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One-Pan Creamy Garlic Butter Chicken with Egg Noodles

A rich and creamy dish featuring tender chicken and fluffy egg noodles enveloped in a luscious garlic butter sauce, all made in one pot for minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts (sliced)
  • 8 oz egg noodles
  • 3 tablespoons unsalted butter
  • 4 cloves garlic (minced)
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 tablespoons fresh parsley (chopped)
  • Salt and pepper to taste

Method
 

Cooking Process
  1. In a large pot, boil water and cook egg noodles according to package directions until al dente. Drain and set aside.
  2. In the same pan, melt 1 tablespoon of butter over medium heat. Add sliced chicken breasts and season with salt and pepper. Cook for about 5-7 minutes until golden and cooked through. Remove chicken from the pan and set aside.
  3. Add the remaining butter to the pan, followed by minced garlic. Sauté for 1 minute until fragrant, stirring continuously to avoid burning.
  4. Add chicken broth to the pan, scraping up any bits from the bottom. Pour in the heavy cream and bring to a simmer. Stir occasionally for about 3-5 minutes until it thickens slightly.
  5. Add the chicken back to the pan along with cooked egg noodles. Mix everything well, allowing the noodles to soak up the creamy sauce. Cook for an additional 2-3 minutes.
  6. Garnish with fresh parsley and additional seasoning to taste. Serve hot and enjoy!

Notes

To lighten the dish, consider using half-and-half instead of heavy cream. For richer flavor, add grated Parmesan cheese as a finishing touch. Pay attention to the cooking time for the chicken to prevent dryness.