Chicken with creamy butter noodles

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Cut chicken breasts into large nugget-sized pieces.

Boil water in a large pot for the egg noodles.

Add half of a 16 oz bag of egg noodles to boiling water; cook until al dente, then drain and set aside.

Season chicken pieces with salt and black pepper on both sides.

Heat extra virgin olive oil in a large skillet over medium-high heat.

Add seasoned chicken pieces to the skillet and cook for about 8 minutes until golden brown and cooked through; remove from skillet and set aside.

Add a little more olive oil to the skillet, then add minced garlic and sauté until fragrant.

Pour in 2 cups of chicken broth and 1 cup of heavy cream into the skillet, stirring to combine; bring to a simmer.

Return the cooked chicken to the skillet along with its juices.

Add drained egg noodles to the skillet, mixing to coat in the creamy sauce.

Let the mixture cook for about 5 minutes on high heat to reduce the liquid slightly; check for thickness.

Serve hot, garnished with black pepper, kosher salt, and fresh parsley if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens