Ingredients
Equipment
Method
- Cook the noodles: Bring a large pot of heavily salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente. Before draining, reserve 1.5 cups of the starchy pasta water. Drain the noodles and set aside.
- Sear the chicken: While the pasta cooks, pat the chicken pieces dry with a paper towel and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 2-3 minutes per side until a golden-brown crust forms. The chicken will not be fully cooked. Remove from the skillet and set aside.
- Build the sauce base: Reduce heat to medium and add the stick of butter to the same skillet. Once melted, scrape up any browned bits from the bottom. Add the minced garlic and cook for 30-60 seconds, stirring constantly until fragrant. Do not let it burn.
- Deglaze and simmer: Pour in the chicken broth, bring to a simmer, and continue scraping the bottom of the pan. Let the broth reduce by about a quarter, for 2-3 minutes, to concentrate the flavor.
- Combine and cook: Return the seared chicken and any juices to the skillet. Stir in the heavy cream (if using) and simmer for 4-5 minutes, until the chicken is cooked through and the sauce has slightly thickened.
- Emulsify and finish: Turn the heat to low. Add the cooked noodles, grated Parmesan cheese, and 1/2 cup of the reserved pasta water to the skillet. Toss vigorously until the cheese melts and the sauce becomes glossy and creamy, coating the noodles. Add more pasta water, a splash at a time, if the sauce is too thick.
- Garnish and serve: Stir in the chopped fresh parsley. Season with a final pinch of salt and pepper to taste. Serve immediately in warm bowls, topped with extra Parmesan cheese.
Notes
Tips for Success:
- Do not forget to reserve the pasta water; it is the key to a silky, emulsified sauce that won't feel greasy.
- Avoid overcooking the chicken during the initial sear. It will finish cooking in the sauce, ensuring it stays juicy and tender.
- Add the Parmesan cheese over low heat to prevent it from curdling and creating a grainy texture. Variations:
- Brown Butter & Sage: Brown the butter until nutty before adding garlic, and toss in a few fresh sage leaves to crisp up.
- Lemon & Herb: Stir in the zest and juice of one lemon at the end for a bright, fresh flavor.
- Spicy Kick: Add 1/2 teaspoon of red pepper flakes along with the garlic for a gentle heat.
- Creamy Mushroom & Onion: Sauté 8 ounces of sliced mushrooms and half a diced onion before cooking the chicken, then add them back into the final dish. Serving Suggestions:
- This dish is wonderful on its own but pairs perfectly with a simple green salad with a vinaigrette, or a side of roasted broccoli or asparagus. Garlic bread is also excellent for soaking up the extra sauce.
- Do not forget to reserve the pasta water; it is the key to a silky, emulsified sauce that won't feel greasy.
- Avoid overcooking the chicken during the initial sear. It will finish cooking in the sauce, ensuring it stays juicy and tender.
- Add the Parmesan cheese over low heat to prevent it from curdling and creating a grainy texture. Variations:
- Brown Butter & Sage: Brown the butter until nutty before adding garlic, and toss in a few fresh sage leaves to crisp up.
- Lemon & Herb: Stir in the zest and juice of one lemon at the end for a bright, fresh flavor.
- Spicy Kick: Add 1/2 teaspoon of red pepper flakes along with the garlic for a gentle heat.
- Creamy Mushroom & Onion: Sauté 8 ounces of sliced mushrooms and half a diced onion before cooking the chicken, then add them back into the final dish. Serving Suggestions:
- This dish is wonderful on its own but pairs perfectly with a simple green salad with a vinaigrette, or a side of roasted broccoli or asparagus. Garlic bread is also excellent for soaking up the extra sauce.