One-Pan Creamy Garlic Butter Chicken with Egg Noodles

Why You’ll Love This Recipe

One-Pan Creamy Garlic Butter Chicken with Egg Noodles is the ultimate comfort meal—tender seared chicken simmered in a rich, garlicky butter sauce with perfectly cooked egg noodles. Made all in one pan for easy cleanup, this dish is cozy, satisfying, and packed with savory flavor, making it ideal for busy weeknights or hearty family dinners.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

boneless, skinless chicken breasts or thighs
salt
black pepper
paprika
olive oil
unsalted butter
garlic (minced)
chicken broth
heavy cream
Parmesan cheese (grated)
egg noodles (uncooked)
fresh parsley (chopped, optional for garnish)

directions

Season chicken with salt, pepper, and paprika.

In a large skillet or sauté pan, heat olive oil over medium-high heat. Add chicken and cook until golden and cooked through, about 5-7 minutes per side depending on thickness. Remove and set aside.

Reduce heat to medium and add butter to the same pan. Stir in garlic and cook until fragrant, about 1 minute.

Pour in chicken broth and bring to a simmer. Stir in heavy cream and Parmesan, mixing until smooth.

Add uncooked egg noodles and stir to coat. Cover and simmer for 8-10 minutes, stirring occasionally, until noodles are tender and sauce thickens.

Slice the cooked chicken and return to the pan, nestling it into the noodles and sauce.

Simmer another 2-3 minutes to reheat the chicken. Sprinkle with chopped parsley before serving.

Servings and timing

This recipe serves 4.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Use rotisserie chicken for a shortcut.
Add spinach or mushrooms for extra veggies.
Replace egg noodles with fettuccine or rotini.
Use half-and-half instead of heavy cream for a lighter option.
Add a splash of white wine for extra depth.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave with a splash of broth or cream to loosen the sauce.
Freezing is not recommended due to the cream-based sauce and noodles.

FAQs

Can I use pre-cooked chicken?
Yes, add it after the noodles are cooked just to heat through.

What if I don’t have egg noodles?
Use any pasta you like, but adjust cook time and liquid if needed.

Can I make this dairy-free?
Use plant-based butter and cream substitutes, though flavor may vary.

Can I add vegetables?
Yes—broccoli, peas, or spinach work well and can be stirred in during the last few minutes.

Is this very garlicky?
It has a bold garlic flavor—adjust to your preference.

Can I use milk instead of cream?
Yes, but the sauce will be thinner; add a bit of cornstarch to help thicken.

What cut of chicken works best?
Chicken thighs are juicier, but breasts also work great when cooked properly.

Do I need to cover the pan while cooking noodles?
Yes, it helps cook them evenly and keeps the sauce from reducing too fast.

Can I add cheese?
Parmesan adds great flavor, but mozzarella or provolone can be stirred in for extra creaminess.

Can I make this ahead of time?
It’s best fresh, but you can prep the chicken and sauce earlier, then cook noodles when ready to serve.

Conclusion

One-Pan Creamy Garlic Butter Chicken with Egg Noodles is an easy, flavorful dinner that delivers big on comfort and convenience. With juicy chicken, rich sauce, and tender noodles all made in a single skillet, it’s a satisfying meal that’s as simple to clean up as it is to love. This is one recipe that’ll quickly earn a permanent spot in your weekly rotation.

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