One-Pan Creamy Garlic Butter Chicken with Egg Noodles

This one-pan creamy garlic butter chicken with egg noodles has been my dinner hero more times than I can count. I stumbled on this recipe last winter when I needed something comforting but didn't have the energy for a complicated meal with lots of cleanup. The combination of tender chicken, silky sauce, and pasta that cooks right in all that flavor has made it my go-to when I need something that feels like a hug in food form.

Last month, I made this for my sister when she was having a rough week. She took one bite, closed her eyes, and said, "This is exactly what I needed." She's since made it three times for her own family and reports that her picky 7-year-old asks for "the noodle chicken" regularly.

Key Ingredients

• Chicken breasts: Seasoning and searing them properly creates that flavorful foundation. Boneless thighs work beautifully too if you prefer dark meat.
• Egg noodles: These tender, quick-cooking noodles are perfect for absorbing the sauce. Their slightly curly shape holds the creamy sauce beautifully.
• Garlic: Don't skimp here! Fresh minced garlic creates that aromatic base that makes the whole dish sing.
• Heavy cream: This creates the silky texture that coats every noodle. Half-and-half works in a pinch but won't be quite as rich.
• Parmesan cheese: Use freshly grated for the best melting and flavor. Pre-grated often contains anti-caking agents that prevent proper melting.

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Cooking Magic

Chicken searing secrets

Patting the chicken dry is crucial for a good sear - moisture is the enemy of browning. Don't move the chicken around once you place it in the pan - let it develop that golden crust.

Flavor building

Those browned bits in the pan after searing the chicken are culinary gold. Deglazing the pan with broth ensures you capture all that flavor in your sauce.

Garlic wisdom

When sautéing the garlic, watch it carefully - the line between perfect and burnt is thin! Golden and fragrant is what you're aiming for.

Noodle timing

Stirring the noodles occasionally as they cook prevents sticking and ensures they cook evenly. They'll continue to absorb sauce as they sit, so it's okay if they're just slightly firm when you finish cooking.

Sauce consistency control

The cornstarch slurry is your secret weapon for getting the perfect sauce thickness. Add it gradually while stirring to avoid lumps and stop when you reach your desired consistency.

The final simmer

Returning the chicken to the pan for that final cook is more than just reheating - it allows the flavors to meld and the chicken to absorb some of the sauce.

I perfected this recipe through many iterations. My first attempts had the noodles cooking separately, but I found cooking them directly in the sauce created a much more flavorful dish. Adding the Parmesan directly to the sauce rather than just sprinkling on top was another game-changer that created that perfectly silky texture. The cornstarch slurry came after a dinner where the sauce was delicious but too thin to cling properly to the noodles.

Serving Ideas

Serve this creamy chicken and noodles with a simple green salad dressed with vinaigrette to cut through the richness. A side of roasted broccoli or asparagus adds color and nutrition to round out the meal. For a complete comfort food experience, add some crusty bread for sopping up every last bit of that delicious sauce.

Tasty Twists

Try adding a handful of frozen peas during the last few minutes of cooking for a pop of color and sweetness. For a hint of brightness, add a squeeze of lemon juice just before serving. If you enjoy heat, a pinch of red pepper flakes added with the garlic creates a subtle warmth throughout the dish.

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I've made this one-pan creamy garlic butter chicken with egg noodles for countless weeknight dinners, comfort food cravings, and even when having friends over for a casual meal. There's something about that combination of tender chicken, silky sauce, and perfectly cooked noodles that never fails to please everyone at the table. The fact that it all comes together in one pan with minimal prep and cleanup just makes it that much more satisfying.

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work wonderfully in this recipe and often stay more tender. They may need slightly less cooking time during the initial sear.

→ What can I substitute for heavy cream?

Half-and-half can work as a lighter option, or for a dairy-free version, try full-fat coconut milk. Note that the sauce won't be quite as rich but will still be delicious.

→ Can I add vegetables to this dish?

Absolutely! Add quick-cooking vegetables like spinach, peas or cherry tomatoes in the last 2-3 minutes of cooking. For heartier vegetables like broccoli or mushrooms, sauté them after the chicken and before making the sauce.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to revive the sauce, or microwave on medium power.

→ What can I serve with this dish?

A simple green salad, steamed vegetables, roasted asparagus, or garlic bread all pair wonderfully with this creamy chicken and noodles.