Ingredients:
1 tsp garlic powder
2 tbsp olive oil
1/2 cup chicken broth
1 lb boneless, skinless chicken breast, sliced into strips
Salt and pepper, to taste
12 oz egg noodles
4 tbsp butter
1/4 cup grated Parmesan cheese
2 tbsp fresh parsley, chopped (optional, for garnish)
Directions:
Cook the Chicken: Season the chicken strips with salt, pepper, and garlic powder. In a large skillet, heat olive oil over medium heat. Add the chicken and cook for 5–7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Cook the Noodles: In a large pot, cook the egg noodles according to package instructions. Drain and set aside.
Prepare the Buttered Noodles: In the same pot used to cook the noodles, melt the butter over medium heat. Add the drained noodles and toss to coat in the melted butter.
Add Parmesan and Chicken Broth: Pour in the chicken broth and sprinkle in the grated Parmesan cheese, stirring until well combined and creamy. Add salt and pepper to taste.
Combine and Serve: Slice the cooked chicken and add it to the pot with the buttered noodles, gently tossing to combine. Garnish with fresh parsley if desired.
Cooking Time: 20 minutes
Servings: 4
