Ingredients:

  • lbs Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • Tbsp Olive Oil
  • medium Yellow Onion, finely diced
  • cloves Garlic, minced
  • /2 cup Dry White Wine (Optional)
  • cup Low-Sodium Chicken Broth
  • tsp Dried Thyme
  • Salt and freshly ground Black Pepper, to taste
  • oz Egg Noodles (Wide or medium thickness)
  • Tbsp Unsalted Butter, divided (4 Tbsp for sauce, 2 Tbsp for finishing)
  • /4 cup Freshly Grated Parmesan Cheese, plus more for serving
  • Tbsp Fresh Parsley, chopped
  • tsp Lemon Zest

Instructions:

  1. Season chicken pieces generously with salt and pepper.
  2. Heat olive oil in a large skillet or Dutch Oven over medium-high heat. Brown the chicken in batches until golden on the outside. Remove and set aside.
  3. Reduce heat to medium. Add the diced onion to the skillet and cook until softened (about 5 minutes). Add garlic and dried thyme; cook for 1 minute until fragrant.
  4. Pour in the white wine (if using) and scrape up any brown bits (fond) from the bottom of the pan. Reduce liquid by half.
  5. Return the chicken to the pan. Pour in the chicken broth. Bring to a gentle simmer, cover partially, and cook until the chicken is fully cooked through (165°F / 74°C), about 8-10 minutes.
  6. While the chicken simmers, cook the egg noodles according to package directions until al dente. Crucially: Reserve 1 cup of the starchy pasta water before draining.
  7. Remove the chicken from the skillet and set aside. Reduce the heat to low. Add 4 Tbsp of the unsalted butter to the pan juices. Whisk continuously until the butter has melted and emulsified slightly. If thin, whisk in 1/4 cup of the reserved pasta water.
  8. Stir in the grated Parmesan cheese and lemon zest until melted and smooth. Taste and adjust seasoning.
  9. Add the drained noodles and the cooked chicken back into the skillet. Toss gently to coat. Add more reserved pasta water if needed until the sauce clings beautifully.
  10. Take the pan off the heat. Stir in the remaining 2 Tbsp of cold butter (monter au beurre) for sheen and richness. Garnish generously with fresh parsley and extra Parmesan. Serve immediately.