Dinner

One-Pan Creamy Garlic Butter Chicken with Egg Noodles Recipe

ByElla Hart December 21, 2025December 21, 2025

Introduction

This One-Pan Creamy Garlic Butter Chicken with Egg Noodles is a comforting and easy weeknight dinner. Tender chicken pieces are cooked in a rich, garlicky sauce with creamy egg noodles, all made in a single skillet for 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.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 4–5 minutes. Remove the chicken and set aside.
Step 3: In the same pan, melt the butter over medium heat. Add the minced garlic and sauté for 30 to 60 seconds until fragrant.
Step 4: Stir in the chicken broth and heavy cream to the pan.
Step 5: Add the uncooked egg noodles, 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 parsley. Mix well until the sauce is creamy and everything is combined.
Step 7: Remove from heat and let the dish sit for 2–3 minutes to thicken. 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 for juicier meat.
Swap wide egg noodles with fettuccine or pappardelle for a different pasta texture.
Add sautéed mushrooms or spinach for additional vegetables and color.
Use fresh garlic instead of minced jarred garlic for a brighter taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or cream if the sauce has thickened too much.

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 to ensure even cooking and to avoid extra liquid in the pan.

Can I make this recipe dairy-free?

Yes, substitute the butter with a plant-based margarine and use coconut cream or a dairy-free cream alternative. Choose a dairy-free Parmesan substitute or omit it altogether.