why make this recipe
This dish is simple, fast, and full of flavor. It uses easy ingredients you may already have. If you like creamy meals that feel like comfort food, try the creamy bacon potato soup as another warm option.
introduction
Creamy Garlic Butter Chicken with Egg Noodles is a quick, cozy weeknight meal. The sauce is rich from butter, cream, and Parmesan, and the egg noodles soak up the flavor well. For another creamy chicken option, check the creamy chicken tortilla soup.
how to make Creamy Garlic Butter Chicken with Egg Noodles
You brown the chicken, add garlic, then cook noodles in broth right in the skillet. Finish with cream and Parmesan so the sauce thickens and coats the noodles. If you want a full, hearty table, you can serve it alongside a bowl of creamy cowboy soup.
Ingredients :
- 1 pound chicken breasts, cut into bite-sized pieces
- 3 tablespoons butter
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 ounces egg noodles
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, for garnish
Directions :
- In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
- Add the chicken pieces to the skillet, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
- Pour in the chicken broth and bring to a boil.
- Stir in the egg noodles and reduce the heat to a simmer. Cook for 8-10 minutes, or until the noodles are tender.
- Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens, about 2-3 minutes.
- Serve warm, garnished with fresh parsley.
how to serve Creamy Garlic Butter Chicken with Egg Noodles
Serve this dish hot from the skillet. Add extra Parmesan and chopped parsley on top. For a light starter or side, offer a simple green salad or warm bread. You can also pair it with the creamy lasagna soup for a pasta-style meal.
how to store Creamy Garlic Butter Chicken with Egg Noodles
Cool the dish to room temperature, then store in an airtight container. Keep in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth if the sauce is too thick. You can freeze for up to 2 months, but noodles may change texture after freezing.
tips to make Creamy Garlic Butter Chicken with Egg Noodles
- Cut the chicken into similar-size pieces so it cooks evenly.
- Use fresh garlic for the best flavor.
- Watch the noodles while simmering so they do not overcook.
- If the sauce is too thin, simmer a little longer to thicken. If too thick, add a bit more broth or cream.
- For a different twist, add mushrooms or spinach. For a mushroom side idea, see the creamy mushroom soup.
variation (if any)
- Add sliced mushrooms when you cook the chicken for extra flavor.
- Stir in a handful of spinach at the end for color and nutrients.
- Use pasta like fettuccine or rotini instead of egg noodles.
- Swap chicken for cooked turkey or cooked sausage for a different taste.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs are juicy and work well. Cut them into bite-sized pieces and adjust cooking time if needed.
Q: Can I make this without heavy cream?
A: You can use half-and-half or a mixture of milk and cream cheese, but the sauce will be less rich.
Q: How do I keep the noodles from getting mushy?
A: Check noodles a minute or two before the suggested time and remove them when they are just tender. Do not over-simmer.
Q: Can I use dried Parmesan from a jar?
A: Yes. Freshly grated Parmesan tastes best, but jarred Parmesan works in a pinch.
Q: Can I add vegetables?
A: Yes. Peas, spinach, or mushrooms work well. Add quick-cooking vegetables near the end so they stay bright and tender.
Creamy Garlic Butter Chicken with Egg Noodles
Ingredients
Method
- In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
- Add the chicken pieces to the skillet, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
- Pour in the chicken broth and bring to a boil.
- Stir in the egg noodles and reduce the heat to a simmer. Cook for 8-10 minutes, or until the noodles are tender.
- Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens, about 2-3 minutes.
- Serve warm, garnished with fresh parsley.