Buttery Chicken with Noodles: A Creamy, Comforting Delight

Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat the olive oil and 1 tablespoon butter over medium heat. Once the butter is melted and bubbly, add the chicken breasts.
Cook the chicken for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
Remove the chicken from the skillet and set it aside to rest. Once rested, slice the chicken into thin strips.
2. Cook the Noodles:

While the chicken is cooking, bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
3. Make the Sauce:

In the same skillet you cooked the chicken in, add 2 tablespoons of butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute, until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
Stir in the heavy cream, thyme, paprika (if using), salt, and pepper. Allow the sauce to simmer for 3-5 minutes, stirring occasionally, until it thickens slightly.
4. Combine Everything:

Add the cooked noodles to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Add the sliced chicken on top of the noodles and gently stir to combine everything.
5. Serve:

Garnish with freshly chopped parsley before serving. Enjoy this creamy, buttery chicken and noodles dish hot!
Serving and Storage Tips