Let me tell you, this Creamy Garlic Chicken with Buttered Noodles is one of those recipes—you know, the kind that magically disappears the minute it hits the dinner table. The kind where everyone suddenly shows up to dinner early, forks in hand, asking “Is it ready yet?”
I first made this on a chilly Sunday afternoon when I just needed something warm and comforting. You know those days—you’re still in your cozy socks, the windows are fogged up from something bubbling on the stove, and all you want is a big ol’ plate of something that tastes like a hug. Well, this dish absolutely delivered.
The chicken is seared to golden perfection, simmered in a luscious garlic cream sauce, and then served over a bed of buttery noodles that soak up every last drop of goodness. The aroma alone is enough to draw folks into the kitchen!
Why You’ll Love This Recipe?
- Comfort Food at Its Best – Creamy, savory, and totally satisfying.
- Simple Ingredients, Big Flavor – Nothing fancy here—just pantry staples that work magic together.
- Perfect Weeknight Dinner – Quick enough for a busy night, but cozy enough for Sunday supper.
- Kid-Friendly AND Husband-Approved – Even my picky eater gave this two thumbs up!
Can I use chicken thighs instead of breasts?
You sure can—and honestly, I do it all the time! Boneless, skinless chicken thighs are a fantastic option for this recipe. They’re naturally juicier and have a bit more flavor thanks to the slightly higher fat content. The only thing to keep in mind is the cooking time.
Chicken thighs take a little longer to cook through than breasts, especially if they’re thick. Make sure you sear them well on both sides until they’re nicely golden, then lower the heat and let them cook all the way through (usually about 6–8 minutes per side depending on thickness). If you’re unsure, a quick check with a meat thermometer is helpful—the safe internal temp is 165°F.
Also, the juices from the thighs add even more depth to the garlic cream sauce, so it’s a win-win!
Is there a substitute for heavy cream?
Yes! While heavy cream gives you that ultra-rich, silky texture we all crave, there are a few workarounds if you don’t have any on hand or want a lighter version:
Half-and-half: This works beautifully and is probably the best sub if you still want some creaminess. The sauce will be slightly thinner, so you might want to add 1 teaspoon of all-purpose flour or cornstarch to help thicken it up a bit. Whisk it into the chicken broth before adding the dairy to avoid lumps.
Whole milk: You can use whole milk in a pinch, but it will definitely be a lighter sauce. Again, thickening with a bit of flour helps. I sometimes add a tiny knob of cream cheese (like a tablespoon) for richness when using milk—a little kitchen cheat that works wonders!
Dairy-free option: For a non-dairy version, full-fat canned coconut milk can work, though it will change the flavor slightly. Unsweetened oat cream is also a good, neutral-tasting alternative if you’re avoiding dairy.
Can I make this ahead of time?
Yes, and here’s how to do it without sacrificing flavor or texture:
Make the chicken and sauce in advance: You can sear and cook the chicken, then make the sauce and store them together in an airtight container in the fridge for up to 2 days. When you’re ready to serve, reheat gently in a skillet over low heat. Add a splash of broth or cream if the sauce has thickened too much in the fridge.
Cook the noodles fresh: Buttered noodles are best when made fresh—they tend to soak up liquid and get a little gummy if you store them too long. If you’re really short on time, you can cook them ahead and toss with butter and a drizzle of olive oil to prevent sticking, then just warm them quickly in the microwave or in a skillet with a bit more butter before serving.
Freezing tip: I wouldn’t recommend freezing the full dish, as creamy sauces can separate after thawing. However, you can freeze just the cooked chicken without sauce, then make the sauce fresh when you’re ready to serve.
Ingredients:
For the Chicken:
- 1 ½ pounds boneless, skinless chicken breasts (thin-sliced or pounded to even thickness)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika (optional, but adds depth!)
- Salt & black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Creamy Garlic Sauce:
- 4 cloves garlic, minced (or more if you’re a garlic lover like me!)
- 1 ½ cups chicken broth (low sodium if possible)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Dijon mustard (trust me, just a touch gives a lovely tang)
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional, for a pop of color)
For the Buttered Noodles:
- 12 oz egg noodles (wide ones work best)
- 4 tablespoons butter (I like salted for this)
- Salt to taste
- A sprinkle of parsley or grated Parmesan for garnish, if you’re feeling fancy
Instructions:
- Let’s Start with the Chicken:
Pat the chicken dry and season both sides with garlic powder, onion powder, paprika, salt, and pepper.
In a large skillet (I use my trusty cast iron), heat olive oil and butter over medium heat. Once it’s nice and hot, add the chicken and sear for about 4–5 minutes per side until golden and cooked through. Remove from the skillet and set aside—you’ll add it back in later.
- Time for the Sauce:
In the same pan (don’t you dare clean it out—you want all those tasty brown bits!), add the minced garlic and sauté for about 30 seconds, just until fragrant.
Pour in the chicken broth and stir, scraping up any browned bits from the bottom. Simmer for 3–4 minutes, letting it reduce slightly.
Stir in the heavy cream, Parmesan, and Dijon mustard. Let it simmer gently until the sauce thickens enough to coat the back of a spoon—about 5–7 minutes.
Taste and season with salt and pepper. (Go ahead and dip a spoon in—chef’s rights!)
- Cook Your Noodles:
While your sauce is simmering, boil your egg noodles according to the package directions. Drain and toss with the butter and a pinch of salt.
If you want to be extra, throw in a little garlic powder or parsley here too. It’s your kitchen, after all!
- Bring It All Together:
Return the cooked chicken to the skillet and spoon the sauce over the top. Let it simmer for a minute or two to reheat and soak in the flavors.
Pile those buttery noodles on a plate, lay that creamy garlic chicken on top, and drizzle it all with the sauce. Sprinkle with chopped parsley or extra cheese if you’d like. Boom. Dinner magic.
Pro Tips for Success:
- Pound your chicken thin so it cooks evenly and stays juicy. No one wants dry chicken.
- Use freshly grated Parmesan for the best melt and flavor. The pre-shredded stuff can make your sauce gritty.
- Simmer, don’t boil your cream sauce or it might separate. Low and slow is the name of the game here.
- Want to sneak in some veggies? Toss in a handful of spinach or peas at the end!
Storage and Serving Suggestions:
- Leftovers? You won’t have much. But if you do…
- Store everything in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove with a splash of cream or broth to loosen the sauce.
- Serve with a side salad and crusty bread to mop up every drop—trust me, you’ll want to.
- This dish is also fantastic for entertaining—just pair it with a glass of white wine and a simple green salad and you’ve got yourself a dinner party that feels like a warm hug.
