Description
As a busy mom, I know how precious time can be, especially when it comes to dinner. That’s why I absolutely adore this One-Pan Creamy Garlic Butter Chicken with Egg Noodles.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 3 tbsp butter
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz egg noodles
- ¼ cup grated Parmesan cheese
- ½ tsp black pepper
- 1 tbsp cornstarch + 1 tbsp water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Season both sides of the chicken breasts with salt, pepper, and garlic powder.
- In a large skillet over medium heat, heat olive oil. Add chicken and cook for 5-6 minutes per side, or until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, melt the butter. Add minced garlic and sauté for about 30 seconds, just until fragrant.
- Pour in the chicken broth and heavy cream. Stir in the black pepper and bring to a simmer.
- Stir in the egg noodles. Cover the skillet and simmer for about 10-12 minutes, stirring occasionally, until noodles are tender.
- If you’d like a thicker sauce, mix the cornstarch with water and stir it into the sauce. Simmer for another 2 minutes until it thickens.
- Stir in the Parmesan cheese, then return the cooked chicken to the skillet. Let it heat through for 2-3 minutes.
- Garnish with chopped parsley and serve hot!
Notes
- For a spicier kick, add red pepper flakes to the sauce.
- Feel free to substitute chicken thighs for chicken breasts if preferred.
- This dish can be made ahead of time and reheated for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg