One Pan Chicken with Buttered Noodles: The Weeknight Comfort You’ll Crave
Some nights, the kitchen feels like the last place you want to be, but you still long for a dinner that hugs your taste buds and fills the house with warmth. I remember the first time I threw together one pan chicken with buttered noodles after a long, grey Tuesday—what started as a quick fix turned into a family favourite. The aroma of garlic and sizzling butter hit the air, and suddenly, the day’s chaos didn’t matter. That’s the magic of this simple yet indulgent meal: a skillet, a handful of pantry staples, and you’re minutes away from a cozy, restaurant-worthy dinner.
What You’ll Need: Ingredients and Tools
Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 12 oz wide egg noodles
- ½ cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ¼ tsp paprika or smoked paprika (optional)
- 2 tbsp chopped fresh parsley
Tools
- Large deep skillet or sauté pan with a lid
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-Step Preparation: How to Make One Pan Chicken with Buttered Noodles
Sear the Chicken
Heat olive oil and 1 tablespoon of butter in your skillet over medium-high heat. Season the chicken with salt, pepper, and paprika. Add the pieces in a single layer and cook for 4–5 minutes, stirring occasionally, until golden and cooked through. Remove the chicken to a plate and cover loosely to keep warm.
Build the Base
In the same skillet, melt another tablespoon of butter. Toss in the minced garlic and sauté for about 30 seconds, just until fragrant—don’t let it brown. Pour in the chicken broth, scraping up the flavorful bits from the bottom of the pan.
Cook the Noodles
Add the egg noodles directly into the broth. Bring to a gentle boil, then reduce to a simmer. Cover and cook for about 7–8 minutes, stirring once or twice, until the noodles are tender but not mushy.
Finish the Sauce
Lower the heat, stir in the remaining tablespoon of butter, heavy cream, and Parmesan. Return the chicken to the skillet, folding everything together. Let it simmer for 2–3 minutes to thicken slightly. Sprinkle with parsley for a fresh pop of colour.
Flavour Variations & Add-Ins
Boost with Veggies
Toss in a handful of baby spinach, peas, or sautéed mushrooms when you add the cream. This gives the dish a vibrant colour and sneaks in extra nutrients without extra pans.
Play with Cheese
Try shredded mozzarella for a gooier texture or a sprinkle of sharp cheddar for a bolder bite. For a nutty twist, Asiago works beautifully.
Spice It Up
If you like a little kick, add a pinch of crushed red pepper flakes or a dash of Cajun seasoning when you sear the chicken.
Change the Protein
Swap the chicken for cooked shrimp or turkey breast. Both work well with the buttery sauce and give you an easy way to reinvent leftovers.
Dietary Variations and Substitutions
Gluten-Free
Use gluten-free egg noodles or your favourite gluten-free pasta. Check broth labels to ensure they’re gluten-free. Add a teaspoon of cornstarch mixed with water if you need to thicken the sauce slightly.
Vegan or Dairy-Free
Replace chicken with plant-based protein or chickpeas. Use vegan butter and a splash of unsweetened oat or almond milk with nutritional yeast instead of Parmesan.
Low-Calorie or Lightened Up
Swap heavy cream for evaporated skim milk or plain Greek yogurt (stir it in off the heat to prevent curdling). Use less butter or replace half with olive oil, and bulk up the noodles with extra vegetables.
Halal
Simply ensure your chicken is certified halal and use compliant broth. The cooking method remains the same, so you won’t sacrifice any flavour.
Low Carb / Keto
Substitute egg noodles with zucchini noodles or shirataki noodles. Keep the butter and Parmesan for that indulgent richness without the carbs.
Tips & Techniques: How to Get the Best Results
Get That Perfect Sear
Pat your chicken dry before seasoning. A dry surface helps you achieve that golden crust quickly, locking in juices without overcooking.
Avoid Mushy Noodles
Don’t walk away once the noodles go in. Stir once or twice and check for doneness a minute early—carryover heat can soften them further.
Achieve a Creamy Sauce
Add cream after reducing the heat. High heat can cause separation, while a gentle simmer encourages a silky, clingy sauce.
