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One-Pan Creamy Garlic Butter Chicken with Egg Noodles

This one-pan creamy garlic butter chicken is tender, flavorful, and coated in a luscious garlic-parmesan sauce. Served with egg noodles cooked right in the same pan, it’s the ultimate comfort food with minimal cleanup — perfect for busy nights.
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Ingredients Equipment Method Notes

Ingredients
  

  • Serves 4
  • For the chicken:
  • 500 –600 g 1.2 lbs boneless, skinless chicken thighs or breasts
  • Salt & pepper to taste
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp olive oil or butter
  • For the sauce & noodles:
  • 4 tbsp unsalted butter
  • 4 garlic cloves minced
  • 500 ml 2 cups chicken broth
  • 240 ml 1 cup heavy cream
  • 250 g 8 oz egg noodles (uncooked)
  • 50 g ½ cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • Optional: 1 tbsp chopped parsley or fresh basil for garnish

Equipment

  • Large deep skillet or sauté pan with lid
  • Tongs or spatula
  • Knife and cutting board
  • Measuring cups and spoons
  • Stove

Method
 

  1. Season and sear the chicken:
  2. Season chicken on both sides with salt, pepper, garlic powder, and paprika.
  3. Heat 2 tbsp oil in a large skillet over medium-high heat.
  4. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
  5. Make the sauce:
  6. In the same pan, melt 4 tbsp butter.
  7. Add minced garlic and sauté for 1–2 minutes until fragrant (don’t burn).
  8. Pour in chicken broth and heavy cream. Stir well and bring to a light simmer.
  9. Cook the noodles:
  10. Add uncooked egg noodles directly into the pan. Stir to coat.
  11. Cover and cook for 8–10 minutes, stirring occasionally, until noodles are tender and most of the liquid is absorbed.
  12. Finish the dish:
  13. Stir in Parmesan cheese and Italian seasoning until melted and creamy.
  14. Return chicken to the pan and spoon sauce over the top. Simmer 2–3 more minutes.
  15. Serve:
  16. Garnish with fresh parsley or basil. Serve hot directly from the pan.

Notes

You can substitute egg noodles with fettuccine, rotini, or gluten-free pasta (adjust cooking time).
Add spinach, mushrooms, or peas for a veggie boost.
For extra richness, add a splash of white wine with the broth.
Store leftovers in an airtight container in the fridge for up to 3 days.