One-Pan Creamy Garlic Butter Chicken with Egg Noodles: Effortless Elegance in Every Bite!
Imagine a weeknight meal that tastes like it took hours to prepare, yet comes together effortlessly in a single pan. This One-Pan Creamy Garlic Butter Chicken with Egg Noodles is precisely that dream realized. It’s a dish that promises tender, perfectly seared chicken enveloped in a luscious, savory garlic butter cream sauce, all mingling with comforting, silky egg noodles. It’s rich, satisfying, and boasts an incredible depth of flavor, making it an instant family favorite.
This recipe is a testament to the power of simplicity and smart cooking. By building layers of flavor directly in one skillet, you minimize cleanup while maximizing taste. The chicken develops a beautiful golden crust, locking in its juices, while the sauce transforms into a velvety embrace for the noodles. It’s a balanced meal that delivers on both comfort and deliciousness, proving that elegant dinners don’t have to be complicated. Get ready for a dish that feels indulgent but fits perfectly into your busy life!
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5-2 lbs total), pounded to an even thickness if very thick, for even cooking
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For the Sauce & Noodles:
- 3 tablespoons unsalted butter
- 3 cloves garlic, freshly minced
- 2 cups (480ml) chicken broth (low sodium preferred)
- 1 cup (240ml) heavy cream
- 8 oz (about 225g) egg noodles (medium or wide)
- ¼ cup (approx. 25g) grated Parmesan cheese, plus more for serving
- ½ teaspoon black pepper
- 1 tablespoon cornstarch + 1 tablespoon cold water (optional, mixed into a slurry, for thickening the sauce)
- Fresh parsley, chopped (for garnish)
Equipment:
- Large, deep skillet with a lid (a 12-inch oven-safe skillet is ideal)
- Tongs
- Whisk
- Measuring cups and spoons
- Small bowl (if using cornstarch slurry)
Instructions:
-
Sear the Chicken:
- Heat the olive oil in your large skillet over medium-high heat.
- While the oil heats, season both sides of the boneless, skinless chicken breasts evenly with salt, black pepper, and garlic powder.
- Once the oil is shimmering and hot, carefully place the seasoned chicken breasts in the skillet. Sear for 6-7 minutes per side, or until they are beautifully golden brown with a crisp outer layer. The chicken may not be fully cooked through at this point, which is fine, as it will finish cooking in the sauce.
- Remove the seared chicken from the skillet and set it aside on a plate.
-
Prepare the Sauce & Noodles:
- Lower the heat in the same skillet to medium. Add the 3 tablespoons of butter and melt it, scraping up any browned bits from the bottom of the pan – these add wonderful flavor to the sauce.
- Add the minced garlic to the melted butter and sauté for just about 30 seconds, stirring constantly, until it becomes fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth and heavy cream, whisking well to combine and incorporate any browned bits from the pan.
- Bring the mixture to a gentle simmer. Once simmering, add the egg noodles to the skillet, spreading them out as much as possible so they are submerged in the liquid.
- Cover the skillet with its lid and let the noodles cook for 8-10 minutes, stirring occasionally to prevent sticking and ensure even cooking. The noodles should become tender and absorb most of the liquid.
-
Thicken & Combine:
- After the noodles have cooked, if the sauce appears too thin for your liking, quickly mix 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl until smooth (this is called a slurry). Stir this cornstarch slurry into the simmering sauce in the skillet. Continue to stir gently until the sauce thickens to your desired consistency.
- Stir in the ¼ cup of grated Parmesan cheese and ½ teaspoon of black pepper, ensuring the sauce is wonderfully creamy and smooth.
- Return the seared chicken breasts to the pan, nestling them into the noodles and sauce. Spoon some of the delicious creamy sauce over the chicken. Let everything cook together for another 2-3 minutes over low heat, allowing the chicken to finish cooking through and absorb the rich flavors of the sauce.
-
Serve & Garnish:
- Remove the skillet from the heat.
- Just before serving, sprinkle generously with fresh chopped parsley for a bright, herbaceous finish and a touch more black pepper.
- Serve warm, right from the skillet, with extra grated Parmesan cheese on the side for those who desire more cheesy goodness.
Tips for Success:
- Evenly Thick Chicken: Pounding chicken breasts to an even thickness ensures they cook uniformly and remain juicy. If they are very thick in the middle, they might not cook through in the searing time.
- Don’t Overcrowd the Pan: Sear the chicken in batches if necessary to avoid overcrowding the skillet. Crowding lowers the pan temperature and steams the chicken instead of searing it, preventing that golden crust.
- Quality Ingredients: Using a good quality chicken broth and heavy cream will significantly impact the flavor of your sauce.
- Noodle Check: Keep an eye on the egg noodles. They cook relatively quickly and can become mushy if overcooked. Stirring occasionally helps them cook evenly and prevents clumping.
- Adjust Seasoning: Taste the sauce after adding the Parmesan and before returning the chicken. Adjust salt and pepper as needed.
- Optional Veggies: For added nutrition and flavor, you can sauté sliced mushrooms or spinach with the garlic before adding the liquids. Add spinach at the very end to just wilt.
- Make it Spicy: A pinch of red pepper flakes added with the garlic or to the finished sauce can add a delightful kick.
Serving Suggestions:
This One-Pan Creamy Garlic Butter Chicken with Egg Noodles is a complete meal on its own, but you can elevate it further with:
- A Simple Green Salad: A fresh, crisp salad with a light vinaigrette provides a nice contrast to the richness of the main dish.
- Steamed or Roasted Broccoli/Asparagus: These green vegetables pair beautifully with the creamy sauce.
- Crusty Bread: Perfect for soaking up any extra delicious sauce from the pan.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed, or microwave until heated through.
Enjoy this truly satisfying and fuss-free creamy chicken and noodles dish!
One-Pan Creamy Garlic Butter Chicken with Egg Noodles
Ingredients:
For the Chicken:
• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
For the Sauce & Noodles:
• 3 tbsp butter
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 8 oz egg noodles
• ¼ cup grated Parmesan cheese
• ½ tsp black pepper
• 1 tbsp cornstarch + 1 tbsp water (optional, for thickening)
• Fresh parsley, chopped (for garnish)
Instructions:
1. Sear the Chicken:
◦ Heat the olive oil in a large skillet over medium-high heat.
◦ Season the chicken with salt, black pepper, and garlic powder.
◦ Sear for 6-7 minutes per side until golden brown with a crisp outer layer. Remove and set aside.
2. Prepare the Sauce & Noodles:
◦ In the same skillet, lower the heat to medium and melt the butter.
◦ Sauté the minced garlic for 30 seconds until fragrant.
◦ Pour in the chicken broth and heavy cream, stirring well.
◦ Bring to a gentle simmer, then add the egg noodles. Cover and let them cook for 8-10 minutes, stirring occasionally.
3. Thicken & Combine:
◦ If the sauce is too thin, mix cornstarch with water and stir it in to thicken.
◦ Stir in the Parmesan cheese and black pepper, ensuring a creamy consistency.
◦ Return the seared chicken to the pan, spooning the sauce over it. Let it cook for 2-3 minutes to absorb the flavors.
4. Serve & Garnish:
◦ Sprinkle with fresh parsley and a touch of black pepper.
◦ Serve warm with extra Parmesan on the side.
• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
