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Parmesan Garlic Chicken and Noodles

Parmesan Garlic Chicken and Noodles is a creamy one-pan dinner with juicy chicken, tender egg noodles, and a rich Parmesan cream sauce. Cook pasta to al dente, then simmer everything together until the sauce coats each bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken breasts Cut into bite-sized pieces.
Noodles
  • 12 oz wide egg noodles Cook until al dente per package directions.
Butter and oil
  • 2 tbsp butter Used with olive oil to brown chicken and build the sauce.
  • 2 tbsp olive oil Used to brown chicken and sauté aromatics.
Aromatics
  • 5 garlic Minced (about 5 cloves).
  • 1 onion Small onion, finely diced.
Thickener and liquid
  • 2 tbsp all-purpose flour Cook briefly to remove raw flour taste.
  • 2 cup chicken broth Whisk in slowly to keep the sauce smooth.
  • 1 cup heavy cream Whisk in until the sauce turns creamy.
Cheese and seasonings
  • 1.25 cup freshly grated Parmesan cheese Stir in until melted and glossy.
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 0.5 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
Garnish
  • 2 tbsp chopped fresh parsley For garnish, plus extra Parmesan if desired.

Equipment

  • 1 cast iron skillet

Method
 

Cook noodles
  1. Cook the wide egg noodles according to package directions until al dente, then drain and set aside.
  2. Keep the noodles warm off to the side so they’re ready to fold in at the end.
Season and cook chicken
  1. Season the bite-sized chicken pieces with salt, black pepper, paprika, and onion powder.
  2. Heat olive oil and butter in a large skillet over medium-high heat until shimmering, then add the chicken.
  3. Cook the chicken for 5–6 minutes, stirring as needed, until golden and cooked through, then remove and set aside.
Make Parmesan cream sauce
  1. In the same skillet, sauté the diced onion for 2 minutes over medium heat until softened.
  2. Stir in the minced garlic and cook for 30–60 seconds until fragrant.
  3. Sprinkle in the all-purpose flour and cook for 1 minute, stirring constantly.
  4. Slowly whisk in the chicken broth and heavy cream until smooth, with no flour lumps.
  5. Add Italian seasoning and Parmesan cheese, then stir until the cheese is melted and the sauce is creamy.
Combine and finish
  1. Return the cooked chicken to the skillet and simmer for 2–3 minutes to reheat and meld flavors.
  2. Fold in the cooked egg noodles and toss until evenly coated in the creamy sauce.
  3. Garnish with chopped fresh parsley and extra Parmesan before serving.

Notes

Pro tip: whisk the chicken broth and heavy cream in slowly so the sauce stays smooth. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of broth or cream. Freezing isn’t recommended because cream-based sauces can break. For a lighter option, use half-and-half instead of heavy cream (sauce may be slightly thinner but still flavorful).