Easy Creamy Garlic Butter Chicken with Egg Noodles
This Creamy Garlic Butter Chicken with Egg Noodles recipe delivers restaurant-quality flavor in a fraction of the time. Tender chicken breasts are bathed in a luscious, garlicky, buttery cream sauce and served over perfectly cooked egg noodles for a comforting and satisfying weeknight meal.
Equipment
- Large skillet
- Large pot
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Tongs
- Meat thermometer
- Foil
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp paprika
- 4 tbsp butter
- 6 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- ¼ tsp red pepper flakes
- 1 lb egg noodles
- Salt for boiling water
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken breasts to the skillet and sear for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the skillet and set aside. Tent with foil to keep warm.
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and cook for 1-2 minutes, or until fragrant. Be careful not to burn the garlic!
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. This adds tons of flavor!
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese.
- Season with salt, pepper, and red pepper flakes (if using).
- Simmer for 2-3 minutes, or until the sauce has thickened slightly.
- Slice the cooked chicken breasts and add them back to the skillet with the creamy garlic butter sauce.
- Toss to coat the chicken in the sauce.
- Cook the egg noodles according to package directions in a large pot with salted water.
- Serve the Creamy Garlic Butter Chicken over the cooked egg noodles.
- Garnish with fresh parsley, if desired.
Notes
If the sauce is too thin, simmer it for a few more minutes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). If the sauce is too thick, add a splash of chicken broth or cream. For variations, add sauteed mushrooms, spinach, bell peppers, or broccoli with the garlic. You can also add a pinch of cayenne pepper or a dash of hot sauce for a little heat. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a skillet or microwave.