One-Pan Creamy Garlic Butter Chicken with Egg Noodles
Ingredients:
2 large boneless, skinless chicken breasts sliced into strips
2 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon dried Italian seasoning
teaspoon salt
teaspoon black pepper
2 cups chicken broth
1 cup heavy cream
2 teaspoons Dijon mustard
cup grated Parmesan cheese
8 oz egg noodles
1 cup baby spinach optional
teaspoon red pepper flakes optional
2 tablespoons chopped fresh parsley for garnish
Directions:
Heat a large skillet over medium heat. Add 1 tablespoon butter and olive oil.
Add the sliced chicken, season with salt, pepper, onion powder, and Italian seasoning. Cook for 4-5 minutes per side, until golden brown. Remove and set aside.
In the same skillet, melt the remaining butter and sauté the minced garlic for 1 minute until fragrant.
Pour in the chicken broth and deglaze the pan, scraping up any browned bits. Stir in the heavy cream, Dijon mustard, and Parmesan cheese. Bring to a gentle simmer.
Add the egg noodles and stir well to coat. Cover and let cook for 8-10 minutes, stirring occasionally, until the noodles are tender.
Return the cooked chicken to the skillet, along with baby spinach if using. Stir and let simmer for another 2 minutes.
Sprinkle with red pepper flakes if using and garnish with fresh parsley before serving.
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes
Kcal: 540 kcal Servings: 4 servings
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