Description
A comforting and creamy one-pot dish featuring tender chicken breast, egg noodles, and a flavorful ranch seasoning blend, simmered in a rich sauce made with heavy cream, sour cream, and Parmesan cheese. Perfect for an easy weeknight dinner with delightful hints of garlic and fresh parsley garnish.
Ingredients
Scale
Chicken & Seasoning
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 packet ranch seasoning mix (about 1 oz)
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
Noodles & Liquids
- 3 cups egg noodles (uncooked)
- 3 cups chicken broth
- 1 cup heavy cream
Dairy & Garnish
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 cup frozen peas or mixed vegetables (optional)
- Chopped fresh parsley for garnish
Instructions
- Cook the chicken: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with half of the ranch mix. Cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken and set aside.
- Sauté garlic: In the same skillet, add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Add liquids and seasoning: Pour in chicken broth and heavy cream. Stir in the remaining ranch seasoning, onion powder, salt, and black pepper. Bring the mixture to a boil over medium-high heat.
- Cook the noodles: Add the egg noodles to the boiling liquid, reduce heat to medium, and cook uncovered for 8–10 minutes, stirring occasionally, until noodles are tender and most of the liquid is absorbed.
- Combine and finish: Stir in the cooked chicken, sour cream, Parmesan cheese, and peas or mixed vegetables if using. Simmer for another 2–3 minutes until the sauce is creamy and thickened.
- Garnish and serve: Remove from heat, sprinkle chopped fresh parsley on top, and serve warm for a delicious and hearty meal.
Notes
- For extra richness, stir in 2 tablespoons of cream cheese along with the sour cream and Parmesan.
- Leftovers reheat well; add a splash of milk to loosen the sauce when reheating.
- Adjust salt according to taste especially if your chicken broth is already salted.
- Feel free to swap peas for other frozen mixed vegetables like carrots or corn for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 520
- Sugar: 3g
- Sodium: 890mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 135mg
