Description
Cozy Garlic Chicken Noodles for cold January nights. A creamy, savory, and easy comfort dish to warm your soul. Perfect for you!
Ingredients
Scale
- Main Ingredients:
- 2 medium boneless, skinless chicken breasts, cubed
- 12 oz wide egg noodles
- 2–3 handfuls fresh spinach
- Flavor Boosters:
- 1 whole head garlic, minced (about 6–8 cloves)
- 4 cups low-sodium chicken broth
- 1 tsp dried thyme
- Salt, to taste
- Freshly ground black pepper, to taste
- Dairy & Richness:
- 1 tbsp unsalted butter (for chicken)
- 1 tbsp unsalted butter (for sauce)
- 1 ½ cups heavy cream
- ½ cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Prep Your Chicken and Noodles:: First things first, get that water boiling for your egg noodles. Don’t forget to salt it generously; I always forget this part and then wonder why my noodles taste bland. While that’s heating, cube your chicken breast into bite-sized pieces. We want them small enough to cook quickly and blend into the creamy garlic chicken noodles beautifully. Get everything ready because once the cooking starts, it moves pretty fast.
- Sautéing Chicken for Garlic Chicken Noodles:: Melt a tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Add your cubed chicken and cook until it’s golden brown and cooked through, about 5-7 minutes. This step is where you build flavor, so don’t rush it! I’ve definitely undercooked chicken here before, and nobody wants that. Remove the chicken from the pan and set it aside; we’ll add it back later.
- Building the Creamy Garlic Chicken Noodles Sauce:: Reduce the heat to medium, add another tablespoon of butter to the same pan, and toss in all that glorious minced garlic and the dried thyme. Sauté for about 60 seconds until it’s fragrant – you’ll smell it, trust me! This is where the kitchen starts to smell absolutely divine. Don’t let it burn, though; burnt garlic is just sad. Pour in the chicken broth and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan. This is crucial for flavor in our garlic chicken noodles.
- Adding Noodles to Your Garlic Chicken Noodles:: By now, your noodles should be done. Drain them and add them directly to the simmering broth mixture in the skillet. Stir well to coat. Next, pour in the heavy cream and stir until everything is nicely combined and starting to warm through. This is where the magic really happens, transforming it into truly creamy garlic chicken noodles. Keep the heat on low to medium-low.
- Finishing Touches and Spinach:: Return the cooked chicken to the pan. Stir in the Parmesan cheese until it’s melted and the sauce thickens slightly. Now, add the fresh spinach, handful by handful, stirring until it wilts into the sauce. It always looks like a ridiculous amount of spinach, but it shrinks down to practically nothing. Season with salt and pepper to taste. I’m always tasting and adjusting here; a little more pepper never hurt anyone!
- Serve and Enjoy Your Garlic Chicken Noodles:: Dish out generous portions of your warm, comforting garlic chicken noodles. I love to serve it immediately, maybe with an extra sprinkle of Parmesan and a crack of fresh black pepper. The sauce should be rich and clinging to the noodles, and the chicken tender. It’s truly a simple meal that feels incredibly special, especially when it’s cold outside.