If you’re searching for a comforting dinner that balances flavor, simplicity, and that “just one more bite” feeling, One-Pan Chicken with Buttered Noodles delivers every single time. Imagine juicy, golden chicken mingling with tender egg noodles in a silky, Parmesan-kissed sauce—each forkful is warm, buttery, and deeply satisfying. This is the kind of meal you’ll want to make on busy weeknights or whenever you’re craving something hearty but fuss-free, all without a pile of dishes at the end.
Ingredients You’ll Need
The beauty of this dish lies in its straightforward, no-nonsense ingredients, each one playing a key role in building up layers of flavor, texture, and even a pop of color. Don’t let the simplicity fool you—each component brings something special to your skillet.
- Chicken (1 lb, boneless skinless breasts or thighs, cut into strips): Choose your favorite cut for juicy, flavorful bites that pair perfectly with the noodles.
- Salt and black pepper (to taste): Essential for seasoning and drawing out the best in your chicken.
- Garlic powder (1 teaspoon): Adds a subtle, savory depth to the chicken during the first seasoning.
- Olive oil (2 tablespoons): Helps achieve that beautiful golden sear on the chicken while adding a hint of richness.
- Unsalted butter (2 tablespoons, divided): Gives the noodles their signature buttery flavor and creates a silky sauce.
- Small onion (finely chopped): Brings a gentle sweetness and aromatic base to the pan.
- Garlic cloves (3, minced): Fresh garlic boosts the savory aroma and rounds out the flavor profile.
- Low-sodium chicken broth (3 ½ cups): Infuses the noodles with flavor as they cook and keeps everything moist.
- Egg noodles (8 oz): Their soft, slightly chewy texture is perfect for soaking up all that buttery goodness.
- Grated Parmesan cheese (1/2 cup): Melts into the noodles for that irresistible, salty creaminess.
- Heavy cream (1/4 cup, optional): Gives the sauce an extra luscious, velvety finish—totally up to you!
- Fresh parsley (2 tablespoons, chopped): Brightens up the dish with color and a fresh, herbal note right at the end.
How to Make One-Pan Chicken with Buttered Noodles
Step 1: Season and Sear the Chicken
Start by generously seasoning your chicken strips with salt, black pepper, and garlic powder. Heat the olive oil and half the butter in a large skillet over medium-high heat. Once the pan is shimmering, add the chicken in a single layer. Sear for 5 to 6 minutes, flipping halfway through, until the pieces are golden and cooked through. Transfer the cooked chicken to a plate and set aside—you’ll bring it back soon!
Step 2: Sauté Onion and Garlic
In the same pan (no need to wipe it out), melt the remaining tablespoon of butter over medium heat. Toss in the finely chopped onion and sauté for 2 to 3 minutes, stirring occasionally, until it’s soft and translucent. Add the minced garlic and cook for another 30 seconds. You’ll know it’s ready when the kitchen smells amazing and the garlic is just starting to turn golden.
Step 3: Simmer the Noodles
Pour in the chicken broth and bring it to a gentle boil, scraping up any browned bits from the bottom for extra flavor. Add the egg noodles, give everything a good stir, then reduce the heat to a simmer. Cover the pan and let the noodles cook for 8 to 10 minutes, stirring once or twice, until they’re tender and most of the liquid has been absorbed.
Step 4: Bring It All Together
Return the cooked chicken (and any accumulated juices) to the skillet. Sprinkle in the Parmesan cheese and, if you want an extra creamy sauce, pour in the heavy cream. Stir to combine and let everything gently heat through for 2 to 3 minutes, just until the cheese has melted and the sauce is glossy and luscious. Taste and adjust seasoning if needed.
Step 5: Garnish and Serve
Turn off the heat and scatter the chopped fresh parsley over the top. Serve your One-Pan Chicken with Buttered Noodles immediately, while everything is piping hot and irresistibly fragrant.
How to Serve One-Pan Chicken with Buttered Noodles
Garnishes
A finishing sprinkle of fresh parsley adds both a pop of color and a delicate herbal touch. For even more flavor, add a few extra shavings of Parmesan or a crack of black pepper just before serving. If you want to amp up the freshness, a squeeze of lemon over the top works wonders.
Side Dishes
One-Pan Chicken with Buttered Noodles is hearty enough to stand alone, but it’s also fantastic alongside a crisp green salad or a platter of roasted vegetables. If you want to round out the meal, a slice of crusty bread or a simple cucumber salad will complement the creamy, savory flavors beautifully.
