A quick and comforting one-pan meal featuring tender chicken, egg noodles, and a rich, creamy garlic butter sauce—perfect for busy weeknights.

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1. Cut the chicken into bite-sized pieces and season with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until golden brown. Remove and set aside.

3. In the same skillet, sauté minced garlic for about 1 minute until fragrant.

4. Pour in chicken broth and bring to a boil. Add egg noodles and stir to submerge.

5. Cook noodles for 7-8 minutes, stirring occasionally, until al dente.

6. Return the cooked chicken to the skillet.

7. Reduce heat and stir in heavy cream and Parmesan cheese until creamy and well combined.

8. Taste and adjust seasoning as needed. Garnish with chopped parsley and serve.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze for up to 2 months for longer storage.

Reheat gently on the stovetop with a splash of chicken broth to loosen the sauce.