This One-Pan Chicken with Buttered Noodles is one of my go-to meals when I need something quick, comforting, and satisfying. It’s packed with flavor, creamy without being too heavy, and perfect for busy weeknights or lazy weekends. The best part? It’s all made in one pan, which means fewer dishes and less cleanup!
I first made this recipe on a hectic evening, and it instantly became a family favorite. The tender chicken, buttery egg noodles, and creamy Parmesan sauce create a combination that’s absolutely irresistible. Whether you’re cooking for kids, hosting a casual dinner, or simply treating yourself, this dish never disappoints.
Why You’ll Love This Recipe
- One-pan meal: Easy to make and even easier to clean up.
- Comfort food at its best: Creamy, buttery, and full of flavor.
- Quick and simple: Ready in just 30 minutes.
- Customizable: Add veggies, swap proteins, or make it extra creamy.
- Kid-friendly: Perfect for picky eaters who love pasta and chicken.
Recipe
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup water
- 8 oz egg noodles
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream (optional, for a creamier texture)
- 2 tablespoons chopped parsley (for garnish)
Directions
- Cook the Chicken:
- Heat olive oil in a large skillet or pan over medium-high heat.
- Season the chicken with garlic powder, onion powder, paprika, salt, and pepper.
- Cook the chicken pieces for 5–7 minutes, stirring occasionally, until golden brown and cooked through.
- Remove the chicken from the pan and set aside.
- Prepare the Noodles:
- In the same pan, melt butter over medium heat and add the minced garlic.
- Sauté for 1–2 minutes, or until fragrant.
- Pour in the chicken broth and water, then bring to a boil.
- Cook the Noodles:
- Stir in the egg noodles and cook uncovered, stirring occasionally, until the noodles are tender, about 8–10 minutes.
- Combine Chicken and Sauce:
- Return the cooked chicken to the pan.
- Stir in the Parmesan cheese and heavy cream (if using) until everything is melted, smooth, and creamy.
- Taste and adjust seasoning, if necessary.
- Garnish and Serve:
- Sprinkle with chopped parsley and extra Parmesan cheese for garnish.
- Serve immediately and enjoy!
Serving and Storage Tips
- Serving Suggestions: Pair this dish with a light green salad, roasted vegetables, or garlic bread for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of broth or cream to keep the noodles moist.
- Freezing Option: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Helpful Notes
- For Extra Flavor: Add a splash of lemon juice or a pinch of red pepper flakes for a little heat.
- Veggie Add-Ins: Stir in spinach, peas, or mushrooms during the last few minutes of cooking for added nutrition.
- Cheese Variations: Substitute Parmesan with shredded mozzarella or asiago cheese for a different flavor.
- Creamy Texture Tip: If skipping the heavy cream, increase the butter slightly for extra richness.
- Salted Broth Alert: If using store-bought chicken broth, adjust the added salt to prevent it from becoming too salty.
FAQs
- Can I use rotisserie chicken instead of cooking fresh chicken?
Yes! Simply shred rotisserie chicken and stir it in when adding the Parmesan cheese to save time. - What if I don’t have egg noodles?
You can substitute egg noodles with fettuccine, penne, or any pasta you have on hand—just adjust the cooking time as needed. - Can I make this dish vegetarian?
Absolutely! Replace chicken with sautéed mushrooms, zucchini, or broccoli and use vegetable broth instead of chicken broth. - How do I make this gluten-free?
Use gluten-free pasta and make sure your broth is gluten-free. Most gluten-free noodles may need slightly less or more liquid, so keep an eye on consistency. - What can I use instead of heavy cream?
You can substitute half-and-half, Greek yogurt, or cream cheese for a similar creamy texture.
Final Thoughts
This One-Pan Chicken with Buttered Noodles is everything you need in a quick and comforting dinner. It’s creamy, flavorful, and made in just 30 minutes—perfect for busy evenings. I love how versatile this dish is, whether you’re adding vegetables, adjusting the creaminess, or customizing the spices.
What makes this recipe even better is its simplicity. You don’t need complicated techniques or fancy ingredients to make it—just everyday pantry staples and a single pan. It’s an ideal recipe to keep on rotation for those nights when you need something satisfying but don’t feel like making a mess.
Give this recipe a try and see how quickly it becomes a family favorite. Don’t forget to top it with extra Parmesan for that finishing touch—because let’s be honest, you can never have too much cheese! Happy cooking!
One-Pan Chicken with Buttered Noodles
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 2 cups chicken broth
- 1 cup water
- 8 oz egg noodles
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream optional, for a creamier texture
- 2 tablespoons chopped parsley for garnish
Instructions
Cook the Chicken:
- Heat olive oil in a large skillet or pan over medium-high heat.
- Season the chicken with garlic powder, onion powder, paprika, salt, and pepper.
- Cook the chicken pieces for 5–7 minutes, stirring occasionally, until golden brown and cooked through.
- Remove the chicken from the pan and set aside.
Prepare the Noodles:
- In the same pan, melt butter over medium heat and add the minced garlic.
- Sauté for 1–2 minutes, or until fragrant.
- Pour in the chicken broth and water, then bring to a boil.
Cook the Noodles:
- Stir in the egg noodles and cook uncovered, stirring occasionally, until the noodles are tender, about 8–10 minutes.
Combine Chicken and Sauce:
- Return the cooked chicken to the pan.
- Stir in the Parmesan cheese and heavy cream (if using) until everything is melted, smooth, and creamy.
- Taste and adjust seasoning, if necessary.
Garnish and Serve:
- Sprinkle with chopped parsley and extra Parmesan cheese for garnish.
- Serve immediately and enjoy!
Notes
- For Extra Flavor: Add a splash of lemon juice or a pinch of red pepper flakes for a little heat.
- Veggie Add-Ins: Stir in spinach, peas, or mushrooms during the last few minutes of cooking for added nutrition.
- Cheese Variations: Substitute Parmesan with shredded mozzarella or asiago cheese for a different flavor.
- Creamy Texture Tip: If skipping the heavy cream, increase the butter slightly for extra richness.
- Salted Broth Alert: If using store-bought chicken broth, adjust the added salt to prevent it from becoming too salty.
