Tender chicken tossed with rich, buttery noodles and fresh herbs—an easy, comforting meal ready in just 30 minutes.

8 oz egg noodles (or pasta of choice)

2 tablespoons unsalted butter

1 tablespoon olive oil

1 pound boneless, skinless chicken breast or thigh, cut into bite-sized pieces

Salt and freshly ground black pepper, to taste

2 garlic cloves, minced

½ cup chicken broth

2 tablespoons heavy cream or milk (optional for creamier sauce)

¼ cup grated Parmesan cheese

2 tablespoons fresh parsley or chives, chopped

Optional: pinch of red pepper flakes

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Cook egg noodles according to package directions until al dente. Drain and set aside.

In a large skillet, melt butter with olive oil over medium-high heat.

Season chicken pieces with salt and pepper, then add to skillet. Cook 5–6 minutes, turning, until golden and cooked through.

Add minced garlic and sauté 30 seconds until fragrant.

Pour in chicken broth (and cream if using), scraping up browned bits from pan. Let simmer for 2 minutes to reduce slightly.

Add cooked noodles and Parmesan cheese to skillet. Toss gently until everything is coated in buttery sauce and cheese is melted.

Stir in fresh parsley or chives, and red pepper flakes if desired. Taste and season with extra salt and pepper if needed.

Serve warm, garnishing with extra Parmesan and herbs.