Adjust Seasoning Last
The Parmesan adds saltiness, so taste after combining everything before adding extra salt. A squeeze of lemon at the end can also brighten the flavours.
Storage, Reheating & Make-Ahead Options
Storing Leftovers
Cool completely, then store in an airtight container in the fridge for up to three days. Freeze for up to two months if you’re planning ahead.
Reheating Without Drying Out
Warm gently on the stove over low heat with a splash of broth or cream to revive the sauce. The microwave works, but stir halfway through and cover to keep the steam in.
Make-Ahead Tricks
Cook the chicken a day ahead and refrigerate. When you’re ready, start at the noodle step, then fold in the pre-cooked chicken during the last few minutes—this speeds things up on busy nights.
When you make one pan chicken with buttered noodles, you’re not just throwing dinner together—you’re creating a cozy, dependable meal that feels like home. With a few pantry staples and a single skillet, you can transform a hectic evening into a comforting moment at the table. Try your own twists, swap ingredients to match your diet, and make it the dish your family asks for again and again.
FAQ
What’s the best type of noodle for one-pan chicken with buttered noodles?
You’ll get the creamiest texture with wide egg noodles because they absorb sauce well and stay tender. If you can’t find egg noodles, use pasta shapes like fettuccine or pappardelle. Just watch the cook time so they don’t turn mushy.
Can I cook the chicken and noodles together in the same pan without pre-cooking the chicken?
Yes—you can, but you’ll need to tweak the steps. Start with searing smaller chicken pieces first so they lock in flavour, then add noodles once there’s enough liquid. If the chicken is thick, it might dry out, so cutting it small or using thighs helps.
How can I make the sauce thicker or creamier in this dish?
After the noodles are tender, reduce the heat and stir in cream (or a dairy substitute) plus a bit more butter or cheese. A slurry of cornstarch and water works, too. Just add gradually and stir until it coats the noodles nicely.
Is this recipe easy to lighten up without losing flavour?
Absolutely. Swap heavy cream for lower-fat dairy like light cream or evaporated milk, reduce butter, add more veggies (spinach or peas are great), and use lean chicken. You’ll still get richness, especially with garlic, herbs, and a touch of Parmesan.
How long can I store leftovers of one pan chicken with buttered noodles, and what’s the best way to reheat?
Store leftovers in an airtight container in your refrigerator for up to 3 days. To reheat, gently warm on the stove with a splash of broth or cream to revive the sauce. Microwaving works too—cover and heat in short intervals, stirring in between to keep everything creamy.
Print
One Pan Chicken with Buttered Noodles
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A quick, cozy dinner that combines golden chicken, buttery noodles, and a creamy Parmesan sauce—all cooked in a single pan for minimal cleanup and maximum flavour.
Ingredients
1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
2 tbsp olive oil
3 tbsp unsalted butter, divided
3 cloves garlic, minced
4 cups low-sodium chicken broth
12 oz wide egg noodles
½ cup heavy cream or half-and-half
½ cup grated Parmesan cheese
1 tsp salt (adjust to taste)
½ tsp black pepper
¼ tsp paprika or smoked paprika (optional)
2 tbsp chopped fresh parsley
Instructions
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Season chicken with salt, pepper, and paprika. Sear chicken 4–5 minutes until golden and cooked through. Remove and cover.
Melt 1 tbsp butter in the same skillet. Add garlic and sauté 30 seconds. Pour in chicken broth, scraping browned bits.
Add egg noodles to the broth. Bring to a boil, reduce heat, cover, and cook 7–8 minutes, stirring occasionally, until noodles are tender.
Lower the heat, stir in the remaining butter, cream, and Parmesan. Return chicken to the skillet. Simmer 2–3 minutes until the sauce thickens.
Sprinkle with parsley and serve hot.
Notes
Use chicken thighs for extra juiciness.
Stir noodles occasionally to prevent sticking.
Add spinach, peas, or mushrooms for extra veggies.
For a lighter version, substitute evaporated milk or Greek yogurt for cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: Approx. 520 kcal
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 120 mg
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