One-Pan Creamy Mississippi Chicken & Noodles | Cook with Brooke
One-Pan Creamy Mississippi Chicken & Noodles
15 mins prepServes 4
If you like Mississippi chicken, wait until I turn it into a creamy one-pan noodle dinner. This is creamy, garlicky, loaded with pepperoncinis, and the noodles cook right in the same pan. And yes, that entire pan disappeared FAST.
Melt 3 tablespoons butter in a large pan over medium high heat. Heavily season the chicken with ranch seasoning, then add it to the hot butter.
Cook the chicken until cooked through. It may release quite a bit of liquid. That’s fine, just let it cook. Remove the chicken from the pan and set aside, leaving all that buttery goodness behind.
Add 3 cups water, 3 teaspoons garlic Better Than Bouillon and 3/4 cup pepperoncini juice to the same pan. Stir everything together, then add the egg noodles.
Cook until the noodles are al dente. You want some liquid left in the pan, around 1/2 to 3/4 cup. That’s going to become the sauce, so don’t drain it.
Remove from the heat and stir in the Boursin until completely melted and creamy.
Add the entire jar of drained sliced pepperoncinis and the cooked chicken back to the pan. Stir everything together and season with salt and pepper to taste.
That’s it. One pan. Creamy Mississippi chicken and noodles. Done.
