One-Pan Chicken with Buttered Noodles – Easy, Creamy & Crowd-Pleasing
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One-Pan Chicken with Buttered Noodles 🍗🍝 | Perfect for Busy Nights!
Weeknight meals don’t get much better than this One-Pan Chicken with Buttered Noodles. It’s creamy, comforting, and comes together in just one skillet—meaning less mess and more time to enjoy your evening.
Juicy seared chicken breasts rest atop buttery egg noodles coated in a garlicky, Parmesan-kissed cream sauce. With pantry-friendly ingredients and no oven time needed, it’s the kind of meal you can rely on after a long day.
Why I Love This Recipe
This dish is everything I want in a weeknight dinner: fast, flavorful, and family-approved. It’s cozy and creamy like a casserole, but made in one pan on the stove—no baking or extra cleanup required.
It delivers that same crowd-pleasing comfort as Chicken Enchiladas or Instant Pot Lasagna, but in less time and with fewer dishes.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz egg noodles
- 3 tablespoons butter
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Ingredient Swaps & Notes
- Chicken Thighs: Substitute thighs for more flavor and moisture.
- Pasta: Use fettuccine, rotini, or shells if you don’t have egg noodles.
- Cream: Milk can be used for a lighter version, but the sauce won’t be as rich.
- Parmesan: Fresh grated Parm melts smoother than pre-shredded.
Instructions
1. Cook the Chicken
Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Cook 5–6 minutes per side until golden brown and fully cooked. Remove from skillet and set aside.
2. Simmer the Sauce
In the same skillet, add minced garlic and cook until fragrant (about 30 seconds). Stir in chicken broth and heavy cream. Bring to a gentle simmer.
3. Cook the Noodles
Add egg noodles to the skillet. Cover and cook for 8–10 minutes, stirring occasionally, until noodles are tender and most of the liquid is absorbed.
4. Make it Creamy
Stir in butter and Parmesan cheese until melted and the sauce is creamy. Season with more salt and pepper if needed.
5. Finish & Serve
Return the chicken to the pan to reheat for a couple of minutes. Garnish with fresh parsley and serve hot.
Tips for Success
- Pound chicken breasts slightly if they’re thick—this ensures even cooking.
- Stir the noodles often so they don’t stick or clump as they cook.
- Let the sauce thicken slightly before adding the cheese—it helps everything bind beautifully.
Serving Suggestions
This dish shines on its own, but pair it with:
- Roasted broccoli or asparagus
- A crisp Caesar salad
- Easy Cheesy Chicken Sliders for a party-style combo
- Dorito Casserole for a bold, cheesy twist
Storage & Leftovers
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Add a splash of broth or cream when reheating to loosen the sauce.
- Freezer: Not ideal, as cream sauces can separate, but the chicken alone freezes well.
More Recipes You’ll Love
Final Thoughts
One-Pan Chicken with Buttered Noodles is your new weeknight hero—comforting, creamy, and done in under 30 minutes. It’s that kind of back-pocket recipe that’s as reliable as it is delicious.
One-Pan Chicken with Buttered Noodles – Easy, Creamy & Crowd-Pleasing
One-Pan Chicken with Buttered Noodles 🍗🍝 | Perfect for Busy Nights!
Prep: min | Cook: min | Total: min
Servings:
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz egg noodles
- 3 tablespoons butter
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
- Ingredient Swaps & Notes:
- Chicken Thighs: Substitute thighs for more flavor and moisture.
- Pasta: Use fettuccine, rotini, or shells if you don’t have egg noodles.
- Cream: Milk can be used for a lighter version, but the sauce won’t be as rich.
- Parmesan: Fresh grated Parm melts smoother than pre-shredded.
- Instructions:
- 1. Cook the Chicken:
- 2. Simmer the Sauce:
- 3. Cook the Noodles:
- 4. Make it Creamy:
- 5. Finish & Serve:
- Tips for Success:
- Pound chicken breasts slightly if they’re thick—this ensures even cooking.
- Stir the noodles often so they don’t stick or clump as they cook.
- Let the sauce thicken slightly before adding the cheese—it helps everything bind beautifully.
- Serving Suggestions:
- Roasted broccoli or asparagus
- A crisp Caesar salad
- Easy Cheesy Chicken Sliders for a party-style combo
- Dorito Casserole for a bold, cheesy twist
- Storage & Leftovers:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Add a splash of broth or cream when reheating to loosen the sauce.
- Freezer: Not ideal, as cream sauces can separate, but the chicken alone freezes well.
- More Recipes You’ll Love:
- Chicken Enchiladas
- Instant Pot Lasagna
- Cajun Chicken Sausage Gumbo
- Final Thoughts:
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Cook 5–6 minutes per side until golden brown and fully cooked. Remove from skillet and set aside.
- Simmer the Sauce: In the same skillet, add minced garlic and cook until fragrant (about 30 seconds). Stir in chicken broth and heavy cream. Bring to a gentle simmer.
- Cook the Noodles: Add egg noodles to the skillet. Cover and cook for 8–10 minutes, stirring occasionally, until noodles are tender and most of the liquid is absorbed.
- Make it Creamy: Stir in butter and Parmesan cheese until melted and the sauce is creamy. Season with more salt and pepper if needed.
- Finish & Serve: Return the chicken to the pan to reheat for a couple of minutes. Garnish with fresh parsley and serve hot.
- Tips for Success: Pound chicken breasts slightly if they’re thick—this ensures even cooking.
- Stir the noodles often so they don’t stick or clump as they cook.
- Let the sauce thicken slightly before adding the cheese—it helps everything bind beautifully.
- Serving Suggestions: This dish shines on its own, but pair it with:
- Roasted broccoli or asparagus
- A crisp : Caesar salad
- Easy : Cheesy Chicken Sliders for a party-style combo
- Dorito : Casserole for a bold, cheesy twist
- Storage & Leftovers: Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Add a splash of broth or cream when reheating to loosen the sauce.
- Freezer: Not ideal, as cream sauces can separate, but the chicken alone freezes well.
- More Recipes You’ll Love: Chicken Enchiladas
- Instant : Pot Lasagna
- Cajun : Chicken Sausage Gumbo
- Final Thoughts: One-Pan Chicken with Buttered Noodles is your new weeknight hero—comforting, creamy, and done in under 30 minutes. It’s that kind of back-pocket recipe that’s as reliable as it is delicious.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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