Description
This One-Pan Creamy Garlic Butter Chicken with Egg Noodles is a comforting and flavorful dish perfect for a quick weeknight dinner. Tender pieces of chicken are seared to golden perfection, then simmered with egg noodles in a savory garlic chicken broth, finished with rich heavy cream and Parmesan cheese for a creamy, indulgent sauce all made in a single skillet.
Ingredients
Scale
Chicken
- 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 2 tablespoons olive oil
Sauce and Noodles
- 4 cloves garlic, minced
- 4 cups chicken broth
- 8 ounces egg noodles
- ½ cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Season and Sear Chicken: Season the chicken pieces evenly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place chicken pieces in a single layer and sear for 5-7 minutes until the edges turn golden brown.
- Cook and Sauté Garlic: Flip the chicken pieces and continue cooking for another 2-3 minutes until cooked through. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Simmer with Noodles: Pour in the chicken broth and bring the mixture to a gentle simmer. Add the egg noodles and stir gently to combine. Let the noodles cook for 7-10 minutes until they are tender yet still slightly firm (al dente).
- Create Creamy Sauce: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the sauce becomes creamy and well blended. Taste and adjust the seasoning with extra salt and pepper if needed.
- Serve and Garnish: Remove from heat and sprinkle the dish with freshly chopped parsley for a bright, fresh finish. Serve hot and enjoy your creamy garlic butter chicken with egg noodles.
Notes
- To make this dish gluten-free, substitute the egg noodles with gluten-free pasta or spiralized vegetables.
- If you prefer a richer flavor, use a mix of butter and olive oil when searing the chicken.
- Heavy cream can be substituted with half-and-half for a lighter version, but the sauce will be less rich.
- For extra garlic flavor, add a pinch of garlic powder along with the minced garlic.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop.
