Ingredients

Scale

2 boneless, skinless chicken breasts (sliced)

2 tbsp butter

1 tbsp olive oil

2 cloves garlic (minced)

2 cups egg noodles

2 cups chicken broth

½ cup heavy cream

½ tsp salt

½ tsp black pepper

½ tsp Italian seasoning

¼ cup Parmesan cheese (grated)

2 tbsp fresh parsley (chopped)

Instructions

Heat olive oil and 1 tbsp butter in a large pan over medium heat. Add chicken, season with salt, pepper, and Italian seasoning, and cook until golden brown. Remove and set aside.

In the same pan, add garlic and cook for 30 seconds until fragrant.

Add egg noodles and chicken broth. Bring to a boil, cover, and let simmer for 8–10 minutes until noodles are tender.

Stir in heavy cream, Parmesan cheese, and the remaining 1 tbsp butter. Mix well until creamy.

Return the chicken to the pan and toss everything together.

Garnish with fresh parsley and serve warm. Enjoy!