One-Pan Creamy Garlic Butter Chicken with Egg Noodles
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 tbsp olive oil
4 tbsp butter, divided
4 cloves garlic, minced
1 small yellow onion, diced
8 oz sliced baby bella mushrooms
1 red bell pepper, diced
1 tsp Italian seasoning
1/2 tsp smoked paprika
1/4 tsp red pepper flakes (optional, for a little kick!)
Salt and freshly ground black pepper to taste
4 cups chicken broth
8 oz egg noodles
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley, for garnish
1 lemon, cut into wedges (optional, for serving)
Directions:
1. In a large skillet or Dutch oven, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Season with salt and pepper. Remove chicken from the pan and set aside.
2. Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and diced onion and cook until fragrant and softened, about 2-3 minutes.
3. Add the sliced mushrooms and diced red bell pepper to the skillet. Cook until the mushrooms are tender and slightly browned, about 5-7 minutes.
4. Stir in the Italian seasoning, smoked paprika, and red pepper flakes (if using). Season with salt and pepper to taste.
5. Pour in the chicken broth and bring to a simmer. Add the egg noodles to the skillet, stirring to ensure they are submerged in the broth.
6. Return the cooked chicken to the skillet. Reduce heat to medium-low, cover, and simmer until the noodles are cooked and have absorbed most of the broth, about 8-10 minutes. Stir occasionally to prevent sticking.
7. Stir in the heavy cream and Parmesan cheese. Cook for another 1-2 minutes, until the sauce is heated through and slightly thickened.
8. Garnish with fresh parsley and serve immediately. Add a squeeze of fresh lemon juice for brightness if desired. Enjoy!
Cooking Time: 30 minutes | Servings: 4-6 | Calories: Approximately 550 per serving