I adore this One-Pan Chicken with Buttered Noodles because it brings tender, juicy chicken and silky egg noodles together in one skillet, creating a creamy, comforting meal with minimal effort and cleanup.
Why You’ll Love This Recipe
I love that this dish is cozy, flavorful, and fast. Everything cooks in one pan, so I spend less time washing dishes and more time savoring that buttery sauce. Plus, the noodles absorb all the creamy flavors, making each bite irresistible.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 boneless, skinless chicken breasts
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2 tablespoons olive oil
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3 garlic cloves, minced
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2 cups chicken broth
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1 cup heavy cream
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8 oz egg noodles
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3 tablespoons butter
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¼ cup Parmesan cheese, grated
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Salt and pepper, to taste
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Fresh parsley, chopped (optional garnish)
directions
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Season chicken with salt and pepper, then heat oil in a large skillet over medium heat. Sear chicken about 5–6 minutes per side until golden and cooked through. Remove and set aside.
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In the same pan, sauté garlic briefly, then pour in broth and cream and bring to a simmer.
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Add egg noodles, cover, and let cook 8–10 minutes until tender.
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Stir in butter and Parmesan until the sauce is silky. Return chicken to the pan to warm through.
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Garnish with parsley and serve immediately.
Servings and timing
I usually get 4 servings.
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Prep Time: 5 minutes
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Cook Time: about 25 minutes
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Total Time: about 30 minutes
Variations
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I sometimes toss in spinach or sliced mushrooms for extra veggies.
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I swap chicken thighs or even shrimp if I want a richer protein option.
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If I’m avoiding dairy, I use extra broth and dairy-free butter instead of cream.
storage/reheating
I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it in a skillet over medium heat, adding a splash of broth or cream to refresh the sauce. It reheats better that way.
FAQs
Can I use other pasta shapes?
Absolutely. I usually use egg noodles, but I’ve swapped in rotini or penne—just watch the cooking time on the package.
What if the sauce gets too thick?
If the sauce thickens too much, I loosen it with more chicken broth until it reaches my ideal consistency.
Can I prep any parts ahead?
Definitely. I sometimes cook the chicken and sauté the garlic ahead of time—then when it’s dinner, I just combine everything in the pan and finish the dish.
Is this freezer-friendly?
Yes, I freeze portions for up to a month. When reheating, I thaw overnight and warm gently with a bit of cream or broth to revive the sauce.
What sides go well with this?
I love pairing it with a crisp green salad, steamed broccoli, or roasted veggies. Crusty bread also helps soak up every bit of that delicious sauce.
Conclusion
This One-Pan Chicken with Buttered Noodles has become my go-to comfort meal on busy nights. It’s flavorful, easy, and flexible—plus only one pan to clean. I hope it becomes a staple in my routine—and maybe yours too.
