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One-Pan Creamy Garlic Butter Chicken with Egg Noodles

A rich, savory one-pan meal featuring succulent chicken in a creamy garlic butter sauce, served over perfectly cooked egg noodles.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces Halal-certified chicken is preferred.
  • 12 oz egg noodles
  • 3 tablespoons unsalted butter Ensure it’s Halal-certified.
  • 4 cloves garlic, minced
  • 1 cup heavy cream Ensure it’s Halal-certified.
  • 1 cup chicken broth Halal-certified.
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Chopped parsley for garnish (optional)

Method
 

Cooking the Egg Noodles
  1. In a large pot of salted boiling water, cook the egg noodles according to package instructions until al dente. Drain and set aside.
Cooking the Chicken
  1. In a large skillet over medium heat, melt 2 tablespoons of butter. Season the chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook until golden brown and fully cooked, about 6-8 minutes. Remove the chicken from the pan and set aside.
Creating the Sauce
  1. In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it!
Combining Ingredients
  1. Pour in the heavy cream and chicken broth. Stir well, allowing the mixture to come to a gentle simmer. Add the cooked chicken and noodles back into the pan, tossing everything together until well combined.
Final Adjustments
  1. Season with additional salt and pepper to taste. Cook for another 2-3 minutes to heat through.
Serving
  1. Serve hot, garnished with chopped parsley if desired.

Notes

For chicken alternatives, you can substitute chicken breast with Halal chicken thighs for more flavor. Other noodle varieties like pappardelle or fettuccine can be used for different textures. Add sautéed vegetables like spinach or mushrooms for added nutrition and flavor. Watch the garlic to avoid burning, which can ruin the sauce flavor. Leftovers should be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months.