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Creamy Garlic Butter Chicken With Egg Noodles, a featured image showing the delicious dish.
Lady Maria

ULTIMATE CREAMY GARLIC BUTTER CHICKEN WITH EGG NOODLES

This creamy garlic butter chicken with egg noodles recipe delivers a perfect balance of richness, flavor, and ease. The key is in understanding the science behind the sauce, from emulsification to the Maillard reaction, resulting in a restaurant-quality dish that's approachable for beginners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Pepper to taste
  • 1 lb egg noodles
  • Salt for the pasta water

Equipment

  • Large Pot
  • Colander
  • large skillet
  • Mixing bowl
  • Measuring spoons
  • Measuring cups
  • spatula or tongs

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add the egg noodles and cook according to package directions.
  3. Drain and set aside.
  4. In a bowl, toss the chicken pieces with olive oil, salt, pepper, paprika, garlic powder, and onion powder.
  5. Heat a large skillet over medium-high heat.
  6. Add the chicken in a single layer (work in batches if necessary) and sear for 3-4 minutes per side, until golden brown and cooked through.
  7. Remove the chicken from the skillet and set aside.
  8. Add the butter to the same skillet and melt over medium heat.
  9. Add the minced garlic and cook for about 1 minute, until fragrant (be careful not to burn it!).
  10. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
  11. Stir in the heavy cream and bring to a simmer.
  12. Reduce the heat to low and let the sauce simmer for 5-7 minutes, or until slightly thickened.
  13. Stir in the Parmesan cheese and parsley.
  14. Season with salt and pepper to taste.
  15. Add the cooked chicken and egg noodles to the skillet and toss to coat with the sauce.
  16. Serve immediately, garnished with extra parsley and Parmesan cheese, if desired.

Notes

For best results, use fresh garlic and Parmesan cheese. Adjust seasoning to your preference. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium-low heat, adding a splash of chicken broth or cream if needed to loosen the sauce. Taste and adjust seasoning before serving.