Creamy Garlic Chicken and Noodles
A quick and easy one-pan recipe featuring tender chicken and wide egg noodles cooked in a creamy garlic-butter sauce, perfect for busy weeknights.
Ingredients
Main ingredients
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces Thighs provide more flavor; breasts are leaner.
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream For a lighter sauce, use half-and-half.
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper
- 8 oz wide egg noodles For gluten-free, substitute with gluten-free wide noodles.
- 1/2 cup grated Parmesan cheese Can substitute with nutritional yeast for dairy-free.
- Chopped fresh parsley, to taste Optional for garnish.
Instructions
Searing Chicken
- Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat until shimmering.
- Add the chicken pieces in a single layer. Season with salt and pepper. Cook, stirring occasionally, until golden and cooked through, about 5–6 minutes. Remove the chicken and set aside.
Building and Simmering Sauce
- Reduce heat to medium. Add 2 tablespoons unsalted butter to the same skillet. When melted, add 4 cloves minced garlic and sauté for about 1 minute until fragrant — don’t let it brown.
- Pour in 2 cups chicken broth and 1 cup heavy cream. Stir in 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 8 oz wide egg noodles to the skillet, pressing them down into the liquid so they’re mostly submerged. Bring to a boil briefly.
- Reduce heat to low, cover the skillet, and simmer for 8–10 minutes. Stir occasionally to prevent sticking and check doneness; noodles should be tender and the sauce should thicken.
Finishing and Serving
- Return the cooked chicken to the skillet. Stir in 1/2 cup grated Parmesan cheese. Cook for 2–3 minutes until the sauce coats the noodles and chicken and everything is heated through.
- Garnish with chopped parsley if desired and serve warm.
Notes
This dish is highly adaptable; you can easily swap the chicken for turkey or add vegetables during the last few minutes of cooking. Storage: Cool leftovers within 2 hours of cooking and store in an airtight container for 3–4 days. For freezing, store in a freezer-safe container for up to 2 months.