Creative Ways to Present
For a fun twist at the table, try serving this dish in shallow bowls with extra Parmesan on the side, or spoon it into individual ramekins for a cozy, rustic presentation. If you’re feeling playful, top each portion with a handful of baby spinach or peas for a burst of color and nutrition—the noodles will gently wilt the greens without extra fuss.
Make Ahead and Storage
Storing Leftovers
Leftovers of One-Pan Chicken with Buttered Noodles keep surprisingly well! Let the dish cool completely, then transfer to an airtight container and refrigerate for up to 3 days. The flavors tend to meld and deepen overnight, so your lunch the next day might be even more delicious.
Freezing
If you want to stash some away for later, let the noodles and chicken cool fully, then portion into freezer-safe containers. Freeze for up to 2 months. For best results, skip the parsley garnish until you’re ready to serve, so it stays fresh and vibrant.
Reheating
To reheat, warm gently in a skillet over medium heat, adding a splash of chicken broth or water if the noodles seem dry. You can also microwave individual servings, stirring halfway through. Either way, finish with a fresh sprinkle of parsley and a touch more Parmesan to revive the flavors.
FAQs
Can I use a different type Main Course
Absolutely! While egg noodles are traditional for this recipe, you can swap in short pasta shapes like rotini, fusilli, or even penne. Just be sure to adjust the cooking time as needed and watch the liquid levels so everything cooks evenly.
Is it necessary to add the cream?
Not at all—the cream is completely optional. It adds extra richness and a silky texture, but the dish is still lovely and flavorful if you leave it out. You can substitute with a bit more chicken broth if you prefer a lighter version.
Can I add vegetables to the dish?
Definitely! Stir in a handful of baby spinach, peas, or even small broccoli florets during the last few minutes of cooking. They’ll cook just enough to stay bright and tender, adding nutrition and color to your One-Pan Chicken with Buttered Noodles.
What’s the best way to get chicken really juicy?
For the juiciest chicken, don’t overcook it in the first step. Aim for golden brown on the outside and just cooked through inside. Letting the chicken rest while the noodles cook also helps keep it moist when you add it back in at the end.
Can I make this ahead for meal prep?
Yes! One-Pan Chicken with Buttered Noodles is a fantastic meal prep option. Simply cook as directed, portion into containers, and refrigerate. The dish reheats beautifully and is just as tasty a day or two later.
Final Thoughts
If you’re craving a dinner that feels like a warm hug and requires minimal cleanup, give One-Pan Chicken with Buttered Noodles a spot in your weekly rotation. It’s a crowd-pleaser, endlessly adaptable, and guaranteed to leave everyone asking for seconds. Grab your skillet and enjoy every buttery, savory bite!
Print
One-Pan Chicken with Buttered Noodles Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and easy one-pan chicken dinner featuring tender chicken strips cooked with buttery egg noodles and a creamy Parmesan sauce, perfect for a comforting weeknight meal.
Ingredients
Chicken
- 1 lb boneless skinless chicken breasts or thighs, cut into strips
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Vegetables and Aromatics
- 1 small onion, finely chopped
- 3 garlic cloves, minced
Broth and Noodles
- 3 ½ cups low-sodium chicken broth
- 8 oz egg noodles
Finishing Ingredients
- 1 tablespoon unsalted butter
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Season the Chicken: Season the chicken strips with salt, black pepper, and garlic powder ensuring they are evenly coated for optimal flavor.
- Cook the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken strips and cook for 5 to 6 minutes until browned and fully cooked. Remove the chicken from the skillet and set aside.
- Sauté Onions and Garlic: In the same skillet, melt the remaining tablespoon of butter. Add the finely chopped onion and sauté for 2 to 3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add Broth and Noodles: Pour the low-sodium chicken broth into the skillet and bring it to a boil. Stir in the egg noodles, reduce the heat to a simmer, cover, and cook for 8 to 10 minutes until the noodles are tender and most of the liquid has been absorbed.
- Combine and Finish: Return the cooked chicken to the pan, stir in grated Parmesan cheese and heavy cream if using. Let the mixture warm through for 2 to 3 minutes, allowing the flavors to meld and create a creamy sauce.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a fresh finish and serve immediately while hot and creamy.
Notes
- Add a handful of spinach or peas at the end of cooking for extra color and nutrition.
- To make the dish lighter, omit the heavy cream and add a bit more chicken broth instead.
- This dish pairs wonderfully with a fresh side salad or roasted vegetables for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 490
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
