Creamy Garlic Butter Chicken with Egg Noodles (Print Version)
Make this Creamy Garlic Butter Chicken with Egg Noodles for a comforting, easy weeknight meal. Tender chicken in a rich, buttery sauce, ready in a flash!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Main Players
01 -
1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
1 ½ cups heavy cream
03 -
1 cup chicken broth
04 -
4 tbsp unsalted butter
→ Flavor Builders
05 -
6-8 cloves garlic, minced
06 -
1 tsp onion powder
07 -
1 tsp Italian seasoning
08 -
1/4 tsp red pepper flakes (optional)
→ For the Noodles
09 -
12 oz wide egg noodles
→ Pantry Staples & Finishing Touches
10 -
1 tbsp olive oil
11 -
Salt and black pepper to taste
12 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
First things first, let's get that chicken ready! Cut your boneless, skinless chicken breasts into bite-sized pieces. Season them generously with salt and black pepper. While you're doing that, get a big pot of water boiling for your egg noodles. Don't forget to salt the water, like, really salt it – it's the only chance to season the noodles themselves. This is where I always forget to salt the water, oops, but it makes a huge difference to the final dish!
02 -
Heat a tablespoon of olive oil in a large skillet or pan over medium-high heat. Once it’s shimmering, add your seasoned chicken pieces in a single layer. Let them cook for about 3-4 minutes per side, until they're golden brown and cooked through. We want that lovely sear! Don't overcrowd the pan, or the chicken will steam instead of brown. I learned that the hard way, ending up with pale, sad chicken once upon a time.
03 -
Once the chicken is done, remove it from the skillet and set it aside. Now, drop in your butter – all of it! Let it melt down, then add your minced garlic and red pepper flakes. Sauté for about 1 minute until that garlic is fragrant and golden. Oh, the smell at this point! It’s intoxicating, honestly. Be careful not to burn the garlic; nobody wants bitter garlic in their garlic butter chicken.
04 -
Pour in the chicken broth and bring it to a simmer, scraping up any delicious browned bits from the bottom of the pan – that's flavor gold! Stir in the onion powder and Italian seasoning. Let it reduce for a couple of minutes, then slowly whisk in the heavy cream. Bring the sauce to a gentle simmer again and let it thicken slightly. It should coat the back of a spoon. This is where the sauce for your Creamy Garlic Butter Chicken really comes alive.
05 -
While the sauce is simmering, cook your egg noodles according to package directions in that salted boiling water. They usually cook pretty fast, so keep an eye on them! Once they're al dente, drain them, but save about half a cup of that starchy pasta water. We might need it to adjust the sauce consistency. I once drained all the water and then regretted it, so now I always save some!
06 -
Add the cooked chicken back into the creamy garlic butter sauce. Stir everything together gently. If the sauce seems a little too thick, add a splash of that reserved pasta water until it reaches your desired consistency. Finally, toss in the cooked egg noodles and fresh chopped parsley. Give it a good mix until everything is coated in that gorgeous, creamy sauce. Your Creamy Garlic Butter Chicken with Egg Noodles is ready!
# Notes:
01 -
Don't skimp on the fresh garlic; it's the star of this Creamy Garlic Butter Chicken.
02 -
Reheat leftovers gently on the stovetop with a splash of broth to keep the sauce lovely.
03 -
For a slightly lighter sauce, you can use half-and-half, but it won't be as rich.
04 -
A sprinkle of freshly grated Parmesan cheese at the end really elevates the flavor.
# Tools You'll Need:
01 -
Large skillet or pan
02 -
large pot
03 -
whisk
# Nutrition Facts (Per Serving):
Calories: 650 kcal
Total Fat: 45 g
Total Carbohydrate: 35 g
Protein: 40 g