Creamy Garlic Chicken Noodles

This creamy garlic butter chicken with egg noodles combines tender chicken breasts with a silky sauce and perfectly cooked pasta, all in just one pan. When dinner needs to be comforting yet simple, this dish delivers restaurant quality flavor without the fuss or multiple dishes to wash.

I created this recipe during a particularly busy week when I needed something impressive yet effortless. My family now requests it at least twice a month, and I love how the kitchen fills with that irresistible garlic butter aroma while it cooks.

Ingredients

• Boneless skinless chicken breasts: Provide the perfect protein base and remain juicy when properly seared
• Olive oil: Helps achieve that golden crust on the chicken without burning
• Butter: Creates the foundation for the sauce and adds richness that vegetable oil simply cannot match
• Fresh garlic cloves: Offer significantly more flavor than pre-minced varieties; look for firm bulbs with tight skin
• Chicken broth: Forms the savory liquid base for cooking the noodles; choose low sodium to control saltiness
• Heavy cream: Transforms the sauce into something luxurious and prevents curdling during simmering
• Egg noodles: Cook perfectly in the sauce and absorb flavors beautifully; select medium width noodles for best results
• Parmesan cheese: Adds nutty depth and helps thicken the sauce; freshly grated melts much better than pre-packaged
• Cornstarch slurry: Optional but perfect for achieving your ideal sauce thickness
• Fresh parsley: Brightens the rich dish with color and a subtle herbal note

How To Make One-Pan Creamy Garlic Butter Chicken with Egg Noodles

Season and sear the chicken:

Begin by heating olive oil in a large skillet until it shimmers. Season chicken breasts generously with salt, pepper, and garlic powder on both sides. Place them in the hot pan without crowding and leave undisturbed for a full 6 minutes before flipping. This patience creates that gorgeous golden crust that seals in juices. After searing both sides, remove chicken to a plate.

Create the aromatic base:

Reduce heat to medium and add butter to the same pan, using a wooden spoon to scrape up those flavorful brown bits from the chicken. Once butter is melted, add minced garlic and stir constantly for exactly 30 seconds. Watch carefully as garlic burns quickly and will turn bitter if overcooked.

Build the sauce and cook noodles:

Pour in chicken broth slowly, still scraping the pan bottom to incorporate all those flavor bits. Add heavy cream and stir to combine completely. Once the liquid begins to simmer gently, add dry egg noodles, ensuring they are submerged. Cover the pan and allow to cook for 8 minutes, stirring occasionally to prevent sticking.

Finish and bring it all together:

Check noodles for doneness and sauce for thickness. If you prefer a thicker sauce, stir in the cornstarch slurry and cook for another minute. Add Parmesan cheese and stir until melted. Return chicken to the pan, nestling it into the noodles, and spoon sauce over top. Allow everything to warm together for 2 minutes, letting the chicken absorb some sauce.

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My absolute favorite moment with this dish was watching my picky nephew take his first reluctant bite, then immediately ask for seconds. The garlic butter sauce is truly magical that way it turns skeptics into believers with just one taste.

Make Ahead and Storage

This dish reheats beautifully, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or cream to refresh the sauce, as the noodles will absorb liquid during storage. I recommend warming gently on the stovetop rather than microwaving to maintain the creamy texture.

Perfect Substitutions

The recipe is highly adaptable to what you have on hand. Boneless chicken thighs work wonderfully and stay even juicier than breasts. No egg noodles? Fettuccine or linguine make excellent alternatives; just adjust cooking time accordingly. For a lighter version, substitute half and half for heavy cream, though the sauce won't be quite as rich. Plant-based alternatives like coconut cream can work for dairy-sensitive diners, though it will add a subtle sweetness.

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Serving Suggestions

This creamy chicken and noodles pairs wonderfully with simple vegetables that can cut through the richness. A bright side salad with lemon vinaigrette provides perfect contrast, while roasted asparagus or broccoli complement the flavors beautifully. For a complete comfort food experience, serve with warm crusty bread for soaking up every last bit of that incredible sauce. When serving guests, consider a crisp white wine like Chardonnay or Pinot Grigio to balance the creaminess.

Recipe Origins

This one-pan wonder draws inspiration from classic American comfort food but incorporates techniques from French cuisine, particularly the method of building a sauce in the same pan as the protein to capture all those flavorful bits. The egg noodle tradition comes from Eastern European influence in American cooking, where hearty pastas are often paired with creamy sauces. While not strictly traditional in any one cuisine, this hybrid approach represents the best of modern home cooking — practical, flavorful, and adaptable.

Frequently Asked Questions

→ How can I ensure the chicken stays tender?

Sear the chicken breasts over medium-high heat for a golden crust, then avoid overcooking by returning them to the pan for just 2-3 minutes while warming in the sauce.

→ Can I substitute heavy cream with something else?

Yes, you can use half-and-half or a mixture of whole milk and a teaspoon of cornstarch for a lighter version, though the sauce may be slightly less rich.

→ What are some tips for cooking egg noodles in the sauce?

Ensure the noodles are stirred occasionally while simmering to prevent sticking and cook evenly in the flavorful sauce.

→ What can I use instead of Parmesan cheese?

Grated Romano or Asiago cheese works as a great alternative for a similar salty and nutty flavor profile.

→ How do I thicken the sauce if it’s too thin?

If the sauce is too runny, mix cornstarch with water and stir it in while simmering until you reach the desired thickness.