One-Pan Chicken with Creamy Garlic Parmesan Noodles 🍗🍝
Ingredients:
- 4 boneless, skinless chicken thighs (or breasts)
- 2 tablespoons avocado oil (or olive oil)
- 4 garlic cloves, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 8 oz fettuccine or egg noodles
- 3 tablespoons unsalted butter
- ¼ cup freshly grated Pecorino Romano (or Parmesan) cheese
- Salt and freshly cracked black pepper, to taste
- Fresh basil or parsley, chopped (optional)
Instructions:
- Cook the Chicken:
- Season the chicken thighs with salt and pepper on both sides.
- Heat avocado oil in a large skillet over medium heat. Cook the chicken for 6-7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
- Prepare the Noodles:
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth and heavy cream, bringing the mixture to a simmer.
- Add the fettuccine or egg noodles to the skillet, cover, and cook for 8-10 minutes, or until the noodles are tender and the sauce has thickened slightly.
- Combine the Ingredients:
- Stir in butter and grated Pecorino Romano cheese, mixing until the sauce becomes creamy.
- Return the chicken to the skillet and spoon the creamy noodles over it, allowing the chicken to heat through for 2-3 minutes.
- Serve:
- Garnish with fresh chopped basil or parsley and serve immediately.
