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One Pan Creamy Garlic Butter Chicken with Egg Noodles

One pan creamy garlic butter chicken with egg noodles in a skillet garnished with fresh parsley
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This one pan creamy garlic butter chicken with egg noodles is a rich, comforting weeknight dinner made in a single skillet. Tender chicken simmers in a silky garlic butter cream sauce with wide egg noodles for an easy dinner with minimal cleanup.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts – cut into bite-sized pieces
  • Salt and black pepper – to taste
  • 2 tbsp olive oil
  • 4 cloves garlic – freshly minced
  • 1/2 cup chicken broth – low sodium recommended
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese – freshly grated
  • 2 tbsp butter – unsalted
  • 8 oz wide egg noodles
  • 2 tbsp fresh parsley – chopped, for garnish

Instructions

  1. Season chicken pieces generously with salt and black pepper on all sides.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5 to 7 minutes, turning once, until golden brown and cooked through to 165 degrees F. Remove chicken and set aside on a clean plate.
  3. Reduce heat to medium. Add minced garlic to the same skillet and cook for 1 minute, stirring constantly, until fragrant. Do not let it brown.
  4. Pour in chicken broth and scrape up any browned bits from the bottom of the pan using a wooden spoon.
  5. Add egg noodles to the skillet and stir to coat in the liquid. Cover and cook for 8 to 10 minutes, stirring once halfway through, until noodles are tender and have absorbed most of the broth.
  6. Reduce heat to low. Stir in heavy cream, Parmesan cheese, and butter. Cook for 2 to 3 minutes, stirring gently, until the sauce thickens slightly and turns glossy. Add a splash of broth or cream if the sauce becomes too thick.
  7. Return cooked chicken to the skillet and fold into the noodles and sauce. Warm together for 1 to 2 minutes over low heat.
  8. Garnish with fresh chopped parsley and serve immediately.

Notes

  • Wide egg noodles need 8 to 10 minutes to cook through in broth. Check package directions and adjust if needed.
  • Use freshly grated Parmesan from a block for the smoothest, richest sauce. Pre-shredded Parmesan does not melt as well.
  • If the sauce thickens too much, stir in chicken broth or heavy cream one tablespoon at a time over low heat until it loosens.
  • Chicken can be substituted with boneless turkey cutlets or pork tenderloin pieces. Adjust cook time based on thickness.
  • Not recommended for freezing. Cream sauces separate after thawing and egg noodles become mushy.

Nutrition

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