Description
This One-Pan Creamy Garlic Butter Chicken with Egg Noodles is the ultimate weeknight dinner—juicy, seared chicken breasts nestled in a rich, garlicky Parmesan cream sauce with tender egg noodles. Quick, comforting, and made in one skillet, this dish is perfect for busy families or cozy evenings.
Ingredients
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For the Chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp garlic powderFor the Sauce & Noodles:
3 tbsp butter
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
8 oz egg noodles
¼ cup grated Parmesan cheese
½ tsp black pepper
1 tbsp cornstarch + 1 tbsp water (optional, for thickening)
Fresh parsley, chopped (for garnish)
Instructions
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Heat olive oil in a large skillet over medium-high heat.
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Season chicken with salt, pepper, and garlic powder.
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Sear chicken for 6–7 minutes per side until golden and cooked through. Remove and set aside.
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In the same skillet, melt butter over medium heat.
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Sauté garlic for 30 seconds until fragrant.
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Pour in chicken broth and heavy cream. Stir and bring to a gentle simmer.
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Add egg noodles. Cover and cook for 8–10 minutes, stirring occasionally, until noodles are tender.
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If needed, mix cornstarch with water and stir into sauce to thicken.
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Stir in Parmesan and black pepper until creamy.
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Return chicken to the pan and spoon sauce over it. Cook 2–3 more minutes.
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Garnish with fresh parsley and serve warm with extra Parmesan.
Notes
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Substitute chicken thighs for extra tenderness.
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Add spinach or mushrooms for extra veggies.
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Store leftovers in an airtight container for up to 3 days.
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Use gluten-free egg noodles for a GF version.
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 2g
- Sodium: 730mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 170mg