One-Pan Creamy Garlic Butter Chicken with Egg Noodles

Here’s a  recipe for a One-Pan Creamy Garlic Butter Chicken with Egg Noodles — a comforting and hearty dish that combines tender chicken, a rich garlic butter cream sauce, and soft egg noodles, all cooked in one skillet for easy cleanup.

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One-Pan Creamy Garlic Butter Chicken with Egg Noodles

Servings: 4

Prep Time: 15 minutes

Cook Time: 30–35 minutes

Total Time: 45–50 minutes

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📝 Ingredients:

For the Chicken:

• 1.5 lbs (about 3 medium) boneless skinless chicken breasts or thighs, cut into strips or chunks

• Salt and pepper, to taste

• 1 tsp paprika (optional)

• 1/2 tsp onion powder

• 1–2 tbsp olive oil

For the Garlic Butter Cream Sauce:

• 3 tbsp unsalted butter

• 6 cloves garlic, minced

• 2 tbsp all-purpose flour

• 2 1/2 cups chicken broth (preferably low sodium)

• 1 cup heavy cream (or half-and-half for a lighter version)

• 1 tsp Dijon mustard (optional, adds depth)

• 1/2 cup grated Parmesan cheese

• Salt and pepper, to taste

• 1/2 tsp dried thyme or Italian seasoning

• 1/4 tsp crushed red pepper flakes (optional, for a little heat)

For the Egg Noodles:

• 8 oz wide egg noodles (uncooked)

• Chopped fresh parsley, for garnish

• Extra Parmesan, for topping (optional)

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🔪 Instructions:

1. Sear the Chicken

1. Season the chicken with salt, pepper, paprika, and onion powder.

2. In a large deep skillet or sauté pan, heat olive oil over medium-high heat.

3. Sear chicken for about 3–4 minutes per side, until golden and just cooked through.

4. Remove chicken to a plate and cover to keep warm.

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2. Make the Garlic Butter Sauce

1. In the same pan, reduce heat to medium.

2. Add butter and let it melt.

3. Stir in the garlic and sauté for 30 seconds to 1 minute, just until fragrant (don’t burn it!).

4. Whisk in the flour and cook for 1 minute to form a roux.

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3. Build the Cream Sauce

1. Slowly pour in the chicken broth while whisking to avoid lumps.

2. Stir in the heavy cream, Dijon mustard (if using), Parmesan, thyme, and red pepper flakes.

3. Bring to a gentle simmer, stirring occasionally until the sauce starts to thicken (about 4–5 minutes).

4. Taste and adjust salt and pepper as needed.

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4. Add Noodles and Simmer

1. Stir the uncooked egg noodles into the sauce, pressing them down to submerge as much as possible.

2. Reduce heat to low, cover, and let simmer for 10–12 minutes, stirring occasionally, until the noodles are tender and cooked through.

   • If sauce thickens too much before noodles are fully cooked, add a splash more broth or cream.

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5. Add Chicken Back

1. Return the cooked chicken to the pan.

2. Gently stir to coat in the sauce and warm through for 2–3 minutes.

3. If desired, top with more Parmesan and freshly cracked pepper.

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6. Serve

1. Sprinkle chopped parsley on top before serving.

2. Serve hot, straight from the pan.

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🍽️ Tips & Variations:

• Vegetable add-ins: Stir in spinach, mushrooms, or peas during the last few minutes of cooking.

• Cheese boost: Try a mix of mozzarella and Parmesan for a gooier texture.

• Make it gluten-free: Use gluten-free egg noodles and swap flour for cornstarch (1 tbsp mixed with a bit of broth before adding to sauce).