When time is short and hunger is high, this One-Pan Chicken with Buttered Noodles is the answer. Tender chicken breasts seared in olive oil, simmered in garlic, broth, and cream, then finished with silky egg noodles—it’s hearty, satisfying, and made with just one pan for easy cleanup.
It’s a weeknight lifesaver that tastes like you put way more effort into it than you actually did.
Why I Love This Recipe
I love this dish for its simplicity and creamy, buttery flavor. It uses pantry staples but delivers restaurant-style results. The noodles cook right in the flavorful sauce, soaking up every drop of goodness. And cleanup? Basically nonexistent.
Whether you’re feeding a family or looking for next-day leftovers you’ll actually want to eat, this recipe hits the spot every time.
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
- Salt and black pepper, to taste
- Optional: 2 tablespoons butter (for extra richness)
- Optional garnish: fresh parsley, Parmesan
Swaps and Notes
- Chicken: Thighs work too—just adjust the cooking time.
- Cream: Use half-and-half or milk for a lighter version.
- Noodles: Any short pasta can work in place of egg noodles—penne or rotini are good options.
- Add-ins: Try peas, mushrooms, or spinach stirred in for extra color and nutrients.
Step-by-Step Instructions
🔹 Step 1: Sear the Chicken
In a large skillet or sauté pan, heat olive oil over medium-high heat.
Season chicken breasts with salt and pepper.
Cook for 5–6 minutes per side, or until golden and cooked through. Remove and set aside.
🔹 Step 2: Make the Sauce
Lower the heat slightly. Add garlic to the pan and sauté for 1 minute until fragrant.
Pour in chicken broth and scrape up any browned bits from the pan. Stir in heavy cream.
🔹 Step 3: Cook the Noodles
Bring the mixture to a simmer. Stir in egg noodles and cook uncovered for 8–10 minutes, stirring occasionally, until noodles are tender and the sauce has thickened.
🔹 Step 4: Finish and Serve
Slice or shred the cooked chicken and return it to the pan. Add butter if desired and stir gently to coat everything.
Top with chopped parsley or shredded Parmesan before serving, if using.
Tips for Success
- Stir the noodles regularly to prevent sticking and ensure even cooking.
- Adjust consistency: Add more broth or a splash of milk if the sauce thickens too much.
- Let it rest: A few minutes of resting lets the noodles finish absorbing the sauce for perfect texture.
Serving Suggestions and Pairings
This dish pairs beautifully with:
- Steamed green beans or roasted broccoli
- A crisp side salad with balsamic vinaigrette
- Blueberry Lemonade for a refreshing citrus contrast
And for dessert or next-day treats:
- Chocolate Chip Cookie Dough Brownie Bombs
- Easy Coconut Macaroons
- Easy Turkey Wings – for a cozy weekend-style meal
Storage and Leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Warm gently on the stovetop with a splash of broth or cream.
- Freezing: Not recommended due to the cream sauce, but cooked chicken and noodles can be frozen separately if needed.
More Recipes You’ll Love
If you enjoy simple, hearty one-pan meals, try:
Final Thoughts
This One-Pan Chicken with Buttered Noodles is creamy, comforting, and wildly easy to pull together. It’s the kind of recipe that feels like a warm hug at the end of a long day—and it all happens in one pan. Less mess, more flavor. What’s not to love?
Tried it? Tag @chefmaniac and show off your skillet dinner—we’d love to see it on your table! 🍗🍝🧄
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