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If you’re craving a comforting, satisfying meal that feels both indulgent and effortless, this One-Pan Creamy Garlic Butter Chicken with Egg Noodles Recipe has got you covered. Imagine tender chicken pieces cooked to golden perfection, swimming in a luxuriously creamy garlic butter sauce, all melded together with perfectly cooked egg noodles. This dish brings restaurant-quality flavors right into your kitchen without any fuss, making it the ultimate weeknight crowd-pleaser that leaves everyone happily full and asking for seconds.
Ingredients You’ll Need
These ingredients are simple, straightforward, and each plays a vital role in creating the delicious harmony of flavors and textures you’ll savor in this dish. From the savory chicken to the rich cream and the zing of Parmesan, every item adds a layer of comfort and yum.
- 1 lb boneless, skinless chicken breasts or thighs: Bite-sized pieces that cook quickly and stay juicy throughout the process.
- Salt and pepper, to taste: Essential for seasoning and enhancing the natural flavors of the chicken and sauce.
- 2 tablespoons olive oil: For browning the chicken with a beautiful golden crust and depth of flavor.
- 4 tablespoons unsalted butter: Adds a silky richness and that comforting buttery taste that makes this dish irresistible.
- 6 cloves garlic, minced: Garlic gives the sauce its signature punch of aroma and savory warmth.
- 2 cups chicken broth: A flavorful liquid base that helps cook the noodles and infuses the sauce.
- 1 cup heavy cream: The creamy component that brings luscious texture and balances the savory garlic.
- 8 oz wide egg noodles (uncooked): These noodles soak up the sauce beautifully, adding satisfying bite and heft.
- 1/2 cup grated Parmesan cheese: Sharp, nutty Parmesan enhances the creaminess and rounds out the flavor.
- 1 teaspoon dried parsley (or 1 tablespoon fresh): A splash of green freshness that brightens the dish.
- Optional: chopped fresh parsley or extra Parmesan for garnish: For that extra pop of color and flavor on top.
How to Make One-Pan Creamy Garlic Butter Chicken with Egg Noodles Recipe
Step 1: Season and Brown the Chicken
Start by seasoning those bite-sized chicken pieces generously with salt and pepper. Then, heat your olive oil in a large skillet over medium-high heat and add the chicken. Cook until they’re beautifully browned and cooked through, about 4 to 5 minutes, creating a lovely crust that seals in the juices. Once golden, set the chicken aside to make room for the next steps.
Step 2: Sauté the Garlic in Butter
In the same pan, melt the unsalted butter over medium heat—it’s the heart of the sauce! Add the minced garlic and sauté for just 30 to 60 seconds until fragrant and golden but not burnt. This releases the garlic’s natural sweetness and fills your kitchen with irresistible aromas.
Step 3: Add the Liquid Base
Next, pour in the chicken broth followed by the heavy cream. Stir gently to combine, creating that dreamy, creamy sauce base that will soak into every noodle and piece of chicken.
Step 4: Cook the Egg Noodles
Now, add the uncooked wide egg noodles right into the pan, gently pressing them into the creamy liquid. Cover the skillet and let everything simmer on medium-low heat for about 8 to 10 minutes. Stir occasionally to prevent sticking and ensure the noodles absorb all that wonderful flavor while becoming tender and silky.
Step 5: Reintroduce Chicken and Finish the Sauce
Return the browned chicken to the skillet and sprinkle in the grated Parmesan cheese and dried parsley. Stir everything together until the cheese melts into the sauce, making it even creamier and uniting all the ingredients in perfect harmony.
Step 6: Let It Thicken and Rest
Remove the skillet from heat and let the dish sit for 2 to 3 minutes. This short rest lets the sauce thicken up beautifully and gives the flavors a chance to marry even better, making every bite a delight.
How to Serve One-Pan Creamy Garlic Butter Chicken with Egg Noodles Recipe
Garnishes
Simple garnishes can elevate this comforting dish to something special. A sprinkle of fresh, chopped parsley adds a pop of vibrant green and a fresh note that cuts through the richness. And if you’re really loving that cheesy goodness, tossing a little extra grated Parmesan on top creates a lovely melty finish right on the plate.
Side Dishes
While this is a hearty one-pan meal, pairing it with a crisp green salad or steamed seasonal vegetables can add contrast and brightness to your plate. Roasted asparagus or sautéed green beans with a squeeze of lemon bring a fresh, crunchy balance to the creamy noodles and chicken.
