Best 6 Parmigiana Thighs With Creamy Noodles Recipes

PARMIGIANA THIGHS WITH CREAMY NOODLES

Steps:

• One at a time place the thighs between two pieces of plastic wrap and pound with a rolling pin until flattened to approx 1/4" thickness.
• Preheat oven to 325 degrees F.
• Put the flour on a plate and dredge both side of the thighs in the flour.
• Fry the flour coated thighs in batches by melting 1 tbsp butter in a nonstick pan and frying 4 of the thighs.
• Turn once, cooking until the thighs are lightly browned and barely done (don't worry if they're underdone, they'll finish cooking in the oven).
• Repeat until all the thighs are cooked this way.
• Place 6 thighs in a 13" x 9" pan (overlapping if necessary), top with 1/2 the pasta sauce and 1/2 c cheddar cheese.
• Place the remaining thighs evenly on top and cover evenly with remaining pasta sauce.
• Sprinkle with 1/2 c cheddar cheese.
• Sprinkle evenly with parmesan cheese.
• Bake for 25-30 minutes until browned and bubbly.
• About 10 minutes before thighs are ready, cook the broad egg noodles according to package directions, drain well and return to pot.
• Add the cream of chicken soup and 1/2 c cheddar and stir over very low heat until cheddar is melted and pasta is evenly coated.
• Cover and keep warm until thighs are done.
• Serve the thighs and sauce either over or beside the broad egg noodles.

CREAMY PARMESAN NOODLES

Steps:

• In a small bowl, combine the cream cheese, 2 tablespoons butter, parsley, basil and lemon-pepper. Stir in water; keep warm. , In a saucepan, saute garlic in remaining butter for 1 minute or until golden brown. , Place noodles in a serving bowl; top with garlic mixture. Sprinkle with half of the Parmesan cheese; toss lightly. Spoon cream sauce over noodles and sprinkle with remaining Parmesan cheese. Garnish with parsley if desired.

CREAMY CHICKEN THIGHS & NOODLES

Steps:

• Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine soups, sour cream and seasonings; pour over chicken. Cook, covered, on low 7-9 hours or until chicken is tender. Serve with noodles.

PARMESAN-CRUSTED CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with cooking spray.
• Combine Parmesan cheese, panko, and garlic powder in a shallow bowl and set aside.
• Sprinkle chicken on both sides with salt and pepper. Brush skin liberally with mayonnaise. Press each thigh, skin-side down, into crumb mixture. Place thighs on baking sheet, skin-side up, and mist lightly with cooking spray.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

QUICK AND EASY PARMESAN NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot.
• Melt butter in a small saucepan over low heat; add cream and garlic cloves. Simmer until heated through, 2 to 3 minutes. Remove and discard garlic cloves. Stir cream sauce into bow-tie pasta; season with black pepper. Add Parmesan cheese; toss until cheese melts.

CREAMY PARMESAN NOODLES

Steps:

• In large saucepan, beat 1/4 cup of the milk, cornstarch and bouillon until smooth. Stir in remaining milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low; simmer 3 minutes, stirring occasionally.
• Meanwhile, cook egg noodles according to package directions. Drain.
• In large serving bowl, toss cream sauce, noodles, Parmesan cheese and pepper. Sprinkle with chopped parsley, if desired.