One-Pan Creamy Garlic Butter Chicken with Egg Noodles

4 boneless, skinless chicken breasts

2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder

For the Sauce & Noodles:

3 tablespoons unsalted butter
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 teaspoon Italian seasoning
8 oz egg noodles
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Step 1: Season and Sear the Chicken

Pat the chicken breasts dry with a paper towel and season both sides with salt, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes on each side until golden brown. Remove and set aside.

Step 2: Make the Garlic Butter Sauce

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the chicken broth and heavy cream, stirring to combine. Add the Italian seasoning and bring the mixture to a gentle simmer.

Step 3: Cook the Egg Noodles

Add the egg noodles to the skillet, ensuring they are mostly submerged in the sauce. Cook for 8-10 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened.

Step 4: Add the Chicken and Cheese

Return the seared chicken breasts to the skillet, nestling them into the noodles and sauce.
Sprinkle the grated Parmesan cheese over the top and let it melt into the sauce.

Step 5: Serve and Enjoy

Garnish with fresh parsley and serve hot. Enjoy this creamy, comforting dish straight from the skillet!

Tips for the Best Creamy Garlic Butter Chicken

Use Thin Chicken Breasts: If your chicken breasts are thick, slice them horizontally to create thinner cutlets for even cooking.
Don’t Overcook the Noodles: Keep an eye on the noodles to ensure they don’t become mushy.
Add Veggies: Toss in spinach, peas, or mushrooms for extra nutrition and flavor.
Make It Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
Double the Recipe: This dish reheats well, so make extra for leftovers or meal prep.

Serving Suggestions

With Garlic Bread: Serve with warm garlic bread to soak up the creamy sauce.

Philly Cheesesteak Stuffed Cheesy Breadsticks

Philly Cheesesteak Stuffed Cheesy Breadsticks
Ingredients:

1 package pizza dough
1/2 lb thinly sliced beef
1/2 onion, sliced
1 bell pepper, sliced
1 cup mozzarella cheese, shredded
1/4 cup cream cheese
2 tbsp olive oil
Directions:

Preheat oven to 375°F (190°C).
Sauté beef, onions, and bell peppers until tender. Season with salt and pepper.
Roll out the pizza dough on a floured surface and cut into strips.
Spread a layer of cream cheese on each strip, then add the beef mixture and mozzarella cheese.
Roll up the dough and place on a baking sheet. Brush with olive oil.
Bake for 15-20 minutes until golden brown and cheese is melted.

Savory Veggie Cheese Egg Bake

Savory Veggie Cheese Egg Bake
Ingredients:

6 eggs
1 cup spinach, chopped
1/2 cup bell peppers, diced
1/2 cup cheddar cheese, shredded
1/4 cup onion, diced
Salt and pepper to taste
Directions:

Preheat oven to 375°F (190°C). Grease a baking dish.
Whisk eggs in a bowl, then stir in spinach, bell peppers, onion, and cheese.
Pour mixture into the dish and season with salt and pepper.
Bake for 20-25 minutes until set and golden brown.
Let cool for a few minutes before slicing and serving.

Chicken Alfredo

Chicken Alfredo
Ingredients:

2 chicken breasts, cubed
1/2 cup heavy cream
1/2 cup grated Parmesan
1 tbsp olive oil
8 oz fettuccine pasta
Salt and pepper to taste
Directions:

Cook fettuccine according to package instructions.
Heat olive oil in a pan, add chicken, and cook until browned.
Add cream and Parmesan, stirring until smooth.
Toss pasta with the sauce, adding salt and pepper.
Serve warm.

Chicken Piccata with Lemon Sauce

Chicken Piccata with Lemon Sauce
Ingredients:

2 chicken breasts, pounded thin
1/2 cup flour
1/2 cup chicken broth
1/4 cup lemon juice
2 tbsp capers
2 tbsp butter
2 tbsp olive oil
Directions:

Dredge chicken in flour, then cook in olive oil until golden and cooked through.
Remove chicken from the pan and add chicken broth, lemon juice, and capers.
Simmer to reduce the sauce, then stir in butter.
Return chicken to the pan, coating with the sauce.
Serve immediately.