One-Pan Creamy Garlic Butter Chicken with Egg Noodles

why make this recipe

One-Pan Creamy Garlic Butter Chicken with Egg Noodles is a perfect dish for busy weeknights. It’s quick, easy, and requires minimal clean-up. This recipe combines tender chicken, creamy sauce, and egg noodles all cooked in one pan. It’s comforting, delicious, and can be made in under 30 minutes. Plus, the garlic butter flavor adds a rich taste that everyone will love.

how to make One-Pan Creamy Garlic Butter Chicken with Egg Noodles

Ingredients:

• 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 oz wide egg noodles
• 1/2 cup grated Parmesan cheese
• Chopped fresh parsley (optional, for garnish)

Directions:

1. Heat olive oil in a large deep skillet over medium-high heat.
2. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5–6 minutes. Remove chicken and set it aside.
3. Reduce heat to medium. Add butter and sauté garlic for 1 minute until fragrant.
4. Pour in chicken broth and heavy cream. Stir in Italian seasoning, salt, and pepper.
5. Add egg noodles, pressing them into the liquid. Bring to a boil, then reduce heat to low and cover.
6. Simmer for 8–10 minutes, stirring occasionally, until noodles are tender and sauce thickens.
7. Return chicken to skillet and stir in Parmesan cheese. Cook 2–3 minutes until sauce coats chicken and noodles.
8. Garnish with parsley and serve warm.

   

how to serve One-Pan Creamy Garlic Butter Chicken with Egg Noodles

Serve this dish warm straight from the skillet. It’s great on its own, but you can also pair it with a simple side salad or some crusty bread to soak up the creamy sauce.

how to store One-Pan Creamy Garlic Butter Chicken with Egg Noodles

If you have leftovers, let them cool down and then store them in an airtight container in the fridge. It will stay fresh for 3-4 days. You can also freeze this dish for longer storage. Just make sure to reheat it in a pan with a bit of water or chicken broth to loosen up the sauce.

tips to make One-Pan Creamy Garlic Butter Chicken with Egg Noodles

• Use freshly minced garlic for the best flavor.
• Make sure the chicken is cut into similar sizes for even cooking.
• If you want extra creaminess, add more heavy cream or Parmesan cheese.
• Feel free to add vegetables like spinach or broccoli for added nutrition.

variation

You can easily customize this recipe by using different proteins such as shrimp or tofu. For lower calories, try whole wheat egg noodles or a cauliflower-based noodle.

FAQs

Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work great in this recipe. They are more flavorful and stay moist during cooking.

Can I make this recipe without heavy cream?
Yes, you can substitute heavy cream with half-and-half or milk, but the sauce may not be as rich.

How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) and is no longer pink inside.

One-Pan Creamy Garlic Butter Chicken with Egg Noodles

A quick and easy weeknight dish combining tender chicken, creamy garlic butter sauce, and egg noodles, all cooked in one pan in under 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced Use freshly minced garlic for the best flavor.
• 2 cups chicken broth
• 1 cup heavy cream For extra creaminess, add more heavy cream.
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 oz wide egg noodles Feel free to try whole wheat egg noodles or a cauliflower-based noodle for healthier options.
• 1/2 cup grated Parmesan cheese
• to taste Chopped fresh parsley for garnish Optional

Method

 

Cooking

1. Heat olive oil in a large deep skillet over medium-high heat.
2. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5–6 minutes. Remove chicken and set it aside.
3. Reduce heat to medium. Add butter and sauté garlic for 1 minute until fragrant.
4. Pour in chicken broth and heavy cream. Stir in Italian seasoning, salt, and pepper.
5. Add egg noodles, pressing them into the liquid. Bring to a boil, then reduce heat to low and cover.
6. Simmer for 8–10 minutes, stirring occasionally, until noodles are tender and sauce thickens.
7. Return chicken to skillet and stir in Parmesan cheese. Cook 2–3 minutes until sauce coats chicken and noodles.
8. Garnish with parsley and serve warm.

Notes

If you have leftovers, let them cool down and store them in an airtight container in the fridge for 3-4 days. You can also freeze this dish for longer storage, just reheat it in a pan with a bit of water or chicken broth to loosen up the sauce. You can customize this recipe with different proteins such as shrimp or tofu, and consider adding vegetables like spinach or broccoli for added nutrition.