Description

This One-Pan Creamy Garlic Butter Chicken with Egg Noodles is a comforting, easy-to-make dinner perfect for busy weeknights. Tender, seasoned chicken is seared to golden perfection, then simmered with egg noodles in a rich, creamy garlic butter sauce enhanced by Parmesan cheese and fresh parsley. All cooked in one skillet, this dish combines hearty protein and flavorful pasta in a deliciously creamy sauce that’s sure to become a family favorite.

Ingredients

Scale

Chicken

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Salt and pepper, to taste

Sauce and Noodles

2 tablespoons olive oil
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 parsley)

Garnish (Optional)

Chopped fresh parsley
Extra Parmesan cheese

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Instructions

Season the chicken: Sprinkle salt and pepper evenly over the bite-sized chicken pieces to enhance their flavor before cooking.
Brown the chicken: Heat olive oil in a large skillet over medium-high heat, then add the chicken pieces. Cook for about 4–5 minutes until they turn golden brown on all sides. Remove chicken from the skillet and set aside.
Sauté garlic: In the same pan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 30 to 60 seconds until fragrant, being careful not to burn the garlic.
Add liquids: Pour in the chicken broth and heavy cream, stirring to combine with the garlic butter mixture.
Cook the noodles: Add the uncooked egg noodles to the skillet, pressing them down gently into the liquid. Cover the pan and let the noodles simmer for 8–10 minutes, stirring occasionally until they are tender and cooked through.
Combine and thicken: Return the browned chicken to the skillet. Stir in grated Parmesan cheese and dried parsley, mixing well until the sauce becomes creamy and the ingredients are fully combined.
Rest and garnish: Remove the skillet from heat and let the dish sit for 2–3 minutes to allow the sauce to thicken further. Garnish with chopped fresh parsley and additional Parmesan if desired before serving.

Notes

Use chicken thighs for juicier, more flavorful meat, or chicken breasts for a leaner option.
Fresh parsley gives a brighter flavor, but dried parsley works too.
If the sauce is too thick, add a splash more chicken broth to loosen it.
Wide egg noodles work best as they hold the creamy sauce well.
For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
Make sure to stir occasionally during noodle cooking to prevent sticking or burning.