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
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