One-Pan Creamy Garlic Butter Chicken with Egg Noodles
This easy weeknight dinner features tender chicken, buttery egg noodles, and a creamy garlic-Parmesan sauce, all cooked in one pan for quick cleanup and big flavor.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces You can substitute with boneless, skinless chicken thighs or plant-based alternatives.
- to taste Salt and pepper Season generously before cooking.
- 2 tablespoons olive oil Can mix with a teaspoon of butter for extra richness.
- 4 cloves garlic, minced Reduce to 2 cloves or substitute with garlic powder if sensitive.
- 4 cups chicken broth Use low-sodium to control salt levels.
- 8 ounces egg noodles Whole-wheat egg noodles can be used for added fiber.
- ½ cup heavy cream Can substitute with half-and-half for a lighter version.
- 1 cup grated Parmesan cheese Freshly grated is recommended.
- 1 tablespoon fresh parsley, chopped For garnish; can use dried parsley instead.
Instructions
Preparation
- Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
- Mince the garlic and grate the Parmesan, keeping everything nearby.
Cooking
- Heat the olive oil in a large skillet over medium-high heat, then add the chicken pieces in a single layer.
- Brown the chicken for about 3-4 minutes on each side until mostly cooked through.
- Stir in the minced garlic and cook for about 30-60 seconds until fragrant.
- Pour in the chicken broth while scraping the browned bits off the bottom of the pan.
- Bring to a gentle boil, then add the egg noodles and stir to submerge.
- Cover and simmer for about 7-9 minutes, stirring occasionally until the noodles are tender.
- Stir in the heavy cream and sprinkle with Parmesan, stirring until melted and sauce thickens.
- Taste and adjust seasoning with salt and pepper as needed, then add chopped parsley for garnish.
Notes
Let the chicken sit in salt and pepper for better flavor. This dish can be made ahead and reheated beautifully. Store leftovers in an airtight container for up to 3 days.