Creative Ways to Present
For a dinner party or to impress guests, serve the One-Pan Creamy Garlic Butter Chicken with Egg Noodles Recipe in shallow bowls to showcase the creamy sauce nestled around tender chicken and noodles. You can also sprinkle toasted pine nuts or a drizzle of truffle oil for an elegant touch. Garnishing with edible flowers or microgreens takes things up a notch visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
This dish stores really well in an airtight container in the refrigerator for up to 3 days. The creamy sauce thickens as it chills, so you might want to add a splash of milk or broth when reheating to freshen it up.
Freezing
If you want to freeze leftovers, portion the chicken and noodles into freezer-safe containers. It’s best to use them within 2 months for optimal taste and texture. Thaw in the refrigerator overnight before reheating gently on the stovetop.
Reheating
To reheat, warm the leftovers on low heat in a skillet or microwave-safe dish. Add a little chicken broth, cream, or milk to loosen the sauce if it has thickened too much. Stir occasionally to prevent burning and bring that creamy magic back to life.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay extra juicy and tender, making them a fantastic choice for this recipe. Just make sure to cut them into bite-sized pieces for even cooking.
Is it necessary to use heavy cream?
Heavy cream is key for that rich, velvety sauce, but you can substitute with half-and-half or full-fat coconut milk if you prefer a lighter or dairy-free version. Just know the texture will be slightly different.
Can I make this recipe gluten-free?
Yes! Swap the egg noodles for gluten-free pasta or use spiralized vegetables like zucchini noodles to keep it grain-free and still enjoy the creamy garlic butter chicken flavors.
How do I prevent the noodles from sticking?
Stir the noodles gently but regularly while they cook and be sure they are fully submerged in the liquid. Using a wide pan helps noodles cook evenly without overcrowding.
Can I add vegetables to this dish?
Definitely! Adding peas, spinach, or mushrooms in step 4 when the noodles cook is a great way to sneak in extra veggies and boost flavor and nutrition.
Final Thoughts
You really can’t go wrong with the One-Pan Creamy Garlic Butter Chicken with Egg Noodles Recipe—it’s a perfect blend of comfort, flavor, and ease that makes dinner something you look forward to. Whether you’re feeding family or treating yourself, this dish delivers every time. Give it a try soon and get ready to fall in love with your new favorite go-to meal.
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One-Pan Creamy Garlic Butter Chicken with Egg Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This One-Pan Creamy Garlic Butter Chicken with Egg Noodles is a comforting and flavorful meal that combines tender chicken pieces with a rich garlic butter sauce and tender egg noodles all cooked together in one skillet. Ready in just 30 minutes, it’s an easy and satisfying dinner option perfect for busy weeknights.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tablespoons olive oil
Sauce and Noodles
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz wide egg noodles (uncooked)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried parsley (or 1 tablespoon fresh)
Optional Garnish
- Chopped fresh parsley
- Extra Parmesan cheese
Instructions
- Season Chicken: Pat the chicken pieces dry and season generously with salt and pepper to enhance flavor.
- Brown Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 4–5 minutes. Remove chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 to 60 seconds until fragrant but not browned.
- Add Liquids: Pour in the chicken broth and heavy cream, stirring to combine with the garlic butter mixture.
- Cook Noodles: Add the uncooked egg noodles to the skillet, pressing them down into the liquid so they are mostly submerged. Cover the skillet with a lid and simmer for 8 to 10 minutes, stirring occasionally, until the noodles are tender and cooked through.
- Combine Ingredients: Return the browned chicken to the skillet. Stir in the grated Parmesan cheese and dried parsley, mixing everything together until the sauce is creamy and the ingredients are well incorporated.
- Thicken and Serve: Remove the skillet from heat and let the dish sit for 2–3 minutes to allow the sauce to thicken. Garnish with chopped fresh parsley or extra Parmesan if desired. Serve warm and enjoy!
Notes
- Use chicken thighs for a juicier result or chicken breasts for a leaner option.
- Fresh garlic can be substituted for minced garlic if preferred.
- If the sauce is too thick, add a splash of chicken broth or cream to loosen it up.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, although the sauce will be less rich.
- Make sure to stir occasionally while cooking noodles to prevent sticking to the pan.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or in the microwave.
