Description

If you’re looking for a quick, comforting, and flavor-packed dinner, this One-Pan Creamy Garlic Butter Chicken with Egg Noodles is the perfect dish to add to your rotation. This recipe combines tender seared chicken breasts with a rich, creamy garlic butter sauce infused with Parmesan cheese. Egg noodles cook directly in the sauce, soaking up all the buttery goodness, making this a one-pan meal that saves time and cleanup.

This dish is ideal for weeknights when you need something hearty, yet simple enough to pull together without much fuss. It’s a family-friendly dinner, appealing to both kids and adults, and pairs beautifully with a side salad or roasted vegetables. With minimal prep and a streamlined cooking process, it’s easy to see why this recipe is destined to become a household favorite.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder

For the Sauce & Noodles:

3 tablespoons butter
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
8 ounces egg noodles
¼ cup grated Parmesan cheese
½ teaspoon black pepper
1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening)
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Season and Sear the Chicken

Pat the chicken breasts dry with paper towels.
Season both sides of the chicken breasts evenly with salt, black pepper, and garlic powder.
Heat a large, deep skillet over medium-high heat.
Add olive oil to the pan, swirling to coat.
Place the chicken breasts in the skillet and cook for 6-7 minutes per side until they are golden brown and develop a crisp, flavorful crust.
Once seared, remove the chicken from the skillet and set aside on a plate.

Step 2: Start the Sauce

In the same skillet (do not wipe it out — the browned bits left behind add flavor), reduce heat to medium.
Add butter and allow it to melt.
Add the minced garlic and sauté for 30 seconds to 1 minute, stirring constantly, until fragrant (be careful not to burn the garlic).

Step 3: Build the Creamy Base

Pour in the chicken broth and heavy cream, whisking to combine the liquids and deglaze the pan (scrape up any flavorful bits stuck to the bottom).
Bring the mixture to a gentle simmer.
Stir in the egg noodles, ensuring they are submerged in the sauce.
Cover the skillet with a lid and let the noodles cook for about 8-10 minutes, stirring occasionally to prevent sticking.

Step 4: Thicken and Flavor the Sauce

If the sauce seems too thin after the noodles have cooked, mix 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl.
Slowly pour the cornstarch slurry into the skillet while stirring to thicken the sauce to your desired consistency.
Stir in the Parmesan cheese and black pepper, ensuring the cheese melts completely into the sauce.

Step 5: Return Chicken to Pan

Return the seared chicken breasts to the skillet, nestling them into the creamy egg noodles.
Spoon some sauce over the top of each piece of chicken.
Let the chicken cook in the sauce for 2-3 minutes to reheat and absorb some of the rich, garlicky flavors.

Notes

Don’t Overcook the Chicken: To keep the chicken juicy, avoid overcooking during the initial searing process. It will finish cooking in the sauce, absorbing flavor and staying tender.
One-Pan Trick: Make sure the skillet is large enough to hold all the ingredients comfortably. An oven-safe deep skillet allows you to pop the dish under the broiler if you want a cheesy crust on top.
Sauce Thickness: If the sauce thickens too much while sitting, add a splash of chicken broth or cream to loosen it up before serving.
Even Cooking: If your chicken breasts are thick, consider slicing them horizontally into cutlets to ensure even cooking.

Prep Time: 10 minutes
Cook Time: 25 minutes

Nutrition

Calories: ~600 calories
Sugar: ~2g
Sodium: ~800mg
Fat: ~28g
Saturated Fat: ~12g
Carbohydrates: ~45g
Fiber: ~2g
Protein: ~45g
Cholesterol: ~155mg