One-Pan Creamy Garlic Butter Chicken with Egg Noodles
A quick and delicious family meal featuring tender chicken in a luscious garlic butter sauce, served with comforting egg noodles.
Ingredients
Main Ingredients
- 4 pieces Chicken Breasts, boneless and skinless, cut into bite-sized pieces
- 8 oz Egg Noodles Use package instructions for cooking
- 4 cloves Garlic, minced Fresh garlic recommended for best flavor
- 4 tablespoons Butter Divided use during cooking
- 2 cups Chicken Broth
- 1 cup Heavy Cream Can substitute with low-fat milk or chicken broth
- ½ cup Parmesan Cheese, grated
- Salt and Pepper, to taste
- Parsley, for garnish Fresh parsley enhances presentation
Instructions
Cooking the Noodles
- Begin by boiling a pot of salted water. Add the egg noodles and cook according to package instructions. Once cooked, drain and set aside.
Sautéing the Chicken
- In a large skillet over medium heat, melt 2 tablespoons of butter.
- Season your chicken pieces with salt and pepper. Add the chicken to the skillet and cook until golden brown and cooked through, about 5-6 minutes.
- Transfer the chicken to a plate and set aside.
Making the Sauce
- In the same skillet, add the remaining butter and minced garlic. Sauté until fragrant, about 1 minute.
- Pour in the chicken broth, scraping any browned bits from the bottom of the pan. Bring it to a gentle simmer.
- Stir in the heavy cream and grated Parmesan cheese, mixing until smooth and creamy. Allow it to simmer for another 3-4 minutes to thicken slightly.
Combining and Serving
- Add the cooked chicken back into the skillet along with the cooked noodles. Toss everything together until well-coated in the sauce.
- Taste and adjust seasoning as necessary. Serve hot, garnished with chopped parsley if desired.
Notes
If you don't have chicken breasts, you can use thighs or shrimp. For a lighter version, substitute part of the heavy cream with low-fat milk. Avoid overcooking the chicken to keep it tender.