Ingredients:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
8 oz egg noodles
4 tablespoons unsalted butter
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (optional)
1 clove garlic, minced
1/4 cup chicken broth
Directions:
Cook the egg noodles according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Season the chicken pieces with salt, pepper, and garlic powder.
Add the chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer. Let it reduce slightly for about 2-3 minutes.
Add the cooked noodles to the skillet and toss to coat them in the butter sauce.
Stir in the grated Parmesan cheese and cooked chicken pieces. Mix well to combine.
Garnish with fresh parsley, if desired, and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal per serving | Servings: 4 servings