Overview
introduction
One-Pan Chicken with Buttered Noodles is a cozy, weeknight-ready dinner that feels like a hug on a plate. This recipe hits creamy, savory, and simple notes all at once — perfect for busy nights and picky eaters.
Why You’ll Love This One-Pan Chicken with Buttered Noodles:
- Quick: Ready in about 30 minutes from start to finish.
- Minimal cleanup: Everything cooks in a single skillet.
- Comforting flavor: Rich, buttery noodles with juicy, seasoned chicken.
- Family-friendly: Mild, crowd-pleasing tastes that kids and adults enjoy.
- Easy to tweak: Swap spices or add veggies for variety.
If you enjoy bold, saucy chicken dinners, you might also like this take on Peruvian chicken with creamy green sauce for another flavorful weeknight option.
Ingredients Needed :
Protein
- 2 chicken breasts
Pasta
- 8 oz egg noodles
Fats & Cooking
- 2 tbsp butter
- 1 tbsp olive oil
Spices
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
Liquids
- 2 cups chicken broth
- 1/2 cup heavy cream
Toppings (optional)
- Fresh parsley (for garnish)
Step-by-Step Instructions :
- Heat a large skillet over medium heat and add the olive oil.
- Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
- Place the chicken breasts in the skillet and cook for 6-7 minutes on each side until fully cooked and golden brown. Remove from the skillet and set aside.
- In the same skillet, add the butter and let it melt.
- Add the chicken broth, bringing it to a simmer. Stir in the heavy cream and let it cook for 2-3 minutes to slightly thicken the sauce.
- Add the egg noodles to the skillet, stirring to coat them in the sauce. Cover and cook for 8-10 minutes until noodles are tender, stirring occasionally.
- Slice the cooked chicken breasts and return them to the skillet, mixing with the noodles and sauce.
- Garnish with fresh parsley, if desired, and serve immediately.
Serving Suggestions One-Pan Chicken with Buttered Noodles
Serve this dish with a simple green salad for brightness or steamed broccoli for extra veggies. For a richer spread, add roasted asparagus or sautéed mushrooms on the side. If you want a different crusted chicken vibe, try a plate inspired by a crispy, herb-forward recipe like the herb-crusted Chicken Romano for date-night flair.
Tips for Success One-Pan Chicken with Buttered Noodles
- Pound the chicken to even thickness so it cooks through in the same time.
- Don’t skip resting the chicken — it keeps slices juicy when returned to the skillet.
- Stir the noodles occasionally while they cook so they don’t clump or stick to the pan.
- If your sauce gets too thick, thin with a splash of extra chicken broth or reserved pasta water.
- For more golden flavor, finish chicken in a hot oven (400°F) for 4–6 minutes after searing. This technique works great when you want a crisp exterior similar to a crispy Parmesan chicken with garlic cream sauce preparation.
variation (if any)
- Lemon-Herb: Add 1 tbsp lemon juice and 1 tsp grated lemon zest to the sauce; stir in chopped basil.
- Veggie Boost: Add 1 cup frozen peas and 1 cup baby spinach during the last 2–3 minutes of noodle cooking.
- Dijon Cream: Stir 1 tsp Dijon mustard into the sauce for tangy depth.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless, skinless thighs work well. Sear and adjust cook time until they reach 165°F.
Q: Can I make this gluten-free?
A: Swap egg noodles for a gluten-free pasta and confirm your chicken broth is GF.
Q: How do I reheat leftovers without drying out the chicken?
A: Reheat gently over low heat with a splash of broth or cream, covered, until warmed through.
Ingredients
Protein
- 2 pieces chicken breasts Boneless, skinless preferred
Pasta
- 8 oz egg noodles Can substitute with gluten-free pasta
Fats & Cooking
- 2 tbsp butter Unsalted preferred
- 1 tbsp olive oil For frying chicken
Spices
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
Liquids
- 2 cups chicken broth Check for gluten-free options if needed
- 1/2 cup heavy cream
Toppings (optional)
- Fresh parsley For garnish
Instructions
Cooking
- Heat a large skillet over medium heat and add the olive oil.
- Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
- Place the chicken breasts in the skillet and cook for 6-7 minutes on each side until fully cooked and golden brown. Remove from the skillet and set aside.
- In the same skillet, add the butter and let it melt.
- Add the chicken broth, bringing it to a simmer. Stir in the heavy cream and let it cook for 2-3 minutes to slightly thicken the sauce.
- Add the egg noodles to the skillet, stirring to coat them in the sauce. Cover and cook for 8-10 minutes until noodles are tender, stirring occasionally.
- Slice the cooked chicken breasts and return them to the skillet, mixing with the noodles and sauce.
- Garnish with fresh parsley, if desired, and serve immediately.
