2. Make the Cream Sauce
Now, this is where things get good. In that same skillet (don’t you dare wash it — those little browned bits are gold), lower the heat to medium and toss in your minced garlic. Sauté for about 30 seconds, just until fragrant. If you love garlic like I do, that smell alone will make your day.
Next, pour in the chicken broth. Use your spoon to scrape up all those tasty bits stuck to the pan. That’s flavor city right there.
Now stir in the heavy cream and Italian seasoning. Let it come to a gentle simmer. If you like your sauce thicker, mix the cornstarch and cold water in a small bowl, then pour it in. Let it bubble for a couple of minutes until it starts to thicken up.
Sprinkle in the grated Parmesan (if you’re using it — but let’s be real, you should). Stir until everything’s creamy and smooth.
Now return the chicken thighs to the skillet, nestling them right into that luscious sauce. Let them simmer gently for 10–15 minutes, until fully cooked and tender. The sauce will thicken more as it cooks — and the smell? Out of this world.
3. Cook the Egg Noodles
While the chicken’s finishing up, boil your egg noodles in salted water. Follow the package instructions, then drain and toss with a little butter if you’re feeling extra. (And let’s be honest, we always are.)
Egg noodles are the perfect base here — they’re soft, light, and hold the sauce like a dream. You could use fettuccine or penne too, but there’s just something about those curly ribbons that feels like home.
4. Assemble and Serve
Now the best part: putting it all together.
You can plate this two ways — either lay the noodles on a big serving dish and spoon the creamy garlic chicken over top, or keep it rustic and serve straight from the skillet. I usually go with the second option because fewer dishes = happier me.
Finish it off with a sprinkle of fresh parsley and maybe a little extra Parmesan if you’re in the mood.
Then grab a fork, twirl some noodles, and dig in. It’s rich, it’s garlicky, it’s buttery — and honestly, it’s everything you want from a comfort meal.
Tips to Make It Even Easier
Use chicken breasts if you prefer white meat. Just be sure not to overcook them — they dry out faster than thighs.
Short on time? Skip the cornstarch step. The sauce is naturally thick enough from the cream and Parmesan.
Want to lighten it up? Swap heavy cream for half-and-half and use a little less butter. Still delicious, just a bit lighter.
Add veggies. Mushrooms, spinach, or peas go great in this sauce. Toss them in when you add the broth.
Why You’ll Love Making This Again (and Again)
This creamy garlic chicken is the kind of dish that checks every box: easy, comforting, flavorful, and family-approved. It’s perfect for busy weeknights but nice enough for guests. Plus, leftovers reheat beautifully — just splash in a little broth or cream before warming it up.
If you’re like me, you’ll find yourself craving it on cold nights, lazy weekends, and basically anytime you want something that tastes like a hug in a bowl.
