One-Pan Chicken with Buttered Noodles

This One-Pan Chicken with Buttered Noodles is everything I love about comfort food: warm, creamy, and made with simple pantry staples. With tender, seasoned chicken nestled in buttery egg noodles and a touch of garlic and parmesan, it’s a satisfying meal that’s quick to throw together and even quicker to clean up. Whether it’s a busy weeknight or a relaxed weekend dinner, this recipe hits the spot every time.

Why You’ll Love This Recipe

I always appreciate a recipe that balances ease and flavor, and this one nails it. Here’s why it’s on my regular dinner rotation:

• One-Pan Wonder: I only use one pan from start to finish, which means fewer dishes and a faster cleanup.

• Comfort in a Bowl: The buttery noodles with tender chicken feel like a cozy, home-cooked hug.

• Quick and Easy: I can get this on the table in about 30 minutes—perfect for those nights when I don’t want to spend hours in the kitchen.

• Kid-Friendly: It’s mild, cheesy, and familiar—great for picky eaters or family dinners.

• Budget-Friendly: The ingredients are simple and affordable, most of which I usually have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts
Butter
Egg noodles
Garlic
Parmesan cheese
Fresh parsley
Chicken broth

Directions

Prep the Chicken: I start by seasoning boneless, skinless chicken breasts with salt, pepper, and garlic powder. This sets the stage for flavorful bites right from the first step.

Cook the Chicken: I sear the chicken in a large skillet with a bit of oil, letting each side cook for about 5–7 minutes until golden and fully cooked. Once done, I set it aside.

Sauté Garlic: In the same pan, I melt in a bit of butter and toss in the garlic. After a minute of sautéing, the aroma alone tells me it’s going to be good.

Add Broth and Noodles: I pour in the chicken broth, bring it to a simmer, and add the egg noodles. I let them cook right in the pan, soaking up all that flavor.

Butter and Cheese Finish: Once the noodles are tender, I stir in more butter and some grated parmesan. The result is creamy, rich noodles that could stand on their own.

Reunite with Chicken: I add the chicken back into the pan, letting everything simmer together for a few minutes so the flavors come together.

Garnish and Serve: A sprinkle of fresh parsley adds the perfect finishing touch before serving.

Servings and timing

This recipe serves 4 people. It takes just 10 minutes to prep and 20 minutes to cook, making it a 30-minute meal from start to finish. It’s the kind of dinner I can rely on when I’m low on time but still want something homemade.

Variations

• Swap the Protein: I’ve used boneless thighs, turkey cutlets, or even plant-based chicken substitutes with great success.

• Add Veggies: Sometimes I toss in peas, spinach, or broccoli toward the end of cooking for a one-pan full meal.

• Spice it Up: I add red pepper flakes or a dash of hot sauce if I’m in the mood for some heat.

• Herb Boost: Fresh thyme or rosemary makes a lovely, aromatic addition.

• Creamier Twist: I occasionally stir in a splash of heavy cream with the cheese for an even richer sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I simply warm it in a skillet with a splash of broth or water to loosen up the sauce. A microwave works too, but I always cover the dish to keep it from drying out.

FAQs

Can I use a different type of pasta?

Yes, I’ve tried rotini and penne in place of egg noodles. I just keep an eye on the cooking time and broth absorption.

What if I only have bone-in chicken?

That works too—I just make sure to cook the chicken longer until it reaches 165°F internally, then remove the bones before serving.

Can I make this ahead?

I’ve prepped the components earlier in the day and finished it all together right before dinner. The dish is best fresh but holds up well for make-ahead meals.

What kind of parmesan should I use?

Freshly grated parmesan melts more smoothly and gives the best flavor, but in a pinch, I’ve used pre-shredded or even the kind from the shaker.

Can I freeze the leftovers?

I don’t recommend freezing this one—egg noodles tend to get a bit mushy when thawed. It’s better enjoyed fresh or from the fridge within a couple of days.

Conclusion

One-Pan Chicken with Buttered Noodles is the kind of recipe I always come back to. It’s quick, hearty, and filled with familiar flavors that make dinner time feel a little special. With minimal effort and maximum reward, this dish proves that simple really can be spectacular.

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