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:
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.
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.
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.
Serve & Garnish:
◦ Sprinkle with fresh parsley and a touch of black pepper.
◦ Serve warm with extra Parmesan on the side.