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High Protein One Pan Creamy Garlic Butter Chicken with Egg Noodles

High Protein One Pan Creamy Garlic Butter Chicken with Egg Noodles

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 520 kcal

Ingredients
  

  • 1.5 lbs Boneless Skinless Chicken Breast cut into 1-inch cubes
  • 8 oz Wide Egg Noodles
  • 3 cups Low Sodium Chicken Broth
  • 4 cloves Garlic minced
  • 2 tbsp Unsalted Butter
  • 1/2 cup Plain Non-Fat Greek Yogurt
  • 1/2 cup Grated Parmesan Cheese
  • 1 tsp Dried Oregano
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 tbsp Olive Oil
  • 2 cups Fresh Baby Spinach

Instructions
 

  • Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  • Season chicken cubes with salt, pepper, and oregano, then sear in the skillet until browned on all sides, approximately 5-7 minutes; remove chicken and set aside.
  • In the same skillet, melt butter and sauté minced garlic for 60 seconds until fragrant.
  • Pour in the chicken broth and bring to a rolling boil, scraping the bottom of the pan to deglaze.
  • Add the egg noodles to the boiling broth, reduce heat to medium, and simmer uncovered for 8-10 minutes, stirring occasionally, until noodles are tender and most liquid has been absorbed.
  • Reduce heat to low and stir in the seared chicken, Greek yogurt, and Parmesan cheese until a smooth, creamy sauce forms.
  • Add baby spinach and fold into the mixture for 1-2 minutes until wilted.
  • Remove from heat and serve immediately while the sauce is creamy.

Notes

Use room temperature Greek yogurt to prevent curdling. Scraping the bottom of the pan during deglazing maximizes flavor. Keep an eye on the noodles while cooking to maintain their texture. Adding cream can enhance richness, if desired.