Creamy Chicken Vegetables Noodles
Indulge in the ultimate comfort food with this Creamy Chicken Vegetables Noodles recipe, a hearty and satisfying one-pan meal that's perfect for busy weeknights. Featuring tender egg noodles tossed in a rich and velvety Parmesan cream sauce, this dish is elevated with golden, perfectly seared chicken breasts and a medley of colorful, crisp-tender vegetables like carrots and broccoli. The creamy sauce, enhanced with fragrant garlic and a touch of fresh parsley, brings everything together in a symphony of flavor. Ready in just 40 minutes and packed with wholesome ingredients, this family-friendly recipe is as delicious as it is easy to make. Serve it warm for a crowd-pleasing dinner that’s guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 12 oz egg noodles
- 2 pieces boneless, skinless chicken breasts
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 3 pieces garlic cloves, minced
- 1 medium onion, finely chopped
- 1 large carrot, sliced thinly
- 2 cups broccoli florets
- 2 cups chicken broth
- 1.5 cups heavy cream
- 0.5 cup parmesan cheese, grated
- 2 tbsp parsley, chopped
Instructions
Cook the egg noodles according to the package instructions. Drain and set aside.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside. Once cool enough, slice or shred the chicken into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once melted, sauté the minced garlic and chopped onion for 2-3 minutes until fragrant and soft.
Add the sliced carrot and broccoli florets to the skillet, and cook for another 4-5 minutes until the vegetables are tender but still crisp.
Pour in the chicken broth and bring to a simmer. Cook for 3-4 minutes to allow the flavors to combine.
Reduce the heat to low and stir in the heavy cream. Let it simmer gently for 2 minutes, then mix in the grated Parmesan cheese. Stir until the cheese melts into the sauce.
Add the sliced or shredded chicken back to the skillet, stirring to coat it in the creamy sauce. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, adjusting to taste.
Gently fold in the cooked egg noodles, ensuring they are well coated in the cream sauce.
Sprinkle the chopped parsley over the dish before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 1110 mg | 48% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 4.5 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 202 mg | 16% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 571 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
