One-Pan Creamy Garlic Butter Chicken with Egg Noodles

 

Ingredients:

 

For the Chicken:

 

• 4 boneless, skinless chicken breasts

• 2 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

For the Sauce & Noodles:

• 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:

1. Sear the Chicken:

◦ Heat the olive oil in a large skillet over medium-high heat.

◦ Season the chicken with salt, black pepper, and garlic powder.

◦ Sear for 6-7 minutes per side until golden brown with a crisp outer layer. Remove and set aside.

2. Prepare the Sauce & Noodles:

◦ In the same skillet, lower the heat to medium and melt the butter.

◦ Sauté the minced garlic for 30 seconds until fragrant.

◦ Pour in the chicken broth and heavy cream, stirring well

◦ Bring to a gentle simmer, then add the egg noodles. Cover and let them cook for 8-10 minutes, stirring occasionally.

3. Thicken & Combine:

◦ If the sauce is too thin, mix cornstarch with water and stir it in to thicken.

◦ Stir in the Parmesan cheese and black pepper, ensuring a creamy consistency.

◦ Return the seared chicken to the pan, spooning the sauce over it. Let it cook for 2-3 minutes to absorb the flavors.

 

4. Serve & Garnish:

◦ Sprinkle with fresh parsley and a touch of black pepper.

◦ Serve warm with extra Parmesan on the side

• Servings: 4

Prep Time: 10 minutes

     Cook Time: 25 minutes