Ingredients
For the Chicken:
6–8 boneless, skinless chicken thighs
1 tsp salt
½ tsp black pepper
1 tsp paprika
2 tbsp olive oil or butter
For the Sauce:
3 tbsp butter
4 cloves garlic, minced
2 tbsp flour
1 ½ cups chicken broth
1 cup heavy cream (or half-and-half)
½ tsp Italian seasoning
¼ tsp crushed red pepper flakes (optional)
Salt and pepper, to taste
¼ cup grated Parmesan cheese
2 tbsp chopped parsley (for garnish)
For Serving:
12 oz (340 g) egg noodles
1 tbsp butter
🍳 Instructions
- Cook the Egg Noodles
Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain, toss with a tablespoon of butter, and set aside. - Season and Sear the Chicken
Pat chicken thighs dry and season both sides with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until golden and cooked through (165°F/74°C). Remove from the pan and set aside. - Make the Creamy Garlic Sauce
In the same skillet, melt butter. Add minced garlic and sauté for 30 seconds until fragrant.
Sprinkle in flour and whisk to form a roux. Gradually pour in chicken broth while whisking to remove lumps.
Add cream, Italian seasoning, and red pepper flakes. Stir and simmer until slightly thickened (about 3–5 minutes).
Stir in Parmesan cheese and adjust seasoning with salt and pepper. - Combine and Serve
Return chicken thighs to the pan, spoon sauce over them, and simmer for another 3–4 minutes so the flavors blend.
Serve over warm buttered egg noodles. Garnish with chopped parsley.
🍽️ Tips
Add sautéed mushrooms or spinach to the sauce for extra depth.
Substitute heavy cream with evaporated milk for a lighter option.
Use bone-in thighs for even richer flavor—just increase the cooking time slightly.