Mediterranean One-Pan Creamy Garlic Butter Chicken with Egg Noodles
This Mediterranean One-Pan Creamy Garlic Butter Chicken with Egg Noodles is comfort food with a fresh, flavorful twist. Juicy chicken is seared in garlic butter and simmered in a luscious, creamy Mediterranean-style sauce with herbs, sun-dried tomatoes, and spinach — all tossed with tender egg noodles in a single skillet. It’s the ultimate weeknight meal: quick, hearty, and full of flavor with minimal cleanup!
Time Required:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
For the Chicken:
1.5 lbs boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
Salt and pepper, to taste
1 teaspoon paprika
1 teaspoon dried oregano
2 tablespoons olive oil
2 tablespoons unsalted butter
For the Creamy Garlic Sauce:
4 garlic cloves, minced
1/2 cup sun-dried tomatoes (drained and chopped)
1/2 teaspoon red pepper flakes (optional)
2 cups chicken broth
1 cup heavy cream or half-and-half
1/2 cup grated Parmesan cheese
3 cups fresh baby spinach
Juice of 1/2 lemon
For the Pasta:
8 oz wide egg noodles (uncooked)
Salt, for boiling water
Instructions:
Cook the Chicken:
Season chicken with salt, pepper, paprika, and oregano.
Heat olive oil and butter in a large, deep skillet over medium-high heat.
Add the chicken and sear until golden brown and cooked through, about 5–6 minutes. Remove and set aside.
Make the Garlic Butter Sauce:
In the same skillet, lower heat to medium. Add minced garlic and sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.
Stir in red pepper flakes if using.
Deglaze and Simmer:
Pour in chicken broth and bring to a simmer, scraping up any browned bits.
Stir in cream, Parmesan, and lemon juice. Bring to a gentle boil.
Cook the Egg Noodles:
Stir in uncooked egg noodles. Cover and cook on medium heat for about 8–10 minutes, stirring occasionally, until noodles are tender and sauce is slightly thickened. Add a splash of broth or water if needed.
Finish the Dish:
Stir in baby spinach and cooked chicken. Let cook another 2–3 minutes until spinach is wilted and everything is warmed through.
Taste and adjust salt, pepper, or lemon juice as needed.
Serve:
Serve hot, garnished with extra Parmesan and fresh herbs like parsley or basil if desired.
Tips
Sear the Chicken Well: Browning the chicken adds flavor. Don’t overcrowd the pan — cook in batches if needed.
Use Fresh Garlic: For the best aromatic base, avoid garlic powder in the sauce — fresh garlic gives a rich, savory depth.
Watch the Noodles: Stir frequently as the egg noodles cook to prevent sticking and ensure even cooking.
Thin the Sauce If Needed: If the sauce thickens too much, add a splash of chicken broth or a bit more cream toward the end.
Add Spinach at the End: Stir in spinach in the last few minutes to keep it bright and tender, not overcooked.
Variations:
Protein Options:
Swap chicken for shrimp, turkey, or even chickpeas for a vegetarian version.
Use rotisserie chicken for a shortcut — just stir it in at the end to warm through.
Pasta Substitutes:
Use fettuccine, penne, or orzo if egg noodles aren’t available.
For a low-carb option, substitute with zucchini noodles or hearts of palm pasta and cook them separately.
Cream Alternatives:
Replace heavy cream with half-and-half, coconut milk, or a blend of Greek yogurt and broth for a lighter twist.
For a dairy-free version, use plant-based cream and skip the Parmesan or use a vegan alternative.
Mediterranean Add-Ins:
Add artichoke hearts, Kalamata olives, or roasted red peppers for extra flavor and texture.
Top with crumbled feta or toasted pine nuts for a bold finish.
Extra Freshness:
Finish with fresh parsley, basil, or even a sprinkle of lemon zest to brighten up the dish.
Add a handful of cherry tomatoes in the last few minutes for a juicy pop.
Q&A:
Q: Can I make this dish ahead of time?
A: Yes, it stores well! Cook it fully, let it cool, and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or cream to loosen the sauce.
Q: Can I use pre-cooked chicken?
A: Absolutely. Rotisserie or leftover grilled chicken works great — just skip the searing step and stir it into the sauce near the end to heat through.
Q: Are egg noodles necessary?
A: No — you can use any pasta you have on hand like penne, rotini, or tagliatelle. Cook times may vary slightly.
Q: Can I make this dish gluten-free?
A: Yes! Substitute with gluten-free pasta and use gluten-free chicken broth. Also check that your sun-dried tomatoes and Parmesan are labeled gluten-free.
Q: Is it okay to use milk instead of cream?
A: You can use whole milk or evaporated milk, but the sauce may be thinner and less creamy. Add a bit of flour or cornstarch slurry to thicken, if needed.
Nutrition Facts
Calories: 540
Protein: 36g
Carbohydrates: 32g
Fat: 30g
Saturated Fat: 13g
Fiber: 3g
Sugar: 4g
Sodium: 680mg
Note: Nutrition may vary based on specific brands and ingredient substitutions.
Conclusion
This Mediterranean One-Pan Creamy Garlic Butter Chicken with Egg Noodles brings together the richness of garlic butter and cream with fresh Mediterranean ingredients like spinach and sun-dried tomatoes. It’s a cozy, satisfying meal that comes together quickly in one skillet — perfect for busy weeknights or lazy weekend dinners. Easy to customize and sure to impress, this dish is a reliable go-to for anyone who loves bold, creamy, and comforting flavors with a Mediterranean flair.