Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 cups chicken broth
- 1 cup heavy cream
- 8 ounces egg noodles
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- Chopped fresh parsley for garnish
Feel free to substitute the heavy cream with half-and-half for a lighter version, or swap the Parmesan for Pecorino Romano if you’re looking for a sharper flavor. The beauty of this dish lies in its flexibility, much like the improvisations my mother was famous for.
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Stir in the garlic and thyme, cooking until fragrant, roughly 1 minute.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
- Add the egg noodles, ensuring they are submerged in the liquid. Cover the skillet and cook for 10 minutes, or until the noodles are tender.
- Return the chicken to the skillet along with the frozen peas. Stir in the Parmesan cheese until the sauce is creamy and the chicken is heated through, about 3-4 more minutes.
- Garnish with freshly chopped parsley before serving for a touch of color and freshness.
This recipe is forgiving and allows room for creativity—just like the evenings spent with Elena, where a recipe was merely a suggestion, not a rule.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International