Ingredients
2 tablespoons butter
1 pound chicken thighs, cubed (or chicken breasts)
3 cloves garlic, minced
4 cups chicken broth
1½ cups heavy cream
8 ounces wide egg noodles
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon garlic powder
2 sprigs fresh thyme (or 1 teaspoon dried)
Pinch of cayenne (optional)
Instructions
1. Melt butter in a large pot over medium-high heat. Season chicken with salt, pepper, paprika, and garlic powder. Add chicken and cook until golden, about 5–6 minutes. Remove and set aside.
2. Lower heat to medium. Add garlic to the same pot and stir for 30 seconds until fragrant.
3. Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
4. Add egg noodles and thyme. Cook for about 8 minutes, stirring occasionally, until noodles are tender but still firm.
5. Return chicken to the pot. Lower heat and stir in heavy cream. Simmer gently for 3–4 minutes until the sauce thickens.
6. Remove from heat and let rest for 5 minutes before serving. Adjust seasoning and serve hot.
Notes
For best texture, avoid boiling after adding the cream.
Letting the dish rest off heat helps the sauce thicken naturally.
Wide egg noodles work best for holding the creamy sauce.
If reheating, add a splash of broth or cream and warm gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl