If you’re craving a meal that wraps up comfort, richness, and simplicity all in one pan, this One-Pan Creamy Garlic Butter Chicken with Egg Noodles is a dream come true. It’s the kind of easy weeknight dinner that fills your kitchen with mouthwatering aromas and your plate with creamy, buttery goodness without drowning you in dishes. Perfectly seared chicken simmers in a velvety garlic butter sauce, mingling with tender egg noodles that soak up every bit of flavor. Whether you’re feeding the family or meal prepping for the week, this dish checks all the boxes for healthy comfort food, high protein meals, and budget-friendly recipes.
The best part? Everything cooks together in one skillet, meaning minimal cleanup and maximum taste. It’s a true quick family meal that doesn’t compromise on indulgence or nutrition. So grab your skillet and get ready for a hearty, satisfying meal that will quickly become a staple in your meal planning chicken rotation.
Why You’ll Love This Recipe
This recipe is a game-changer for busy cooks who want easy high protein high calorie meals with rich, comforting flavors. The garlic butter sauce is silky and luscious, perfectly coating every piece of chicken and every noodle. No juggling multiple pots or pans here—it all comes together in one skillet, making it ideal for busy weeknights or meal prep microwave lunches.
It’s a meal that feels fancy but is simple enough for any skill level. Plus, the tender chicken combined with cheesy, creamy noodles means it appeals to kids and adults alike. If you’re looking for ready made protein meals that satisfy cravings and keep you fueled, this recipe is for you.
What Makes This Recipe Special?
The magic lies in the creamy garlic butter sauce that’s both rich and bright with garlic’s fragrant punch. Using chicken broth and heavy cream creates a sauce that’s luxurious but balanced, not heavy. The egg noodles soak up all the delicious sauce, making every bite a creamy, comforting experience.
Searing the chicken first gives it a beautiful golden crust and locks in juices before simmering in the sauce. Parmesan cheese adds a nutty sharpness that elevates the whole dish, while a sprinkle of fresh parsley adds a touch of freshness and color.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 8 oz wide egg noodles
- ½ cup grated Parmesan cheese
- Chopped fresh parsley (optional, for garnish)
How to Make It Step-by-Step
- Heat olive oil in a large deep skillet or sauté pan over medium-high heat.
- Add the chicken pieces, seasoning them with salt and pepper. Cook for about 5-6 minutes until golden brown and cooked through. Remove chicken from the pan and set aside.
- Lower the heat to medium. Melt the butter in the same pan, then sauté the minced garlic for about 1 minute until fragrant but not browned.
- Pour in the chicken broth and heavy cream, stirring to combine. Add Italian seasoning, salt, and black pepper.
- Add the egg noodles directly into the pan, pressing them gently into the liquid so they’re mostly submerged.
- Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Let it simmer for 8-10 minutes, stirring occasionally, until the noodles are tender and the sauce thickens.
- Return the cooked chicken to the skillet and sprinkle the grated Parmesan cheese over the top. Stir everything together and cook for an additional 2-3 minutes to let the sauce thicken further and coat the chicken and noodles.
- Garnish with chopped fresh parsley and serve hot.
Tips for Best Results
- Stir the noodles occasionally while simmering to prevent sticking and ensure even cooking.
- Use wide egg noodles for perfect absorption of the creamy sauce.
- If the sauce thickens too much, add a splash of broth or cream to loosen it.
- For a richer flavor, add an extra tablespoon of butter or Parmesan.
- Let the chicken rest for a minute before slicing if you prefer larger pieces in the dish.
Ingredient Substitutions & Variations
- For a spicy twist, add red pepper flakes or a few dashes of hot sauce to the sauce.
- Stir in fresh spinach, peas, or steamed broccoli for extra veggies and color.
- Swap egg noodles for gluten-free pasta or zucchini noodles for a low carb alternative.
- Use mozzarella or Gruyère cheese instead of Parmesan for a different cheesy profile.
- Shortcut option: Use pre-cooked rotisserie chicken to skip the searing step.
Serving Suggestions
This creamy chicken and noodle dish pairs beautifully with:
- A crisp green salad with lemon vinaigrette
- Garlic bread or soft dinner rolls for soaking up sauce
- Roasted vegetables like asparagus or Brussels sprouts
- Steamed green beans or sautéed mushrooms for extra greens
- A light cucumber salad to balance the richness
Pairing Ideas (Drinks, Sides, etc.)
- A chilled glass of Chardonnay or Pinot Grigio complements the creamy sauce.
- Sparkling water with lemon or iced herbal tea refreshes the palate.
- For non-alcoholic options, try ginger ale or a cucumber-mint cooler.
- Add healthy boxed meals like steamed edamame or miso soup for a full meal.
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat:
- Warm gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce.
- Microwave in 30-second bursts, stirring in between, to prevent drying out.
- Leftover noodles can also be reheated with a little butter or cheese added for freshness.
Make-Ahead and Freezer Tips
- Prepare the dish fully and refrigerate for up to 4 days.
- Freezing is not recommended due to cream sauce separation, but you can freeze chicken and noodles separately.
- For best meal prep plans, cook noodles and chicken ahead and combine when ready to serve.
Common Mistakes to Avoid
- Not stirring noodles enough while cooking can cause sticking or uneven cooking.
- Using low-fat cream or milk will result in a thinner sauce.
- Overcooking chicken in the pan can dry it out—remove once golden and finish in the sauce.
- Skipping seasoning at every step will make the dish bland; don’t forget salt and pepper!
Frequently Asked Questions (FAQ)
- Can I use milk instead of heavy cream?
Yes, but the sauce will be lighter and less rich; whole milk or half-and-half are better alternatives. - What pasta works best?
Wide egg noodles are ideal, but rotini, fettuccine, or penne work well too. - Is this dish gluten-free?
Use gluten-free pasta and ensure your broth and cream are gluten-free certified. - Can I add other proteins?
Yes, shrimp or turkey can be substituted with adjusted cooking times. - Can I make this dairy-free?
Use dairy-free cream and cheese substitutes, but expect a different texture.
Cooking Tools You’ll Need
- Large deep skillet or sauté pan with lid
- Measuring cups and spoons
- Wooden spoon or spatula
- Knife and cutting board
One-Pan Creamy Garlic Butter Chicken with Egg Noodles is the perfect high protein microwave meal for busy weeknights or ready made protein meals that satisfy both comfort and nutrition needs. It’s a delightful blend of creamy, cheesy, and savory that will soon become one of your best dinner prep meals. Easy, flavorful, and cozy—this recipe is a winner on every front.
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One-Pan Creamy Garlic Butter Chicken with Egg Noodles
Ingredients
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz wide egg noodles
- 1/2 cup grated Parmesan cheese
- to taste chopped fresh parsley (optional, for garnish)
Instructions
- Heat olive oil in a large deep skillet over medium-high heat.
- Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5–6 minutes. Remove chicken and set aside.
- Reduce heat to medium. Add butter and sauté garlic for 1 minute until fragrant.
- Pour in chicken broth and heavy cream. Stir in Italian seasoning, salt, and pepper.
- Add egg noodles, pressing them into the liquid. Bring to a boil, then reduce heat to low and cover.
- Simmer for 8–10 minutes, stirring occasionally, until noodles are tender and sauce thickens.
- Return chicken to skillet and stir in Parmesan cheese. Cook 2–3 minutes until sauce coats chicken and noodles.
- Garnish with parsley and serve warm.
