One-Pan Creamy Garlic Butter Chicken with Egg Noodles
A deliciously satisfying one-pan meal featuring juicy chicken in a rich garlic butter sauce, perfectly mingled with egg noodles.
Ingredients
Main Ingredients
- 1 pound Chicken Breast, cut into bite-sized pieces Use fresh chicken for best flavor.
- 8 ounces Egg Noodles Cook according to package instructions.
- 4 cloves Garlic, minced Fresh garlic is recommended.
- 4 tablespoons Butter Divided for cooking.
- 1 cup Chicken Broth Low sodium if preferred.
- ½ cup Heavy Cream Adjust for desired creaminess.
- ½ cup Parmesan Cheese, grated Add more for a thicker sauce.
- to taste Salt and Pepper Adjust to personal preference.
- for garnish Parsley, chopped Adds freshness.
Instructions
Preparation
- Begin by boiling water in a large pot. Add a pinch of salt and cook the egg noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken pieces and season with salt and pepper. Cook until golden brown and cooked through, about 6-7 minutes. Remove the chicken and set aside.
Cooking
- In the same skillet, add the remaining butter and minced garlic. Sauté for about 30 seconds, until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Stir in the heavy cream and grated Parmesan cheese. Let the sauce simmer for 2-3 minutes until slightly thickened.
- Add the cooked egg noodles and sautéed chicken back to the skillet. Toss everything together until evenly coated in the creamy sauce. Adjust seasoning with salt and pepper if necessary.
Serving
- Remove from heat, garnish with chopped parsley, and serve hot!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.