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
Scale
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.
