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This creamy, garlicky chicken with egg noodles all comes together in one pan for a hassle-free, super tasty dinner. It’s my crowd-pleaser, especially on nights when I can’t deal with a mess in the kitchen. Everyone at my house wants this meal again as soon as the leftovers are gone. So easy, and you get that fancy restaurant vibe without all the cleanup.
I came up with this dish during a week when life just felt nuts. I wanted to wow my in-laws but still actually hang out, not slave away in the kitchen. Now, this is our go-to for nights that call for something cozy but still feels a little extra, without a bunch of effort.
Luscious Ingredients
- Fresh parsley Sliced up and sprinkled at the end for color and freshness
- Salt and black pepper Brings out all the goodness in every ingredient
- Italian seasoning One mixed jar gives those classic herby flavors
- Parmesan cheese Melts in to thicken and give a nutty kick
- Heavy cream Makes everything creamy like magic
- Chicken broth Simmer noodles right in here for tons of flavor
- Minced garlic cloves Fresh garlic gives you the best punch
- Butter Makes the garlic sauce rich and tasty
- Olive oil Gets the chicken golden and crispy
- Wide egg noodles Perfect for soaking up that velvety sauce
- Boneless skinless chicken breasts Try to use pieces about the same size so they cook evenly
Dreamy Step-by-Step
- Garnish and Dish Up
- Chop some parsley and toss it over everything before you serve it. This really brightens up the flavors and makes it look awesome. Grab the pan or move to a big bowl, and dig in family style.
- Bring It All Together
- Slice the rested chicken against the grain, about half an inch thick. Nestle them right into the saucy noodles. Give the whole pan a gentle stir so everything gets coated, but don’t break up those noodles! Let it warm up for another minute or two with the heat on low.
- Thicken Up the Sauce
- Check if the noodles are soft—usually after 8 to 10 minutes. Stir in the Parmesan cheese until it's all melted and smooth. Too thick? Add a splash of broth. The sauce gets dreamy as everything comes together.
- Cook the Noodles
- Toss your dry noodles right into the simmering stuff in the pan. Make sure they’re covered in liquid (push them down if you have to). Cover the pan and keep it gently bubbling. Stir every couple of minutes so nothing sticks. They’ll soak up all that tasty sauce.
- Make the Sauce
- Add chicken broth while loosening all the brown bits at the bottom with a wooden spoon. That’s where all the flavor’s hiding. Pour in the cream and let it start to bubble around the edges, but don’t crank up the heat or let it boil hard.
- Get the Garlic Butter Going
- Lower the heat so the garlic doesn’t burn. Toss the butter into the pan and let it melt. Add in all your garlic and stir for about a minute. You want it to smell incredible, not to brown at all. This step makes everything taste super aromatic.
- Sear the Chicken
- Pour olive oil into a deep skillet and get it hot till it shimmers (not smoking). Lay the chicken in gently and don’t touch it for a good 6 minutes so you get golden edges. Flip once and cook for 6 or 7 more minutes—aim for an inside temp of 165°F. Put the chicken aside to rest.
- Season the Chicken
- Dry your chicken breasts with paper towels to help them sear better. Sprinkle both sides with salt, pepper, and Italian seasoning, then press it all in. This step gets a tasty crust on the outside.
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The absolute best part? Watching the Parmesan melt into the hot sauce and turn everything super creamy. My kid always wants to be in charge of taste testing right then—it’s kind of become our thing. Love moments like that in the kitchen together.
Make Ahead & Storage
This meal is awesome if you want leftovers. Just pop any extras in a tightly sealed container and chill them for up to three days. Warm it up with a splash of milk or cream to loosen the sauce if it thickens in the fridge. I sometimes double the batch on Sunday so I can pack lunches for the week. Honestly, it tastes even richer the next day!
Sub Easy Swaps
This one’s super flexible, so don’t stress if you need to swap stuff. Chicken thighs are great if you want juicier meat. Turkey or pork medallions also work with these flavors. No egg noodles? Use penne, rotini, or fettuccine—you might just need to tweak the cook time. If you can’t do dairy, use full-fat coconut milk instead of cream and swap Parmesan for nutritional yeast to still get that creamy vibe.
Great with Sides
You don't really need extras, but I love it with a crisp green salad with a squeeze of lemon. Roasted broccoli or asparagus is perfect if you want more veggies! For a treat, serve up some garlic bread on the side to sop up all that sauce. When I have company, I throw it all into a big bowl and let people dive in—it's always a hit.
Common Queries
- → Can I pick a different kind of pasta?
Sure thing! You can swap out the egg noodles for whatever you like—spaghetti, penne, or fettuccine all work. Just keep in mind the cooking time might change slightly with different shapes.
- → Can I prep it in advance?
Even though it’s tastiest when freshly made, you can whip it up ahead of time. Store it in a sealed container in the fridge for two days max. Reheat slowly on the stove and splash in a bit of cream or broth to make it creamy again.
- → What’s a good replacement if I’m out of heavy cream?
If you’re out, you can go with half-and-half or mix milk with a pinch of cornstarch to thicken it up. The flavor won’t be as rich, but it’ll still taste great.
- → How do I stop the chicken from drying out?
Overcooking is the main culprit. Check with a meat thermometer—when it reads 165°F (74°C), you’re good. Let the chicken rest for a couple minutes before cutting into it to keep the juices inside.
- → Can this be tweaked for gluten-free diets?
Absolutely. Just make the switch to gluten-free pasta and use gluten-free versions of Parmesan and chicken broth where needed.
- → What veggies can I mix in?
You could toss in mushrooms, spinach, or even broccoli. Cook them in the same pan right before you make the sauce to pack more flavor into the whole thing.