One-Pan Chicken with Creamy Buttered Noodles
This easy one-pan chicken dinner features golden chicken breasts served with tender egg noodles in a creamy sauce made with chicken broth, heavy cream, butter, garlic, and Parmesan cheese.
Equipment
- large skillet
- wooden spoon For stirring the noodles and sauce.
- tongs For handling the chicken breasts.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz egg noodles
- 3 tbsp butter
- 1/4 cup grated Parmesan cheese
- salt and pepper, to taste
- fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook for 5-6 minutes per side, until golden and fully cooked. Remove chicken and set aside.
- In the same skillet, sauté garlic until fragrant (about 30 seconds).
- Pour in chicken broth and heavy cream, then bring to a gentle simmer.
- Stir in egg noodles, cover, and cook for 8-10 minutes, stirring occasionally, until noodles are tender.
- Mix in butter and Parmesan cheese until the sauce is creamy and smooth.
- Return chicken breasts to the skillet, spooning sauce over the top. Warm for 2-3 minutes.
- Garnish with fresh parsley and serve hot.
Notes
Cook the chicken until golden and fully cooked before setting it aside. Return the chicken to the skillet at the end and spoon the creamy noodle sauce over the top before serving.