One-Pan Creamy Garlic Butter Chicken with Egg Noodles (Print Version)

# Ingredients:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder

→ For the Sauce & Noodles

06 - 3 tablespoons butter
07 - 3 cloves garlic, minced
08 - 2 cups chicken broth
09 - 1 cup heavy cream
10 - 8 ounces egg noodles
11 - ¼ cup grated Parmesan cheese
12 - ½ teaspoon black pepper
13 - 1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening)
14 - Fresh parsley, chopped (for garnish)

# Instructions:

01 - Pat the chicken breasts dry with paper towels. Season both sides of the chicken breasts evenly with salt, black pepper, and garlic powder. Heat a large, deep skillet over medium-high heat. Add olive oil to the pan, swirling to coat. Place the chicken breasts in the skillet and cook for 6-7 minutes per side until they are golden brown and develop a crisp, flavorful crust. Once seared, remove the chicken from the skillet and set aside on a plate.
02 - In the same skillet (do not wipe it out — the browned bits left behind add flavor), reduce heat to medium. Add butter and allow it to melt. Add the minced garlic and sauté for 30 seconds to 1 minute, stirring constantly, until fragrant (be careful not to burn the garlic).
03 - Pour in the chicken broth and heavy cream, whisking to combine the liquids and deglaze the pan (scrape up any flavorful bits stuck to the bottom). Bring the mixture to a gentle simmer. Stir in the egg noodles, ensuring they are submerged in the sauce. Cover the skillet with a lid and let the noodles cook for about 8-10 minutes, stirring occasionally to prevent sticking.
04 - If the sauce seems too thin after the noodles have cooked, mix 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl. Slowly pour the cornstarch slurry into the skillet while stirring to thicken the sauce to your desired consistency. Stir in the Parmesan cheese and black pepper, ensuring the cheese melts completely into the sauce.
05 - Return the seared chicken breasts to the skillet, nestling them into the creamy egg noodles. Spoon some sauce over the top of each piece of chicken. Let the chicken cook in the sauce for 2-3 minutes to reheat and absorb some of the rich, garlicky flavors.

# Notes:

01 - Don't Overcook the Chicken: To keep the chicken juicy, avoid overcooking during the initial searing process. It will finish cooking in the sauce, absorbing flavor and staying tender.
02 - One-Pan Trick: Make sure the skillet is large enough to hold all the ingredients comfortably. An oven-safe deep skillet allows you to pop the dish under the broiler if you want a cheesy crust on top.
03 - Sauce Thickness: If the sauce thickens too much while sitting, add a splash of chicken broth or cream to loosen it up before serving.
04 - Even Cooking: If your chicken breasts are thick, consider slicing them horizontally into cutlets to ensure even cooking.

Back