Dinner

One-Pan Creamy Garlic Butter Chicken with Egg Noodles Recipe

ByGabriel Langdon December 22, 2025December 22, 2025

Introduction

This one-pan creamy garlic butter chicken with egg noodles is a comforting and easy meal perfect for busy weeknights. Tender chicken pieces simmer in a rich, flavorful sauce with garlic, cream, and Parmesan, served over wide egg noodles. It’s a creamy, satisfying dish that comes together quickly with minimal cleanup.

The image shows a close-up of a dish with several pieces of golden-brown roasted chicken on top of a bed of buttered egg noodles. The chicken pieces are caramelized with a slight crispy skin, each sprinkled with small green parsley flakes and freshly cracked black pepper. The noodles underneath are wide, curly, and creamy yellow in color, shiny from buttery sauce, with a soft texture spread evenly across the white marbled surface. The chicken sits directly in the center of the noodles, making a layered look of tender meat over smooth pasta. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Salt and pepper, to taste
2 tablespoons olive oil
4 tablespoons unsalted butter
6 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
8 oz wide egg noodles (uncooked)
1/2 cup grated Parmesan cheese
1 teaspoon dried parsley (or 1 tablespoon fresh)
Optional: chopped fresh parsley or extra Parmesan for garnish

Instructions

Step 1: Season the chicken pieces with salt and pepper evenly.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 4–5 minutes. Remove from the pan and set aside.
Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30–60 seconds.
Step 4: Stir in the chicken broth and heavy cream, mixing well to combine.
Step 5: Add the uncooked egg noodles to the pan, pressing them gently into the liquid. Cover the skillet and simmer for 8–10 minutes, stirring occasionally, until the noodles are tender.
Step 6: Return the cooked chicken to the pan. Stir in the grated Parmesan cheese and dried parsley. Mix everything until the sauce is creamy and the chicken is fully coated.
Step 7: Remove the pan from heat and let it sit for 2–3 minutes to allow the sauce to thicken slightly. Garnish with chopped fresh parsley or extra Parmesan if desired. Serve warm and enjoy!

Tips & Variations

For extra flavor, use chicken thighs instead of breasts—they stay juicier.
Swap wide egg noodles for fettuccine or pappardelle for a different texture.
Add a handful of spinach or sun-dried tomatoes for a colorful twist.
Use gluten-free noodles to make this dish gluten-free.

Storage

Store leftover chicken and noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if it has thickened.

How to Serve

The image shows several pieces of golden-brown, crispy chicken placed on top of wide, flat egg noodles. The chicken pieces have a glossy texture with some darker charred spots and are sprinkled with finely chopped green herbs. The noodles underneath are light yellow and slightly wrinkled, with a soft and tender appearance. The dish is set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken pieces to ensure they cook evenly and safely. Cooking frozen chicken directly in the pan may result in uneven cooking.

How can I make this dish lighter?

Substitute heavy cream with half-and-half or milk and reduce the butter slightly to lower the fat content. Keep in mind the sauce will be less rich but still tasty.