved warm noodle water to loosen it up.
3. Plate: Nest the creamy egg noodles onto plates or shallow bowls. Top with sliced garlic chicken cutlets, garnish with chopped fresh parsley and extra Parmesan cheese, and serve immediately!

Nutrition

Calories: 680 kcal · Protein: 48g · Fat: 34g · Carbohydrates: 46g Dietary · Saturated Fat: 18g · Fiber: 3g · Sugar: 4g · Sodium: 890mg