One-Pan Creamy Garlic Butter Chicken with Egg Noodles
A comforting one-pan meal combining chicken, egg noodles, and a rich creamy sauce, ready in under 30 minutes.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces Look for fresh or frozen chicken.
- Salt and pepper to taste Salt and pepper to taste Adjust according to preference.
- 2 tablespoons olive oil For sautéing chicken.
- 4 cloves garlic, minced Fresh garlic is recommended for best flavor.
- 4 cups chicken broth Use low-sodium for a healthier option.
- 8 ounces egg noodles Can substitute with whole grain or gluten-free noodles.
- ½ cup heavy cream For richness; can use half-and-half for a lighter option.
- 1 cup grated Parmesan cheese Cheese should be freshly grated for best melting.
- 1 tablespoon fresh parsley, chopped For garnish.
Instructions
Preparation
- Cut the chicken into bite-sized pieces and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken to the pan in a single layer and sauté for 6–7 minutes until golden and cooked through.
- Remove the chicken from the pan and set it aside.
Cooking
- Lower the heat to medium and add minced garlic to the pan, sautéing for 1 minute until fragrant.
- Pour in the chicken broth and bring it to a simmer.
- Stir in the egg noodles and cook for 8–10 minutes until al dente, stirring occasionally.
- Incorporate the heavy cream and Parmesan cheese until creamy.
- Return the chicken to the pan and mix until coated in the sauce.
- Serve warm, garnished with chopped parsley.
Notes
For best results, use fresh ingredients and monitor the doneness of the chicken and noodles closely. Store leftovers in an airtight container for up to 3 days. For freezing, consider omitting the cream initially.