Description

Indulge in the comforting flavors of this One-Pan Creamy Garlic Butter Chicken with Egg Noodles. A luscious combination of tender chicken, velvety cream sauce, and al dente noodles, all cooked in one pan for easy cleanup.

Ingredients

For the Chicken:

1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons butter
1 tablespoon olive oil
4 cloves garlic, minced

For the Sauce:

2 cups chicken broth
1 cup heavy cream

For the Noodles:

8 oz wide egg noodles, uncooked

Additional Ingredients:

1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/2 cup grated Parmesan cheese
Chopped fresh parsley for garnish (optional)

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Instructions

Season the Chicken: Season the chicken with salt, pepper, and thyme.
Cook the Chicken: In a large skillet, heat butter and olive oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5–6 minutes. Remove and set aside.
Make the Sauce: In the same pan, reduce heat to medium. Add minced garlic, sauté for 30 seconds. Pour in chicken broth and heavy cream. Stir in uncooked egg noodles. Bring to a gentle boil, then simmer covered for 8–10 minutes until noodles are tender.
Combine and Garnish: Stir in cooked chicken and Parmesan cheese. Simmer uncovered for 2–3 minutes until sauce thickens. Garnish with parsley and serve hot.

Notes

You can swap in spinach, mushrooms, or peas for added veggies.
For a lighter version, use half-and-half instead of heavy cream.
This dish reheats well for leftovers.