Get the Water Moving
Fill your Large Pot with water, add a generous pinch of salt (it should taste like the sea), and bring it to a rolling boil. Drop in your 12 oz of Wide Egg Noodles. Cook them for about 1 minute less than the package says.Pro Tip: Right before you drain them, dip a mug into the pot and save about 1/4 cup of that starchy pasta water. Drain the rest and set the noodles aside.Sear the Chicken (The Flavor Base)
While the water is heating up, pat your 1 lb of Chicken dry with a paper towel and season it with salt and pepper. Heat your Deep Skillet over medium-high heat with the 2 tbsp of Butter or Oil. Add the chicken in a single layer. Let it sit undisturbed for 3 minutes until it’s golden brown, then flip and cook the other side. Remove the chicken to a plate for a moment.Sauté the Veggies
In that same pan (don’t wash it—those brown bits are flavor!), toss in your 2 sliced Carrots and 1 stalk of Celery. Cook for about 4–5 minutes until they start to soften. Stir in the 3 cloves of minced Garlic and 1/2 tsp of Dried Thyme for just 30 seconds until your kitchen smells incredible.Build the Sauce
Pour in the 1 cup of Chicken Broth. Use your spatula to scrape up all those delicious browned bits from the bottom of the pan. Let the broth simmer and reduce slightly for about 3 minutes.The Grand Finale
Add the cooked chicken and the drained noodles into the skillet with the veggies and broth. Pour in that starchy pasta water you saved earlier—this acts like "glue" to help the sauce stick to every noodle. Toss everything together over medium heat for 1–2 minutes until the sauce is glossy and the noodles are perfectly tender.The Finishing Touch
Turn off the heat. Taste it—does it need more salt or a big crack of black pepper? Sprinkle over that handful of Fresh Parsley for a pop of color and serve it straight from the pan.
