One-Pan Chicken Buttered Noodles

One-Pan Chicken with Buttered Noodles is just what a busy weeknight needs. You get juicy chicken nestled in silky buttered noodles all done in one skillet. Quick to make and even quicker to clean up after, this cozy dish delivers pure comfort and satisfaction thanks to classic flavors like garlic and Parmesan.

My family always cheers when this lands on the table. I tossed it together one hectic Thursday and now it's a go-to whenever we crave something warm and delicious that doesn't take all night.

Gather Your Ingredients

• Boneless skinless chicken breasts: Choose fresh plump pieces for the juiciest results
• Olive oil: Use a fruity extra virgin for the best flavor
• Garlic powder: Lends robust background flavor without fussing with fresh garlic
• Onion powder: Adds savoriness and depth
• Paprika: Smoked or sweet, both work and add gentle warmth
• Salt and pepper: Brighten and balance the dish; use kosher salt for best seasoning
• Chicken broth: Opt for low sodium and look for a clear, full-bodied one
• Egg noodles: Classic and quick cooking; wide-cut are great for soaking up sauce
• Unsalted butter: Good quality butter gives these noodles their velvety richness
• Fresh garlic: Adds a bold fresh garlic note that lifts the whole dish
• Parmesan cheese: Use freshly grated for the most flavor and a creamy finish
• Fresh parsley: Brightens and gives a pop of green garnish

How to Make It

Season the Chicken:

Coat both sides of the chicken breasts generously with garlic powder, onion powder, paprika, salt and pepper. Use your hands to press seasoning into the meat so it adheres well.

Brown the Chicken:

Heat olive oil in a large deep skillet over medium heat. Add chicken breasts and cook undisturbed for about six minutes, then flip and cook the other side until golden brown and cooked through, about six minutes more. Remove chicken and set aside on a plate, keeping any bits in the pan for flavor.

Simmer the Noodles:

Without cleaning the skillet, pour in chicken broth and bring to a simmer. Use a wooden spoon to scrape up any browned bits left from the chicken. Pour in egg noodles, making sure they are mostly submerged. Stir gently, cover, and cook for about eight minutes until noodles are just done and most broth is absorbed.

Make the Garlic Butter:

While noodles simmer, melt unsalted butter in a smaller pan over medium heat. Once melted, add minced fresh garlic. Cook for two minutes or until fragrant, stirring so garlic does not brown, and set aside.

Finish the Dish:

When noodles are tender, pour the garlic butter over them. Add Parmesan cheese if using and toss noodles well to coat evenly. Slice rested chicken into strips or chunks and arrange over the noodles.

Serve:

Scatter chopped parsley over the top for color and freshness. Serve immediately while hot and glossy.

I absolutely love how the garlic butter transforms humble noodles into something special. My favorite part growing up was sneaking the Parmesan before Mom added it in. My kids now do the same thing and it always makes me smile.

Flavor Boosters

Let leftovers cool before transferring to an airtight container. Refrigerate for up to three days. To reheat, add a tablespoon of broth or water and warm in a skillet over medium heat until everything is hot and saucy again. Noodles soak up liquid quickly, so add a bit more butter or broth if needed for creaminess.

Serving Suggestions

Pair with a simple green salad and lemony vinaigrette for contrast. Steamed broccoli or peas blend in nicely for a veggie boost. Kids love it with corn on the side. Leftovers make a delicious next-day lunch served cold or rewarmed.

Creative Twists

Chicken thighs are a fine substitute if you prefer dark meat. For a vegetarian spin, use thick sliced mushrooms instead of chicken and swap in vegetable broth. Any short pasta shape like rotini or fusilli works if you have no egg noodles. Try grated asiago cheese instead of Parmesan for a new flavor.

This is a dish that brings friends and family together for happy meals. It's easy enough for any weeknight but feels so satisfying every single time.

Common Questions About the Recipe

→ Can I use a different pasta instead of egg noodles?

Yes, you can substitute egg noodles with any pasta you prefer, such as penne or fettuccine. Cook times may vary slightly.

→ How can I add more vegetables?

Mix in spinach, peas, or mushrooms with the noodles for added flavor and nutrients. Sauté veggies before adding broth.

→ What chicken cuts work well in this dish?

Boneless, skinless chicken breasts work best, but chicken thighs can be used for a richer taste and tenderness.

→ Is Parmesan cheese necessary?

Parmesan is optional. It adds savory depth, but you can omit it or use your favorite cheese to suit your taste.

→ How do I store leftovers?

Store cooled chicken and noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.